Instant Pot Caramel Pecan Cheesecake
An instant pot cheesecake made in the pressure cooker, then topped with caramel and pecans.
- 1 1/4 cups graham crackers crumbs
- 1 tbs brown sugar
- 5 tablespoons unsalted butter melted
- 16 ounces cream cheese at room temperature
- 1/2 cup white granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs at room temperature
- 1/2 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 cup chopped pecans
Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
Add the graham crackers crumbs, brown sugar and melted butter to a large bowl and stir until well combined.
Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
Refrigerate for at least 20 minutes while preparing the batter.
Make sure all the ingredients are at room temperature before you begin.
In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar and cornstarch and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl.
Add the eggs one at a time and beat after each addition until well combined.
Add heavy cream and vanilla extract. Beat well, stopping to scrape the sides and bottom of the bowl.
Remove crust from refrigerator and wrap the bottom of the pan with foil so it doesn’t leak at all.
Pour cheesecake batter mixture into the prepared pan.
Cover with foil.
Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
Take a 20 inch or so piece of foil, and fold it in half lengthwise, twice so it creates a long skinny piece. Lay it over the tivet and up the sides of the instant pot so you can use it to lift the cheesecake out of the instant pot.
Gently transfer the cheesecake pan on top of the trivet and sling.
Select manual setting and adjust pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
Carefully open the pot and transfer cheesecake to a cooling rack using the foil sling you made. Let it cool for 1 hour, after which run a paring knife around the edges. Remove the outside ring. Top with caramel and chopped pecans.
Transfer cheesecake to the refrigerator, refrigerate until chilled, or overnight.
Calories: 434kcal | Carbohydrates: 38g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 268mg | Potassium: 149mg | Fiber: 1g | Sugar: 15g | Vitamin A: 830IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1.1mg