Instant Pot Praline Cheesecake
Instant Pot Praline Cheesecake is going to be your new favorite cheesecake for holidays or special occasions! It’s a decadent combination of creamy cheesecake, pecans and caramel which become an irresistible dessert!
Pralines are one of my favorite candies to make for the holidays. We never let a Christmas go by that I don’t make these Easy Pecan Pralines at least once… usually three or four times. And now I also make Pecan Praline Cookies… because ohmygosh, they’re good!
So of course when I started making cheesecakes in my Instant Pot, this was one more flavor combination that just screamed to be made!
I mean seriously… how incredibly delicious does that look?! So let me show you just how easy this recipe is!
Instant Pot Praline Cheesecake
First and foremost – make sure all of your ingredients including eggs and sour cream are at room temperature before you start! This is crucial to success!!
Start by preheating your oven to 350°F and prepare a 6 inch by 2 ½ inch springform pan by spraying it with nonstick cooking spray. You can use a 7-inch pan as well; it will just not be as thick.
In a food processor, add graham crackers and mix until you get fine crumbs. Add melted butter and salt and pulse until well combined.
Pour into the bottom of the prepared springform pan and using your hand or utensil to press the crust.
Place in the oven and bake for 10 minutes.
While the crust is baking, start preparing your filling by adding the cream cheese into a large mixing bowl or the bowl of a stand mixer and beat on high speed for at least 5 minutes.
You want to mix the cream cheese until it is fluffy and has no lumps.
Once the cream cheese is done, add in both sugars and mix until well combined.
Next add in sour cream and vanilla and mix until just combined.
Last, add in the eggs one at a time and mix just enough to combine the eggs and no more. Be careful not to over mix.
Pour the filling into the baked crust and cover with aluminum foil. I like to completely wrap my pans from top to bottom so that no moisture can get into the pan.
Prepare your Instant Pot by adding in the trivet and adding in 1 cup of water. Place the cheesecake on the trivet and place the lid on in the sealing position.
Place on high pressure for 35 minutes and allow the pressure to naturally release.
Once you can open the lid, remove the cheesecake and allow to completely cool on the counter, then place in the refrigerator to fully set. (I leave mine overnight for the best results)
Once the cheesecake is set, prepare your topping by adding the butter and brown sugar to a small saucepan and melt.
Once the butter and sugar is melted, add in the corn syrup and corn starch. Continue cooking over medium heat, stirring constantly until thick.
Remove from heat and stir in the in vanilla and pecans.
Allow to cool slightly, then pour over top of the cheesecake immediately before serving!
You can add a little fresh whipped cream if you want to dress it up even more… not that this Instant Pot Praline Cheesecake needs dressing up!
Enjoy!
Don’t have an Instant Pot? I have a post here for How to Convert an Instant Pot Cheesecake Recipe to an Oven-Baked Version!
More Instant Pot Cheesecakes
- Instant Pot Nutter Butter Cheesecake
- Instant Pot Funfetti Cheesecake
- Instant Pot Chocolate Chip Cookie Dough Cheesecake
- Red White and Blueberry Instant Pot Cheesecake
Instant Pot Praline Cheesecake
- Total Time: 45 minutes
- Yield: 6 slices 1x
Description
Instant Pot Praline Cheesecake is going to be your new favorite cheesecake for holidays or special occasions! It’s a decadent combination of creamy cheesecake, pecans and caramel which become an irresistible dessert!
Ingredients
Crust
1 package (or about 8) cinnamon graham crackers
2 tbsp melted butter
Pinch of salt
Filling
2– 8 oz. blocks of cream cheese (at room temperature)
½ cup granulated sugar
¼ cup brown sugar
½ cup sour cream
1 tsp vanilla
2 eggs
Topping
1 tbsp butter
1 tbsp cornstarch
½ cup dark corn syrup
1 tbsp brown sugar
1 tsp vanilla
¼ cup chopped pecans
Instructions
**Before beginning make sure all of your ingredients including eggs and sour cream are at room temperature.**
Start by preheating your oven to 350 degrees and prepare a 6 inch by 2 ½ inch springform pan. (you can use a 7 inch it will just not be as thick)
In a food processor, add graham crackers and mix until you get fine crumbs. Add melted butter and salt and pulse until well combined.
Pour into the bottom of the prepared springform pan and using your hand or utensil to press the crust.
Place in the oven and bake for 10 minutes.
While the crust is baking, start preparing your filling by adding the cream cheese into a large mixing bowl or the bowl of a stand mixer and beat on high speed for at least 5 minutes. You want to mix the cream cheese until it is fluffy and has no lumps.
Once the cream cheese is done, add in both sugars and mix until well combined.
Next add in sour cream and vanilla and mix until just combined.
Last, add in the eggs one at a time and mix just enough to combine the eggs and no more. Be careful not to overmix.
Pour the filling into the baked crust and cover with aluminum foil.
Prepare your Instant Pot by adding in the trivet and adding in 1 cup of water. Place the cheesecake on the trivet and place the lid on in the sealing position.
Place on high pressure for 35 minutes and allow the pressure to naturally release.
Once you can open the lid, remove the cheesecake and allow to completely cool on the counter then place in the refrigerator to fully set. (I leave mine overnight for the best results)
Once the cheesecake is set, prepare your topping by adding the butter and brown sugar to a small saucepan. Once the butter and sugar is melted, add in the cornstarch and mix to combine and allow to melt. Once the butter and sugar is melted, add in the corn syrup and corn starch. Continue cooking over medium heat, stirring constantly until thick. Remove from heat and add in vanilla and pecans. Pour over top of the cheesecake and serve immediately!
Enjoy!
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
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