{"id":32440,"date":"2018-11-25T06:00:32","date_gmt":"2018-11-25T13:00:32","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=32440"},"modified":"2020-07-16T11:19:36","modified_gmt":"2020-07-16T17:19:36","slug":"pressure-cooker-caramel-pecan-cheesecake","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-caramel-pecan-cheesecake\/","title":{"rendered":"Pressure Cooker Caramel Pecan Cheesecake"},"content":{"rendered":"

From the Instantly Sweet cookbook,\u00a0this Instant Pot \/ Pressure Cooker Caramel Pecan Cheesecake features a smooth, creamy filling that’s sweetened with brown sugar baked on top of a shortbread pecan crust with a decadent\u00a0caramel topping, studded with toasted pecans.<\/em><\/p>\n

\"Pressure<\/p>\n

The holidays are finally here! There’s just something magical about this season\u2014the lights and the smells and the chances to celebrate with family and friends.<\/p>\n

Somehow at these get-togethers, I’m always in charge of bringing dessert. \ud83d\ude42 I have a few classic recipes I go to over and over again\u2014big batches for large celebrations<\/a>, gorgeous desserts for more intimate gatherings, and quick desserts for impromptu gatherings<\/a>.<\/p>\n

This Instant Pot\/Pressure Cooker Caramel Pecan Cheesecake is my go-to dessert for small gatherings. It is beautiful, delicious, and surprisingly easy to make. (It’s one reason why it’s featured on the cover of my cookbook, Instantly Sweet<\/em><\/a>.)<\/p>\n

Seriously, no one will ever guess how easy this dessert comes together!<\/p>\n

<\/p>\n

Instantly Sweet Is Perfect for the Holidays<\/h2>\n

Pressure cooker desserts really are perfect for small gatherings. First of all, making desserts in the pressure cooker is fairly hands-off, so you can focus on other things while your dessert cooks itself.<\/p>\n

Cheesecakes,\u00a0puddings, pies, and so many other\u00a0favorites are ready in a fraction of the time\u00a0compared to oven-baked desserts. Plus, desserts \u201cbaked\u201d in the\u00a0pressure cooker are much more forgiving because they don’t dry\u00a0out as easily.<\/p>\n

Finally, with all the sweets around the holidays, pressure cooking desserts is an easy way to portion control. The smaller-sized pans required for pot-in-pot pressure cooking mean there won’t be tons of leftovers to tempt you long after your get-together is through.<\/p>\n

You can trust my cookbook,\u00a0Instantly Sweet<\/em><\/a>, to provide the best recipes for your holiday desserts.<\/p>\n

\"Desserts<\/p>\n

Customize Instantly Sweet for Holiday Flavors<\/h3>\n

One of the best things about the Instantly Sweet<\/em> cookbook is how easy it is to customize the recipes to your favorite flavors. This brown-sugar cheesecake is a wonderful base that you can dress up with different holiday flavors.<\/p>\n

For example, I had some leftover candied cinnamon pecans that I threw on top of a slice on a whim. It totally changed up the cheesecake and gave it a great holiday flavor. (To make this combination yourself, use my Candied Cinnamon Almonds<\/a> recipe as a base for the chopped pecans and cook them just to the furry stage so the nuts stay softer. Add 1\/2 teaspoon cinnamon to the crust for even more cinnamon flavor. Serve topped with a generous sprinkling of chopped candied cinnamon pecans.)<\/p>\n

Making Pressure Cooker Caramel Pecan Cheesecake in the Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use, and your Instant Pot can help you create this Pressure Cooker Caramel Pecan Cheesecake!<\/p>\n

\"Instant<\/p>\n

When you’re making the crust, know that the cookie and pecan mixture can be a little more sticky than a traditional graham cracker crust. (Thanks to the extra butter in the shortbread pecan cookies.) Rather than using my cheesecake tamper for this crust, I prefer to spread the crust with a spoon or a rubber spatula and push it down as well as I can.<\/p>\n

For making the cheesecake, the most important thing you can do is make sure your ingredients are completely at room temperature<\/strong>. If your ingredients are too cold, your cheesecake will often turn out lumpy.<\/p>\n

The second most important thing you can do is to not overmix your ingredients.<\/strong> It’s tricky because you want to combine the brown sugar and cream cheese until they’re smooth, but you don’t want to add air to your cheesecake. If the cheesecake gets too much air in it, you’ll have lots of air bubbles and the cheesecake will rise and fall when it cooks.<\/p>\n

Take the guesswork out of making cheesecake by using an instant-read thermometer<\/a>\u00a0. Your cheesecake is ready to come out of the pressure cooker when the middle is between 140 to 150\u00b0F.<\/p>\n

Get more cheesecake tips from my Perfect Pressure Cooker Cheesecake Post<\/a>.<\/p>\n

Finally, for the caramel-pecan topping, when I’m in a hurry I love the Ghirardelli Caramel Sauce Topping. It has a great flavor and the consistency is perfect for getting a beautiful drizzle. Plus, it doesn’t harden like pure melted caramel does when it is chilled.<\/p>\n

Also, before you top your cheesecake, determine what aspect of the presentation is most important to you. Adding the caramel-pecan topping to the uncut cheesecake makes for a beautiful presentation. However, this cheesecake is easier to serve if you slice it first then the top the slices individually instead.<\/p>\n

\"Pressure<\/p>\n