Get ready to transform your dessert game with the most irresistible cheesecake that combines the iconic flavors of Samoa cookies with the creamy perfection of ricotta! This Instant Pot Samoa Cheesecake isn't just a dessert—it's a decadent journey that will transport your taste buds to a tropical paradise of caramel, coconut, and chocolate. Imagine a velvety smooth cheesecake with a buttery graham cracker crust, drizzled with rich caramel, and sprinkled with toasted coconut and chocolate chips—all made effortlessly in your Instant Pot in under an hour!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- 2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 cup caramel sauce
- 1 cup toasted coconut
- 1 cup chocolate chips
Instructions
- Prepare the springform pan by lightly greasing the sides and bottom with cooking spray or butter.
- In a medium mixing bowl, combine graham cracker crumbs with melted butter, mixing until the crumbs are completely moistened and can hold together when pressed.
- Press the graham cracker mixture firmly into the bottom of the 7-inch springform pan, creating an even and compact crust layer. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat ricotta cheese and sugar together until smooth and creamy, approximately 2-3 minutes using an electric mixer.
- Add eggs one at a time to the ricotta mixture, mixing thoroughly after each addition and scraping down the sides of the bowl to ensure complete incorporation.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Add 1 cup of water to the Instant Pot inner pot, then place the trivet inside.
- Carefully lower the springform pan onto the trivet, covering the top of the pan with aluminum foil to prevent moisture from dripping onto the cheesecake.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Gently remove the cheesecake and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, drizzle caramel sauce over the top of the cheesecake, sprinkle with toasted coconut, and garnish with chocolate chips.
- Slice into 8 even portions and serve chilled. Store any remaining cheesecake in the refrigerator, covered, for up to 5 days.
Tips
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
- When pressing the graham cracker crust, use the back of a measuring cup for a compact, even layer.
- Always cover the springform pan with aluminum foil to prevent water droplets from ruining your cheesecake's surface.
- For the most creamy texture, don't overmix the eggs—incorporate them just until combined.
- Allow the cheesecake to cool slowly and refrigerate for at least 4 hours for the perfect set.
- For a cleaner slice, run your knife under hot water and wipe dry between each cut.
- Toast the coconut just before topping to enhance its nutty, caramelized flavor.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 15g
Fat: 40g
Saturated Fat: 25g
Cholesterol: 160mg
