Instant Pot Turtle Cheesecake
If you’re a cheesecake lover, then you’re in for a treat. Perfect for any occasion, this dessert combines the classic flavors of turtle candies with the rich, smooth texture of cheesecake, all made simple with the magic of the Instant Pot.

Turtle cheesecakes are known for their rich chocolate crust, gooey caramel, creamy filling, and crunchy pecan topping. Despite these fancy features, this recipe is surprisingly simple and accessible for home bakers. Let’s dive into the three basic steps: preparing the crust, making the caramel, and crafting the cheesecake filling.
Preparing the Cheesecake Pan
Before diving into the crust, it’s crucial to prep your cheesecake pan for an easy release after baking. We recommend using a 6×3 inch pan, like the Fat Daddio’s pan with a removable bottom, which makes this process a breeze.
Steps:
- Secure the bottom of the pan.
- Place a piece of parchment paper inside.
- Lightly spray the interior with cooking spray to ensure the cheesecake pops out smoothly.
Set the prepped pan aside as we move on to creating the crust.
Making the Chocolate Crust
A chocolate crust forms a delightful crunchy base for our cheesecake. You have the flexibility here to use any chocolate cookies you have on hand, but for this recipe, we’ll use fudge-covered Oreos.
Ingredients:
- 12 fudge-covered Oreos (or any chocolate cookie)
Steps:
- Place the Oreos in a food processor and blend until they resemble wet sand.
- No additional butter is needed as the fudge and cookie filling provide enough moisture.
- Transfer the crushed cookies into your prepped cheesecake pan and press them down firmly with a drinking glass.
Set the crust aside while we move on to crafting the luscious caramel.
Crafting the Caramel
An essential part of Turtle Cheesecake is the caramel layer. While you can use store-bought caramels with a bit of cream, making homemade caramel is easier than you think.
Ingredients:
- 1.5 cups white sugar
- 1 stick unsalted butter (8 tablespoons)
- 0.5 cups cream
Steps:
- Add the sugar to a medium pan over medium heat.
- Stir continuously as the sugar melts and begins to clump and turn to liquid.
- Once melted, add the butter and mix until fully incorporated.
- Lower the heat slightly and add the cream.
- Continue whisking until everything is smooth and well-blended.
- Strain the caramel into a measuring cup to remove any leftover sugar clumps.
Divide the caramel, placing about a cup into the prepared crust and setting the remainder aside. Freeze the crust while you prepare the cheesecake batter.
Pro Tip:
If the caramel sticks to your pan, boiling some water in it will liquefy the caramel, making cleanup simple and stress-free.
Crafting the Cheesecake Filling
Now, let’s prepare the creamy filling that sets this cheesecake apart.
Ingredients:
- 16 ounces cream cheese, room temperature
- 2 tablespoons cornstarch
- Pinch of salt
- 2 teaspoons vanilla extract
- 2 well-beaten eggs
- 0.25 cups sugar
Steps:
- If the cream cheese is not at room temperature, unwrap it, place it in a bowl, and microwave for one minute.
- In a large mixing bowl, add the softened cream cheese and the rest of the ingredients.
- Hand mix the batter to avoid incorporating too much air, which can cause the mixture to overflow during cooking.
Pour the batter over the frozen caramel layer in the cheesecake pan, which should give you about an inch to an inch and a quarter of space at the top.
Cooking the Cheesecake in the Instant Pot
The Instant Pot not only simplifies the cooking process but also creates a perfectly steamed cheesecake, eliminating the need for a water bath.
Steps:
- Add one cup of water to the Instant Pot.
- Place the cheesecake on the trivet and lower it into the pot.
- Secure the lid, ensuring the vent is set to the sealed position.
- Set the Instant Pot on high pressure for 28 minutes, with the “Keep Warm” function turned off.
Once the timer completes, let the cheesecake rest for 10 minutes to allow for a natural pressure release.
Finishing Touches
After the cheesecake has cooked and rested:
- Carefully lift out the pan and blot any surface moisture with a paper towel.
- Reheat the remaining caramel in the microwave for about 30 seconds to make it pourable.
- Pour the warm caramel over the cheesecake, spreading it evenly.
Topping with Pecans:
- Roast 0.5 cups of chopped pecan pieces in a pan over medium heat until they turn slightly golden but are not burnt.
- Sprinkle the toasted pecans over the caramel layer.
- Use a fork to spread them evenly.
The Chilling Process
For the best texture and flavor, it’s essential to chill the cheesecake thoroughly.
Suggested Times:
- Good: Chill for at least 4 hours.
- Better: Chill for 8 hours.
- Best: Chill overnight for the firmest and most delicious results.
Serving the Cheesecake
Once chilled, the cheesecake is ready to serve.
Steps:
- Use a coffee mug to hold the pan and carefully remove the sides.
- Peel off the parchment paper from the bottom.
- Transfer the cheesecake to a serving plate.
- Slice and enjoy the creamy, caramel-rich goodness with family and friends.
Conclusion
Making a rich, indulgent Turtle Cheesecake at home has never been easier thanks to the Instant Pot. By following these straightforward steps, you can create a dessert that’s both impressive and irresistible. The combination of a chocolate cookie crust, homemade caramel, creamy cheesecake filling, and toasted pecans will leave everyone asking for seconds. Don’t forget to check the description for full recipes, as well as links to the tools used in this recipe. Enjoy baking and happy eating!
Instant Pot Turtle Cheesecake

Indulge in the decadence of Turtle Cheesecake made effortlessly in your Instant Pot. This recipe layers rich chocolate crust, velvety caramel, creamy cheesecake, and crunchy pecans for a luxurious dessert that's sure to impress.
Ingredients
Caramel Layer:
- 1 ½ cups sugar
- 8 tablespoons (1 stick) butter
- ½ cup cream
Crust:
- Ground up cookie crumbs
- 8 tablespoons (1 stick) butter, melted
- Cheesecake Filling:
- 16 ounces cream cheese, at room temperature
- 2 tablespoons cornstarch
- A pinch of salt
- 2 teaspoons vanilla extract
- 2 well-beaten eggs
- ¼ cup sugar
Topping:
- Toasted pecan chunks
Instructions
- Prepare the cheesecake pan by securing the bottom, placing a piece of parchment inside, and lightly spraying with cooking spray. Set aside.
- For the crust, blend 12 fudge-covered Oreos in a food processor until they resemble wet sand. Press the crushed cookies into the bottom of the prepared pan using a drinking glass.
- To make the caramel, add 1.5 cups of sugar to a medium pan over medium heat. Stir continuously until the sugar melts completely. Add 8 tablespoons of unsalted butter and mix until fully incorporated. Lower the heat slightly, add 0.5 cups of cream, and continue whisking until smooth. Strain the caramel through a sieve to remove any clumps.
- Pour about one cup of the prepared caramel over the crust and place in the freezer to set while preparing the cheesecake batter.
- For the cheesecake filling, microwave 16 ounces of cream cheese for one minute to bring to room temperature. In a large mixing bowl, combine the softened cream cheese, 2 tablespoons of cornstarch, a pinch of salt, 2 teaspoons of vanilla extract, 2 well-beaten eggs, and 0.25 cups of sugar. Mix by hand to avoid incorporating too much air.
- Pour the cheesecake batter over the set caramel layer, leaving about an inch of space from the top of the pan.
- Add one cup of water to the Instant Pot and place the filled cheesecake pan on the trivet. Lower into the Instant Pot.
- Secure the lid, set the vent to the sealed position, and cook on high pressure for 28 minutes. Turn off the "Keep Warm" function.
- After cooking, allow the cheesecake to naturally release pressure for 10 minutes before performing a quick release.
- Carefully remove the cheesecake from the Instant Pot and blot any surface moisture with a paper towel.
- Reheat the remaining caramel in the microwave for about 30 seconds until pourable, then spread evenly over the cheesecake.
- Toast 0.5 cups of chopped pecan pieces in a pan until golden, then sprinkle over the caramel.
- Chill the cheesecake in the refrigerator: 4 hours for a good set, 8 hours for a better set, or overnight for the best texture.
- To serve, remove the cheesecake from the pan, peel off the parchment paper, and slice. Enjoy the rich layers of chocolate, caramel, and creamy cheesecake.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 580Total Fat: 40gSaturated Fat: 22gCholesterol: 135mgSodium: 420mgCarbohydrates: 50gFiber: 2gProtein: 9g