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Pecan Cheesecake

Pecan Cheesecake

A rich nutty cheesecake topped with maple caramel sauce
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 8 Servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 8 oz Cream cheese packages
  • 1 cup Pecan butter, homemade
  • 1/4 cup Flour
  • 1 1/4 cup Sugar
  • 3 tbsp Sour Cream
  • 3 Eggs
  • 1 tsp Vanilla
  • Pecans, for topping
Maple Caramel Sauce
  • 1/4 cup Maple Syrup
  • 1 tbsp Corn starch
  • 2 tbsp Butter powder

Method
 

  1. Blend cream cheese, sour cream, and sugar until smooth.
    Add the rest of the ingredients and blend well.
  2. Bake at 300 for 75+ minutes. until center is set. OR Place a trivet in the Instant Pot. Pour in 1 cup of water. Cover the cake with a paper towel and seal it down with a piece of foil. Lower cake into pot on wire rack with handles. Cook on high for 20 minutes. If its too wet, let the moisture subside. Reseal the pan with another paper towel or two and seal with foil. Cook for additional 5 to 10 minutes.
  3. Heat maple syrup over medium high heat. Add corn starch and butter powder to a small amount of syrup in a separate cup. Add to bubbling syrup. Stir until thick.
  4. Top cake with pecans and drizzle with maple caramel.