Instant Pot Samoa Caramel Cheesecake

Don’t have an Instapot? Click here to purchase the best one.

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!