Instant Pot Samoa Cheesecake Recipe 475

INSTANT POT SAMOA CHEESECAKE RECIPE - (4.7/5)

Steps:

• 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. NOTE: There might be some liquid that accumulated in the center of the cheesecake during the cooking process. If so, use a paper towel to soak up the liquid. Let cool ONE HOUR. Cover with foil and cool completely in refrigerator (at least 4 hours). For the Topping: Preheat oven to 300°. Spread coconut on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Unwrap the caramels and place in a large microwave safe bowl with cream. Cook on high 1 ½ to 2 minutes, stopping to stir a few times. When smooth stir in toasted coconut. Spoon coconut mixture on top of cheesecake. In a microwave safe bowl melt chocolate chips. Pour chocolate into a zip top bag, snip the corner and drizzle over cheesecake. IMPORTANT----SERVING INSTRUCTIONS: If you don't plan on the serving the cheesecake as soon as the topping is added; I recommend at least pre-slicing it and storing the cheesecake covered in the refrigerator. ONE HOUR before serving take the cheesecake out of the refrigerator. The time may vary depending on room temperature. Don't let the inner temperature of the cheesecake get any lower than 41°. This is the highest temp you want your cheesecake to reach. At the one hour mark I was easily able to put a fork through the topping to eat. I still recommend slicing the cheesecake while the topping is warm.

INSTANT POT MINI CHEESECAKES

Steps:

• Mix the graham cracker crumbs and melted butter, and divide evenly among 6 8-ounce jars or ramekins. Pack the crumbs down in the bottom of the jars. (I use a shot glass to pack down the crust - it fits in the small jars).
• Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don't over-beat the eggs.) Divide the filling into the prepared cheesecake jars - each jar should get about ¾ cup of filling.
• Put a cooking rack in the Instant Pot, then pour in 1 cup of water. Set three of the cheesecake jars on this bottom cooking rack. Set a second cooking rack over the layer of jars, then set the remaining 3 jars on top of that rack, offset from the bottom jars to help the steam travel through the cooker.
• Lock the lid and pressure cook on high for 3 minutes in an Instant Pot or other pressure cooker. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) Let the pressure come down naturally, about 10 more minutes.
• Carefully lift the cheesecake jars out of the pressure cooker. Let the jars cool on a rack for 30 minutes, then cover and refrigerate for at least 4 hours.
• Top each cheesecake jar with a few tablespoons of pie filling. Serve and enjoy.