Instant Pot Salted Caramel Toffee Cheesecake

You will thank me after you make and taste this cheesecake I am sure. I am not one who loves to have to scroll for 5 minutes before looking at a recipe. That being said I do have a few IMPORTANT notes I would like you to read first before you jump to the recipe.

The first time I prepared this cheesecake it did not set up well, since I absolutely despise failure I had to make it again. It is important to cook for the 40 minutes and to perform the natural release for 20. When you uncover the cheesecake the very center of the cheesecake should jiggle just a bit. If you all have made my Limoncello cheesecake the cooking time on it is 30 plus 20 natural release. For some reason with the caramel swirled in, it needs an extra 10 minutes cooking time. When I made this yesterday I started with the 30 minute cooking time, the 20 natural release and when I removed the foil, it was more then just the very center that jiggled a bit. A large portion of the center jiggled, so I put the foil back on, cheesecake back in the instant pot and cooked for 10 more minutes. PERFECT!

Products: I used the MRS Richardson Caramel it works very nicely. The Heath Bar Toffee bits can be located next to the Chocolate Chips and the Malden Sea Salt Flakes (which I love for salted caramel and focaccia bread) can be found at Sprouts, Whole Foods and King Soopers (in the kosher section).

OK now you can peek at the recipe for the cheesecake. Please let me know how you like it, take a photo, post and tag me. Happy Instant Baking, it does not get mush easier than this!

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Instant Pot Salted Caramel Toffee Cheesecake

How do I describe this creature? Lucious, decadent, sweet, salty, creamy and crunchy and rolled up into one dessert. Oh and did I say easy?




1 cup graham cracker crumbs

3 tablespoons sugar

4 tablespoons butter melted


2 – 8 ounce packages cream cheese – room temperature

1/4 cup all purpose flour 

1/2 cup sugar

2 eggs – room temperature

1 teaspoon vanilla

Caramel & Toffee

2/3 cups Mrs Richardsons Caramel divided (or your favorite brand)

2/3 cups Heath Bar Toffee Bits divided

Maldon Flaked Sea Salt

3/4 cup dark chocolate chips


Crust: Wrap 1 layer of heavy-duty foil around the bottom and outside of the 7 inch spring form pan. Doing this will water proof the bottom of the pan from the steam. 

In a small bowl combine the graham cracker crumbs, sugar and melted butter. With a fork stir until well combined. Pat down in a 7 inch Instant Pot springform pan that the bottom is lined with a piece of parchment. Press the crumbs about an inch up the side of the pan, and pat the bottom down firmly. Now place in the freezer as you prepare the filling.

Filling: Place the softened cream cheese in a mixing bowl. Beat well on medium speed until soft and creamy. Now add the flour and sugar mix until well blended. Add the eggs one at a time, mixing well after each addition. Next you can add the vanilla, beat until well combined and smooth.

Its time to get your springform pan out of the freezer, now pour your cheese filling in. Drizzle 1/3 cup of caramel on top, and sprinkle 1/3 cup of toffee bits. Using a skewer or chopstick swirl the caramel and toffee into the cheesecake filling. Don’t over do it. Place a piece of foil over the top of the pan, pinching the edge to secure in place.

Pour 1 1/4 cups of water into your instant pot, place your rack insert in, set the cheesecake on top of the rack. Place the lid on the instant pot, make sure your valve is on sealing. Manually set your instant pot to high for 40 minutes. When the time is complete, allow the instant pot to naturally release for 20 minutes. After 20 minutes you can remove the cheese cake. The very center should still be a little jiggly. Carefully remove all the foil, from the top and the bottom. There might be some moisture on the top of the cheesecake or the sides. Carefully you can take the corner of a  paper towel and remove the excess moisture. Let the cheesecake cool at room temperature for 30 minutes before placing in the refrigerator.

Refrigerate for at least one hour before topping the cheesecake with caramel and chocolate.

Topping: Using a spoon drizzle 1/3 cup of caramel across the cheesecake going back and forth. Sprinkle a little bit of the flaked sea salt over the caramel. In a microwave safe bowl melt the chocolate in 20 second intervals until melted. Soon into a quart size zip lock bag, and seal. With scissors snip a little tip off creating a piping bag. Drizzle the chocolate going back and forth the opposite direction of the caramel. Sprinkle the remaining 1/3 cup toffee bits across the top.

Chill the cheesecake for several hours before serving.


I plan on making cheesecake the day before or the morning before I plan on serving. You really need to have the time to chill the cheesecake and let it set up before serving.

  • Author: Chef Shelly