Instant Pot Salted Caramel Pecan Cheesecake is one of the best desserts you’ll ever try with layers of rich, creamy cheesecake, covered in homemade caramel and topped with pecans!
Can you make a cheesecake in an Instant Pot? The answer is Yes, you can. It’s easy than you think to make and will be done faster to enjoy in no time.
If you don’t like salted caramel and pecans you can choose to leave them off and just have a regular cheesecake with whatever topping you would like. Another idea would be my Instant Pot Mint Oreo Cheesecake with Chocolate Ganache recipe that is also delicious. Enjoy!
(Makes one 8×3 inch cheesecake. Serves approx. 8-12 depending on size of serving)
Cheesecake Crust Ingredients
2 cups graham cracker crumbs
6 tbsp butter melted
1/2 cup light brown sugar
Cheesecake Filling Ingredients
24 oz cream cheese softened
1 cup Granulated Sugar
1/2 cup heavy cream
3/4 cup sour cream
3 tbsp all-purpose flour
3 tsp vanilla extract
3 large eggs room temperature
Salted Caramel Topping Ingredients
1/2 cup brown sugar light or dark
7 tbsp butter (salted)
2 tbsp corn syrup light or dark but dark will produce a darker color in topping
14 oz sweetened condensed milk
1 tsp vanilla extract
1/2 tsp salt
3/4 cup halved or chopped pecans
How to Make Cheesecake Crust
Combine graham cracker crumbs, butter and brown sugar until it resembles wet sand. Spray 8×3 inch springform pan with non-stick cooking spray. Cut a circle from parchment paper the size of the bottom of your pan and place in the bottom of pan.
Scoop graham cracker mixture into pan and press into bottom and up sides about ½ inch. Chill crust while you are preparing filling.
How to Make Cheesecake Filling
In large mixing bowl, mix cream cheese and sugar on medium speed until light and fluffy. Add in heavy cream, vanilla, sour cream and flour. Mix until blended. Mix in eggs, one at a time, just until combined. Pour into crust and seal top of pan with aluminum foil.
Add 1½ c. of water to bottom of your Instant Pot. Place cheesecake pan on trivet that comes with your pot and lower into pot. Replace lid on Instant Pot and seal according to your pot instructions. Cook on high pressure for 40 minutes.
When time is up, allow cheesecake to remain in pot for 10 minutes, then manually release pressure and remove cheesecake. Cool cheesecake on wire rack then cover with plastic wrap and chill for at least 4 hours.
How to Make Salted Caramel Topping
In a medium saucepan, heat brown sugar and butter until butter is melted and thoroughly combined with sugar. Add in sweetened condensed milk, corn syrup, salt and vanilla, bringing to a boil.
Continue to boil, continuously stirring until a candy thermometer reaches 225 degrees. If you don’t have a candy thermometer, you can drop small spoonfuls into a ½ cup of cold water. It is ready when the mixture forms a soft ball. Do not overcook as this will make the caramel become brittle.
Allow to cool for about 7 minutes, then drizzle on top and over the sides of the cheesecake. Top with pecans. Chill for at least an hour before cutting.
Instant Pot Salted Caramel Pecan Cheesecake
Instant Pot Salted Caramel Pecan Cheesecake is one of the best desserts you'll ever try with layers of rich, creamy cheesecake, covered in homemade caramel and topped with pecans!
Ingredients
Cheesecake Crust Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp butter melted
- 1/2 cup light brown sugar
Cheesecake Filling Ingredients
- 24 oz cream cheese softened
- 1 cup Granulated Sugar
- 1/2 cup heavy cream
- 3/4 cup sour cream
- 3 tbsp all-purpose flour
- 3 tsp vanilla extract
- 3 large eggs room temperature
Salted Caramel Topping Ingredients
- 1/2 cup brown sugar light or dark
- 7 tbsp butter (salted)
- 2 tbsp corn syrup light or dark but dark will produce a darker color in
- topping
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup halved or chopped pecans
Instructions
How to Make Cheesecake Crust
Combine graham cracker crumbs, butter and brown sugar until it resembles wet sand. Spray 8x3 inch springform pan with non-stick cooking spray. Cut a circle from parchment paper the size of the bottom of your pan and place in the bottom of pan.
Scoop graham cracker mixture into pan and press into bottom and up sides about ½ inch. Chill crust while you are preparing filling.
How to Make Cheesecake Filling
In large mixing bowl, mix cream cheese and sugar on medium speed until light and fluffy. Add in heavy cream, vanilla, sour cream and flour. Mix until blended. Mix in eggs, one at a time, just until combined. Pour into crust and seal top of pan with aluminum foil.
Add 1½ c. of water to bottom of your Instant Pot. Place cheesecake pan on trivet that comes with your pot and lower into pot. Replace lid on Instant Pot and seal according to your pot instructions. Cook on high pressure for 40 minutes.
When time is up, allow cheesecake to remain in pot for 10 minutes, then manually release pressure and remove cheesecake. Cool cheesecake on wire rack then cover with plastic wrap and chill for at least 4 hours.
How to Make Salted Caramel Topping
In a medium saucepan, heat brown sugar and butter until butter is melted and thoroughly combined with sugar. Add in sweetened condensed milk, corn syrup, salt and vanilla, bringing to a boil.
Continue to boil, continuously stirring until a candy thermometer reaches 225 degrees. If you don't have a candy thermometer, you can drop small spoonfuls into a ½ cup of cold water. It is ready when the mixture forms a soft ball. Do not overcook as this will make the caramel become brittle.
Allow to cool for about 7 minutes, then drizzle on top and over the sides of the cheesecake. Top with pecans. Chill for at least an hour before cutting.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 783Total Fat: 50gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 172mgSodium: 526mgCarbohydrates: 76gFiber: 1gSugar: 65gProtein: 11g
