Instant Pot Crème Brulee Cheesecake combines buttery Graham cracker crust, silky smooth vanilla scented cheesecake filling, ...

Because the cheesecake is made in the Instant Pot it’s in a contained space with water. Because of this it stays super moist and the top of the cheesecake won’t crack.

Excerpted from “The Essential Instant Pot Cookbook” by Coco Morante ($19.95, Ten Speed Press) ...

Baking cheesecake can be a bit of an ordeal. Between making a water bath, and wrapping the pan in foil so your cake stays dry, it’s easy to get a little stressed out.

Place jars on a rack in the Instant Pot; add 1 cup water to bottom of pot. Cook at high pressure for 7 minutes. Allow pressure to release naturally, about 7 minutes more.