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Caramel Pecan Cheesecake
Caramel Pecan Cheesecake
| By : |
Indulge in this creamy, smooth filling sweetened with brown sugar on a shortbread pecan crust with a decadent caramel topping studded with toasted pecans.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
6-8 servings
|
Ingredients
For crust
- Nonstick cooking spray for preparing the pan
- 3/4 cup crushed Pecan
- Sandies cookies about
9 cookies - 1/4 cup toasted pecans finely chopped
- 2 tbsp unsalted butter melted
For filling
- 16 ounces cream cheese (
2 packages ) at room temperature - 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- 2 large eggs at room temperature
For Caramel pecan topping
- 1/2 cup caramel ice cream topping or Dulce de Leche
- 1/2 cup toasted pecans
Ingredients
For crust
For filling
For Caramel pecan topping
|
Instructions
To make the crust
- Coat a
7-inch springform pan with nonstick cooking spray. - In a small bowl, stir together the cookie crumbs, pecans, and butter. Spread the crust evenly in the bottom and no more than
1 inch up the side of the prepared pan. Freeze for 10 minutes.
To make the filling
- In a large bowl, with a handheld electric mixer, mix the cream cheese and brown sugar on medium speed until smooth. Blend in the cream, flour, and vanilla. One at a time, add the eggs and mix just until blended. Do not overmix. Pour the batter over the crust.
- Pour
1 cup of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time. - When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid. Use an instant-read thermometer to check that the cheesecake has reached
150°F in the center. If not, relock the lid and cook the cheesecake at High Pressure for 5 minutes more, followed by another 10-minute natural pressure release. - With the sling, transfer the pan to a wire rack to cool. Soak up any water that may have collected on top of the cheesecake with the corner of a paper towel.
- When the cheesecake is cool, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until ready to serve.
- To make the Caramel Pecan Topping: Just before serving, in a small bowl, stir together the caramel sauce and pecans. Spread over the cheesecake.
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Instantly Sweet is also loaded with great tips and advice. It will be your go-to guide for quick and easy pressure cooker sweets.
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This was the first cheese cake that I’ve made, with or without the Instant Pot. Followed the directions as printed. My husband and I loved it.
Delicious! My family loved it!
Cooked 29 min. & it was set & perfect. “Pulsed” the completed sugared Pecans in food processor & served it on the side with the Carmel Syrup for each slice, as it was served. This was my first cheesecake in Instant Pot. It was perfect. Thank You for having these recipes
I used a butterscotch carmel topping that I had had in the fridge and it turned out so good!
This cheesecake is to die for, if you want a more solid cheesecake this is the one for you. Who would have ever thought you could make a cheesecake in a pressure cooker.
Made this today. DELISH!
Loved it! The only change to the recipe that I did was the crust. My local grocery store only sold the pecan sandies so I omitted the pecans in the recipe. I added a couple more cookies to make up for the omission of the chopped pecans. Will definitely make this again!
This is the first cheesecake i have made in the Instant Pot-it was straight forward, easy to follow and absolutely delicious!!!