Description
A rich and creamy cheesecake made in an Instant Pot, featuring a crunchy gingersnap crust and a luscious pecan filling.
Ingredients
Scale
- 3/4 cup crushed pecans
- 1 1/2 cups gingersnap cookie crumbs
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter (melted)
- 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)
- 1/2 cup dulce de leche
- 1 cup candied pecans (for garnish)
Instructions
- Combine the crushed pecans, gingersnap cookie crumbs, melted butter, 1 teaspoon of cinnamon, and a pinch of salt in a medium bowl. Mix until moistened.
- Press this mixture into the bottom of the springform pan to create the crust.
- Beat the cream cheese in a large mixing bowl using a hand mixer until smooth.
- Add brown sugar, mixing until creamy.
- Incorporate heavy cream, 1 tablespoon of flour, both cinnamon and nutmeg, vanilla extract, and eggs. Beat until well combined.
- Stir in the dulce de leche until evenly combined.
- Pour the filling onto the prepared crust in the springform pan.
- Place 1 cup of water in the Instant Pot and set the trivet inside. Lower the cheesecake onto the trivet.
- Secure the lid and cook on high pressure for 35 minutes.
- Release pressure naturally for about 10 minutes then quick-release any remaining pressure.
- Cool the cheesecake at room temperature for at least 1 hour, then refrigerate for at least 4 hours, or overnight.
Notes
For best results, let the cream cheese sit at room temperature before mixing. Allow for natural pressure release to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg