Description
Silky smooth Instant Pot Pecan Cheesecake combines creamy textures with rich nutty nuances from Southern United States baking traditions. Rich caramel-like pecans and velvety cream cheese create an irresistible dessert experience that delivers pure comfort in each delectable slice.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, at room temperature
- ½ cup (100 grams) packed brown sugar
- 2 large eggs, at room temperature
- 1 ½ cup (180 grams) gingersnap cookie crumbs
- ¾ cup (85 grams) crushed pecans
Spices and Flavoring:
- 1 teaspoon cinnamon
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Binding and Liquid Ingredients:
- 3 tablespoons (42 grams) unsalted butter, melted
- ¼ cup (60 milliliters) heavy cream
Topping:
- Dulce de leche
- Candied pecans
Instructions
- Thoroughly grease a 7-inch (17.78 centimeters) springform pan with nonstick cooking spray, ensuring complete coverage.
- In a compact mixing bowl, thoroughly combine crust ingredients until they form a cohesive, crumbly mixture.
- Evenly distribute the crust mixture across the bottom and up approximately 1 inch (2.54 centimeters) along the pan’s interior walls.
- Place the prepared pan in the freezer for 10 minutes to allow the crust to set firmly.
- Using an electric mixer, blend cream cheese and brown sugar in a spacious mixing bowl at medium speed until achieving a smooth, lump-free consistency.
- Gradually incorporate cream, flour, cinnamon, nutmeg, and vanilla extract into the cream cheese mixture, mixing thoroughly.
- Carefully add eggs one at a time, gently beating after each addition, being cautious not to overmix the batter.
- Delicately pour the prepared cheesecake batter over the chilled crust, ensuring an even distribution.
- Cover the pan securely with aluminum foil to prevent moisture intrusion.
- Pour of water into the Instant Pot’s inner pot and position the trivet at the bottom.
- Gently lower the prepared cheesecake pan onto the trivet, ensuring stable placement.
- Secure the Instant Pot lid, setting the pressure release valve to the sealed position.
- Cook on high pressure for precisely 25 minutes.
- Once cooking completes, deactivate the Instant Pot and allow natural pressure release for 10-15 minutes.
- Perform a quick pressure release to eliminate any remaining pressure.
- Transfer the cheesecake pan to a wire cooling rack, allowing it to reach room temperature.
- Once cooled, cover the pan with plastic wrap and refrigerate for a minimum of 4-6 hours, or preferably overnight.
- Immediately before serving, generously drizzle dulce de leche over the cheesecake and garnish with candied pecans.
Notes
- Freezing the crust helps create a sturdy base that won’t crumble when cutting the cheesecake.
- Avoid overmixing the eggs to prevent a dense, tough texture and ensure a smooth, creamy consistency.
- Use room temperature ingredients for better incorporation and a silky-smooth cheesecake batter.
- Naturally releasing pressure prevents cracks and maintains the delicate texture of the cheesecake.
- Chilling the cheesecake for at least 4-6 hours allows it to set properly and develop deeper flavors.
- Dulce de leche and candied pecans add a luxurious, indulgent touch to the final presentation.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 385 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg