Instant Pot:
Salted Caramel Pecan Cheesecake

Cheesecake Crust

2 cups graham cracher crumbs

6 tablespoons butter, melted

1/2 cup light brown sugar

1. Gather all your ingredients and measure out.

2. Combine graham cracker crumbs, butter and brown sugar until it resembles wet sand.

3. Spray an 8x3 inch springform pan with non-stick cooking spray.

4. Scoop graham cracker mixture into pan and press into the bottom and up the sides, about 1/2 inch. Chill crust while you prepare the cheesecake filling.

Cheesecake Filling

24oz cream cheese, softened

1 cup granulated sugar

1/2 cup heavy cream

3/4 cup sour cream

3 tablespoons all purpose flour

3 teaspoons vanilla extract

3 large eggs, room temperature

1. In a large mixing bowl, mix cream cheese and sugar on medium speed until light and fluffy.

2. Add in heavy cream, vanilla, sour cream and flour; mix until blended.

3. Mix in eggs one at a time, just until combined.

4. Pour into crust and seal top of pan with aluminum foil.

5. Add 1 1/2 cups of water to the bottom of your Instant Pot, followed by a trivet. Set the foil covered pan into the Instant Pot. Secure the lid of the Instant Pot and seal according to your pot instructions. Cook on high pressure for 40 minutes.

6. When time is up, allow cheesecake to remain in pot for 10 minutes, then manually release pressure. Remove cheesecake from pot and uncover. Cool cheesecake on wire rack, then cover with plastic wrap and chill for at least 4 hours.

Salted Caramel Topping

1/2 cup brown sugar (light or dark)

7 tablespoons salted butter

2 tablespoons corn syrup (light or dark; dark will produce a darker color topping)

12oz can sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon salt'

3/4 cup halved or chopped pecans, toasted

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 1/2 cup of cold water. It is ready when the misture forms a soft ball. Do not overcook as this will make the caramel brittle.

Remove from heat and cool for about 7 minutes. Drizzle on top and over the sides of the cheesecake. Top with pecans. Chill for at least 2 hours before cutting and serving.