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Instant Pot Pumpkin Pecan Cheesecake

Instant Pot Pumpkin Pecan Cheesecake (With Step-By-Step Photos)

  • Author: Instant Pot Eats
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Instant Pot Pressure Cooker
  • Cuisine: American
  • Diet: Vegetarian


Can’t decide between pumpkin cheesecake or pecan pie? Try this Instant Pot pumpkin cheesecake with pecan crust and topping for a decadent pressure cooker dessert that is perfect for Halloween, Thanksgiving, Christmas or any special occasion this fall and winter.



You will need a 6-quart Instant Pot + a 7-inch springform pan; plus a trivet and some foil.

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 of all-purpose flour

⅔ cup white sugar (or equivalent amount of sugar-free alternative for a lower-sugar version)

Pecan topping

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.


Making it lighter & healthier: use light cream cheese instead of full-fat and swap out some sugar for a low-carb alternative.


  • Serving Size: 1 slice
  • Calories: 509
  • Sugar: 31.7 g
  • Sodium: 238.4 mg
  • Fat: 35.9 g
  • Saturated Fat: 15.5 g
  • Carbohydrates: 43.4 g
  • Fiber: 2.9 g
  • Protein: 6.6 g
  • Cholesterol: 104.4 mg