Pumpkin Cheesecake with Candied Pecans

INSTRUCTIONS

1. Mix the pumpkin purée, eggs, coconut oil, and vanilla with a balloon whisk. Add the flour and powders. Pour the mixture into a greased and floured pan. We recommend using the Instant Vortex Round Cake Pan.
2. On the Instant Vortex control panel, press Bake, then set time to 25 Minutes and temperature to 355˚F (180˚C).
3. Once Add Food appears on the display, place the pan inside.
4. Beat the cheesecake ingredients, pour over the cake and refrigerate 4-5 Hours before unmolding.
5. In a hot non-stick frying pan, add the nuts and let toast a bit. Add the sugar and stir constantly so that the caramel covers all the nuts. Pour onto a surface and let cool; using your hands, separate and spread them over the cheesecake.