Instant Pot Turtle Cheesecake

Today’s recipe definitely won’t let you down in the TASTY department. This Instant Pot Turtle Cheesecake is absolutely out of this WORLD! 🌍  It has the perfect combination of creamy caramel and milk chocolate that keep you coming back for more!!

 Pecans are one of my favorite ingredients to use around the holiday season, so I figured why not combine the two into this beautiful masterpiece. 

 

This recipe may not be the most time efficient, but it’s guaranteed to blow your taste buds out of the water! 

So what are you waiting for?! JUST COOK IT ALREADY!

 

If you’ve enjoyed this recipe, be sure to check out our new IP Cookbooks (paperback or ebook) that are loaded with many unique and tasty recipes, just like this one. 

 

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Instant Pot TURTLE CHEESECAKE

 

Ingredients:

 

CRUST

  • 2 1/2 cups graham cracker crumbs
  • 2/3 cup salted butter, melted
  • 1/2 cup sugar

CHEESECAKE FILLING

  • 24 oz cream cheese, room-temp. 
  • 1 cup sugar
  • 3 Tbsp all purpose flour
  • 1 cup sour cream, room temp.
  • 1 1/2 Tbsp pure vanilla extract
  • 4 large eggs, room temp.

TURTLE TOPPING

  • Caramel ( don't buy caramel sauce as it is too runny) 
  • 1/2 cup milk chocolate chips 
  • pecans (halved or crushed work fine) 

 

  • MISC ITEMS:

Aluminum foil

non-stick Cooking spray

8” springform (or push) pan

 

Instructions: 

1) In a mixing bowl, combine all the crust ingredients and mix until butter is fully blended. Spray springform (or push-pan) with non-stick cooking spray, and evenly disburse crust. Place in freezer for at least 10-minutes. 

2) In the meantime, start working on your cheesecake filling. In a mixing bowl, combine cream cheese, sugar, & flour. Beat on a low-speed until you’ve reached a smooth consistency. 

3) Next, mix in sour cream and vanilla. Mix until fully dissolved. Then, one at a time, slowly mix I your eggs. Make sure to scrape down the sides if needed. 

4) Remove crust from freezer and evenly pour in cheesecake batter. Cover springform pan with aluminum foil and be sure to make a foil-sling for easy removal. 

5) Place trivet and 2 cups water inside pressure pot. Then, gently lower your springform pan on top of trivet. Close & seal lid. Cook on manual HIGH-pressure for 60-minutes. Allow for a 15-minute Natural Pressure Release and then Quick release any remaining. 

6) Open lid and carefully remove cheesecake. Let cool down on oven or counter-top for about 30-minutes. Then, uncover and place in refrigerator for an additional 30-minutes to cool. 

7) Once the cheesecake is in the fridge for roughly 15-minutes, it’s time to get started on your Turtle toppings. 

8) Pour caramel directly over top of cheesecake and smooth to desired look. In a microwavable bowl, melt chocolate chips in increments of 30 seconds (stirring in-between) until nice and smooth. Drizzle over top of caramel sauce. Top with desired amount of pecans. Serve chilled & ENJOY!!

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