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Instant Pot Chocolate Caramel Cheesecake

The cheesecake is a b s o l u t e l y delicious, soft like a puffy cloud, flavorful with a hint of lemon and topped with the most scrumptious thick layer of chocolate and caramel!
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Cheesecake, Dessert, Instant Pot, Sweets
Servings: 8 servings
Author: Silvia Ribas



  • 1 cup finely ground ginger snap cookie crumbs
  • 1/4 cup unsalted butter melted


  • 16 oz cream cheese
  • 1/2 cup sugar
  • 1 tbsp flour
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Chocolate Topping

  • 1 cup sour cream
  • 2 tbsp unsweetened dark chocolate powder
  • 1/3 cup melted dark chocolate
  • 2 tbsp sugar
  • 1/2 cup caramel
  • coarse sea salt


  • Pre-heat oven to 350F degrees. Spray an 8-inch springform pan with cooking spray and line the bottom with parchment pepper (fitted)


  • Add ginger snap cookies to a food processor or vitamix and pulse until finely ground. A second option is to place the cookies/ graham crackers into a zipper bag and crush it with a heavy utensil.
  • In a medium bowl, add ginger snaps crumbs and melted butter. Stir with a fork until evenly moist.
  • Transfer to prepared pan. Using your fingers, spread out crumbs and press it down to form a crust. Push crumbs out, about 1 inch up onto the sides. You can also use the bottom of a small 1c glass bowl to press it down evenly and onto the sides.
  • Bake crust to set for 10 mins or until lightly brown. Transfer to a rack to cool.


  • Add cream cheese, sugar and flour to your stand mixer bowl or to a large bowl, if using a hand mixer. Work it until smooth and incorporated. Add eggs, one at a time, mixing at all times. Add sour cream, vanilla and lemon zest. Mix until smooth.
  • Transfer the batter to the cheesecake pan and spread evenly. Wrap a piece of foil around the bottom of the pan. Cut another long piece of foil and fold the long way to create sort of a “rope” to lower and lift the cheese cake into the instant pot.
  • Pour 2 cups of water into the pressure cooker and set a rack on the bottom. Carefully lower the cheesecake inside the pressure cooker. Lock the lid, select high pressure and set timer for 35 mins.
  • When done allow a 15 mins natural release then quickly release remaining pressure. Carefully lift the cheesecake from the pressure cooker and place it on a cooling rack.
  • There will be some moisture on top of the cheesecake, using a paper towel gently absorb the excess moisture. When the cheesecake is completely cooled, transfer to the refrigerator to set for at least 4 hours.

Chocolate Caramel Topping

  • Add the sour cream, chocolate, chocolate powder and sugar to a medium bowl and whisk until smooth.

Arranging the Cheesecake

  • Unmold cheesecake and transfer to a cake stand.
  • Using a flat spatula, gently spread a thick layer of the chocolate topping onto the cheesecake. Add a few twirls of caramel and sprinkle with sea salt