Instant Pot Salted Caramel Pecan Cheesecake is another decadent recipe for us no gluten, low dairy people!  It is so easy to make a cheesecake in a pressure cooker.

This delicious dessert recipe is loaded with flavour and a mix of smooth and crunchy to wake up your taste buds.

Instant Pot Salted Caramel Pecan Cheesecake is easy enough to make any day of the week.  So don’t save this recipe for a special occasion but treat yourself whenever you crave salted caramel.

Serve with extra toppings, if you prefer and enjoy a little slice of heaven as you indulge in this gluten free, reduced dairy treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Salted Caramel Pecan Cheesecake I prepared the base by dumping some gluten free graham crumbs and melted margarine into a small mixing bowl.

After combining the graham crumbs and melted margarine I pressed them into a greased 7″ spring form pan.

I then set the pan in the freezer while I prepared the filling.

To start the filling I put some caramels and a bit of milk in the microwave to melt at med/low setting.  I set the melted mixture aside until needed so it could cool a bit.

Then I put a few sea salt and caramel chips onto a cutting board.  

I used a slap chop to break them into smaller bits.

I separated the smaller bits and reserved about 3 tablespoons for the topping.

Next I dumped some dairy free cream cheese (that I had set out earlier to come to room temp) and a bit of granulated sugar into a mixing bowl.

I used an electric hand mixer to beat them together until well combined.

Then I added in a bit of vanilla extract, corn starch and just over a 1/4 cup of the chopped up sea salt and caramel bits.

I used a large wooden spoon to stir in these ingredients.

Once well incorporated into the cream cheese I added in 2 eggs one at a time.  I had set the eggs out earlier so they would be close to room temperature.

I used the wooden spoon to stir after each additon.

Then I took the springform pan out of the freezer.

I set it on a piece of tinfoil before pouring the filling over the graham crust.

Then I drizzled the melted caramels over the top.

I dragged a knife through the caramel to work it into the filling a bit.

I created a nice pattern on top of the cheesecake.

Then I covered the cheesecake with paper towel.

Next I covered and sealed it with tinfoil.

Before putting it in the Instant Pot I added some water to the Pot.  Then I placed the cheesecake on a trivet and lowered it into the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I removed the lid and carefully lifted out the trivet with the cheesecake.

Then I removed the top tinfoil and paper towel immediately.

After allowing the cheesecake to cool for a bit I covered it with plastic wrap and set it in the fridge for at least 6 to 8 hours.  You can leave it overnight as well.

Before taking it out of the fridge I melted some more caramels and almond milk in the microwave.  I let the mixture cool until I could touch the bottom.

Once the melted caramels had cooled a bit I released the cheesecake from the springform pan.

Then I poured the melted caramels over the cheesecake.

I served mine right away but if not using immediately or you will not finish cheesecake in one sitting you could pour glaze over individual pieces and then sprinkle chips and pecans on each piece. This caramel glaze is absorbed into the cake as it sits in the fridge for too long. Save caramel to reheat in microwave for other pieces.

You might need to spread it out a bit to the edges.

Once the caramel topping was on I sprinkled the reserved bits of caramel on top.

I finished up by sprinkling some chopped pecans on the top as well.

Instant Pot Salted Caramel Pecan Cheesecake is a delightul contrast of creamy cheesecake and crunchy topping.

Smothered in caramel, sea salt and caramel bits and chopped pecans, this easy recipe is loaded with flavour.

Enjoy every bite of this gluten free, reduced dairy, dessert that is certain to satisfy the taste buds of anyone taking a mouthful!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Cake Recipes You Will Enjoy…

No Bake Cheesecakes…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Salted Caramel Pecan Cheesecake:

• 1 cup gluten free graham crumbs
• 1/4 cup margarine melted
• 10 Kraft caramels
• 2 tbsp almond milk
• 1/2 cup chopped sea salt and caramel chips (divided)
• 16 oz dairy free cream cheese (room temperature)
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp corn starch
• 2 eggs, large (room temperature)
• 2 cups water for Pot
  Topping:
• 12 Kraft caramels
• 1 1/2 tbsp almond milk
• 1/4 cup chopped pecans

How to Make Instant Pot Salted Caramel Pecan Cheesecake:

1. Grease a 7″ spring form pan.
2. Dump graham crumbs into a small mixing bowl.
3. Pour the melted margarine into the crumbs and stir to combine well.
4. Press into the prepared springform pan and set in freezer while you prepare the filling.
5. Place the first amount of Kraft caramels into a microwave safe bowl with the 2 tbsp of almond milk. Use med/low setting to melt. Set aside.
6. For filling dump the cream cheese and granulated sugar into a mixing bowl and use an electric hand mixer to beat until smooth.
7. Reserve 3 tbsp of the chopped sea salt and caramel chips and add the rest to the mixing bowl along with the vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.
8. Add in the eggs, one at a time. Stirring until just combined.
9. Remove the graham crust from the freezer and set it on a piece of tinfoil.
10. Scrape the cheese filling into the pan.
11. Drizzle the melted caramels over the top of the cheesecake and then pull the knife through the batter to create a marbling effect.
12. Cover the pan with a piece of paper towel and then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.
13. Pour the water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.
14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.
15. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
16. Remove the lid, lift out the trivet with the pan and immediately remove top foil and paper towel.
17. Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.
18. When ready to take out of fridge prepare the glaze by melting the second amount of Kraft caramels and almond milk in the microwave using med/low setting. Start with 20 seconds and then do 10 second intervals.
19. Allow to cool until you can place your hand on the bottom.
20. Have cake on serving plate with springform portion removed. Pour glaze over cake and spread to edges.
21. Sprinkle the 3 tbsp of reserved sea salt and caramel chips over the top.
22. Sprinkle the chopped pecans over the top.
23. If not using immediately or you will not finish cheesecake in one sitting you could pour glaze over individual pieces and then sprinkle chips and pecans on each piece. This caramel glaze is absorbed into the cake as it sits in the fridge for too long. Save caramel to reheat in microwave for other pieces.
24. Slice, serve and enjoy!