Pressure Cooker (Instant Pot) Pumpkin Caramel Pecan Cheesecake

Name: Pressure Cooker (Instant Pot) Pumpkin Caramel Pecan Cheesecake
Ingredients: 3/4 cup Ginger Snaps (about 20 cookies); 2 tablespoons pecans; 2 tablespoons butter, melted; 2 8 ounce packages cream cheese, at room temperature; 1/2 cup granulated sugar; 1/2 cup pumpkin puree; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon vanilla extract; 2 large eggs; 14 caramels; 2 tablespoons milk; 2 tablespoons chopped pecans

"A cross between cheesecake and pumpkin pie, this cheesecake is even more moist and delicious when "baked" in the pressure cooker. Serve it topped with creamy caramel and crunchy pecans...."

INGREDIENTS

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3/4 cup Ginger Snaps (about 20 cookies)

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2 tablespoons pecans

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2 tablespoons butter, melted

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2 8 ounce packages cream cheese, at room temperature

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1/2 cup granulated sugar

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1/2 cup pumpkin puree

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1 1/2 teaspoons pumpkin pie spice

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1/2 teaspoon vanilla extract

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2 large eggs

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14 caramels

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2 tablespoons milk

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2 tablespoons chopped pecans

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