One Pot Salted Caramel Cheesecake

Embark on a pressure cooking journey with this One Pot Salted Caramel Cheesecake recipe, where rich caramel meets creamy cheesecake in a perfectly moist dessert.

Whether it's a special celebration or casual gathering, this One Pot Salted Caramel Cheesecake brings gourmet flavor right to your table with minimal fuss and maximum indulgence.

Perfect for entertaining or whenever you crave something special, this recipe captures the magic of pressure cooking. Ready to create the ultimate one-pot dessert? Let's dive into this decadent and utterly rewarding recipe.

Master the Art of One Pot Salted Caramel Cheesecake

This One Pot Salted Caramel Cheesecake isn't just another dessert – it's a perfect fusion of sweet and salty. The combination of deep amber caramel and creamy cheesecake creates an unforgettable taste experience.

Here's your guide to creating this spectacular One Pot Salted Caramel Cheesecake, complete with professional tips to ensure your dessert turns out perfectly every time.

Serving Suggestions for One Pot Salted Caramel Cheesecake:

• Drizzle with extra caramel sauce
• Add whipped cream rosettes
• Sprinkle with toffee bits
• Garnish with sea salt flakes
• Serve with coffee or espresso

Pro Tips for Perfect Pressure Cooker Cheesecake:

1. Temperature Control: Use room temperature ingredients
2. Caramel Making: Watch carefully for perfect amber color
3. Water Level: Maintain proper amount for pressure cooking
4. Cooling Method: Natural release prevents cracking
5. Chilling Time: Allow full setting before serving

One Pot Salted Caramel Cheesecake Recipe:

• Preparation time: 30 minutes
• Cooking time: 35 minutes
• Chilling time: 8 hours
• Servings: 8
• Equipment: Pressure cooker, 7-inch springform pan

Transform your kitchen into a dessert paradise with this spectacular One Pot Salted Caramel Cheesecake.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• ¼ teaspoon salt

For the Salted Caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream, room temperature
• 1 teaspoon flaky sea salt (plus more for garnish)

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ¼ cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

For Serving:

• Whipped cream
• Additional salted caramel sauce
• Toffee bits (optional)

Directions:

1. Prepare a 7-inch springform pan by lining the bottom with parchment paper and greasing the sides.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Place in the freezer while preparing the other components.
3. Make the salted caramel: In a medium saucepan with a heavy bottom, heat sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will form clumps and eventually melt into a deep amber-colored liquid, about 8-10 minutes.
4. Once the sugar is completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly. Stir until butter is completely melted, about 2 minutes.
5. Very slowly drizzle in the heavy cream while stirring. The mixture will bubble vigorously. Allow the mixture to boil for 1 minute.
6. Remove from heat and stir in the sea salt. Allow to cool slightly while preparing the filling. Reserve ¼ cup for topping.
7. Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy.
8. Add eggs one at a time, beating well after each addition. Stir in sour cream, vanilla extract, and flour until just combined.
9. Assemble the cheesecake: Remove the crust from the freezer. Pour half of the cheesecake batter over the crust.
10. Drizzle half of the remaining caramel sauce (not the reserved ¼ cup) over the batter. Use a knife to gently swirl.
11. Pour the remaining cheesecake batter on top. Drizzle with the remaining caramel sauce (again, not the reserved ¼ cup) and swirl gently with a knife.
12. Prepare your pressure cooker: Pour 1 cup of water into the inner pot of the pressure cooker. Create a foil sling by folding a 20-inch piece of foil lengthwise into a long strip. Place the sling into the pot with the ends hanging out over the sides.
13. Cover the top of the springform pan with aluminum foil to prevent condensation from dripping onto the cheesecake. Place the pan on the foil sling in the pressure cooker.
14. Secure the lid and set the valve to sealing. Cook on High pressure for 35 minutes.
15. When cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
16. Use the foil sling to remove the cheesecake from the pressure cooker. Remove the foil cover and allow the cheesecake to cool on a wire rack for 1 hour.
17. Refrigerate for at least 6 hours or overnight.
18. Before serving, run a knife around the edge of the cheesecake and release the springform ring. Drizzle with the reserved caramel sauce, a sprinkle of flaky sea salt, and add whipped cream and toffee bits if desired.

Ready to Indulge!

This One Pot Salted Caramel Cheesecake offers an incredible combination of flavors that will make any occasion special. Each slice delivers the perfect balance of sweet caramel and creamy cheesecake.

Storage Solutions:

• Refrigeration: Keep chilled for up to 5 days
• Freezing: Wrap well and freeze up to 2 months
• Make Ahead: Prepare caramel sauce in advance
• Serving Tip: Let stand 20 minutes before serving

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