The most decadent, delicious cheesecake dessert! This Instant Pot Creme Brulee Cheesecake will become a favorite after you take a bite of the rich and creamy vanilla cheesecake and the crispy caramelized creme brulee topping. Make sure to start this one the night before, since it needs to refrigerate overnight!
Line the bottom of a 6-inch springform pan with parchment paper. Spray the sides with baking spray (such as PAM).
Combine the melted butter and the crushed graham crackers in a large bowl. Press the mixture onto the bottom of the prepared springform pan to form a crust.
Place the pan in the freezer while you make the cheesecake mixture.
Make the cheesecake
Whisk together the sugar and cornstarch in a large bowl (a stand-up mixer bowl is fine if you have one, you'll be beating in the cream cheese in the next step!).
Add cream cheese and vanilla extract, and use an electric mixer to beat together until combined and smooth.
Beat in the eggs one at a time, until combined.
Pour the cheesecake mixture into the crust. Cover the pan with foil.
Fill the instant pot with 1 cup of water. Place a metal trivet inside. Place the springform pan on top of the trivet.
Close the lid and set the valve to sealing. Cook on manual setting high pressure for 40 minutes. Once the timer goes off allow to natural release for 20 minutes.
Remove the lid and use a paper towel to dab the foil to remove condensation. Careful! The Instant Pot and the pan are hot!!
Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight. Do not skimp on the refrigeration time!
Remove cheesecake from the fridge and remove it from the springform pan.
Evenly sprinkle ¾ cup sugar over the cheesecake. Using a kitchen torch, melt the sugar until it becomes crystallized, and give it a minute to harden.
Serve with whipped cream, or add fresh raspberries or strawberries for extra "wow" factor!
To make this cheesecake in the oven, preheat the oven to 350F. Make the crust and the cheesecake filling as described above. Wrap outside of the springform pan in foil tightly (the foil is key for not getting water into the cheesecake!) and place the foil-wrapped cheesecake into a 9x13 inch pan filled halfway with water. Bake at 350F for 1 hour to 1 hour and 30 minutes. The cheesecake should not be liquidy but should wiggle/jiggle a little only in the center when nudged, and the edges will start turning golden brown. The cheesecake will continue cooking as it cools and will set in the fridge overnight