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Instant Pot Pecan Cheesecake

Instant Pot Pecan Cheesecake

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
30 minutes
Total Time: 1 hour 20 minutes
Servings: 8 Servings

Description

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.

Ingredients 

Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted

Cheesecake Filling:

  • 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

Pecan Pie Filling:

  • 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

Instructions

  • 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.
  • Plate, serve, and enjoy!

Equipment

  • Instant Pot
  • Springform Pan
  • Food Processor
  • Wire Rack

Nutrition

Serving: 1ServingCalories: 533kcalCarbohydrates: 52gProtein: 8gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 131mgSodium: 370mgPotassium: 173mgFiber: 1gSugar: 42gVitamin A: 1226IUVitamin C: 0.1mgCalcium: 100mgIron: 1mg