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Instant Pot Pecan Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Pecan Cheesecake combines a spiced gingersnap crust with a creamy, cinnamon and nutmeg-infused cream cheese filling. Cooked effortlessly using the pressure cooker for a moist, perfectly set cheesecake, it's topped with luscious dulce de leche and crunchy candied pecans for a delightful texture and rich flavor. Ideal for those who want a delicious cheesecake without using an oven.

Ingredients

Crust

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

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

Topping

  • 1/2 cup Dulce de Leche
  • 1 cup candied pecans

Instructions

  1. Prepare the crust: Lightly coat a 7-inch springform pan with nonstick cooking spray. In a small bowl, mix the crushed pecans, gingersnap cookie crumbs, cinnamon, and melted butter until fully combined. Press the mixture evenly into the bottom and up 1 inch on the sides of the prepared pan. Freeze the crust for 10 minutes to set.
  2. Make the filling: In a large bowl, use an electric mixer on medium speed to blend the cream cheese and brown sugar until smooth and creamy. Add the heavy cream, flour, cinnamon, nutmeg, and vanilla extract, and mix until combined. Beat in the eggs one at a time, mixing just until incorporated to avoid overmixing.
  3. Assemble the cheesecake: Pour the cream cheese filling over the chilled crust, smoothing the top. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake.
  4. Prepare Instant Pot: Pour 1 cup of water into the inner pot of the Instant Pot and place a trivet inside.
  5. Pressure cook the cheesecake: Lower the covered springform pan onto the trivet. Secure the lid and set the pressure release valve to the sealed position. Select High Pressure and set the timer for 25 minutes.
  6. Release pressure: When cooking is complete, turn off the Instant Pot and let the pressure release naturally for 10 to 15 minutes. Then perform a quick release to release any remaining pressure.
  7. Check doneness and additional cooking: Open the lid carefully. If the cheesecake is not fully set, cook on High Pressure for an additional 5 minutes followed by a 10-minute natural pressure release.
  8. Cool the cheesecake: Carefully remove the pan from the Instant Pot and place it on a wire rack to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight, to fully set and develop flavor.
  9. Add toppings and serve: Before serving, spread the dulce de leche evenly over the top of the cheesecake and sprinkle with candied pecans for a sweet and crunchy finish.

Notes

  • Room temperature cream cheese and eggs ensure a smooth filling without lumps.
  • Covering the pan with foil prevents moisture from dripping and affecting the cheesecake texture.
  • Letting the cheesecake chill overnight improves texture and flavor.
  • Use a springform pan that fits inside your Instant Pot for best results.
  • If you don’t have Dulce de Leche, caramel sauce can be used as a substitute.

Find it online: https://ivysrecipes.com/instant-pot-pecan-cheesecake-recipe/