Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake

This Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake is the perfect Fall or Thanksgiving dessert - it has the traditional pumpkin flavor plus the added texture and deliciousness of pecans and mini chocolate chips to make it really special!

Here in southern Mississippi, it's still feels like 100°F every day, so it doesn't feel like Fall... at all. But darnit, it is almost fall so bring on all the Fall things!  With that in mind, check out this Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake.

If you enjoy pumpkin-flavored desserts {I'm looking at you, Pumpkin Pie} you're going to love this cheesecake. A few weeks back I shared a "plain" Instant Pot Pumpkin Pie Cheesecake, which is incredible if you're a pumpkin pie lover.

With today's cheesecake, I'm changing things up and taking it to a new level by adding pecans and chocolate chips.  The extra flavors and textures really make this a decadent dessert - perfect for Fall and Thanksgiving!  So let's get started!!

Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake

First you're going to want to prep your springform pan. For this cheesecake, I used a 6-inch pan. I prefer to just spray the inside and bottom of the pan with nonstick cooking spray, but you could also line it with parchment paper. Putting a circle of parchment in the bottom does a little extra assurance about removing the cheesecake from the pan.

In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.  Then place the pan in the freezer while making the filling. Freezing will help hold the crust together.

Mixing the cheesecake batter.

Mix the cream cheese until it's completely smooth and creamy with no lumps.

Then add the granulated sugar and mix until nice and smooth.

Next add in one egg at a time while mixing in between adding the eggs.  Obviously, I forgot to mix the sugar before adding the first egg, but don't be like me... mix first, then eggs ?.

For the next step, you'll add in the pumpkin, flour, sour cream, pumpkin spice and vanilla and mix to incorporate.  Do not overmix at this point - only mix until it's combined, then stop!

Last, mix in half of the pecans and chocolate chips.

Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.

Baking the cheesecake.

Before you place the cheesecake in the Instant Pot, cover it completely with aluminum foil. I also recently read that you can put a paper towel underneath the foil on the top to catch any condensation - I'll be trying this next time!

Add 1 cups of water to the inner pot along with the trivet, then place the cheesecake on the trivet.

Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.

Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel.

Let the cheesecake cool on a wire rack for at least an hour before refrigerating for at least 8 hours or overnight.

Cheesecake Toppings!

After 8 hours, remove the cheesecake from the refrigerator and enjoy with the other half of the chocolate chips and pecans on top!!

You can also garnish with whipped cream or cream cheese buttercream.

Check out these other Pumpkin recipes over at Rose Bakes:

• Chocolate Chip Pumpkin Muffins
• Pumpkin Spice Mini Bundt Cakes with Cream Cheese Frosting
• Pumpkin Bread Bottom Cheesecake

If you make this Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake, please come back and let me know how it turns out for you!

Here's the printable recipe for you!

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Some other Instant Pot cheesecake recipes you may enjoy:

Instant Pot Pumpkin Pie Cheesecake

Instant Pot Chocolate Chip Cookie Dough Cheesecake

Instant Pot Nutter Butter Cheesecake