Instant Pot Pecan Pie Cheesecake – Fall Dessert Made Simple


 
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This Instant Pot Pecan Pie Cheesecake will make you want to skip dinner and head straight to dessert. Crazy delicious and simple to make!

Pecan pie cheesecake

With the holidays approaching quickly, it’s time to start thinking about what type of dessert you’re going to make. It’s an easy choice when it comes to this Instant Pot Pecan Pie Cheesecake! Who says you have to decide between a Pecan Pie and Cheesecake when you can combine the two for this amazing recipe?

Perfect for Thanksgiving, Christmas or any other reason that you can think of, this cheesecake recipe will make you want to make this pie literally all the time.

And honestly, you’ll have a lot of family members waiting in line to be your taste tester as you create! Someone’s gotta be there to lick the spoons and the bowl clean, right?

Ingredients for Instant Pot Pecan Pie Cheesecake

Filling

  • 2 8 oz packages Cream Cheese (room temp)
  • 1/2 Cup Sour Cream (room temp)
  • 6 Tbsp Sugar
  • 2 Eggs
  • 1 tsp Vanilla

Crust

  • 3/4 Cup Graham Crackers (Finely crushed)
  • 1 Tsp Cinnamon
  • 2 Tbsp Brown Sugar
  • 3 Tbsp Salted Butter melted

Topping

  • 1 cup halved pecans
  • 1/4 cup brown sugar
  • 3 tbsp butter
  • ½ tsp cinnamon
  • 2 tbsp heavy cream

How to make Instant Pot Pecan Pie Cheesecake

  • Set out all ingredients to allow to come up to room temperature
  • Prepare your crust by crushing your graham crackers

Instant Pot Pecan Pie Cheesecake

  • Add in your brown sugar and cinnamon
  • Mix well, then add in your melted butter
  • Mix until well combined
  • Press crust into 6-inch springform pan prepped with parchment paper/ non-stick spray and freeze

Instant Pot Pecan Pie Cheesecake

  • Next, make your filling. Cream together your cheese until light and fluffy. Next, add in your sugar, mix well
  • Add in your sour cream and vanilla, mix until combined. Then add in your eggs
  • SLOWLY mix them in until just combined. DO NOT over mix
  • Add batter into your frozen crust 

Instant Pot Pecan Pie Cheesecake

  • Place one cup of water in your pressure cooker along with the trivet

Instant Pot Pecan Pie Cheesecake

  • Set on manual high pressure for 32 minutes
  • Add in your cheesecake, place the lid on and make sure the valve is closed
  • Press start
  • After 32 minutes, do a natural release. (do not open the valve)
  • Once cool, put your cheesecake into the fridge overnight 

 

  • After the cheesecake has set in the fridge overnight, make the topping
  • Place the butter into a skillet over medium heat and melt
  • Add in the brown sugar, cinnamon, and pecans and mix to coat
  • Add in the cream and let simmer until the sugar has completely melted
  • Place on top of the cheesecake and enjoy!

Keep in an airtight container in the fridge for up to three days!

Instant Pot Pecan Pie Cheesecake- unbelievably easy and absolutely delicious!

Instant Pot Pecan Pie Cheesecake
Ingredients
  • 2 8 oz packages Cream Cheese (room temp)
  • 1/2 Cup Sour Cream (room temp)
  • 6 Tbsp Sugar
  • 2 Eggs
  • 1 tsp Vanilla
Crust
  • 3/4 Cup Graham Crackers (Finely crushed)
  • 1 Tsp Cinnamon
  • 2 Tbsp Brown Sugar
  • 3 Tbsp Salted Butter melted
Topping
  • 1 cup halved pecans
  • 1/4 cup brown sugar
  • 3 tbsp butter
  • ½ tsp cinnamon
  • 2 tbsp heavy cream
Instructions
  1. Set out all ingredients to allow to come up to room temperature

  2. Prepare your crust by crushing your graham crackers

  3. Add in your brown sugar and cinnamon

  4. Mix well, then add in your melted butter

  5. Mix until well combined

  6. Press crust into 6-inch springform pan prepped with parchment paper/ non-stick spray and freeze

  7. Next, make your filling. Cream together your cheese until light and fluffy. Next, add in your sugar, mix well

  8. Add in your sour cream and vanilla, mix until combined. Then add in your eggs

  9. SLOWLY mix them in until just combined. DO NOT over mix

  10. Add batter into your frozen crust 

  11. Place one cup of water in your pressure cooker along with the trivet

  12. Set on manual high pressure for 32 minutes

  13. Add in your cheesecake, place the lid on and make sure the valve is closed

  14. Press start

  15. After 32 minutes, do a natural release. (do not open the valve)

  16. Once cool, put your cheesecake into the fridge overnight

  17. After the cheesecake has set in the fridge overnight, make the topping

  18. Place the butter into a skillet over medium heat and melt

  19. Add in the brown sugar, cinnamon, and pecans and mix to coat

  20. Add in the cream and let simmer until the sugar has completely melted

  21. Place on top of the cheesecake and enjoy!


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