Holiday Caramel Pecan Cheesecake

Holiday Caramel Pecan Cheesecake


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Need a delicious dessert for the holidays? This caramel pecan cheesecake will solve your dessert problems! The best part is, you don’t have to worry about using an oven! You just need to make the base and the batter, and then let the instant pot perform its magic to making the perfect holiday cheesecake.

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Time needed

1 hour preparation + 30-35 min cooking

Serving Size / Yield

4-6 servings


  • 3/4 cup Ginger snaps (about 20 cookies)
  • 2 tablespoons pecans
  • 2 tablespoons butter, melted
  • 2 8 ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • Topping:
  • 14 caramels
  • 2 tablespoons milk
  • 2 tablespoons chopped pecans

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Start off by preparing a foil sling around the base and sides of a 7-inch spring form pan with aluminum foil. This sling will make it easier to take the cheesecake out of the instant pot when finished, and provides stability while cooking. Make sure the sling is sturdy, and that the foil is folded over at least twice. Set aside.
With a blender or a food processor, combine the cookies and pecans and pulse until they are finely chopped. In a small mixing bowl, mix together the cookie crumbs and melted butter until it looks like wet sand.
With a 7-inch spring form pan, press the cookie firms firmly into the bottom and sides of the pan with your fingers. Place the pan in the freezer for 1 hour.
Using a large mixing bowl with a hand mixer, mix together the cream cheese and sugar until it is smooth. Then, add the pumpkin puree, pumpkin pie spice, and vanilla and mix well. Slowly add the eggs and mix until it is nicely blended. Be sure not to overwork the batter.
Pour the batter into the spring form pan. Pour 1 cup of water into the instant pot and place the trivet in the bottom. Carefully place the pan on the foiled pan and lower it into the instant pot.
Lock the lid place and set the pot on high pressure. Bake the cheesecake for 15 minutes. For a more dense cheesecake, bake for 25 minutes. Once the time is up, switch to natural pressure for 10 minutes and do a quick pressure release to let out extra pressure. When the controller drops, remove the lid with caution.
Carefully remove the spring form pan to a wire rack to cool down the cheesecake. If there is any excess water on top of the cheese, gently pat using a paper towel. Once the cheesecake is completely cooled, cover the cheesecake with plastic wrap and refrigerator for about 4 hours or overnight.
Using a microwaveable bowl, microwave the caramels and milk on high for 1 ½ minutes or until the caramels are completely melted. Be sure to stir every 30 seconds. Drizzle the caramel topping on top of the cheese and sprinkle with chopped pecans

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