Description
Creamy New York-style pecan cheesecake emerges from pressure cooking magic in this luscious Instant Pot dessert. Rich graham cracker crust and caramelized pecans complement silky cream cheese filling, offering home bakers a simple yet impressive sweet treat.
Ingredients
Scale
- 16 oz (454 g) cream cheese, room temperature
- 2 large eggs, room temperature
- ½ cup (100 g) brown sugar, packed
- 1 ½ cups (180 g) gingersnap cookie crumbs
- ¾ cup (85 g) pecans, crushed
- 3 tbsps (42 g) unsalted butter, melted
- ¼ cup (60 ml) heavy cream
- 1 tsp cinnamon
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
- 1 tbsp all-purpose flour
- dulce de leche
- candied pecans
Instructions
- Prepare Pan: Thoroughly coat a 7-inch springform pan with nonstick spray, ensuring complete surface coverage.
- Create Crust: Mix crust ingredients until they form a compact, cohesive crumble. Press mixture evenly across bottom and slightly up interior walls, then freeze for 10 minutes to solidify.
- Craft Batter: Whip cream cheese and brown sugar using an electric mixer until silky smooth. Gradually fold in cream, flour, cinnamon, nutmeg, and vanilla extract. Gently incorporate eggs one at a time, maintaining a delicate mixing technique to prevent overmixing.
- Assemble Cheesecake: Pour batter evenly over chilled crust, covering completely. Wrap pan securely with aluminum foil to prevent moisture penetration.
- Instant Pot Preparation: Add water to inner pot, position trivet at bottom. Carefully place cheesecake pan onto trivet, ensuring stability.
- Pressure Cooking: Seal Instant Pot lid with pressure valve closed. Cook on high pressure for 25 minutes, followed by a 10-15 minute natural pressure release. Complete with a quick pressure release.
- Cooling Process: Transfer cheesecake to wire rack, allowing it to reach room temperature. Refrigerate, covered, for 4-6 hours or overnight.
- Final Touch: Before serving, drizzle dulce de leche generously and garnish with candied pecans for a decadent presentation.
Notes
- Prevent Overmixing: Gently fold eggs into the batter to maintain a smooth, creamy texture and avoid incorporating excess air that could cause cracking.
- Crust Chilling Technique: Freezing the crust for 10 minutes helps create a sturdy base that prevents sogginess and ensures clean slicing.
- Moisture Protection: Covering the pan with aluminum foil prevents water condensation and keeps the cheesecake’s surface smooth and crack-free.
- Cooling Patience: Allowing the cheesecake to cool slowly and refrigerate for 4-6 hours helps develop rich flavors and achieve the perfect creamy consistency.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 392
- Sugar: 22 g
- Sodium: 224 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 91 mg