Smooth and creamy Instant Pot Butter Pecan Cheesecake made with a delicious buttery cheesecake filling with pecan chips. This cheesecake crust is made with ground graham crackers and pecans. Garnishing this cheesecake is a buttery pecan streusel.
Instant Pot Butter Pecan Cheesecake
Making cheesecake in my Instant Pot is my favorite way to make it. In fact, I never make cheesecake using my oven anymore because I feel like cheesecake in a pressure cooker comes out absolutely amazing.
I do use my oven for one step and that’s blind baking. Even though it is not necessary and you can freeze the crust instead of baking it, it is an absolute must for me! Blind baking the crust gives it firmer crust vs. a soggy one texture!!
Blind-Baking the Crust
When you blind bake a crust it prevents the crust from becoming soggy when pressure cooking the cheesecake.
Some people choose to completely skip this step and that’s is just fine! It’s a personal preference of mine to blind-bake before filling the crust with the cheesecake filling.
Another option is to freeze the crust while creating the filling for the Instant Pot Butter Pecan Cheesecake.
To blind bake the crust, preheat the oven to 325° and bake the crust for 12 minutes.
Ingredients in Butter Pecan Cheesecake
- Pecans – half ground and half chipped
- Butter – for the crust
- Graham crackers – ground, for the crust and for the topping
- Brown Sugar – for the crust
- Cream Cheese – room temperature
- Eggs – room temperature
- Heavy Cream – room temperature
- Cornstarch – for a thickening agent
- Vanilla extract
- Butter flavoring
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Ground and Chipped Pecans
Ground pecans are used in the crust of this Instant Pot Butter Pecan Cheesecake and pecan chips are used in the actual butter pecan cheesecake filling.
The best way to create ground pecans is to use a food processor. In fact, pulsing pecan halves, or even better yet, chopped pecans a few times before adding the other ingredients to create the cheesecake is a great way to save time and effort when making the butter pecan cheesecake crust.
Pecan chips for the filling of this cheesecake is the perfect size and you can buy them in the store to make these easier.
To chip pecan yourself, you can either use a food processor in short pulses or you can chop them into small pieces by hand.
Prepping the Cheesecake Pan
Whether you use a 7-inch springform pan or a push pan, it’s important to prepare your cheesecake pan.
There are a few ways to do this. My personal favorite way (especially after making quite a few cheesecakes!) is to lightly grease the bottoms and the sides of the pan before pressing the cheesecake crust into the pan.
Alternately, you can use parchment paper to line the bottom and the sides of the cheesecake pan before adding the crust and baking.
Using a measuring cup makes it easy when pressing the crust into the pan and gently pressing the crust up against the sides of the greased pan.
Instant Pot Butter Pecan Cheesecake Filling
To have a successful cheesecake, you must use room temperature ingredients. If cold ingredients are used it will take much longer to blend the ingredients together and the batter will be overworked.
Another very important step is to beat the eggs one at a time at the very end. I use a food processor when making my cheesecakes and only a couple of quick pulses blends the eggs wonderfully.
Spooning the butter pecan cheesecake filling into the prepared cheesecake crust is also a great way to reduce any air bubbles take many form while adding the filling to the pan.
A great way to get rid of any air bubbles leftover in the filling is to gently tap the pan down onto the counter a few times to get any air bubbles out of the filling.
For this particular cheesecake, the remaining crumbs from the cheesecake crust ingredients are then sprinkled on top the cheesecake before pressure cooking.
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Pressure Cooking Cheesecake
The next step in making this Instant Pot Butter Pecan Cheesecake is to place it in the pressure cooker.
I place aluminum foil on top of my cheesecake pan to keep as much condensation out of the cheesecake while pressure cooking. This is another optional step.
I also place the cheesecake pan into a silicone sling before lowering the butter pecan cheesecake down into the Instant Pot to begin pressure cooking.
Butter Pecan Cheesecake Topping
One the butter pecan cheesecake is done naturally releasing pressure inside of the Instant Pot, it’s time to choose to either allow it to sit for a while on the counter for a bit before placing in the refrigerator or if you will be placing the cheesecake under the broiler to crisp up the butter pecan cheesecake graham cracker and pecan topping.
If broiling is chosen, it’s important to watch the cheesecake carefully so that the top doesn’t burn.
Allow the cheesecake to cool before placing it the in the refrigerator for chilling.
Allow the Butter Pecan Cheesecake to chill for 24 hours before slicing into it for maximum flavor and texture.
Graham Cracker Pecan Crust (divided)
- 4 tbsp unsalted butter, melted
- 1 cup graham crackers, ground
- 1/8 tsp salt
- 1/2 cup ground pecans
- 3 tsp brown sugar
Butter Pecan Cheesecake Filling
- 16 oz cream cheese, room temperature
- 2 eggs, room temperature
- 1/2 cup heavy cream, room temperature
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extact
- 1/2 tsp butter flavoring
- 1/2 cup chipped* pecans
- 1 cup water, for pressure cooking
- Preheat the oven to 325°
- Combine the graham crackers (or graham cracker crumbs), brown sugar, salt, and pecans together in a food processor.
- Pour in the melted butter.
- Process the ingredients until it is finely ground.
- Prepare the 7-inch springform pan by greasing the sides and bottom or by lining with parchment paper.
- Reserve 1/3 cup of the crust mixture for the top of the cheesecake.
- Pour the remaining crust into the cheesecake pan and evenly spread the mixture on the bottom of the pan and up onto the sides.
- Bake in the preheated oven for 12 minutes.
- Remove from the oven and set aside.
- Meanwhile, while the crust baking in the oven, add the room temperature cream cheese and the granulated sugar to the food processor and blend until creamy.
- Blend in the heavy cream
- Add in the cornstarch, vanilla extract, butter flavoring, and the chipped pecans.
- Add one egg at a time to the food processor and blend in short pulses. Do not overbeat the eggs.
- Spoon the cheesecake filling into the crust and tap the bottom of the pan on the counter to release any air bubbles.
- Sprinkle the remaining crust mixture on top of the cheesecake.
- If desired, place aluminum foil on top of the cheesecake pan.
- Add 1 cup of water to the liner of the cheesecake.
- Using a sling, lower the cheesecake into the pressure cooker and close the lid and the vent.
- Presssure cook on MANUAL/PRESSURE COOK for 45 minutes.
- Allow the pressure cooker to naturally release pressure for 18 minutes before removing the cheesecake.
- If desired, place the cheesecake under the broiler for a few minutes, careful not to burn the top.
- Allow the cheesecake to cool before placing it in the refrigerator to chill for 24 hours.
*Chopped pecans can be used in place of pecan chips. You can also chop the pecans by hand to make them smaller.
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Amount Per Serving: Calories: 498Total Fat: 38gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 136mgSodium: 288mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 7g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.