Instant Pot Pumpkin Pecan Cheesecake Recipe

Instructions

To make the crust, in a food processor, combine Graham crackers and pecans. Process until fine crumbs.

Add remaining crust ingredients and process until well combined.

Transfer the crumb mixture to 7-inch (17.5 cm) spring form pan and press into the bottom. Wrap with plastic wrap and place in the freezer, while you prepare the filling.

To make the filling: In a food processor, combine all filling ingredients. Process until smooth.

Remove crust mixture from the freezer, then pour filling mixture into the prepared  crusted tin.

Wrap the spring form with aluminum foil. Set aside.

Make a foil sling 2 feet (60 cm) long.

Pour 1½ cups (375 ml) water into 6-quart (6 l) electric instant pot. Place the trivet.

Arrange the spring form pan in the center of the sling, then fold up the sides of the sling and place the pan on the top of trivet.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 35 minutes.

Using the natural Release method, bring pressure to normal. Meanwhile, prepare the topping:

In a small pan, combine butter, pecans, and sugar. Cook, stirring, over medium-heat until butter is melted and the mixture forms a thick, butter paste.

Carefully open the lid of the cooker. Using the foil slings, remove the pan from the pot and transfer to a cooling rack.

Remove the foil sling. While cheesecake is hot, spread prepared topping evenly over it.

Allow cheesecake cooling at room temperature for at least 1 hour, then wrap with plastic wrap and refrigerate for 4 hours.