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Instant Pot Pumpkin Caramel Pecan Cheesecake
Course
Dessert
Cuisine
American
Keyword
ginger snap cookies, pecans, Pumkin, Pumpkin Caramel Pecan Cheesecake
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
672
kcal
Author
Corrie
Ingredients
1
cup
ginger snap cookies
2 ½
tablespoon
butter
2 ½
tablespoon
pecans
32
ounce
cream cheese
3
eggs
¾
cup
sugar
1
teaspoon
vanilla extract
¾
cup
pumkin
2
teaspoon
pumpkin pie spice powder
2
teaspoon
pumpkin spice
3
tablespoon
milk
15
caramels
3
tablespoon
pecans
chopped
Instructions
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.
Nutrition
Calories:
672
kcal