Caramel Pretzel Cheesecake

Caramel Pretzel Cheesecake

Use your Instant Pot to make this creamy cheesecake with cookie dough crust.
Course Dessert
Cuisine American
Keyword cheesecake recipe, instant pot dessert
Prep Time 10 minutes
Cook Time 35 minutes
Chill Time 6 hours
Servings 8
Calories 535kcal
Author Julie Clark


For the cheesecake:

  • 15 ounces refrigerated chocolate chip cookie dough
  • 16 ounces cream cheese- ( softened)
  • ¼ cup granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup caramel sauce
  • 2 large eggs (at room temperature)

For the topping:

  • caramel sauce
  • 1/2 cup chopped pretzels


  • Prepare a 6” springform pan with nonstick spray.
  • Place the cookie dough in the bottom of the pan and using a clean hand or spoon, press into the bottom of the pan to form the crust. Place the in the freezer until you are ready to add the filling.
  • In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
  • Add in the sugar and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.
  • Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of bowl.
  • Add the caramel sauce and mix until just combined.
  • Scrape the sides and bottom of the bowl and make sure there are no lumps in the batter. If there is, mix for an additional minute or two.
  • Add the eggs one at a time, making sure to completely combine the first before adding the second. Be careful not to overmix here, you just want to mix long enough that you don’t see the yolk anymore.
  • Remove the crust from the freezer and add the cheesecake batter. Tap on the counter a couple times to release any air bubbles.
  • Cover the springform pan completely with aluminum foil making sure to seal well around the top.
  • Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.
  • Prepare your Instant Pot by adding in the trivet and adding one cup of water.
  • Place the cheesecake on the trivet and seal the lid.
  • Set your pot on high pressure for 35 minutes and allow to naturally release.
  • Once you can open the lid, remove the cheesecake and allow to cool on the counter (Remove the foil while cooling to room temperature). Once cooled, place in the refrigerator for at least 6 hours but best overnight.
  • Once you are ready to serve, top with caramel sauce and chopped pretzels and enjoy!


The calories shown are based on the cheesecake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 535kcal | Carbohydrates: 51g | Protein: 8g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 418mg | Potassium: 208mg | Fiber: 1g | Sugar: 28g | Vitamin A: 960IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg