Dulce de Leche CheeseCake - Instant Pot

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Serve 5-6   Prep 10 mins   Cook 40 mins

Supplies:

  • 7" inch springform pan or push-pan
  • Parchment rounds 7"
  • Silicone Sling
  • Nonstick cooking spray
  • Foil or Silicone Lids
  • Food processor
  • Hand Mixer or Stand mixer

Ingredients:

For Crust

  • 1 cup oreo cookies, Java Chip Flavor Creme, about 12 regular cookies
  • 4 Tbsp butter melted

For Dulce de Leche Cheesecake

  • 1 can Dulce de Leche (13.4oz)
  • 16 oz cream cheese, room temperature
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 3 Tbsp flour

For Topping

  • 1 can Dulce de Leche (13.4oz)
  • Sea Salt (optional)

Directions:

For Crust

  1. Spray a 7" springform pan or push-pan with nonstick spray
  2. Line the bottom of the pan with parchment paper
  3. Pulse the cookies in the food processor until you get a fine crumb.
  4. Add in the melted butter and pulse until combined.
  5. Press this mixture into the bottom and sides of the pan.  Freeze while making the filling about 10 minutes

Filling

  1. In the mixer place the cream cheese.   Mix until smooth and creamy, about 3-4 minutes.   Make sure to scrape down the sides of the bowl with a spatula.
  2. Mix in flour and mix on low speed until combined, then add the Dulce De Leche and slowly increase to high for about 1 minute.  Scrape the sides and bottom of the bowl and make sure there are no lumps.   
  3. Add the eggs one at a time, and just until the yolks disappear into the batter.
  4. Pour this filling into the prepared springform pan and tap gently on the counter to release any air bubbles.  Cover with foil or silicon lid.
  5. Pour 1 cup of water in the instant pot. place the trivet inside.  Lower the cheesecake onto a trivet in the Instant Pot with a sling and set on manual high pressure for 35-40 minutes, and allow to naturally release (about 10 minutes).
  6. Remove the cheesecake from the instant pot carefully, and remove the foil or silicone lid.
  7. Allow to cool on a wire rack until room temperature.  Refrigerate for 4-6 hours or until set.

Topping

  1. Empty the can of Dulce de Leche into a microwave safe bowl.   Microwave 30-45 seconds or until the dulce de leche is softer and runny.  Mix with a spatula.
  2. Pour Dulce de Leche on top of the cheesecake.  Smooth it out with a knife.   Refrigerate for 4-6 hours or until set.
  3. Top with sea salt (optional)
  4. Unmold and enjoy!

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