Caramel Coconut Cheesecake | Instant Pot recipe
This Coconut Caramel Cheesecake is inspired by my favorite Girl Scout cookie and features a rich, New York–style cheesecake crowned with an ooey-gooey caramel coconut topping and a chocolate drizzle.
You might know the cookies as Samoas or Caramel Delites, depending on your area. No matter what you call them, they’re my absolute favorite!
Crunchy cookie meets soft coconut caramel, with a little kiss of chocolate on top.
Turns out, those flavors are SO MUCH better when you serve them on top of a cheesecake. This recipe is a must-try!
⚠️ IMPORTANT: If this is your first time making cheesecake in an Instant Pot, read my How to Make Perfect Pressure Cooker Cheesecake Guide.
TLDR: All cold ingredients should be at room temperature before mixing and DO NOT overmix your cheesecake batter.
Frequently Asked Questions about Making Caramel Coconut Cheesecake
In our testing, we were happiest with the results from two full eggs and one egg yolk.
Three full eggs makes the cheesecake too liquid and it doesn’t set right. But the cheesecake made with only two eggs was more dry and less rich.
Since the cheesecake has a thick caramel topping, it is important to cut it before the topping has chilled.
Fill a tall, heavy-bottomed glass with hot water. Place a sharp knife in the water and allow to heat. Remove the knife and wipe on a dry towel. Place your knife at the mid-point of the cheesecake and firmly press down through the cheesecake (but gently enough it doesn’t smash). Make sure your knife has gone all the way through the crust.
Pull your knife towards you, pressing down until it is completely removed. Wipe away any cheesecake residue from the knife, then return the knife to the glass of hot water. Repeat until the cheesecake is cut into even slices.
(Note that the caramel-coconut topping will be much more difficult to cut if you’ve refrigerated it before cutting. If you have leftovers, I recommend cutting all of the slices *before* you return the cheesecake to the refrigerator.)
You absolutely can! However, I would recommend changing up the cheesecake ingredients to follow our 8-quart cheesecake recipe. (Though using the chocolate graham crackers in the crust.)
I would recommend making a 1.5 batch of the caramel-coconut topping.
As mentioned above, be sure to slice the cheesecake before returning it to the fridge. Store leftovers tightly wrapped in plastic in the fridge for up to four days. (After a day or two, the crust will begin to get soggy. It will still be safe to eat, but the crust texture might not be as nice.)
Cheesecake also freezes really well in individual slices. If you do choose to freeze this one, make sure to defrost in the fridge overnight.
Prior to eating, set the slices on the counter for a little while to allow the caramel to soften.
Want lots of in-depth information about making this recipe? You can now find it below the recipe card.
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Coconut Caramel Cheesecake
Equipment
Ingredients
- 1/2 cup crushed chocolate graham cracker cookies
- 2 tablespoons butter melted
- 12 ounces cream cheese room temperature
- 1/2 cup sugar
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all purpose flour
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 1/2 cups sweetened shredded coconut
- 12 chewy caramels unwrapped (I prefer Kraft)
- 3 tablespoons heavy cream
- 1/4 cup chopped semisweet chocolate
Instructions
- Prepare the Crust
- Prepare a 7-inch springform pan by coating it with nonstick spray.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and up the side of the pan. Place the crust in the freezer while you mix the cheesecake batter.
- Prepare the Cheesecake Batter
- In a mixing bowl, mix the cream cheese and sugar at medium speed just until smooth. Blend in the heavy cream, sour cream, vanilla, and flour. Mix in eggs one at a time, just until blended. DO NOT OVERMIX.
- Pour the cheesecake batter on top of the crust in the prepared springform pan. Cover the top of the springform pan with aluminum foil. (We used nonstick foil for this.)
- Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Carefully center the filled pan on a sling* and lower it into the pressure cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and a 35 minute cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the cheesecake from the cooking pot and take off the foil. Check the cheesecake to see if the middle is set. (If not, re-cover the cheesecake with foil and return to the pressure cooker. Cook at high pressure for an additional 5 minutes and a 10 minute release.)
- Remove the springform pan to a wire rack to cool. Remove aluminum foil. If needed, use the corner of a paper towel to absorb any water that may have accumulated on top of the cheesecake. Cool to room temperature, then cover with plastic wrap and refrigerate overnight (or for at least 4 hours.).
- Just prior to serving, prepare the topping:
- Preheat oven to 300°F. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring frequently, until coconut is golden. Cool on a baking sheet.
- When the coconut is cool, place caramels and cream in a microwave-safe bowl. Microwave on High for 1 to 2 minutes, stirring every 20 seconds. When the caramel is smooth, stir in the toasted coconut. Carefully spread the topping evenly over the top of the cheesecake.
- Melt chocolate in a microwave-safe bowl on 50% power, stirring often. When melted, put the chocolate in a small Ziploc bag, snip off a little corner of the bag, then drizzle over the top of the caramel-coconut mixture.
- Serve immediately.
Notes
Nutrition
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Cosori.
INGREDIENTS FOR CARAMEL COCONUT CHEESECAKE
Don’t be intimidated by the number of ingredients! While the finished cheesecake looks impressive, it’s pretty simple to put together.
- Chocolate graham crackers: We liked the way chocolate graham crackers. If you can’t find those, you can use Nilla Wafers, graham crackers, or Oreos for your crust.
- Melted butter: We generally use unsalted in our cheesecakes, and it helps the crusts stay together.
- Cream cheese: We recommend using full-fat original cream cheese at room temperature.
- Sugar: Regular granulated sugar is best for this recipe. Make sure that when you mix it in, you’re not whipping it like cookie dough; just stir until combined for best results.
- Heavy cream: The heavy cream here helps your cheesecake cook up lighter and less dense.
- Sour cream: We love the tang that sour cream gives to cheesecake.
- Vanilla: Gives a gentle flavor. For cheesecake I’m making for guests, I prefer to use Nielson-Massey’s Bourbon Vanilla Bean Paste. Otherwise, I just use regular Costco vanilla.
- Flour: Just a small amount of flour helps firm up the cheesecake’s texture to ensure it bakes evenly.
- Eggs: We use large eggs in this recipe.
- Shredded coconut: We prefer sweetened coconut, since it’s closer to the original Girl Scout Cookie flavor.
- Caramels: Chewy, soft caramels like Kraft work best for this recipe.
- Semi-sweet chocolate: We prefer to use a baking bar for ease of melting.
How to Make Coconut Caramel Cheesecake in an Instant Pot
Make sure you plan ahead for this recipe (1) so you have enough time for your ingredients to come to room temperature before you mix them and (2) so you can chill your cheesecake until it’s really, truly set. (Cheesecake tastes best if it has chilled in the refrigerator for 12 to 24 hours after pressure cooking.)
Before you start to cook: double check—are you using room temperature ingredients? If so, then let’s begin.
Start by making the graham cracker crust
Adding melted butter to the cookie crust ensures that it holds its shape well when cooked. So you don’t have to worry about anything falling apart! Pop it in the freezer to set.
Next up, it’s time to make the batter
Repeat after me: don’t over mix, don’t over mix, don’t over mix. Stir together the cream cheese and sugar until just mixed. Err on the side of slightly undermixed than overmixed.
Then add the sour cream, heavy cream, vanilla, and flour, mixing until just combined. Then, the eggs, one at a time, again—don’t over mix.
Pour the batter on top of the prepared crust, then cover tightly with aluminum foil. (I prefer to cook most cheesecakes uncovered because they cook a bit faster. However, for this Samoa cookie inspired Cheesecake, I opted to cook it covered.)
Place the water in the cooking pot, along with a low trivet. Use a sling to carefully lower the filled cheesecake on the trivet. Then lock the lid, and cook at High Pressure with a 35 minute cook time and a 10 minute natural release.
Check the cheesecake to ensure it’s cooked through. Since this is a dense New York-style cheesecake, which requires a longer cooking time, your cheesecake will almost certainly register above 140°F when it’s finished cooking.
Chill baby chill
Let your cheesecake cool to room temperature, then cover and pop it in the fridge. There it will stay, ideally until you want to serve it the next day.
Make the topping
If you want to, you can toast the coconut ahead of time so it’s ready to go. But wait to melt the caramel until you’re nearly ready to serve it.
(The caramel will get break-your-teeth-off hard when you refrigerate it, hence the right-before-eating recommendation.)
I like to use the microwave to melt the caramel, but if you have another method that works better for you, absolutely use it!
Use a large spoon or offset spatula to carefully spread the topping. It will cool quickly when it touches the cold cheesecake, so it’s something you want to get to good enough and then hands off.
Melt the chocolate, drizzle it on top, and serve immediately.
Products for Making Instant Pot Cheesecake
I find it’s much easier to accidentally overmix your cheesecake if you’re using a stand mixer. Therefore, I always use my hand mixer for cheesecakes.
You’ll need a cute little 7 Inch Springform Pan to make this Samoa cheesecake in the pressure cooker. A regular 9″ springform pan won’t fit in a 6-qt electric pressure cooker.
A trivet is a must. Most pressure cookers come with a low trivet that you can use in this recipe. However, if yours hasn’t, you can purchase a 6-inch round trivet. (I’ve had mine for over a decade, and it’s still going strong.)
Also, you should either buy sling or make a foil sling to help lower your springform pan in and out of the pressure cooking pot. This will prevent the cheesecake pan from sliding. You can also use a combination trivet-and-sling to make it extra easy to remove from the cooking pot.
The equipment you use in your pressure cooker, the altitude you’re cooking at, and even the humidity level will affect the total cook time you need. Therefore, the easiest way to know your cheesecake is done is to use an instant-read thermometer. When the middle reaches at least 140°F, your cheesecake is safe to eat.
A little pie server makes it much easier to get pretty cheesecake slices off of the small springform pan.
A Personal Note
I don’t know about you, but I loved seeing (and couldn’t say no to) the Girl Scouts selling cookies this spring.
This was my daughter’s first year selling Girl Scout cookies. I don’t want to gush, but I am honestly so amazed at how a simple cookie sales program transformed my little girl.
At the beginning of the season, my daughter was in tears from the stress of asking two very nice ladies to buy cookies from her. By the end of the season, a few months later, she was able to confidently talk to other grown-ups with a smile. She was actually enjoying it!
So a round of applause to all of you who supported your local Girl Scout troop this year by buying cookies or even just talking to the girls at their cookie booths.
The impact is profound.
And, of course, I couldn’t spend so much time surrounded by Girl Scout cookies without thinking about one of my very favorite cheesecakes. 🙂
More Instant Pot Cheesecake Recipes
We really, really love making cheesecake in an Instant Pot. It’s been nearly 15 years since we made our first pressure cooker cheesecake, and we just can’t stop.
Here are a few more favorites to try:
S’mores Cheesecake: Take your favorite campfire flavors to another level with this decadent dessert. Bonus! No smoky, sticky mess!
Orange Cranberry Cheesecake: Do you love Dreamcicles in the summer? This cheesecake is that level of happiness. (Pair it with the cranberry sauce and it’s suddenly the dessert Christmas dreams are made of.)
Peanut Butter Cup Cheesecake: Do you love Reese’s peanut butter candies? Do you love cheesecake? This is the dessert for you—perfect, decadent, with peanut butter cups in the batter as well as on top. A single slice goes a long way.
Want to mix it up? These cute tropical Mini Cheesecakes made in itty-bitty mason jars are full of island flavors with a coconut cookie crust, coconut cream batter, and a sweet pineapple topping.
Did you know you can also use your pressure cooker to make cheesecake bites? Pressure cook the cheesecake, scoop and freeze them into pops, then dip them in chocolate and decorate.
Looking for More Coconut Caramel Desserts? These ones aren’t made in the pressure cooker, but they’ve got the same magical flavor combinations:
- Homemade Samoa bars, from Barbara Bakes
- Samoa brownies, from Southern Plate
- Samoa magic bars, from Crazy for Crust
- 25 amazing Samoa recipes, from Beyond Frosting
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I got almost all of the ingredients and I’m looking forward to making this over the weekend! It will be my first attempt at instant pot cheesecake. One question, I have milk chocolate but no semisweet chocolate (for the topping). Will that make a big difference? Has anyone made this recipe with milk chocolate instead of semisweet?
Hi Ashley – this would be great with milk chocolate as well. Enjoy!
This cheese cake looks amazing and can’t wait to make. I have a Duo 8Qt, do I need adjust the cook time or the amount of water you put in the inner pot? Thank you!
Thanks Nadia – I would use 2 cups of water under the cheesecake in the 8 quart, but the same cook time. Enjoy!
I just tried this recipe in my IP Ultra 6 qt with a 7 inch spring form pan, and it didn’t go so well. The default setting for cake on the Ultra is 40 minutes at high pressure, which I thought was okay because I inadvertently added the third egg white. I mixed all the ingredients by hand at room temp, so I don’t think I introduced too much air, and I did NPR for 10 minutes. The cheesecake pretty much exploded and was way over cooked – internal temp about 200 deg F or more. It is more like cake than custard, at least hot, and it doesn’t taste very good, though the batter was yummy. The extra egg white might have made it a bit fluffier, but I don’t think it was the only culprit. I am going to chill it anyway and see what it tastes like tomorrow.
I have an IP Lux 3 qt and a Duo 8 qt, so I can do some experimenting, but my guess is the Ultra is more efficient and gets to a higher pressure, so the time should be decreased. The IPs are really fun, but you do need to experiment for awhile!
Hi Kitty – definitely put it in the refrigerator and let it chill overnight and then it should taste much better. The IP is so fun!
I have an 8 in springform pan and I made a peanut butter cup cheesecake in it. That recipe was for a 7 in as well and the recipe author suggested simply keeping the recipe the same and increasing the cooking time by a third. Do you think that would work for this recipe?
Oops…this should have said reduce cooking time by 1/3
Yes – I think reducing it by 1/3 sounds like a good plan for this cheesecake as well. Let me know how it goes 🙂
So I cooked it for 24 minutes in an 8 inch pan and the center was just the tiniest bit jiggly….it was definitely cooked…I might even reduce it by a couple more minutes next time I make it.
Thanks!
Thanks for the follow up!
I Barbara,
Thank you for the delicious recipe, this last part of the instructions was not clear to me:
Make a sling with a 20 inch piece of aluminum foil, folded three times length wise.
Top cheesecake just before serving.
Thank you,
Lan
Hi Lan – the foil sling is for taking the cheesecake out of the pressure cooker (referenced earlier). Here’s more info https://www.pressurecookingtoday.com/pressure-cooker-tip-using-a-foil-sling/ Enjoy!
Hello! I’m excited to make this for thanksgiving! I have an 8qt instant pot and use a 9″ springform pan. Would I need to adjust timing or amount of ingredients at all for the 9″ pan?
Thank you!
Hi Lauren – My 9″ pan does not fit in the 8 quart Instant Pot, but if yours does, you’ll double the ingredients and the cook time will be about 45 minutes. If you have an 8″ pan you’ll use 1 and 1/2 times the ingredients. Enjoy!
Can i substitute the 1/2 cup of sugar for 1/2 cup granulated sweetener? Also I’ve seen recipes for cheesecake that call for ricotta cheese. Can I use 8 oz of cream cheese with 8 oz of ricotta cheese?
*I’ve never made cheesecake before and I just bought my instant pot and im dying to make a cheesecake! I have all other ingredients, I just want to make use of the ingredients I already have.
Thanks!
Hi Andrea – congratulations! The Instant Pot is a great pressure cooker. If you want to use ricotta, I would follow this recipe https://twosleevers.com/instant-pot-keto-ricotta-lemon-cheesecake/. Have fun!
Just wondering if the ingredient list is correct for the 1/2 cup crushed chocolate graham cracker cookies. 1/2 of a cup just doesn’t seem like enough to me.
Hi Donna – You can use 1 cup if you’d like a thicker crust. It’s just a matter of preference.
If it doesn’t set in the middle and you say cook 5 more minutes do you mean in the insta pot that has to build pressure again?
Hi Blair – yes, in the Instant Pot and it will need to build pressure again.
If you put it back in for another 5 minutes, should you do another 10 minute natural release after and then a quick release or can you just do a quick release this time?
Hi Sarah – yes, do a second 10 minute npr if you cook it longer.
I just made this cheesecake and already goofed. I lost track of time and left it in pressure cooker until it did a complete natural release and then some. When I took off foil, it was a bit wet so I used paper towel to cyphen off water. Looks good, we will see when I cut into it. My question is, why do you have to wait to top it until just before serving? I do not plan on eating it at one setting as there is just myself and husband eating it this time?
Hi Helen – when the caramel is chilled it can be difficult to cut and you can’t warm the caramel up if it’s on the cheesecake. But it’s easy to warm the caramel up again if it’s in a serving dish. Hope you enjoyed it!
That makes sense. We could not resist trying the cake before I put the toppings on it. Even with my mistake of leaving it in the cooker, it was amazing. The texture was so smooth and taste was wonderful. Thanks for sharing and all your advice.
Thanks! So glad it was a hit 🙂
What do you think about adding cacao to regular Graham crackers? (As I don’t have chocolate ones & don’t want to search stores!)
Hi Monika – you could certainly give it a try. You might have to add some sugar to taste as well.
You could use oreo crumbs too
Hi
This was very helpful as I have a new pressure cooker. Mine didn’t come with a trivet – so can you tell my how high off the base your trivit stands? and can you recommend something I can use as a makeshift trivet?
Thanks so much
Thanks Sam – glad it was helpful. Most of my pressure cooker trivet legs are only about an inch high. Some have use balls of aluminum foil to keep a pan off the bottom of the pot.
Hello it looks wonderful. Can I bake the recipe in the oven as I don’t have a pressure cooker. If so how at what temperature and for how long. Thanks
Your recipe calls for 12 oz. of cream cheese but it is usually sold in 8oz. Did you mean 16 oz. (2 pkgs.)? Or do I need to cut one in half?
Yes, you do need to cut one in half. Enjoy!
I love your recipes I made Pork chops with potatoes and carrots today all in 10 min. So happy I bought this Pot
Hi, I made this and your triple layer chocolate one too and took them with me when visiting family over the Christmas weekend. Everyone loved them, they were both so creamy and decadent tasting but light at the same time, real winners! Thanks for the tips and I’m making this one again to take to my mum’s house for New Years ☺
I’m thinking about making this tonight for a party. How would you change the recipe if I have to cook it in the oven? Thanks for your time!
Hi Sara – what size pan are you going to make it in?
I absolutely love your site as a new instant pot user. Thank you for all of this information! I would love to see you do an Oreo cheesecake too! Thank you again for sharing all of your wisdom!
If I wanted to do these in 4 or 8 Oz mason jars, how long would you cook them for? I made a 6″ with this recipe and it was delicious!
Thanks Claire – it would depend on how much batter you put in the jar, but they should cook really quickly i would try 6 minutes.
Hi, this looks perfect for a showstopper cheesecake, I’m hoping to make it this week to take as an edible gift when visiting the inlaws this weekend! My question is about the caramel, I made dulce de leche in my instant pot from a can of condensed milk so I’d like to use this. Would I still need to add the cream or is it OK to use on its own warmed enough to spread? Also I’ll be travelling 2 hours with my cheesecake so I’d like to finish it including the topping at home, do you think it will affect the cake? We’ll be travelling in the morning and probably won’t be eating it until the afternoon. Lots of questions I know but it will only be my 2nd IP cheesecake and I’m nervous, thanks for your help.
Hi Zahida – I think dulce de leche would work well in this recipe without adding the cream and warming it up just until it’s easy to spread. You should be okay to top it at home and serve it later in the day – I don’t think the dulce de leche will set up as firmly as caramel. You could let it sit at room temperature for just a bit if the topping is too firm to cut. Enjoy!
That’s great and one more thing I forgot to ask, we don’t have graham crackers here so would original oreos be good? Or a chocolate bourbon sandwich biscuits (not sure if you know them)
Oreos would work well. I haven’t had a chocolate bourbon sandwich biscuit but if it’s a crisp, crumbly cookie then it should work as well.
I think I may make this for an “event” this week. I don’t have time (nor do I need the calories, ha) for a trial run. My question is the topping. It appears from your picture to be thick enough to stay on top. I have made a caramel topped cheese cake previously, where the caramel all seemed to run off or be absorbed. I guess I’m wanting your reassurance that it won’t likely happen. Thoughts? Thanks for any suggestions.
Hi Shelly – yes, the topping is thick and doesn’t run off. In fact, it’s best to add the topping right before serving and not to refrigerate it too long or it can be difficult to cut. It’s perfect for a small event. Enjoy!
HI! When you say “Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes.”, what exactly do you mean? Do you just let it sit in there for 5 more minutes or do you manually cook it at high pressure again for 5 minutes?
Hi Carrie – you cook it a high pressure again for 5 minutes.
How do you check to see if the middle is set? I’m jiggeling it, it kinda seems normal to me but I’m not sure … thanks!
We don’t have Graham crackers where I live, what could I swap them out with?
Hi Paul – most crisp crumbly cookies will make a tasty crust for cheesecake.
HAVE YOU MADE ANY CHEESECAKE RECIPES FOR THE 8 QT INSTANT POT USING AN 8″ PAN? I JUST RECEIVED MY 8″ FAT DADDYS PUSH BOTTOM PAN. I HAD ORDERED THEIR 8″ SPRINGFORM PAN BUT BASE WAS WIDE AND IT WOULD NOT FIT. THINKING NEED MORE BATTER AND LONGER COOK TIME?
Hi Jenene – I don’t have an 8 quart yet, so I haven’t tried it. However, I would probably use 3 pkgs of cream cheese, 3 eggs and keep the rest the same. I’d try adding 10 minutes to the cook time. Let me know how it goes.
made this one last night. May family is loving these cheesecakes, my waist not so much 🙂
did you know that you can toast the coconut in the instant pot too? No need to turn on that hot, expensive-to-run oven. Just place dry coconut in instant pot on saute and stir continuously till golden brown. Remove to bowl to cool completely.
Great tip!
I’ll have to give this a try. Thanks for sharing Ilana.
I just made this cheesecake in my Instant Pot and it’s awesome! I was afraid the cake itself might be tough but the texture is perfect and the toppings are wonderful. I will definitely be trying some of your other pressure cooker cheesecakes. Thanks!
Thanks Robin – glad you loved it! Enjoy!
Barbara, my cheesecake pan is a Daddio 6×3 inch push bottom pan. Is there a way to adapt your wonderful recipes or do I have to toss the excess batter?
Hi Teri – you shouldn’t have any trouble with excess batter using the 6×3 inch Daddio push bottom pan. Many people prefer that pan and have used it successfully with my cheesecake recipes with no changes. Just be sure not to over mix the batter and you should be fine. Here’s my cheesecake tips https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/
Enjoy!
Thanks Barbara! You never let me down. I’m recommending your site to everyone who will listen on the crazy IP Facebook community. 😀
<3
When I select manual and adjust minutes to 35 the instant pot never shows the minutes again. It merely stays on “On”. Is this normal, or is my instant pot defective
Hi Renee – that’s perfectly normal. It will say on until it reaches pressure. Then when it reaches pressure, it will show the minutes and start counting down. Enjoy!
What kind of trivet do i use in the pressure cooker? I have the instapot ip60
Hi Julie – I often use the rack that came with my Instant Pot Duo, or if you don’t like that one, here’s a link to one on Amazon http://amzn.to/1T05Lfe
I am a novice to pressure cooking I would like to try this with my new silicon cake pan. . Any changes in should make. Thanks!
Hi Bette – silicone may slow down the cooking a little bit, so just check it after the 35 minutes to make sure it’s cooked to your desired texture. Enjoy!
I used 20 Kraft caramels with 1/4 c heavy whipping cream. After putting it in the microwave for about 1 1/2 minutes, I stirred it till smooth and let it cool till barely warm. I poured it over the cheesecake, which I had removed from the side pan, and let some drizzle down the side. I then sprinkled it with about 1/2 cup of the toasted coconuts and then drizzled with chocolate. The caramel stayed soft and the topping was delicious.
Thanks for sharing your success!
Any chance of a larger recipe for my 10 lyre pressure cooker? It will hold a much larger pan than 7″. Thank you
Hi Lynette – you could double the recipe and use a 9″ pan. Your cook time will increase, and I haven’t tried it, but my guess is 50 minutes. Let me know how it goes. 🙂
Thanks for sharing your yummy recipes. Want to try the cheesecake and wondered if my 8″ springform pan could be used. It seems to fit inside my cuisinart electric pressure cooker- wasn’t sure if cooking with pressure would require more open space inside the cooker and if I should adjust time. Many thanks!
Thanks Sonya – if it fits, it should work fine. You may want to increase the volume or reduce the cook time. Enjoy!
I don’t have an electric pressure cooker – just a standard Prestige. I time from when the cooker comes to pressure,; a little button pops up then. How long should I cook it from then? Have never tried making cheesecake in a pressure cooker 🙂
Hi Teresa – electric pressure cookers work the same way. They don’t start counting down the time until they reach pressure.
Just made the Samoa cheesecake from this recipe. The cheesecake part seems okay. But the topping directions are a bit off. 1 1/2 cups coconut is way to much for this 7 in form. And the caramel your are referring to must be different than the kraft ones you buy in a bag in the candy section. When I was unwrapping them 12 didn’t look like much so I did 14 and I still don’t think it was enough because when I put the coconut in, it was more of a glob of coconut than a nice thick caramel and coconut sauce. It just didn’t end up looking like your picture. So next time I will use a lot more caramels and about a cup of the coconut.
Hi Kelly – sorry you had trouble with it. Did you toast the coconut?
Yes I did and the topping set up so hard that you couldn’t hardly cut through it. I had to take a very sharp paring knife to cut it. That destroyed the cheesecake. But it tasted good. It was really pretty but need to work on the caramel ratio to coconut.
Definitely change it up however works best for you. You can even add some milk or cream when you melt the caramel to thin it out. Did you add the topping just before serving?
Could I use a 6″ springform pan?
Hi Theresa – yes, others have done it with good results.
WOW, the first time I made a Cheescake in an InstantPot, follwed your recipe with the exception that I used graham crackers for the crust. I had a circuit breaker pop after the 1st 8 minutes of cooking and thought maybe I had ruined it, but brought up to pressure again and finished it for the time left and it was PERFECT! am amazed at how easy it really was.
Hi Ann – That would be a little nerve racking. Fortunately, cheesecake is really forgiving. Glad it turned out perfect for you!
I made this and it was very good. The only thing I would change is to make only half of the coconut topping. I found there was too much of it but that is probably a personal taste thing.
Would this do okay without the flour? I’m gluten free..
Hi Maureen – yes you can omit the flour. Enjoy!
I can’t wait to make this. It’ll be my first pressure cooker dessert. If successful, I’d love to make it for a friend’s birthday in November. Unfortunately, he lives out of town so I’ll have to overnight ship it to him in an insulated styrofoam box with ice packs. Not only will the cold keep it fresh but I can’t imagine a way to ship a soft cheesecake without it being mashed up. Do you know if this will freeze and defrost well? Thanks for your wonderful blog.
Hi Sam – I haven’t tried it, but generally cheesecake freezes well. I’m not as sure about the ganache. Let me know how it works.
What altitude are you at? I made the cheesecake today in my Instant Pot with the rack that came with it and it took 55 minutes. I first did 40 minutes’ then 10, and then 5. I’m at 3500 feet elevation. Have you ever put some cacao powder in the mix for a chocolate cheesecake? If so, how much? My family loved it the first time even after I refrigerated it overnight half baked and then cooked it more upon your suggestion. It was so forgiving as it still came out! I didn’t have any issues with the caramel being too hard. I used Werthers Original Chewy Caramels as that’s what my hubby bought! However, I decorated it before dinner and we had it right afterwards. Do DELISH and pretty! Thanks for sharing your talent!
Hi Sue – I’m at about 4,000 feet. So glad your family loved the cheesecake. I did increase the cook time of the recipe after I made it again recently. Also, I wonder if the problem she was having with the caramel getting too hard was because she was measuring the coconut after it was toasted instead of before and there was too much coconut for the caramel coconut ratio. Thanks so much for the great feedback!
I made this the other day. It was really good, but I had a heck of a time cutting it. The caramel and coconut combination once chilled is pretty tough. Any suggestions? I am making it again today for a party, so I may just wait and at the last minute do the caramel and chocolate, so it doesn’t sit in the fridge for hours.
Hi Julie – glad you enjoyed it and are making it again. I used Kraft caramels and heavy cream and my caramel coconut mixture was too hard to cut, but you could definitely wait and just add it last minute. It might be fun to make the caramel a little bit thinner and add it to each slice so that it drips down the sides. A couple of people had to cook the cheesecake a longer than 30 minutes. I’d love to know if you had to cook it longer as well. Thanks!
Thank you for the recipe! It looks delicious! I’m making it for my son’s birthday Sunday. Are there suppose to be pecans in the recipe? We are definitely Girl Scout Samoa fans and I know he will really like this!
Hi Sue – it will be a fabulous birthday cake. No there aren’t any pecans in this recipe. There were pecans in the recipe it was adapted from though. Enjoy!
I made the cake today. The center was pretty jiggly. Will it set up after being refrigerated overnight. I have an I’m
Nxt ant Pot and am wondering if I should have cooked it longer. Not too much experience with cheesecakes. Thanks for the response on the pecans!
If it’s just a little bit soft in the center it will set up in the fridge, but if it’s pretty jiggly then you want to cook it a little bit longer.
Thanks Barbara! I out it back in this morning ! Got my fingers crossed. I used a taller rack that placed the pan higher, would that have had an affect on the timing? I was concerned with the rack that came with the instant pot that the pan would be sitting in water. Thanks so much for your responses!
Never knew it was possible to make a cheesecake in a pressure cooker! This just looks divine – and I LOVE the samoa flavour.
You could easily make a cookbook on just your pressure cooker cheesecakes. Wow, Barbara! My boys love Samoas, and I really need to make this for them (well, I’ll eat slice, just for quality control.)
PS Barb
My daughter just married a fine young man from American Samoa. I will have to make this for them.
Thanks for the honorable mention. This is a great addition. I have my whole family, across the country, into pressure cooking , and Pressure Cookung Today’s!
I have a couple Hungarian recipes I am converting to pressure cooking, I will have them to you soon.
Keep up the great work you do!
Hi Jerry,
I’m pretty new to pressure cooking, very new to PressureCookingToday, and I’m VERY Hungarian! Have you posted your Hungarian pressure cooking recipes anywhere? I would love to try them!
Thanks
Kinga
I love your recipes!! My main challenge is that I don’t own an electric mixer and I am physically unable to mix things for long periods. Do you have any suggestions as to how I can make this gorgeous recipe? Thanks and keep those recipes coming.
Hi Paul – cheesecake doesn’t like to be over mixed, so you should be able to do it with a strong mixing spoon. Just be sure and allow your cream cheese to come to room temperature and make sure it’s really soft and it should mix easily with the other ingredients. Enjoy!
Thanks Barbara. I will let you know my happy results when completed.
Oh man am I in trouble………all my favorite flavors….does that ever look AMAZING. I’m still working on getting a cheesecake made in the pressure cooker……..which one do I try first? I love having a pressing decision like that.
You’ve got me craving cheesecake again….maybe I can get to it over the weekend between snowstorms….fingers crossed!
I am so excited to try another cheesecake! This looks delicious!
The recipe calls for putting the trivet in the bottom of the pressure cooker. I have the Instant Pot…will the steam rack with handles work as the trivet?
Hi Julie – Yes, I cooked it in the Instant Pot and used the rack that came with the Instant Pot. I recommend using an aluminum sling as well. Enjoy!
I’m going to make your Meyer Lemon Cheesecake for Valentine’s Day. This one will be next!
Hi Kitty – you can’t go wrong with lemon for Valentine’s Day to get someone to pucker up 🙂 They’re both great choices.
Sounds great, but the description says toffee pecan shortbread crust? Is that a different cheesecake?
Yes, that’s the recipe this one is based on. I’ve updated the post to make it more clear. Thanks!