Instant Pot Pecan Cheesecake — Do you love Cheesecake? I do. But sometimes, I want something more than just a slice of cake, which is why this recipe for the Instant Pot Pecan Cheesecake may be perfect for you! It’s easy to make, and it tastes incredible.
This will make a fantastic dessert on someone’s table this holiday season, Instant Pot Pecan Cheesecake.
It’s time to dig into an Instant Pot Pecan Pie Cheesecake that will be sure to please your guests this holiday season. This creamy cheesecake is topped with the perfect blend of rich vanilla and tangy pecan pie filling, ensuring each bite brings all your senses alive! And don’t forget about my other delicious recipes too-I have plenty more for you there on our website so check back often.
The great thing about this Pecan Pie Cheesecake is you get all of the flavors of a traditional pecan pie and the traditional flavors of Cheesecake, all in one dessert.
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What Is Instant Pot Pecan Cheesecake?
This Instant Pot Pecan Cheesecake recipe is one of my favorite desserts! If you love Cheesecake, but don’t want to spend time making it the traditional way, then this is the perfect solution for you. It’s so easy and delicious.
You can make it with either a chocolate or graham cracker crust (or both!). The cheesecake cooks in your Instant Pot or Ninja Foodi!. After that, it will need to cool overnight in your fridge before serving. This dessert makes enough for ten servings which means there are plenty to go around! I hope you enjoy this as much as my family and I do!
Equipment You’ll Need
Ingredients Needed For Instant Pot Pecan Cheesecake
- Graham Cracker Crumbs
- Granulated Sugar
- Butter
- Cream Cheese
- Eggs
- All-Purpose Flour
- Sour Cream
- Pure Vanilla Extract
- Light Brown Sugar
- Light Corn Syrup
- Chopped Pecans
How To Make Instant Pot Pecan Cheesecake
- Mix together all of your ingredients for your crust.
- In your springform cake pan, add a parchment paper layer on top of the round bottom piece. Place the springform 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 non-stick cooking spray.
- Add your graham cracker crust to the pan, pressing firmly down on the bottom as well as the sides.
4. In a large mixing bowl, mix your butter and sugar. Mix until incorporated. Add one egg as you continue to mix the cream cheese mixture and mix in your vanilla. Add in your flour, sour cream. Mix while until combined. Pour your cheesecake mixture into your springform pan.
5. In a small bowl, mix 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 trivet 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.
6. Once it is done, allow it to naturally release for 30 minutes, followed by a quick 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 it to the refrigerator for at least four hours to firm up.
FAQ’S:
Do You Need To Chill The Cheesecake Once It’s Cooked?
Yes, it needs to be refrigerated from 12 to 24 hours. This helps it to firm up. And become a cheesecake. Without refrigeration, it will be soft.
Just cover the Cheesecake with plastic wrap and place it flat into the refrigerator. Chill for 12 to 24 hours before serving.
Can You Freeze Instant Pot Cheesecakes?
Yes, this is a great dessert to make ahead of time. To prepare it for freezing, let it refrigerator until set, as called by the above directions. And then, once it’s firm, cover it with saran wrap and then place it into a freezer bag. Make sure it’s completely sealed.
Frozen Cheesecake will last about 1 to 2 months.
To use frozen, place the frozen Cheesecake into the refrigerator overnight and then serve as usual.
More Instant Pot Recipes:
- INSTANT POT BBQ BABY BACK RIBS
- INSTANT POT SWEDISH MEATBALLS AND EGG NOODLES
- EASY INSTANT POT MIXED BERRY JAM
- INSTANT POT EASTER RICE KRISPIE TREATS
- INSTANT POT SOUTHERN DEVILED EGGS
- EASY INSTANT POT HOMEMADE GHEE
Instant Pot Pecan Cheesecake — Do you love Cheesecake? I do. But sometimes, I want something more than just a slice of cake, which is why this recipe for the Instant Pot Pecan Cheesecake may be perfect for you! It's easy to make, and it tastes incredible.
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup light corn syrup
- 1/3 cup pecans chopped
- 1 tablespoon unsalted butter, melted
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Mix together all of your ingredients for your crust.
-
In your springform cake pan, add a parchment paper layer on top of the round bottom piece. Place the springform 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 non-stick cooking spray.
-
Add your graham cracker crust to the pan, pressing firmly down on the bottom as well as the sides.
-
In a large mixing bowl, mix your butter and sugar. Mix until incorporated. Add one egg at a time as you continue to mix the cream cheese mixture, mix in 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 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 trivet 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 naturally release for 30 minutes, followed by a quick 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 firm up.
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Plate, serve, and enjoy!
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