Caramel Pecan Cheesecake
Indulge in this creamy, smooth filling sweetened with brown sugar on a shortbread pecan crust with a decadent caramel topping studded with toasted pecans.
Servings Prep Time
6-8servings 20minutes
Cook Time
25minutes
Servings Prep Time
6-8servings 20minutes
Cook Time
25minutes
Ingredients
For crust
  • Nonstick cooking sprayfor preparing the pan
  • 3/4cup crushed Pecan
  • Sandies cookiesabout 9 cookies
  • 1/4cup toasted pecansfinely chopped
  • 2tbsp unsalted buttermelted
For filling
  • 16ounces cream cheese(2 packages) at room temperature
  • 1/2cup packed light brown sugar
  • 1/4cup heavy cream
  • 1tbsp all-purpose flour
  • 1/2tsp vanilla extract
  • 2 large eggsat room temperature
For Caramel pecan topping
  • 1/2cup caramel ice cream topping or Dulce de Leche
  • 1/2cup toasted pecans
Instructions
To make the crust
  1. Coat a 7-inchspringform pan with nonstick cooking spray.
  2. In a small bowl, stir together the cookie crumbs, pecans, and butter. Spread the crust evenly in the bottom and no more than 1 inch up the side of the prepared pan. Freeze for 10 minutes.
To make the filling
  1. In a large bowl, with a handheld electric mixer, mix the cream cheese and brown sugar on medium speed until smooth. Blend in the cream, flour, and vanilla. One at a time, add the eggs and mix just until blended. Do not overmix. Pour the batter over the crust.
  2. Pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.
  3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid. Use an instant-read thermometer to check that the cheesecake has reached 150°F in the center. If not, relock the lid and cook the cheesecake at High Pressure for 5 minutes more, followed by another 10-minute natural pressure release.
  4. With the sling, transfer the pan to a wire rack to cool. Soak up any water that may have collected on top of the cheesecake with the corner of a paper towel.
  5. When the cheesecake is cool, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until ready to serve.
  6. To make the Caramel Pecan Topping: Just before serving, in a small bowl, stir together the caramel sauce and pecans. Spread over the cheesecake.