Instant Pot Pecan Cheesecake

When the holidays roll around or when you’re just in the mood for something decadently sweet, there’s nothing quite like a rich, nutty pecan cheesecake. The marriage of pecans and creamy cheesecake is a true treat, but who has the time to wait around for a cheesecake to bake in the oven? That’s where your Instant Pot comes in! Today, I’m excited to share a quick and indulgent Instant Pot Pecan Cheesecake recipe that will satisfy your sweet tooth in no time.

Ingredients:

For the crust:

• 3/4 cup crushed pecans
• 1 1/2 cups gingersnap cookie crumbs
• 1 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 ounces cream cheese, at room temperature
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup heavy cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature

For the topping:

• Dulce de leche
• Candied pecans

Directions:

1. Prepare the Pan: Start by lightly coating a 7-inch springform pan with nonstick cooking spray.
2. Make the Crust: In a small bowl, mix together the crushed pecans, gingersnap crumbs, cinnamon, and melted butter until well combined. Press this mixture evenly into the bottom and about 1 inch up the sides of the prepared pan. Freeze the crust for 10 minutes to set.
3. Mix the Filling: In a large bowl, use an electric mixer to blend the cream cheese and brown sugar on medium speed until smooth. Gradually add the cream, flour, cinnamon, nutmeg, and vanilla, mixing until incorporated. Add the eggs one at a time, beating just until blended; take care not to overmix.
4. Assemble: Pour the filling over the crust in the pan. Smooth the top with a spatula and cover the pan loosely with foil.
5. Cook: Pour 1 cup of water into the inner pot of the Instant Pot and place a trivet at the bottom. Carefully lower the pan onto the trivet. Secure the lid, turn the valve to the sealed position, and set the Instant Pot to cook on High Pressure for 25 minutes.
6. Natural Release: After the cooking time ends, turn off the Instant Pot and allow the pressure to release naturally for 10-15 minutes, then do a quick pressure release.
7. Chill: Remove the cheesecake from the Instant Pot and let it cool on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight, for best results.
8. Serve: Just before serving, top your cheesecake with a generous layer of dulce de leche and sprinkle with candied pecans for that extra crunch.

Conclusion:

This Instant Pot Pecan Cheesecake not only saves you time but also delivers all the creamy, comforting flavors of a traditionally baked cheesecake. Whether you’re preparing a treat for a special occasion or just looking to make an ordinary day a bit more special, this recipe promises to be a crowd-pleaser. Enjoy the delightful combination of smooth cheesecake, crunchy pecans, and sweet caramel topping—all from the convenience of your Instant Pot!