7. Mix in eggs one at a time, just until combined.
8. Pour into crust and seal top of pan with aluminum foil.
9. 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.
10. 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.
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.
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