![]() It might still feel a little wobbly at this stage. Use a paper towel to blot off any excess liquid that might have formed on top of the cheesecake. Set it on a cooling rack and remove the foil from around the pan. Open the lid and use the foil sling to lift the pan out of the pot or lift the trivet using its handles.Once the sugar is melted and stirred through, the thick, sugary, buttery paste should be done. Melt the butter in a small pot or a microwave together with chopped pecans and brown sugar. While the cheesecake is on natural release, prepare the topping.Then use the quick release method to let off any remaining steam: either press the Vent button (on new models) or point the steam releasing handle to Venting (on older models). Simply leave the pot to sit, you will see a new timer counting up the minutes it’s been resting. Once the pressure cooking timer is done allow the pressure to release naturally for about 20 minutes.The Instant Pot will show ON and the pressure will start to build up, which will take about 10-15 minutes. ![]() Press Manual/Pressure Cook button and set to 35 minutes at HIGH pressure (use + and – buttons). You can also place the cake tin on top of the trivet and lower them together using the handles. Put the springform pan in the centre of the foil sling, pick up and sides of the slink and lower the pan on top of the trivet. Pour 1.5 cups of water into the bottom of a 6-quart Instant Pot and place the trivet inside.Wrap the springform pan with some foil, this will catch any condensation drops from falling on the top of the cheesecake.Pour the mixture into the prepared crusted tin.You can also do this in the food processor, make sure to wipe the bowl first. Using an electric whisk or a standing mixer, whip until completely smooth, scraping down the sides as you go along. In a large mixing bowl, combine all pumpkin filling ingredients.Put the crust in the freezer while you make the filling. Transfer the mixture into the 7-inch springform pan and press firmly into the bottom and about 1 inch up the sides.Add the cinnamon, brown sugar and butter and pulse until combined. To make the crust, put the crackers and pecans in a food processor and pulse until both are broken down into fine crumbs.It’s lovely with vanilla ice cream as well. Serve as is or with whipped cream on top or the side. To serve, use a knife to slide inside the cake tin to separate the cheesecake from the sides and open the ring. Leave in the cake tin for 1 hour to cool, then wrap with Clingwrap and refrigerate for at least 4 hours to set. While still hot, pour the pecan syrup over the top and spread evenly. The top of the cheesecake may still be a little wobbly, which is fine as it will set. Remove the cake pan and trivet from the pot and remove the foil. Once cooked, allow 20 minutes for the pressure to release naturally and then use the quick release method (press the Vent button or point the steam releasing handle to Venting) to let off the remaining steam. While the cheesecake is cooking, prepare the pecan syrup by melting the chopped nuts, butter and sugar over medium heat. The Instant Pot will take about 10-15 minutes to come to pressure. Lock the lid and Press Manual/Pressure Cook button adjust the time with – and + buttons to 35 minutes on HIGH pressure. You can also make a foil swing to lower the cake tin. Add a cup of water to the inner pot of the Instant Pot and lower the trivet with the cheesecake inside. This will catch any condensation drops during cooking and protect the top. Place the cake tin on top of the trivet and cover tightly with foil. The best thing is that you can make it in your pressure cooker, saving that precious oven space for main dishes. It would look great on any festive table but especially around Thanksgiving or Christmas holidays and, it’s very Halloween fitting. It’s a great dessert for fall and winter season when recipes using pumpkin are in full swing. It consists of pecan and cracker butter crust, decadent pumpkin cream cheese filling and syrupy pecan butter topping. Pecan pie or pumpkin cheesecake? Why not have both! This is exactly what we decided to create with this fabulous Instant Pot pumpkin pecan cheesecake recipe. We’ve got step-by-step photos to guide along below. When it comes to seasonal fall and winter recipes, you can’t go past a good pumpkin or pecan dessert, and with this Instant Pot pumpkin cheesecake with pecan crust and topping, we’re combining both! With creamy, decadent pumpkin filling with caramelised butter pecan topping, this cheesecake is absolutely to die for and would be perfect for Thanksgiving, Christmas, Halloween or any other festive occasion.
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