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Instant Pot New York Style Cheesecake with Pecan Shortbread Cookies
Course
Dessert
Cuisine
American
Keyword
New York Style Cheesecake with Pecan Shortbread Cookies, pecans, toffee cookies
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
604
kcal
Author
Corrie
Ingredients
½
cup
pecans
¾
cup
short crust toffee cookies
crushed
3
tablespoon
butter
30
ounce
cream cheese
½
cup
heavy cream
4
eggs
1
cup
sugar
3
tablespoon
all purpose flour
3
teaspoon
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.
Nutrition
Calories:
604
kcal
|
Carbohydrates:
33
g
|
Protein:
10
g
|
Fat:
49
g
|
Saturated Fat:
25
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
220
mg
|
Sodium:
384
mg
|
Potassium:
227
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
1778
IU
|
Vitamin C:
1
mg
|
Calcium:
138
mg
|
Iron:
1
mg