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Pecan Pie Cheesecake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pecan Pie Cheesecake in Your Pressure Cooker

This pecan pie cheesecake blends creamy richness with caramelized pecans, all made faster in your pressure cooker for a cozy holiday treat.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 520 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Springform pan 9-inch
  • 1 Roasting pan Large enough to hold springform pan

Ingredients
  

Main ingredients

  • 2 cups graham cracker crumbs about 16 full sheet crackers
  • 6 Tablespoons granulated sugar
  • ½ cup unsalted butter melted
  • 32 ounces full-fat brick cream cheese softened to room temp
  • 1 cup packed light or dark brown sugar dark works best
  • 1 cup full-fat sour cream room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice optional but highly recommended
  • ¼ teaspoon ground cinnamon
  • 3 large eggs room temp
  • 1 ½ cups pecan halves
  • ¼ cup unsalted butter
  • ½ cup packed brown sugar
  • 6 Tablespoons heavy cream
  • Pinch salt less than ⅛ tsp
  • 1 Tablespoon light corn syrup
  • Optional homemade brown sugar whipped cream for topping

Instructions
 

Instructions

  • Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside tight with heavy foil. This prevents leaks into your pressure cooker water bath.
  • Mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press this crust mix firmly into pan bottom. Bake crust 10 mins, then set aside to cool.
  • In a big bowl, beat the cream cheese on medium speed till smooth and creamy with your mixer. Add brown sugar and beat again till mixed well.
  • Add sour cream, vanilla, lemon juice, and cinnamon. Mix it all together, scraping bowl sides so nothing's left out.
  • Add eggs one by one, mixing gently on low speed after each. Don’t overdo it or you end up with air bubbles messing with the texture.
  • Pour cheesecake batter over crust, smooth the top with a spatula so it looks nice and even.
  • Place the springform pan inside a big roasting pan. Pour about an inch of hot water into the roasting pan for a water bath. This keeps the cheesecake moist as it cooks.
  • Bake for 60 to 70 minutes until edges look set and center jiggles just a little. Then turn off the oven and crack door open. Let it cool in oven for an hour before chilling at least 4 hours or overnight in fridge.

Notes

Allow time for chilling in refrigerator to achieve best texture. Cheesecake can be made a day ahead.