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.
Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake slice on a plate
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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Instant Pot Pumpkin, Pecan and Chocolate Chip Cheesecake
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake is the perfect Fall or Thanksgiving dessert - it has the traditional pumpkin flavor plus pecans and mini chocolate chips to make it really special!
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter, melted
Filling
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup pumpkin puree
- 4 tablespoons all-purpose flour
- ¼ cup sour cream
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped, divided
- ½ cup chocolate chips, divided
Instructions
- Grease the sides and bottom of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- 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.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
- Add in the pumpkin, flour, sour cream, pumpkin spice and vanilla and mix to incorporate.
- Stir 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.
- Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 cup of water to the inner pot of the Instant Pot then place your trivet inside. 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 or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 8 hours or overnight.
- After 8 hours, remove the cheesecake from the refrigerator and remove from your pan.
- Top with remaining chocolate chips and pecans. You can also add whipped cream or a buttercream frosting.
Notes
The cheesecake would turn out a bit thinner, but you could also use a 7-inch springform pan (THIS is my favorite pan - it's leakproof!)
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot, Pressure Cooker, Cheesecake, Dessert, Pumpkin, Fall, Thanksgiving, Pecans, Chocolate, Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake
Some other Instant Pot cheesecake recipes you may enjoy:
Instant Pot Pumpkin Pie Cheesecake
Instant Pot Chocolate Chip Cookie Dough Cheesecake
[…] Pumpkin Pecan Chocolate Chip Cheesecake […]