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Lightly coat a 7-inch springform pan with nonstick cooking spray.
In a small bowl, combine the crust ingredients until well mixed. Spread the mixture evenly on the bottom and 1 inch up the side of the prepared pan. Freeze for 10 minutes.
In a large bowl, with an electric mixer, mix the cream cheese and brown sugar on medium speed until smooth.
Blend in the cream, flour, cinnamon, nutmeg, and vanilla.
One at a time, add the eggs and beat just until mixed. Do not overmix.
Transfer the batter on top of the crust. Cover with foil.
Add 1 cup of water to the pressure cooker inner pot and place a trivet on the bottom.
Lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Cool on High Pressure and 25 minutes.
When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10-15 minutes, and do a quick pressure release.
When the valve drops, open the lid. and check if the cheesecake is done. If not, cook at High Pressure for 5 more minutes, followed by another 10-minute natural pressure release.
Transfer the pan to a wire rack to cool. When cooled, cover with plastic wrap and refrigerate for at least 4-6 hours, or overnight, until ready to serve.
Just before serving, top with dulce de leche and candied pecans. Spreading them over the cheesecake.