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!
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