When it comes to seasonal fall and winter recipes, you can’t go past a good pumpkin or pecan dessert, and with this Instant Pot pumpkin cheesecake with pecan crust and topping, we’re combining both! With creamy, decadent pumpkin filling with caramelised butter pecan topping, this cheesecake is absolutely to die for and would be perfect for Thanksgiving, Christmas, Halloween or any other festive occasion. We’ve got step-by-step photos to guide along below.
Pecan pie or pumpkin cheesecake? Why not have both! This is exactly what we decided to create with this fabulous Instant Pot pumpkin pecan cheesecake recipe. It consists of pecan and cracker butter crust, decadent pumpkin cream cheese filling and syrupy pecan butter topping.
It’s a great dessert for fall and winter season when recipes using pumpkin are in full swing. It would look great on any festive table but especially around Thanksgiving or Christmas holidays; and, it’s very Halloween fitting. The best thing is that you can make it in your pressure cooker, saving that precious oven space for main dishes.
HOW TO MAKE PUMPKIN PECAN CHEESEcake IN INSTANT POT
You will need a 6-quart or 8-quart Instant Pot and a 7-inch springform cake pan. Plus, a trivet that comes with the pressure cooker and some foil. You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below; here are some basic steps and process photos.
Step 1. Make the crust. Simply pulse the crackers, pecans, butter, sugar and spice into wet crumbs. Transfer the mixture into the 7-inch springform pan and press firmly into the bottom and about 1 inch up the sides. Put the crust in the freezer while you make the filling.
Step 2. Make the filling. Whip together all ingredients until creamy and smooth. Pour into the cake tin and smooth the top.
Step 3. Cook the cheesecake. Place the cake tin on top of the trivet and cover tightly with foil. This will catch any condensation drops during cooking and protect the top. Add a cup of water to the inner pot of the Instant Pot and lower the trivet with the cheesecake inside. You can also make a foil swing to lower the cake tin. Lock the lid and Press Manual/Pressure Cook button; adjust the time with – and + buttons to 35 minutes on HIGH pressure. The Instant Pot will take about 10-15 minutes to come to pressure.
Step 4. Make the topping. While the cheesecake is cooking, prepare the pecan syrup by melting the chopped nuts, butter and sugar over medium heat. Stir and set aside.
Step 5. Finish the cheesecake. Once cooked, allow 20 minutes for the pressure to release naturally and then use the quick release method (press the Vent button or point the steam releasing handle to Venting) to let off the remaining steam. Remove the cake pan and trivet from the pot and remove the foil. The top of the cheesecake may still be a little wobbly, which is fine as it will set. While still hot, pour the pecan syrup over the top and spread evenly. Leave in the cake tin for 1 hour to cool, then wrap with Clingwrap and refrigerate for at least 4 hours to set.
To serve, use a knife to slide inside the cake tin to separate the cheesecake from the sides and open the ring. Serve as is or with whipped cream on top or the side. It’s lovely with vanilla ice cream as well.
MORE INSTANT POT CHEESECAKE RECIPES
- Instant Pot Peach Cheesecake (Light & Healthy )
- Instant Pot Caramel Pecan Cheesecake
- Instant Pot Lemon Cheesecake (Keto, Gluten-Free)
- Instant Pot Raffaello Cheesecake
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Instant Pot Pumpkin Pecan Cheesecake
For the crust
- 4 oz. graham crackers or 1 cup of graham crackers crumbs
- ⅓ cup pecans
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
- 3 tablespoons salted butter melted and cooled slightly (if using unsalted butter, add ¼ teaspoon salt)
For the pumpkin filling
- 16 ounces cream cheese at room temperature
- 1 cup canned pumpkin puree unsweetened
- 1.5 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 2 tablespoons all-purpose flour
- ⅔ cup white sugar or equivalent amount of sugar-free alternative for a lower-sugar version
- 4 tablespoons butter
- 1 cup pecans finely chopped
- 1/2 cup brown sugar
- To make the crust, put the crackers and pecans in a food processor and pulse until both are broken down into fine crumbs. Add the cinnamon, brown sugar and butter and pulse until combined.
- Transfer the mixture into the 7-inch springform pan and press firmly into the bottom and about 1 inch up the sides. Put the crust in the freezer while you make the filling.
- In a large mixing bowl, combine all pumpkin filling ingredients. Using an electric whisk or a standing mixer, whip until completely smooth, scraping down the sides as you go along. You can also do this in the food processor, make sure to wipe the bowl first.
- Pour the mixture into the prepared crusted tin.
- Wrap the springform pan with some foil, this will catch any condensation drops from falling on the top of the cheesecake. Make a foil sling about 2 feet long.
- Pour 1.5 cups of water into the bottom of a 6-quart Instant Pot and place the trivet inside. Put the springform pan in the centre of the foil sling, pick up and sides of the slink and lower the pan on top of the trivet. Pop the lid on and lock. You can also place the cake tin on top of the trivet and lower them together using the handles.
- Lock the lid. Press Manual/Pressure Cook button and set to 35 minutes at HIGH pressure (use + and - buttons). The Instant Pot will show ON and the pressure will start to build up, which will take about 10-15 minutes. Then the cooking timer will begin.
- Once the pressure cooking timer is done allow the pressure to release naturally for about 20 minutes. Simply leave the pot to sit, you will see a new timer counting up the minutes it's been resting. Then use the quick release method to let off any remaining steam: either press the Vent button (on new models) or point the steam releasing handle to Venting (on older models).
- While the cheesecake is on natural release, prepare the topping. Melt the butter in a small pot or a microwave together with chopped pecans and brown sugar. Once the sugar is melted and stirred through, the thick, sugary, buttery paste should be done.
- Open the lid and use the foil sling to lift the pan out of the pot or lift the trivet using its handles. Set it on a cooling rack and remove the foil from around the pan. Use a paper towel to blot off any excess liquid that might have formed on top of the cheesecake. It might still feel a little wobbly at this stage. While the cheesecake is still hot, spread the pecan paste on top evenly, so it melts into it slightly.
- Allow the cheesecake to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until set, minimum of 4 hours.
- Once it’s fully chilled, remove the wrap and use a knife to slide around the edges to loosen the sides of the cheesecake from the pan. Open the springform and remove the ring, set the cheese on a serving dish.
- Serve with whipped or ice cream on the side. You can also spread whipped in the middle of the cake, like a big dollop or as small dollops. Another nice touch might be to mix together a little melted butter and maple syrup and drizzling that over the top, like a speedy caramel.