Instant Pot pecan pie cheesecake is a must-make this fall. You get the flavors of cheesecake and pecan pie all in one decadent cheesecake. Slice and serve this stunning homemade cheesecake.
This recipe was a fun one to try. It is two of your favorite desserts in one cheesecake pan. It will be the talk of the night.
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Why I Love This Recipe
- Cheesecake and Pecan Pie in one Dessert
- Velvety Cheesecake
- Pecan Pie Flavors
- Holiday Approved
If you love chocolate try this Oreo Nutella Instant Pot cheesecake recipe.
Ingredients
Variations / Options / Add-Ins
Almond: Swap out the vanilla with almond extract to add more of a nutty and sweet flavor to the cheesecake.
Cookie Crust: Instead of a graham cracker crust, consider swapping with vanilla wafers or gingersnap cookies.
Frosting: Pipe on some cream cheese frosting or even whipped cream at the edge of the cheesecake.
How to Make Instant Pot Pecan Pie Cheesecake
Making this pecan pie cheesecake is so simple. Just follow the instruction below and you will have a delicious recipe in no time at all.
Step 1: Prep the Pan and Crust
Start by prepping your cheesecake springform pan. Then work on adding crumbs, and butter together. Press firmly in the pan and then freeze for 10 minutes.
Step 2: Add water to Instant Pot, and work on cheesecake batter
Place the pan in the Instant Pot and then add the water to the Instant Pot. Next, you will grab a bowl and mix up the cream cheese, and sugar, and mix till combined. Then add the remaining ingredients to the batter. and mix thoroughly. Then pour the cheesecake batter into the pan.
Step 3: Add Topping
Mix up the pecan pie topping and pour it over the cheesecake.
Step 4: Finish Batter and Pressure Cook
Cover the pan with foil, and then the pressure cooker as directed in the recipe card below.
Step 5: Natural Release and Chill Cheesecake
Once the pressure cooker is done, allow it to natural release. When the pin drops remove the cheesecake. Let it cool and then refrigerate to set up the cheesecake.
Serving Suggestions
Since this is a dessert consider serving it with air fryer pepperoni roses for a savory appetizer to snack on. Or serve this Cajun turkey for dinner and finish off with a slice of cheesecake.
Pro Tips
- Don’t overmix the batter once you add in the eggs. This can alter the texture of the cheesecake.
- Tap the pan on the counter a few times gently to help release any air bubbles in the cheesecake before you pressure cook.
- Cover the top of the springform pan with foil so the condensation doesn’t get the cheesecake soggy.
Storage
Refrigerate – You can refrigerate any cheesecake you do not eat right away. Make sure it is in a sealed container. Store for 3-5 days.
Freezer – You can also freeze the cheesecake for 2-3 months. Make sure it is in a freezer container to prevent freezer burning. Thaw the cheesecake in the fridge overnight.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Once your Instant Pot is fully one, it will then natural release the pressure, or you can press your knob on the lid and release the steam that is built up inside. It takes 15 minutes or so to release all the pressure. Once the pin drops on the lid, you can open the pressure cooker.
Take a sharp knife and run it under hot water for a couple of minutes. Wipe the knife off and then make a clean slice of the cheesecake. Clean the knife and repeat the process for a clean cut.
Cheesecake cracks are caused by either overcooking the cheesecake, or air bubbles that are in the cheesecake releasing to the top and creating cracks. It is still good to eat even if there are cracks.
More Dessert Recipes
If you like cheesecake, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below or pin it so that you can find it later.
Instant Pot Pecan Pie Cheesecake
Equipment
- 7.5 inch springform pan
- aluminum foil
- small bowl
- trivet for the instnat pot
- Instant Pot
- medium bowls
- Electric Mixer
Ingredients
For the crust
- 1 cup graham cracker crumbs processed in a food processor until fine
- 2 tablespoons sugar
- 3 tablespoons butter melted
For the cheesecake
- 16 ounces cream cheese cream cheese, room temperature
- ½ cup sugar
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs room temperature
For the topping
- ⅓ cup packed brown sugar
- 1 egg
- ¼ cup light corn syrup
- ½ cup chopped pecans
- 1 tablespoon unsalted butter melted
Instructions
- Prepare a 7.5 inch springform pan with non-stick cooking spray. Wrap aluminum foil around the bottom to protect from water seepage.
- Stir together the cookie crumbs and melted butter for the crust. Press into the springform pan. Place in the freezer for 10 minutes while the batter is prepared.
- Place the trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
- In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
- Add the eggs, heavy cream, flour, and vanilla and beat just until combined.
- Transfer the mixture to the springform pan and spread evenly.
- In a medium bowl, stir together the ingredients for the pecan pie topping. Gently spoon over the top of the cheesecake.
- Cover the springform pan to avoid water dripping onto the cheesecake.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
- Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
Notes
- Don’t overmix the batter once you add in the eggs. This can alter the texture of the cheesecake.
- Tap the pan on the counter a few times gently to help release any air bubbles in the cheesecake before you pressure cook.
- Cover the top of the springform pan with foil so the condensation doesn’t get the cheesecake soggy.