Instant Pot Pecan Pie Cheesecake
  • 2 8 oz packages Cream Cheese (room temp)
  • 1/2 Cup Sour Cream (room temp)
  • 6 Tbsp Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 3/4 Cup Graham Crackers (Finely crushed)
  • 1 Tsp Cinnamon
  • 2 Tbsp Brown Sugar
  • 3 Tbsp Salted Butter melted
  • 1 cup halved pecans
  • 1/4 cup brown sugar
  • 3 tbsp butter
  • ½ tsp cinnamon
  • 2 tbsp heavy cream
  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!