The layer of toffee cookies crust gives an exciting crunch to the rich and creamy cheesecake that gives a phenomenal flavor to mouth.
Instant Pot New York Style Cheesecake with Pecan Shortbread Cookies
Ingredients
- 1/2 cup pecans
- 3/4 cup short crust toffee cookies crushed
- 3 tbsp butter
- 30 ounce cream cheese
- 1/2 cup heavy cream
- 4 eggs
- 1 cup sugar
- 3 tbsp all purpose flour
- 3 tsp vanilla extract
Instructions
Take a cheesecake pan according to the size of an instant pot.
Make a crumbled mixture a cookies and butter in a food processor.
Take a spring foam pan and grease it lightly with butter, press the crumbled mixture evenly at the bottom, it should be 1 inch high from all sides.
Beat the cream cheese in a stand mixture, add remaining contents and mix well to make a creamy mixture.
Pour the mixture over the crust.
Put the trivet in an instant pot and add 2-3 cups of water.
Cover the pan with foil and place on the trivet in an instant pot.
Cook on manual “high” pressure for 30 minutes
Release the pressure naturally.
Serve with whipped cream.
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