Instant Pot Pumpkin Caramel Pecan Cheesecake
- 1 cup ginger snap cookies
- 2 1/2 tbsp butter
- 2 1/2 tbsp pecans
- 32 ounce cream cheese
- 3 eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3/4 cup pumkin
- 2 tsp pumpkin pie spice powder
- 2 tsp pumpkin spice
- 3 tbsp milk
- 15 caramels
- 3 tbsp pecans chopped
Select a cheese cake pan according to the size of instant pot.
Make a mixture in a food processor by mixing butter, cookies and pecans.
Take a loose bottom cake tin and grease it with butter.
Press the mixture on the bottom, it should be 1 inch high from the sides.
Beat the cream cheese in a stand mixer and add remaining contents to make a creamy mixture.
Evenly pour the mixture on the crust.
Adjust the trivet in an instant pot and add water into it.
To avoid the condensation cover the cake tin with foil, place on the trivet and close the lid.
Cook on “high” pressure for 30 minutes, naturally release the pressure.
Heat milk and caramels for 1 minute and pour it over the cold cheesecake, also put the chopped pecans on the top.
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