Ingredients
Crust:
- 3/4 cup Pecan crushed
- 10 Sandies cookies
- 1/4 cup toasted pecans finely chopped
- 2 tbsp unsalted butter melted
Filling
- 16 ounces cream cheese
- 1/2 cup packed light brown sugar
- 1 tbsp all-purpose flour
- 1/4 cup heavy cream
- 2 large eggs
- 1/2 tsp vanilla extract
Caramel pecan topping
- 1/2 cup caramel ice cream topping
- 1/2 cup toasted pecans
Instructions
Crust
- Coat a 7-inch 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 up the side of the prepared pan. Freeze for 10 minutes.
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 naturalle 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.
Video
Notes
