Caramel Pecan Cheesecake

Prep time: 20 mins

Cook time: 25 mins

Course: Dessert
Servings: 6
Ingredients
Crust
    • 3/4 cup Pecan crushed
    • 10 Sandies cookies
    • 1/4 cup toasted pecans finely chopped
    • 2 tbsp unsalted butter melted
Filling
    • 3/4 cup Pecan crushed
    • 10 Sandies cookies
    • 1/4 cup toasted pecans finely chopped
    • 2 tbsp unsalted butter melted
Caramel pecan topping
    • 1/2 cup caramel ice cream topping
    • 1/2 cup toasted pecans
Instructions
Crust
    • 3/4 cup Pecan crushed
    • 10 Sandies cookies
    • 1/4 cup toasted pecans finely chopped
    • 2 tbsp unsalted butter melted
Filling
    • In a large bowl, with a handheld electric mixer, mix the cream cheese and brown sugar until smooth. Blend in the flour, cream, and vanilla. Add the eggs (one at a time) and mix until blended (do not overmix). Then, pour the batter over the crust.
    • Pour 1 cup of water into the inner pot. Place the pan on a silicone trivet and lower it inside the pot. Lock the lid and turn the pressure release valve to Sealed. Select High Pressure and set to 25 minutes.
    • When the cooking time ends, turn off the pressure cooker. Let the pressure naturally release 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 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 release.
    • Transfer the pan to a wire rack to cool. Soak up any water that may appear on the cheesecake top with the corner of a paper towel.
    • When the cheesecake is cool, cover with plastic wrap and refrigerate for at least 4 hours until ready to serve.
    • To make the Caramel Pecan Topping: Just before serving, in a small bowl, stir together the caramel sauce and pecans and spread over the cheesecake.