Instant Pot Pecan Pie Cheesecake

Craving the perfect dessert this holiday season? This Instant Pot Pecan Pie Cheesecake  combines two classics – rich, creamy cheesecake and gooey pecan pie topping – into one show stopping treat. It’s easy to make in your pressure cooker and perfect for Thanksgiving, Christmas, or any fall gathering or special occasion.

Originally posted July 2018, updated July 2025.

Instant Pot Pecan Pie Cheesecake

Imagine, it is Thanksgiving, you are in charge of making the holiday dinner for your entire family, and of course everyone wants something different for dessert. What do you do??? You make Instant Pot Pecan Pie Cheesecake of course!

It is two favorite desserts in one AND it is delicious AND it doesn’t take very long to bake, what more could you ask for?

I don’t know about the rest of the country, but here in the South, Pecan Pie is one of the most popular Thanksgiving desserts if not the holiday dessert. If you don’t have a Pecan Pie at Thanksgiving and Christmas, your meal is not complete.

But I’m gonna confess here (please don’t tell my family) – I don’t really love Pecan Pie. I like it okay… its just a little too gooey for me. 

I do love the top of the pie though. That crunchy sugary pecan topping that floats over the gooey center is what I live for. Maybe that’s why I love these Pecan Pie Bars so much! Now that is an incredible dessert!

But add that topping with creamy vanilla cheesecake layer and WOW… that’s why this recipe is so perfect.

Don’t have an Instant Pot? Check out this post : How to Convert an Instant Pot Cheesecake Recipe to an Oven-Baked Version

Why You’ll Love this Pecan Pie Cheesecake

Well actually, it’s perfect for a few reasons. 

First, there’s cheesecake. 

Second, there’s Pecan Pie topping. 

Third, it’s made in a pressure cooker, so it’s easy. And with this foolproof recipe, you don’t have to worry about having a cheesecake crack.

Fourth, no messy water bath required when you bake an Instant Pot cheesecake recipe.

And last, it only has about 6 slices, which means I won’t gain 20 pounds when eating the whole darn thing 😉

Tools Needed

• Mixing Bowls (small and large)
• Handheld Electric Mixer or Stand Mixer with paddle attachment
• Ziptop Bag
• Rolling Pin
• OR Food Processor
• 6-inch Springform Pan (aka a cheesecake pan)
• Parchment Paper
• Nonstick Spray
• Aluminum Foil
• Measuring Cups and Spoons
• Instant Pot
• Trivet
• Sharp Knife

Ingredients

Cheesecake Filling

• Cream Cheese (room temperature)
• Sour Cream (room temp)
• Sugar
• Large Eggs
• Vanilla extract

Graham Cracker Crust

• Graham Crackers (Finely crushed) or Graham Cracker Crumbs
• Cinnamon
• Light Brown Sugar
• Melted Butter 

Pecan Pie Filling (Topping)

• Pecan Halves
• Brown Sugar
• Butter
• Cinnamon
• Heavy Cream

Find the complete recipe with ingredient measurements in the recipe card below.

How to Make an Instant Pot Pecan Pie Cheesecake

1. If you haven’t already, set out all cold ingredients to allow to come up to room temperature.
2. Prepare your crust by crushing your graham crackers and placing them in a small bowl. Add in your brown sugar and cinnamon. Mix well, then add in your melted butter. Mix until well combined.
3. Press crust into 6-inch springform cake pan, prepped with parchment paper/ non stick spray. Press the cheesecake crust into the bottom of the pan and up the sides of the pan about an inch. Freeze.
4. Next, make your filling in a large bowl. Cream together your softened cream cheese until you get a light and fluffy creamy texture. Next add in your sugar, mix well. Add in your sour cream and vanilla, mix until combined. Then add in your eggs. SLOWLY mix them in until just combined. DO NOT over mix or you’ll have too much air in the batter.
5. Pour the smooth cheesecake filling into your frozen crust.
6. Wrap the pan completely in aluminum foil.
7. Place one cup of water (hot water not required) in your pressure cooker along with the trivet. Set on manual high pressure for 32 minutes. Add in your cheesecake, place the lid on and make sure the valve is closed. Press start.
8. After 32 minutes, do a natural release. (do not open the valve). Once cool, put your cheesecake into the fridge overnight.
9. After the baked cheesecake has set in the fridge overnight, make the topping. Place the butter into a skillet over medium heat and melt. Add in the brown sugar, cinnamon, and chopped pecans and mix to coat. Add in the cream and let simmer until the sugar has completely melted.
10. Pour the pecan mixture on top of the cheesecake and enjoy!!

Storage Instructions

Store any leftover cheesecake in an airtight container (or cover with plastic wrap) in the fridge for up to 3 days.

More Instant Pot Cheesecake Recipes

I’ve shared countless Instant Pot Cake recipes – here are a few of the most popular and delicious recipes:

• nstant Pot Pumpkin Cheesecake (Pumpkin Pie Cheesecake)
• Instant Pot Chocolate Chip Cookie Dough Cheesecake
• Instant Pot Key Lime Cheesecake
• Instant Pot Nutter Butter Cheesecake
• Red White & Blueberry Instant Pot Cheesecake
• Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake
• Instant Pot Praline Cheesecake

Anyway, if you’re looking for a new dessert for Thanksgiving – I cannot recommend this Instant Pot Pecan Pie Cheesecake enough. And if you have a big family like mine, make two or three of them. 

In the meantime, I think I’m gonna go enjoy a slice of heaven…

If you tried this recipe. comment below and let me know how it turned out for you!!!