Step 1

Lightly coat a 7-inch springform pan with nonstick cooking spray.

Step 2

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.

Step 3

In a large bowl, with an electric mixer, mix the cream cheese and brown sugar on medium speed until smooth.

Step 4

Blend in the cream, flour, cinnamon, nutmeg, and vanilla.

Step 5

One at a time, add the eggs and beat just until mixed. Do not overmix.

Step 6

Transfer the batter on top of the crust. Cover with foil.

Step 7

Add 1 cup of water to the pressure cooker inner pot and place a trivet on the bottom.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Just before serving, top with dulce de leche and candied pecans. Spreading them over the cheesecake.