Instant Pot Samoa Cheesecake | Inspired by your favorite Girl Scout cookie “Caramel DeLites”. This vanilla based cheesecake has a chocolate crust with a simple to make caramel coconut topping and a drizzle of chocolate. It doesn’t get any better than that. But wait it does! I baked it in my Instant Pot (pressure cooker)!
I love how creamy this cheesecake bakes. You might ask why a pressure cooker and not just bake it in the oven? My opinion on that is the pressure cooker doesn’t bake like an oven with dry heat, it steams the cheesecake which in return delivers a creamy cheesecake free of cracks.
Instant Pot Samoa Cheesecake
Preparation 40 minutes Cook Time 30 minutes Serves Serves 6 ADJUST SERVINGS Ingredients
For the Crust
1cup chocolate graham crackers, crushed
1/8cup granulated sugar
1/4cup unsalted butter, melted
For the Filling
2( 8 ounce) cream cheese, softened
1/2cup granulated sugar
1/4cup light brown sugar, packed
1/3cup sour cream
1tablespoon all-purpose flour
1teaspoon vanilla extract
For the Topping
11/2 cups sweetened shredded coconut
12chewy Kraft caramels
3tablespoons heavy cream
1/4cup semi sweet chocolate chips
For the Crust:
Spray a 7-inch springform pan with non stick cooking spray.
In a medium bowl, mix together the chocolate crackers, sugar and butter.
Pour into prepared pan; press up the sides (about 1-inch) and the bottom.
Place in the freezer while the filling is being made.
For the Filling:
In a medium mixing bowl add the cream cheese, granulated sugar and brown sugar.
Whip until the ingredients are combined and creamy.
Add the sour cream, flour, vanilla and eggs to the cream cheese mixture.
Beat on medium until all ingredients are combined and creamy.
Take the pan out of the freezer; pour filling over crust.
Place pan in the center of a piece of foil; bring up the sides and cover but do not extend above the rim.
Take another piece of foil (about 18-inches long), fold into thirds long wise.
This strip will serve as a sling and make lifting the cheesecake out of the pot easier.
Set the cheesecake in the center of the strip.
Pour 2 cups water into the bottom of the Instant pot; place the rack that came with the pot in the bottom with the handles folded on top.
Using the sling lower the cheesecake into the pot.
Place the lid on top and secure.
Plug in the pot, press manual and set cooking time for 30 minutes on high pressure. MAKE SURE THE VENT IS CLOSED
Once the timer goes off use the quick release for the pressure.
Lift cheesecake out of the pan and onto a wire cooling rack.