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5 from 2 votes

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
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 684kcal

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.

Nutrition

Calories: 684kcal