Description
This Instant Pot Pecan Cheesecake combines the rich flavors of pecan and gingersnap with the creamy texture of traditional cheesecake, creating an unforgettable dessert experience. The pecan crust provides a unique, nutty foundation that perfectly complements the smooth, spiced cheesecake filling. Top it off with a swirl of dulce de leche and a sprinkle of candied pecans for a show-stopping finish.Ideal for any season but particularly enchanting in the fall, this cheesecake offers a delightful blend of textures and flavors that are sure to please any palate. Whether you’re hosting a dinner party or simply craving something sweet, this cheesecake promises to deliver both comfort and luxury with each bite.
Ingredients
For the crust:
3/4 cup crushed pecans
1 1/2 cup 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
Instructions
Lightly coat a 7-inch springform pan with nonstick cooking spray.
In a small bowl, combine the crust ingredients until well mixed. Spread the mixture evenly on the bottom and 1 inch up the side of the prepared pan. Freeze for 10 minutes.
In a large bowl, with an electric mixer, mix the cream cheese and brown sugar on medium speed until smooth.
Blend in the cream, flour, cinnamon, nutmeg, and vanilla.
One at a time, add the eggs and beat just until mixed. Do not overmix.
Transfer the batter to the top of the crust. Cover with foil.
Add 1 cup of water to the pressure cooker inner pot and place a trivet on the bottom.
Lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Cook on High Pressure for 25 minutes.
When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10-15 minutes, and do a quick pressure release.
Transfer the pan to a wire rack to cool. When cooled, cover with plastic wrap and refrigerate for at least 4-6 hours, or overnight, until ready to serve.
Just before serving, top with dulce de leche and candied pecans.
- Prep Time: 25 minutes
- Cook Time: 25 minutes