15-Minute Pressure Cooker Perfect Biscoff Cookie Crust Caramel Cheesecake

It’s no secret that I love my pressure cooker. Cheesecake is so easy to make, and it turns out so creamy. Best of all, once the pot comes to pressure, it only takes 15 minutes to be done. Cheesecake is an indulgent dessert, so we like that this one is small– therefore, temptation has been diverted!

Now that summer is under way– and rapidly coming to a close– I think about people who lives in climates where it gets really HOT. Where I live, I’m happiest when our average temperature hit 75 degrees. I have friends and family who live in Texas, Missouri, Rhode Island and parts of Arizona. I cannot fathom what it’s like to live in triple-digit weather, nor do I understand what it’s like to experience sticky humidity!

So, once again, I can give one more reason that owning a pressure cooker can be a life saver when it’s too hot to bake.   I tested this theory by “baking” my first dessert in my electric pressure cooker.  Making a cheesecake seemed like the perfect choice to start with.  I’ve made many cheesecakes over the years. Some I’ve baked without a “baine marie” (water bath) and some with.  The theory behind using a water bath is to keep the oven moisture high and to cook more slowly.  A pressure cooker, I was confident, could do just that!

I like a traditional graham cracker crust, but this time I wanted to use Biscoff Cookies instead.  Otherwise known as speculoos cookies, these are very addictive.  The are buttery, crispy with a perfect balance of spice– and just a hint of cinnamon.  I am happy to see that they are easier to find at my local grocery store, so I don’t have to resort to ordering them from Amazon.

Then, filled the pressure cooker pot with 2 cups of water.  I made a foil sling so that I could easily lift out the cheesecake, when it was finished. The springform pan is placed on top of a trivet, so there is not worry that water will leak into the pan. I love it!

 

Traditional oven-baked cheesecakes take about an hour.  But, with the pressure cooker, it took 15 minutes! For reals…

Once my digital pressure cooker beeped, I let it sit for ten minutes– which is referred to as a “natural release”.  I unlocked the lid, removed it and my cheesecake looked like a souffle.

Once I lifted the cheesecake out, using the foil sling, I set it on a wire rack to cool completely.  Here’s the hardest part– waiting for at least 4 hours (or overnight) before cutting into it.

The next morning, I unhinged the spring-form pan, and (with a breath of relief), the cheesecake revealed itself.

Using a large spatula, I was able to carefully slide the cheesecake onto a serving plate.
NOTE: The dark “splotches” on the crust is where the crust caramelized, rather than being water-logged.  The fear that most cheese cake bakers have is that the crust would turn out soggy, from the water bath. I’m very pleased to report that this did not happen. Halleluia!

My son– who absolutely adores cheesecake– is smitten with smothering the cake with cherry pie filling. I don’t disagree.  This time, I figured that caramel would be a perfect pairing with the Speculoos Cookie Crust.  I like to make my own caramel, as a rule. But, this time, I used a quality store-bought salted caramel crust.

TASTING NOTES:   I can personally recommend that the crust is crazy delicious.  It’s a nice change from graham cracker crust (though I like that as well).  The cheesecake was creamy, with a perfect balance of vanilla.  It’s velvety….creamy… dreamy.

My son was the next person to take a taste.  He much prefers a traditional graham cracker crust, and lamented that there weren’t cherries on top.  Son, this cheesecake is so easy to make, that your wish desire can easily be fulfilled.

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Creamy Cheesecake with Caramel Sauce and Biscoff Cookie Crust – Pressure Cooker Style, in 15 minutes!

It's no secret that I love my pressure cooker. Cheesecake is so easy to make, and it turns out so creamy. Best of all, once the pot comes to pressure, it only takes 15 minutes to be done. Cheesecake is an indulgent dessert, so we like that this one is small– therefore, temptation has been diverted!

Prep Time15 minutes mins

Cook Time14 minutes mins

Come to pressure time12 minutes mins

Total Time41 minutes mins

Course: Dessert

Cuisine: American

Keyword: Creamy Cheesecake with Caramel Sauce and Biscoff Cookie Crust – Pressure Cooker Style, in 15 minutes!, Pressure Cooker Cheesecake

Servings: 6

Author: Debby – www.AFeastfortheEyes.net

Equipment

• Pressure Cooker
• 7" Springform Pan

Ingredients

• CRUST:
• 10 ounces shortbread cookies I used Biscoff Cookies
• 3 tablespoons butter
• CHEESECAKE:
• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/4 sour cream
• 1 teaspoon pure vanilla extract
• 2 large eggs
• Quality caramel sauce I used a Salted Caramel Sauce

Instructions

• Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18-inch strip of foil and folding it twice lengthwise. Set aside.
• Crush the cookies in a Ziploc bag (I like to use my food processor, by pulsing the cookies).
• Grease the bottom and sides of the springform pan with soft butter.
• Pour the crumbs into the springform pan. Pat most of the crumbs on the bottom with a little up the sides, pressing to adhere and create a smooth base. You can use your fingers, a flat bottom glass or a metal measuring cup to assist with the coverage and evenness.
• With a food processor or electric mixer, puree the cream cheese and sugar until smooth.
• Blend in the eggs, sour cream, and vanilla. Do not overwork the batter. Pour batter into the prepared pan.
• Pour batter into the springform pan on top of the crumbs.
• Pour 2 cups of water into the pressure cooker and place the trivet in the bottom.
• Carefully lower the pan into the pressure cooker, keeping it level. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place.
• Over high heat bring to high pressure, then lower the heat to maintain pressure and time for 15 minutes.
• After 15 minutes, turn off the heat and allow the pressure to come down naturally. It takes mine 7 to 10 minutes.
• Carefully unlock and remove the lid tilting away from you so the hot steam can escape. When steam subsides, remove the pan to a wire rack to cool.
• Slice and serve with a drizzle of caramel sauce.
• Note: This recipe is very versatile. You can also add either lemon curd or cherry pie filling, on top, for variety.
• If there is a little water on top blot with a paper towel. The cheesecake will look a little puffy almost like a dense soufflé. As it cools it condenses.
• Remove the pan to a wire rack to cool completely. If there’s a little water on top (which never happened with me) gently blot with a paper towel. Refrigerate for at least 4 hours, or overnight.

Notes

This is the Springform pan that I use.

I use this sling for my Instant Pot pressure cooker.

 

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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