Step 1

Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.

Step 2

In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl, mix cookie crumbs and melted butter until well combined.

Step 3

Use your fingers or the bottom of a drinking glass and press crumbs firmly into the bottom and up the sides of a 7" springform pan. Put the pan in the freezer until ready to use.

Step 4

In a large mixing bowl, mix the cream cheese and sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and mix on low speed just until blended. Do not overwork the batter.

Step 5

Pour batter into the springform pan on top of the crust.

Step 6

Pour 1 cup of water into the pressure cooking pot and place the trivet in the bottom. Carefully center the springform pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.

Step 7

Lock the lid in place. Select High Pressure and set the timer for 15 minutes. (25 minutes if you like a denser cheesecake.) When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Step 8

Remove springform pan to a wire rack to cool. If there is a little water on top of the cheesecake, gently blot with a paper towel. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Step 9

To serve: Microwave caramels and milk in microwaveable bowl on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds. Spoon over individual servings of cheesecake. Sprinkle with chopped pecans.