Instant Pot: Double Chocolate Caramel Cheesecake
This is a New York style cheesecake that is so thick and creamy, no one will know that it is a healthier choice!
Serves 12. 10 SP on the WW Green plan, it will be lower on the Blue and Purple because you don't have to count the eggs or the fat free Greek Yogurt.
Prep Time: 20 mins Cook Time: 55 mins Chill Time: 2 hrs 30 mins Total Time: 4 hrs
For the Crust
1.5 cups chocolate crumbs
5 tablespoons low fat spread (melted)
For the Filling
3/4 cup granulated brown sweetener
1 teaspoon vanilla extract
2/3 cup plain fat-free Greek yogurt (room temperature)
2 x 8 oz blocks reduced fat cream cheese (room temperature)
2 large eggs (room temperature)
1 white chocolate caramel Built Bars, refrigerated and chopped.
Preheat oven to 350 degrees. Lightly spray a 7-inch springform pan with baking spray. Wrap the outside with foil, crimp around the top edges of the pan.
Mix the melted spread and the chocolate crumbs. Press into the bottom of the prepared springform pan. Place in the oven and bake for 8 minutes. Remove and allow to cool while preparing the filling.
To prepare the filling, in the bowl using a mixer, mix the cream cheese until smooth. Add the Greek Yogurt, sweetener and vanilla essence and mix until smooth. Add eggs and mix on a slow until just combined, about 1 minute. Mix in the chopped Built Bar pieces.
Pour the filling into the baked crust. Tap on the counter 3-4 times to remove air bubbles. Cover the top with foil, pressing tightly to seal it in.
Pour 1 1/4 cups of water into the Instant Pot. Place the steamer rack in the bottom. Center the springform pan on a foil sling* and lower it into the Instant Pot and onto the rack or ring. Fold the foil sling on top of the cheesecake.
Close and lock the lid. Select MANUAL (and make sure it's on high pressure) for 45 minutes. When it beeps, either turn it off or let it switch to KEEP WARM. Allow the pressure to release naturally (do not turn the pressure release to venting). This takes about 18-20 minutes.
Remove the lid and carefully lift the cheesecake from the pot. Remove the foil on top and peel of the foil from around the pan. Allow to cool at room temperature for 30 minutes before transferring to the refrigerator to cool uncovered for at least 2 hours. For a thicker, firmer cheesecake, cool 4+ hours (placing plastic wrap over top at the 2 hour mark).
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