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Instant Pot Pecan Cheesecake Recipe

Instant Pot Pecan Cheesecake Recipe
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★★★★★

4.8 from 7 reviews

This Instant Pot Pecan Cheesecake is a rich and creamy dessert featuring a crunchy gingersnap and pecan crust, warmly spiced with cinnamon and nutmeg. Made effortlessly in the Instant Pot, it combines the indulgence of classic cheesecake with the cozy flavors of fall. Topped with luscious dulce de leche and crunchy candied pecans, this cheesecake is perfect for special occasions or anytime you crave a decadent treat.

Ingredients

Scale

Crust

  • 3/4 cup crushed pecans
  • 1 1/2 cups 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, combine crushed pecans, gingersnap cookie crumbs, cinnamon, and melted butter until well mixed. Spread this mixture evenly on the bottom and about 1 inch up the sides of the prepared pan. Place the pan in the freezer to chill for 10 minutes to set the crust.
  2. Make the Filling: In a large bowl, use an electric mixer on medium speed to beat the cream cheese and brown sugar until smooth and creamy. Then blend in the heavy cream, flour, cinnamon, nutmeg, and vanilla extract until fully incorporated.
  3. Add Eggs: Add the eggs one at a time, beating just until combined after each addition. Be careful not to overmix the batter to keep it airy and smooth.
  4. Assemble: Pour the cheesecake batter over the chilled crust in the springform pan. Cover the pan securely with aluminum foil to prevent condensation from dripping into the cheesecake during cooking.
  5. Prepare Instant Pot: Pour 1 cup of water into the Instant Pot’s inner pot. Place a trivet inside the pot to elevate the cheesecake pan above the water.
  6. Pressure Cook: Carefully lower the covered springform pan onto the trivet. Close and lock the Instant Pot lid and set the pressure release valve to the ‘Sealed’ position. Cook on High Pressure for 25 minutes.
  7. Release Pressure: When cooking is complete, turn off the Instant Pot and allow the pressure to release naturally for 10-15 minutes. Then carefully perform a quick pressure release to release any remaining pressure.
  8. Check Doneness: Open the lid and check the cheesecake. If the center is still jiggly, reseal the lid and cook at High Pressure for an additional 5 minutes followed by a 10-minute natural release.
  9. Cool: Remove the cheesecake pan from the Instant Pot and place it on a wire rack to cool completely. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 to 6 hours, or preferably overnight to allow it to firm up.
  10. Serve: Before serving, spread the Dulce de Leche evenly over the top of the cheesecake. Garnish with candied pecans for added texture and sweetness. Slice and enjoy!

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to avoid lumps and ensure smooth batter.
  • Use a fine mesh sieve to sift flour if lumps form in the batter.
  • Do not overmix the eggs into the batter to prevent cracking during cooking.
  • Let the cheesecake chill thoroughly for best texture and flavor.
  • If you don’t have candied pecans, you can make your own by caramelizing pecans in sugar and butter on the stove.
  • Use a sharp knife dipped in hot water to cut cleaner slices.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: Instant Pot cheesecake, pecan cheesecake, pressure cooker dessert, gingersnap crust, dulce de leche cheesecake, quick cheesecake recipe

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