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Instant Pot Pecan Cheesecake

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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.

pecan cheesecake on white countertop
pecan cheesecake on white counter
pecan cheesecake on white counter

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
ingredient for pecan cheesecake in ingredient bowls

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.

pecan pie cheesecake on white counter

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

Yield: 8 servings

Instant Pot Pecan Cheesecake

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.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Instructions

Cheesecake Crust

  1. Mix together all of your ingredients for your crust.
  2. In a your springform cake pan, add a layer of parchment paper on top of the round bottom piece.
  3. Place the spring form on top of that creating a seal and lock it in place.
  4. Rip or cut any remaining paper hanging out from the sides.
  5. Grease the sides and bottom with butter or cooking spray.
  6. Add your graham cracker crust to the pan, pressing down on the bottom as well as the sides.

Cheesecake Filling

  1. In a large mixing bowl, mix together your butter and sugar. Mix until incorporated.
  2. Add one egg at a time as you continue to mix the cream cheese mixture. Add your vanilla.
  3. Add in your flour, sour cream. Mix while until combined.
  4. Pour your cheesecake mixture into your springform pan.
  5. In a small bowl mix together your pecan pie ingredients. Once mixed, add to the top of your cheesecake.
  6. Add one and a half cups of water to your instant pot. Place the trivia inside.
  7. Cover your pan with aluminum foil and place inside your instant pot on your trivet.
  8. Lock your lid in place and close the valve. Set your instant pot to high pressure for one hour.
  9. Once it is done, allow it to natural pressure release for 30 minutes, followed by a manual release.
  10. 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.
  11. Once your cheesecake is cooled, transfer to the refrigerator for at least four hours to solidify.
  12. Cut and serve! Enjoy!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 524Total Fat 34gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 13gCholesterol 150mgSodium 311mgCarbohydrates 50gFiber 1gSugar 40gProtein 8g

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