Millionaire Cheesecake Pressure Cooker Recipe
This rich and silky pressure cooker cheesecake features a buttery shortbread crust, a vanilla tangy cream cheese filling, and decadent layers of homemade salted caramel and chocolate ganache.
Equipment
- 1 Mixing bowl Large
- 1 10 inch springform pan
- 1 Saucepan
- 1 Whisk
- 1 Rubber spatula
Ingredients
Shortbread Crust
- 56 grams Salted butter melted
- 25 grams Granulated sugar
- 16 ounces Shortbread cookies like 3 packs of Walkers
- 1 teaspoon Baking powder
Cheesecake Filling
- 907 grams Cream cheese room temperature
- 266 grams Granulated sugar
- 240 grams Sour cream
- 2 tablespoon Vanilla bean paste or extract
- 4 Large eggs room temperature
Salted Caramel Sauce
- 200 grams Granulated sugar
- 60 mL Water
- 84 grams Salted butter room temperature
- 80 mL Heavy cream room temperature
- 1 teaspoon Fine sea salt
- 1 teaspoon Vanilla bean paste or extract
Chocolate Ganache
- 113 grams Dark chocolate chips or chopped
- 120 mL Heavy cream
- Sea salt flakes for garnish
Instructions
Instructions
- Preheat your oven to 325°F (163°C).
- Crush shortbread cookies to fine crumbs using a food processor.
- Mix cookie crumbs with melted butter and sugar until combined.
- Press mixture firmly into the bottom of a springform pan and bake for 10 minutes. Cool.
- Beat the cream cheese until smooth, then mix in sugar, sour cream, and vanilla.
- Add eggs one at a time and beat until just combined.
- Pour filling over cooled crust and place pan in water bath inside oven.
- Bake for 60 to 70 minutes until center jiggles slightly.
- Crack oven door and let cake rest inside for 1 hour, then cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- In saucepan, melt granulated sugar and water over medium heat till amber colored.
- Whisk in butter, then add cream, salt, and vanilla. Cool caramel completely.
- Pour caramel over chilled cheesecake and spread evenly.
- Heat cream and pour over chocolate. Let sit, then stir into ganache.
- Spread ganache over caramel layer and chill again for 2+ hours.
- Finish with sea salt flakes on top before serving.
Notes
Refrigerate for a day ahead for easy slicing. Wrap pieces individually if freezing leftovers, and drizzle caramel just before serving for freshest shine.