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–+ servings
slice of pecan pie cheesecake on a white plate
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5 from 34 votes

Instant Pot Pecan Pie Cheesecake

This Instant Pot Pecan Pie Cheesecake is the perfect dessert for fall. It's full of traditional pecan pie flavors in a creamy cheescake.
Prep Time20 minutes
Cook Time35 minutes
Chill Time2 hours 20 minutes
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 Slices
Calories: 522kcal
Author: Wendy

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.
 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. 

Nutrition

Serving: 1Serving | Calories: 522kcal | Carbohydrates: 47g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 316mg | Potassium: 168mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1139IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg