Try this amazing Instant Pot cheesecake recipe and indulge in a creamy filling sweetened with brown sugar on a shortbread pecan crust with a decadent caramel topping studded with toasted pecans. This recipe is from the Instantly Sweet Cookbook.
What would cheesecake be without cream cheese? In Chester, New York, dairyman William Lawrence invented cream cheese by accident in 1872. In his attempt to produce French cheese called Neufchatel, he developed a method of producing cream cheese instead. A fortunate accident for bagel and cheesecake lovers today!
Dynamic duo Barbara Schieving and Marci Buttars, authors of the Instantly Sweet cookbook, gives us this wonderful pressure cooker cheesecake treat to share with our friends and family. Serving it up as the caramel drips down the sides to meet the shortbread pecan crust will surely turn heads as you place it on the dinner table. This is no ordinary cheesecake! The sticky pecan toppings will surely make you lick your fingers to savour the last bits of sweetness.
There are more desserts to tantalize your sweet tooth in the Instantly Sweet cookbook, which we reviewed on our site right here. And, check out these 10 Instant Pot cheesecakes and these drool-worthy Instant Pot desserts for more sweet inspiration.
Description
Enjoy this amazing Instant Pot Caramel Pecan Cheesecake from Instantly Sweet Cookbook.
Ingredients
For the crust
Nonstick cooking spray, for preparing the pan
3/4 cup (140 g) crushed Pecan
Sandies cookies (about 9 cookies)
1/4 cup (28 g) toasted pecans, finely chopped
2 tablespoons (28 g) unsalted butter, melted
For the filling
2 packages (8 ounces, or 225 g, each) cream cheese, at room temperature
1/2 cup (115 g) packed light brown sugar
1/4 cup (60 ml) heavy cream
1 tablespoon (8 g) all-purpose flour
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
For caramel pecan topping
1/2 cup (120 g) caramel ice cream topping or Dulce de Leche (page 146)
½ cup (56 g) toasted pecans
Instructions
To make the crust: Coat a 7-inch (18 cm) 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 (2.5 cm) 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 (235 ml) 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 (65.5°C) 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.
Notes
Tip: Adding the caramel topping to the uncut cheesecake makes for a pretty presentation, but it’s easier to slice and eat if you top individual slices instead.
My husband is crazy about this recipe. It’s his favorite from the cookbook. Thanks for sharing!
★★★★★