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Here’s a delightful recipe for a Samoa Caramel Cheesecake made in a pressure cooker. This cheesecake combines the flavors of coconut, chocolate, and caramel, inspired by the classic Girl Scout cookie.
Samoa Caramel Cheesecake in a Pressure Cooker
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut, toasted
- ¼ cup unsweetened cocoa powder
- ⅓ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup sweetened shredded coconut, toasted
For the Topping:
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup chocolate chips, melted
- ¼ cup toasted coconut (for garnish)
Instructions
Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, toasted shredded coconut, cocoa powder, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 7-inch springform pan to create an even layer.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, mixing until well incorporated.
- Add eggs one at a time, mixing on low speed after each addition.
- Gently fold in the sour cream and toasted shredded coconut until just combined.
Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top.
Prepare the Pressure Cooker:
- Pour 1 cup of water into the pressure cooker pot.
- Place a trivet or a heatproof rack in the pot.
Cook the Cheesecake:
- Cover the springform pan tightly with aluminum foil to prevent moisture from getting in.
- Carefully place the pan on the trivet in the pressure cooker.
- Close the lid, set the valve to sealing, and cook on high pressure for 40 minutes.
- Allow for a natural release for 10-15 minutes, then carefully switch to a quick release to let out any remaining pressure.
Cool and Chill:
- Carefully remove the cheesecake from the pressure cooker and let it cool at room temperature for about an hour.
- Once cooled, refrigerate for at least 4 hours or overnight for best results.
Add Toppings:
- Drizzle the cheesecake with caramel sauce and melted chocolate. Sprinkle with toasted coconut before serving.
Serve:
- Slice and enjoy this rich, decadent Samoa Caramel Cheesecake!
Tips
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Optional Garnish: Serve with additional caramel and chocolate sauce on the side for drizzling.
Enjoy your delicious Samoa Caramel Cheesecake!