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.

To make an Instant Pot Butter Pecan Cheesecake in a 6-quart pressure cooker, you will need a 7" springform pan. For an 8-quart or larger pressure cooker can use a 7-inch or 8-inch 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.

RELATED: Instant Pot Snickerdoodle Cheesecake

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.