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Instant Pot Killer Cheesecake
I have been using my IP for a little over a year now, and so far I have only ever done savory dishes/meals. I keep running across recipes for baked goods, but they require a small springform pan to go into the IP, which I didn't have. Well, the other day I was ordering something small off of Amazon, such that it was an "add on" item and required I bring my total to over $25. I figured this was a perfect opportunity to pick up that pan I always wanted. Bonus, I also wanted a bundt pan for another recipe I wanted to try out, and this sweet little number came up in my searches-it's both! And it comes in two adorable colors: orange and turquoise! I snagged the turquoise one and it arrived the other day.
This week has been a bear, unfortunately. Hubby is sick again (still sick? Who can tell any more?!), and my studio flooded in the rain and we have spent the past several days UN-installing all my beautiful bamboo floors to chase down the trouble. Unfortunately, the water intruded far further than we could have imagined and we are having to take the ENTIRE floor up, and not just a section. Cue call to insurance, and we'll see where we land...
So yesterday, I was feeling despondent and tired and cranky and sore from lots of unhappy physical work. We were at the grocery store to get some staples when I remembered I had this little pan at home and I wanted to try my hand at making a salted caramel cheesecake. Cheesecake of all flavors happens to be one of my and my husband's favorite desserts, and I thought maybe if I had the energy left when I got home, I would bake us one to cheer us up. Ooooh, and I had some leftover Ginger Snap cookies I could make a crust with, I bet! So I tossed some extra cream cheese and sour cream in the basket.
Hubby went into shut-down mode and I set to my task. My spirits lifted a bit as I changed my focus to something fun. He walked into the kitchen, hearing the bashing about, wondering what I was up to. I commanded him to go sit down and offered to make him a hot buttered rum to soothe his throat and maybe lift his spirits as well. Which is when inspiration struck. Cheesecake. Ginger Snaps. Salted Caramel. Hot Buttered Rum. I need to put these all together!
After scouring the Googles for some versions of cheesecakes with some of the ingredients I envisioned--in order to get the ratios at least somewhat correct--I altered course slightly, and this is the result. Hubby gobbled it down, complimenting me repeatedly on success. The crust really was noms in particular. We both agreed the caramel sauce was fairly unnecessary as the cheesecake itself was so yummy, though I might add a tad more sugar to the filling next time. Hope you enjoy it!
Instant Pot Hot Buttered Rum Cheesecake with Gingersnap Crust and Salted Caramel Sauce
TOOLS
7" springform pan
parchment paper (optional)
Cooking spray
Foil
Paper towels
INGREDIENTS
Crust
~20 gingersnap cookies
4 Tbsp melted butter
2 Tbsp sugar
Filling
2 packages cream cheese (16 oz), room temp is best
1/2 cup golden brown/light brown sugar
1/4 cup sour cream
2 Tbsps rum -OR- 1 tsp rum extract (or vanilla if it's all you got)
1 Tbsp all purpose flour
1/4 tsp. ground cinnamon*
1/8 tsp ground cloves*
1/8 tsp ground nutmeg*
2 eggs
*shortcut, you can use pumpkin pie spice if you like, close enough, IMO.
Topping
I cheated and used a salted caramel sauce I already love from Delicately Sweet Confections which I got from The Handmade Showroom.
If you need to make a sauce, try this simple salted caramel sauce, or alternately this rum caramel sauce.
DIRECTIONS
This week has been a bear, unfortunately. Hubby is sick again (still sick? Who can tell any more?!), and my studio flooded in the rain and we have spent the past several days UN-installing all my beautiful bamboo floors to chase down the trouble. Unfortunately, the water intruded far further than we could have imagined and we are having to take the ENTIRE floor up, and not just a section. Cue call to insurance, and we'll see where we land...
So yesterday, I was feeling despondent and tired and cranky and sore from lots of unhappy physical work. We were at the grocery store to get some staples when I remembered I had this little pan at home and I wanted to try my hand at making a salted caramel cheesecake. Cheesecake of all flavors happens to be one of my and my husband's favorite desserts, and I thought maybe if I had the energy left when I got home, I would bake us one to cheer us up. Ooooh, and I had some leftover Ginger Snap cookies I could make a crust with, I bet! So I tossed some extra cream cheese and sour cream in the basket.
Hubby went into shut-down mode and I set to my task. My spirits lifted a bit as I changed my focus to something fun. He walked into the kitchen, hearing the bashing about, wondering what I was up to. I commanded him to go sit down and offered to make him a hot buttered rum to soothe his throat and maybe lift his spirits as well. Which is when inspiration struck. Cheesecake. Ginger Snaps. Salted Caramel. Hot Buttered Rum. I need to put these all together!
After scouring the Googles for some versions of cheesecakes with some of the ingredients I envisioned--in order to get the ratios at least somewhat correct--I altered course slightly, and this is the result. Hubby gobbled it down, complimenting me repeatedly on success. The crust really was noms in particular. We both agreed the caramel sauce was fairly unnecessary as the cheesecake itself was so yummy, though I might add a tad more sugar to the filling next time. Hope you enjoy it!
Instant Pot Hot Buttered Rum Cheesecake with Gingersnap Crust and Salted Caramel Sauce
TOOLS
7" springform pan
parchment paper (optional)
Cooking spray
Foil
Paper towels
INGREDIENTS
Crust
~20 gingersnap cookies
4 Tbsp melted butter
2 Tbsp sugar
Filling
2 packages cream cheese (16 oz), room temp is best
1/2 cup golden brown/light brown sugar
1/4 cup sour cream
2 Tbsps rum -OR- 1 tsp rum extract (or vanilla if it's all you got)
1 Tbsp all purpose flour
1/4 tsp. ground cinnamon*
1/8 tsp ground cloves*
1/8 tsp ground nutmeg*
2 eggs
*shortcut, you can use pumpkin pie spice if you like, close enough, IMO.
Topping
I cheated and used a salted caramel sauce I already love from Delicately Sweet Confections which I got from The Handmade Showroom.
If you need to make a sauce, try this simple salted caramel sauce, or alternately this rum caramel sauce.
DIRECTIONS
 |
| The foil sling thing, in Step 8 |
- Mise en place - set out your cream cheese, sour cream, eggs, and spices for the filling right away so the cold ingredients can come to room temp and you're ready to whack out the filling when your crust is done. If you have a second silicone ring for your IP which hasn't been used for cooking meats/savory things, swap it in now so your dessert doesn't taste like last night's dinner.
- Prepare your springform pan. Spray inside of springform pan lightly with cooking spray. Line bottom with a circle of parchment paper, cut to fit the bottom and spray lightly again (optional, but this second step makes getting it out of the pan even easier)
- Make crust. Using a food processor, or the handy plastic bag and a rolling pin method, break up your gingersnap cookies until finely ground. Combine with melted butter and sugar and blend thoroughly. Using a flat bottom glass or other similar tool, press gingersnap crust into pan bottom and working half way up around the sides as well. Allow to set in freezer while you make the filling.
- Blend all ingredients except for the eggs in a stand or hand mixer, scraping down sides and making sure everything is blended evenly. (If you let the ingredients warm to room temperature, this should come out smoothly. If you didn't, you may get a more lumpy textured filling. I'm okay with this, but fair warning to you.) Add two eggs and blend just until combined, don't over-mix.
- Pour filling into prepared crust, smoothing the top
- Take a piece of paper towel and a piece of foil of similar shape/size, place foil on counter, then paper towel, then your cheesecake pan on top of both. Mold the foil/paper towel around the base of your pan (prevents water from getting to your crust).
- Take a second length of foil and loosely cover the top of your pan - this keeps water from dripping down from the lid onto your cheesecake top
- One more foil thing! Take a length, about 18 inches long, fold into a 4" strip. Slip under the pan like a sling--this makes it easier to lower your pan in and lift it out when you're done.
- Pour 2 cups into pot and place metal trivet in the bottom. Lower your pan onto the trivet. (Tip: using boiling water and closing the IP quickly thereafter saves time coming up to pressure. Works with anything you cook this way.)
- Lock lid, make sure it is sealing, press "Manual" and set for 35 minutes on high pressure. Allow to release naturally.
- Lift out cheesecake, remove all foil and set on a cooling rack for a bit. When cooled, release from pan (use a knife around the edge to help as needed), put in refrigerator for 3-4 hours or overnight.
- Slice and plate with half a gingersnap cookie on top, drizzle with sauce of choice.
TIPS
Feeling impatient about that cream cheese and eggs coming to room temp? Full a bowl with warm water. Drop in eggs. Put cream cheese in a ziplock bag and submerge as well. Let sit for 10-15 minutes.
When preparing your crust, only go up the side of the pan partway. The more exposed your crust is above the filling, the more opportunity it will have to absorb moisture and come out spongey.
Do not forget to release the cheesecake from the pan before refrigerating. I got lazy and just stuck it in there, so our crust lost all crustiness, sitting in its own steam. For a crispier crust, get it outta there!
Do not forget to release the cheesecake from the pan before refrigerating. I got lazy and just stuck it in there, so our crust lost all crustiness, sitting in its own steam. For a crispier crust, get it outta there!
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