Instant Pot Pecan Pie Cheesecake
Instant Pot Pecan Pie Cheesecake is going to be an incredible dessert for you to serve up this holiday season. This Instant Pot Pecan Pie Cheesecake Recipe is rather easy to make. It has a dense, creamy vanilla cheesecake layer with a pecan pie filling poured on top. It's loaded with the fall flavors that everyone loves. Check out more of my Instant Pot Cheesecakes too.
I love making desserts for the holidays, and this pecan pie cheesecake is a new favorite. It brings two popular holiday desserts together and creates one decadent dessert everyone will want a slice for.
Let me walk you through how to make Instant Pot pecan pie cheesecake below, and help set you up for success when it comes to making cheesecake.
Equipment You'll Need
How to make Instant Pot Pecan Pie Cheesecake
Crust
You will create a classic graham cracker crust layer, that you will press down into the pan. This is just like any other recipe for cheesecake. Super easy and quick to do.
Cheesecake Layer
For the cheesecake layer, you will whip up your ingredients until they are light and fluffy. The key is to use softened cream cheese. If you don't the cheesecake will not be creamy but rather a cottage cheese texture. If you have that curdled look it means your cream cheese needs to be softened more.
Pecan Pie Layer
Then once you assemble your cheesecake and cook it so that it can firm up enough to hold the pecans, it's time to add on the pecan pie layer. This is going to be creamy and gooey, as it would be the filling in a traditional pecan pie. Pile it onto the cheesecake and cook away.
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Do You Have To Chill Cheesecake Once It Is Cooked?
Yes. Cheesecake has to be placed in the fridge anywhere from 12 to 24 hours. The reason being is the cheesecake layer needs to set up and become firm. Otherwise, you will end up with a really soft and somewhat gooey cheesecake. Once it fully sets up it will then be sliceable and ready to serve.
Just cover with plastic wrap and chill until the time is up and you are ready to serve.
Can Instant Pot Pecan Pie Cheesecake be Frozen?
Yes. You can freeze this Instant Pot pecan pie cheesecake. Simply allow your cheesecake to cool and be refrigerated for 12-24 hours as directed. Then if you want to freeze whole, then wrap in plastic wrap, followed by aluminum foil or even place in a freezer bag or freezer-friendly container. Then store for up to three months in the freezer.
To thaw place in the fridge overnight and allow it to thaw out slowly. Then slice and serve as normal.
How Long Can Cheesecake Sit Out On The Counter?
You never want your cheesecake to sit out longer than two hours at a time. Once you hit that two-hour mark you run the risk of bacteria growing at a rapid pace, as the temperature has gotten into the unsafe zone. This is what the USDA recommends on all foods.
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This recipe was updated November 20, 2021 to correct the issue with the pecan pie topping sinking into the cheesecake.
Instant Pot Pecan Pie Cheesecake
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter melted
Cheesecake Filling
- 12 ounces cream cheese room temperature
- ¼ cup plus 2 tablespoons granulated sugar
- 2 large eggs room temperature
- 2 ½ tablespoons all-purpose flour
- 3 tablespoons full-fat sour cream
- 1 teaspoon vanilla extract
Pecan Pie Filling
- â…“ cup light brown sugar packed
- 1 large egg
- 2 tablespoons light corn syrup
- ¾ cup chopped pecans
- 1 tablespoon unsalted butter melted
Instructions
Crust
- Grease the sides and bottom of a 7-inch springform pan or push pan and line the pan with a parchment round.
- In a medium bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter has coated all of the crumbs.
- Press the crust in the bottom of the pan and halfway up the sides.
- Place pan in the freezer for about 15 minutes while making the filling. Freezing will help hold the crust together.
Cheesecake
- In a large mixing bowl, add the cream cheese and granulated sugar. Beat with a hand mixer on medium until smooth and creamy.
- Add in one egg at a time and beat until each egg is incorporated before adding the next. Scrape down the sides of the bowl.
- Add in the flour, sour cream, and vanilla and beat until combined.
- Pour the filling into the springform/push pan and tap the pan several times on the counter to remove air bubbles.
- Cover the cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Manually release the pressure when the time finishes.
Pecan Pie Topping
- For the pecan pie topping, add the brown sugar, egg, corn syrup, pecans, and melted butter in a medium mixing bowl. Mix until the egg is worked into the pecan pie filling.
- After resting for 25 minutes, slowly remove the cheesecake from the instant pot using the sling. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel.
- Spread the pecan topping over the top of the cheesecake.
- Replace the foil and lower the cheesecake back into the instant pot, making sure it stays even and no filling spills over the side.
- Close lid and set for a manual high-pressure cooking time of 20 minutes. Allow for a natural pressure release when the cooking time has finished to give the pecans a little more cook time.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. If using a push pan, push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Cut and serve.
- Store in an airtight container or tightly wrapped with plastic wrap in the refrigerator.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
When you updated the recipe, did that make the total cook time 55 minutes instead of 45...just want to get it right. A friend has requested I make her this after her surgery.
Cook the cheesecake for 30 minutes and then add the topping and cook for an additional 20 minutes. I hope her surgery goes well!
Hi! I found this delicious sounding recipe and decided I'm going to make it for Thanksgiving. After reading all the reviews I'm curious, is this the updated version of your recipe so the pecan topping won't sink to the bottom? Looking forward to this tasty looking dessert. Thanks!
Hi Sharie! I just updated the recipe today!
Do you wrap the bottom of the spring form pan with aluminum foil too before cooking?
I do not wrap the bottom of the pan in foil. My springform pan locks pretty tightly but if you are worried about water slipping into the cheesecake, definitely go ahead and wrap it! The extra foil will not hurt.
Sounds like the perfect IP Pecan Pie cheesecake recipe, can’t wait to try it.
Have you ever made this one in egg bite molds or silicone muffin liners? If you have, would you cut the time down to about 10 minutes?
Thanks
Interesting idea! I have never tried this but I imagine it would work well. I would cut the time down if I were to try this as they will be much smaller. Let me know how they turn out!
It was delicious but, the topping sank into the cake. I’m not sure I would make it again.
Hi Beatrice! Sorry your topping sank into your cheesecake! I hope it still tasted amazing.
First time I made a cheesecake in my instant pot. This is so delicious & the recipe is easy to follow. Great job!
Everything was going well until I added the topping which sunk into cheesecake batter. It still tastes great but the topping is not evenly distributed and is not at the top as in the photos. What did I do wrong? In some recipes they add the topping after cooking but this one has an egg in it. Thanks for your help
Hi Judy! I would definitely add the toping before baking because, as you said, it does have egg and needs to be baked. I have seen a few people have this issue with the cheesecake and am working on tweaking my recipe. My thought is that the instant pot needs to be preheated so the cheesecake and topping cook a little faster. When the instant pot takes a while to heat and the cheesecake is already inside, the topping may have time to sink into the cheesecake. I will look into this issue for sure! I hope you give the recipe a try again. It is tasty!
I'm not really sure how to rate this as it's currently in the Instant Pot. Was going GREAT, but then.....the topping sunk to the bottom of filling after adding it. So now the topping is on the crust. I think cooking it in the IP , then letting it cool overnight, then adding the topping might work better. Just a thought.
Thanks for the tip David! Sorry the topping sank for you. I have heard this issue a few times now so I am working on tweaking the recipe and topping. Your idea of adding the topping after baking is a good idea. Hopefully your cheesecake still tasted great.
Taste great but when pourInf nut mixture on top it sunk in vs staying on top like ur pic. Any suggestions?
I am working on updating this recipe as several people have had a similar problem. Thanks for the message and stay tuned for a new, improved recipe!
So my pecan topping just sunk into the cheese cake... what did I do wrong? ?
Hi Lynn- I have heard several people have this same issue so I am revising the recipe. STay tuned for an even better pecan pie cheesecake! I hope it still tasted great!
This recipe sounds great. Did you ever resolve the issue of the topping sinking I to the batter?
Hi Pat! I just updated the recipe to fix that issue. Enjoy!