Print

Instant Pot Pumpkin, Pecan and Chocolate Chip Cheesecake


  • Author: Rose
  • Prep Time: 15
  • Cook Time: 45
  • 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!


Scale

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

  1. 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.
  2. 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.
  3. Place pan in the freezer while making the filling. Freezing will help hold the crust together.
  4. 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.
  5. Add in the pumpkin, flour, sour cream, pumpkin spice and vanilla and mix to incorporate.
  6. Stir in half of the pecans and chocolate chips.
  7. 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.
  8. Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
  9. Add 1 cup of water to the inner pot of the Instant Pot then place your trivet inside. Place the cheesecake on the trivet.
  10. 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.
  11. 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.
  12. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 8 hours or overnight.
  13. After 8 hours, remove the cheesecake from the refrigerator and remove from your pan.
  14. 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!)

  • 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

Recipe Card powered by