Instant Pot Butter Pecan Cheesecake
Smooth and creamy Instant Pot Butter Pecan Cheesecake made with a delicious buttery cheesecake filling with chipped pecans. This cheesecake crust is made with ground graham crackers and pecans. Garnishing this cheesecake is a buttery pecan streusel.
Servings: 8 Slices
Calories: 535kcal
Equipment
Ingredients
Graham Cracker Pecan Crust (divided)
- 4 tablespoon unsalted butter melted
- 1 cup graham crackers ground
- ⅛ teaspoon salt
- ½ cup ground pecans
- 3 teaspoon brown sugar
Butter Pecan Cheesecake Filling
- 16 oz cream cheese room temperature
- 2 eggs room temperature
- ½ cup heavy cream room temperature
- ¾ cup granulated sugar
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon butter flavoring
- ½ cup chipped* pecans
- 1 cup water for pressure cooking
Instructions
- Preheat the oven to 325°F
- 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 ⅓ 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.
Notes
*Chopped pecans can be used in place of pecan chips. You can also chop the pecans by hand to make them smaller.
Nutrition
Serving: 1serving | Calories: 535kcal | Carbohydrates: 36g | Protein: 7g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 311mg | Potassium: 180mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1221IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg
