PECAN PIE CHEESECAKE instant pot

By bubbles7380

a 7"x 3" push pan

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 16 oz cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 cup heavy whipping cream
• 1/4 cup sour cream
• 2 tablespoons flour
• 2 eggs
• 1 cup dark brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 egg yolks
• 2/3 cup maple syrup good stuff
• 1/2 cup heavy whipping cream, warm.
• 4 tablespoons butter, cold
• 2 cups roasted pecan, chopped.

Preparation

Step 1

In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Press it evenly into the bottom and halfway up the sides in a 7"x 3" push pan. Transfer to the freezer while you prepare you batter. In a large bowl add the cream cheese, sugar, and cream. With a hand mixer, beat until fluffy and fully incorporated. Add in the sour cream, flour, and gently continue to mix until the cream cheese filling is smooth add eggs 1 at a time and beat in just a little, dont over beat. Pour the mixture into the push pan or springform pan with the graham cracker crust,add 1 1/2 cups water to the pot, Set pot on manual or pressure cook for 38 minutes and do a 15 NPR the cake should slightly jiggle. While the cheesecake is cooking, prepare the stove-top pecan pie filling. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat. Stir in the cold butter. The pudding-like mixture should be around room temperature. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake after it has cool for a few minutes and spread it out. Sprinkle with extra chopped pecans or garnish with whole pecans. Let the cheesecake chill in the refrigerator over night. Slice and serve.