Instant Pot Salted Caramel Cheesecake

Cheesecake Crust

1. Spray an 8×3-inch springform pan with non-stick baking spray.
2. Add the graham cracker crumbs, butter, and brown sugar to a bowl and stir until it resembles wet sand.
3. Pour the graham cracker crust mixture into the prepared pan and firmly press the crust into the bottom and up the sides of the pan about 1/2 an inch.
4. Chill crust while you are preparing the cheesecake filling.

Cheesecake Filling

1. In a large mixing bowl, add the cream cheese and beat with a hand mixer on medium until smooth and creamy.
2. Add in the sugar and flour. Continue to beat on medium until combined.
3. Add in heavy cream, vanilla, and sour cream. Beat until incorporated. Scrape down the sides and bottom of the bowl.
4. Add in the eggs one at a time and beat until each egg is just incorporated before adding the next. Scrape down the bowl.
5. Pour the batter on top of the crust.
6. Wrap the bottom of the pan in two pieces of heavy-duty tin foil to protect it from water and cover the top of the pan with one piece tin foil.
7. Add 1 to 1 1/2 cups of water to bottom of your Instant Pot.
8. Set the trivet/rack into the bottom of the pot and place the pan on it.
9. Place the lid on the pressure cooker and turn the pressure release valve to the sealed position.
10. Set pressure to high and the time to 40 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 10 minutes, then manually release pressure and remove cheesecake. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
11. Let cheesecake cool on a wire rack until it reaches room temperature.
12. After it reaches room temperature, place the cheesecake in the fridge to chill overnight.

Salted Caramel Topping

1. Add the sugar and butter to a medium saucepan. Place over medium heat until butter is melted and thoroughly combined with sugar.
2. Add in sweetened condensed milk, corn syrup, salt, and vanilla, bringing to a boil.
3. 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 mixture forms a soft ball. Do not overcook as this will make the caramel become brittle.
4. Allow to cool for about 7 minutes, then drizzle on top and over the sides of the cheesecake.
5. Sprinkle pecans on top of the salted caramel.
6. Chill for at least an hour before cutting.