Pecan pie and cheesecake collide in this Instant Pot pecan cheesecake. A golden graham cracker crust, rich velvety cheesecake, topped with pecan pie filling. Give this pecan cheesecake a try today.
Cheesecake is a weakness of mine. Here is one cheesecake that is tasty no matter what time of year it is. Serve this up as an Easter cheesecake, Thanksgiving, and more.
This pecan dessert is going to be a show stopper when you slice and serve this rich and decadent cheesecake loaded with pecans.

Table of contents
- How Much Does A 7 Inch Cheesecake Serve
- Toppings For Pecan Cheesecake
- Ingredients For Pressure Cooker Pecan Cheesecake
- How To Make Pecan Cheesecake
- How to Know When Cheesecake Is Done
- Why Do You Have To Let Cheescake Set Up Overnight
- Tips For Making This Pecan Pie Cheesecake
- More Instant Pot Cheesecakes


How Much Does A 7 Inch Cheesecake Serve
When you use a pressure cooker to make cheesecake, you will need a 6-7 inch round springform or push pan. For that size you can serve 8-10 people with that size of cheesecake.
This pressure cooker pecan cheesecake is rich dessert so smaller slices will still satisfy all your guests.
Toppings For Pecan Cheesecake
- Add whipped cream piping around the edge of the cheesecake.
- Drizzle with caramel sauce
- Swirl on some chocolate or hot fudge
- Add some cream cheese frosting piped around the edges
- Or serve as is

Ingredients For Pressure Cooker Pecan Cheesecake
Crust
- Graham cracker crumbs
- Granulated sugar
- Butter, melted
Cheesecake Filling
- Cream cheese, softened to room temperature
- Granulated sugar
- Eggs, room temperature
- All-purpose flour
- Sour cream
- Vanilla extract
Pecan Pie Filling
- Brown sugar packed
- Egg
- Light corn syrup
- Chopped pecans
- Unsalted butter melted
Supplies Used in Recipe
How To Make Pecan Cheesecake
Start by working on your graham cracker crust. Mix up and then firmly press into your pan.
Now for the cheescake filling you will need room temperature ingredients. Slowly mix making sure that it is a creamy batter when you finish.
Pour into your crust and set it aside and now you can work on the pecan pie topping.
In a new bowl add your pecans, brown sugar and other ingredients to make a pecan pie batter.
Pour over the cheesecake, and then cover tightly and pressure cook as directed in the recipe card below.

How to Know When Cheesecake Is Done
To know when the cheesecake is done you will gently jiggle the cheesecake. All but just a little jiggle in the center.
Another way to tell is ensure your internal temperature is 150 degrees.
Why Do You Have To Let Cheescake Set Up Overnight
Instant Pot cheesecake takes quite some time to set up. If you want that thick and creamy texture you know and love, then let it cool in the fridge overnight.
This allows your cheesecake to slowly cool down and set the way it should. If you slice into it warm, you will find it can be the wrong texture you expect from cheesecake.
Tips For Making This Pecan Pie Cheesecake
- Room temperature ingredients are a must.
- Do not overmix once you begin to incorporate the eggs.
- Gently tap the pan as you get ready to place it in the instant pot. This will help to release any trapped air bubbles.
- Allow the cheesecake to naturally release. Do not quick release the pressure in your Instant Pot.
More Instant Pot Cheesecakes
Instant Pot Pecan Cheesecake

Instant Pot cheesecake with pecan pie filling added to the top of the cheesecake and baked in. This is a delicious dessert recipe perfect for serving as a holiday desssert like for Thanksgiving.
Ingredients
Supplies
Crust
Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Pecan Pie Filling
Instructions
Cheesecake Crust
- Mix together all of your ingredients for your crust.
- In a your springform cake pan, add a layer of parchment paper on top of the round bottom piece.
- Place the spring form on top of that creating a seal and lock it in place.
- Rip or cut any remaining paper hanging out from the sides.
- Grease the sides and bottom with butter or cooking spray.
- Add your graham cracker crust to the pan, pressing down on the bottom as well as the sides.
Cheesecake Filling
- In a large mixing bowl, mix together your butter and sugar. Mix until incorporated.
- Add one egg at a time as you continue to mix the cream cheese mixture. Add your vanilla.
- Add in your flour, sour cream. Mix while until combined.
- Pour your cheesecake mixture into your springform pan.
- In a small bowl mix together your pecan pie ingredients. Once mixed, add to the top of your cheesecake.
- Add one and a half cups of water to your instant pot. Place the trivia inside.
- Cover your pan with aluminum foil and place inside your instant pot on your trivet.
- Lock your lid in place and close the valve. Set your instant pot to high pressure for one hour.
- Once it is done, allow it to natural pressure release for 30 minutes, followed by a manual release.
- Carefully remove the trivet with the cheesecake on it by lifting it out with the trivet handles. Set to a cooling rack to let it cool. Remove the aluminum foil to allow it to breathe.
- Once your cheesecake is cooled, transfer to the refrigerator for at least four hours to solidify.
- Cut and serve! Enjoy!
Recommended Products
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Silicone Bakeware Sling Compatible With Instant Pot, Ninja Foodi Pressure Cookers - Reusable Silicon Trivet Rack Lifter With Handles Holds Pot, Pan Accessories - Fits 5-Quart 6-Qt 8-Qt
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KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
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Geesta 200 Pack Parchment Paper Rounds, 6 Inch Baking Parchment, 6/8/10 inch Dual-Sided Wax Parchment Circles, Round Parchment Paper Perfect for for Round Cake Pan, Springform Pan, Tortilla Press
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Wilton Aluminum 6 Inch Springform Pan
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 524Total Fat 34gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 13gCholesterol 150mgSodium 311mgCarbohydrates 50gFiber 1gSugar 40gProtein 8g