Instant Pot Pecan Cheesecake

My Instant Pot Pecan Cheesecake is a creamy and rich dessert with thick dulce de leche and crunchy pecans on top. It is easy to make in the Instant Pot and is a wonderful cheesecake to share on holidays or anytime you want a sweet treat.

I really do love making cheesecakes, and you can probably tell since my blog is packed with so many cheesecake recipes. From my classic seasonal pumpkin cheesecake recipe to this easy instant pot pumpkin cheesecake, I always find an excuse to make one. Ha! So, if you get the chance to grab fresh pumpkin this year, I highly recommend trying these recipes while it is in season.

This cheesecake is perfect for caramel pecan lovers or anyone with a sweet tooth. With cream cheese, brown sugar, cinnamon, and nutmeg, the flavors are rich and sweet, and it is hard to stop at just one slice. I always say go ahead and have two. It makes a wonderful holiday dessert for Thanksgiving or Christmas, and I love that the Instant Pot does the work so the oven can be used for everything else.

Why you will love this recipe

• A caramel pecan dream on top: The thick layer of dulce de leche with crunchy pecans makes this cheesecake unforgettable. Paired with the spiced gingersnap crust, it is the kind of topping that makes me want to sneak an extra slice.
• Creamy cheesecake without the oven: I love that this recipe cooks in the Instant Pot, which means no oven time and no worrying about cracks. It comes out smooth and creamy, and I can use the oven for all the other holiday dishes.
• Warm spices in every slice: The cream cheese filling has brown sugar, cinnamon, and nutmeg, which makes it taste festive and comforting.
• Super easy to make: This cheesecake looks like something from a bakery, but it is simple to put together. I make it for Thanksgiving, Christmas, or whenever I want to surprise my family.

What you will need

For the crust:

• Crushed pecans: I usually buy crushed pecans, but sometimes I toss whole ones in the food processor to make my own.
• Crushed gingersnap cookies: I like using gingersnaps for their spicy flavor, but pecan sandies work well too. Both make the crust sweet and crumbly.
• Unsalted butter: I melt the butter and mix it with the crumbs.
• Cinnamon: A little cinnamon in the crust adds warmth. It pairs perfectly with the pecans and gingersnaps.

For the cheesecake filling:

• Cream cheese: I let the cream cheese sit at room temperature so it blends smoothly. It makes the cheesecake creamy without lumps.
• Brown sugar: I pack the brown sugar before adding it in.
• Spices: I use cinnamon and nutmeg for warmth. They give the cheesecake a festive holiday taste.
• Heavy cream: I usually use heavy cream, but sour cream or Greek yogurt work too.
• All-purpose flour: I add a little flour to help the cheesecake set. Self-rising or cake flour can work too.
• Large eggs: I bring the eggs to room temperature before mixing them in.
• Vanilla extract: A splash of vanilla ties all the flavors together.

For the topping:

• Dulce de leche: I often use store-bought dulce de leche, but when I have time, I make my own instant pot dulce de leche.
• Candied pecans: I like to sprinkle homemade candied pecans over the cheesecake.

How to make

1. Prepare the crust: I coat a 7-inch springform pan with nonstick spray or olive oil, then mix the crust ingredients in a small bowl. I press the mixture into the bottom of the pan and freeze it for about 10 minutes.

2. Make the cream filling: I beat the cream cheese and brown sugar in a large mixing bowl with an electric mixer on medium speed until smooth. Then I add the spices, cream, flour, and vanilla, followed by the eggs one at a time.

3. Assemble for cooking: I mix the filling just until it is blended and pour it over the crust. Then I place the trivet and one cup of water in the bottom of the Instant Pot, set the filled pan on a sling, and carefully lower it onto the trivet.

4. Cook and cool the cheesecake: I lock the Instant Pot lid, set the valve to sealed, and cook on high pressure for 25 minutes. After a natural release of 10 minutes followed by a quick release, I check the cheesecake with a candy thermometer to be sure it has reached 150 degrees F, cooking for a few more minutes if needed. Then I lift the pan out with the sling, set it on a wire rack to cool, blot the top with a paper towel to remove moisture, and wrap it in plastic before chilling for at least four hours.

5. Caramel pecan topping: I mix the dulce de leche and candied pecans in a medium bowl, then spread the mixture over the cheesecake just before serving.

Expert tip

Room temperature matters

The key to making the best cheesecake is starting with room temperature ingredients, especially the cream cheese and eggs. When everything is softened, it mixes together smoothly, the filling stays creamy, and the cheesecake cooks evenly in the Instant Pot without lumps.

More tips to consider:

• When I mix the batter, I stop as soon as everything looks smooth. Overmixing can add too much air, which sometimes makes cracks.
• If I have time, I make the cheesecake a day ahead. The flavors get even better after it chills overnight.
• When slicing, I run a sharp knife under hot water and wipe it clean between cuts. It makes the slices neat and pretty for serving.
• If your trivet does not have handles, a silicone sling works really well for lifting the pan in and out of the Instant Pot.
• Another easy trick is to use parchment paper in a regular cake pan if you do not have a springform pan.

Recipe variations and add-ins:

• Sweet ribbon swirls: I melt ½ cup of semisweet chocolate and swirl it into the batter before cooking. The ribbons make each slice look so pretty and taste rich.
• Breakfast vibes inside: I replace the dulce de leche with ½ cup of warm maple syrup and top it with 1 cup of toasted pecans. It gives the dessert a cozy flavor that reminds me of fall mornings.
• Pie meets creaminess: I mix in 1 cup of pumpkin puree with ½ teaspoon each of cinnamon, nutmeg, and cloves. It turns into a creamy fall dessert that tastes like pumpkin pie.
• Fruity fresh pop: I add 1 cup of fresh strawberries or raspberries on top along with ½ cup of pecans.
• Caramel crunch drizzle: I drizzle ¼ cup of caramel and ¼ cup of melted chocolate over the top with ½ cup of pecans. It makes the dessert extra decadent and fun to serve at parties.

Serving suggestions

This pecan cheesecake with dulce de leche is rich enough to serve on its own, but I sometimes add a tablespoon of whipped cream for a lighter finish. It also pairs great with a glass of my creamiest pumpkin pie smoothie when I want to carry those fall flavors all the way through.

For a full holiday spread, I like to serve a slice of this alongside my delicious baked apple cider donuts or even after a cozy dinner like my creamy chicken and mushroom casserole. The sweet and savory balance makes the meal complete and always leaves everyone satisfied at the table.

How to store leftovers:

• Store: I cut the cheesecake into slices and keep them in airtight containers, or sometimes I store the whole cake in a large container. It stays fresh in the fridge for up to five days.
• Freeze: When I freeze leftovers, I make sure the cheesecake is completely set and chilled first. Then I wrap it well in plastic or foil, place it in a freezer bag, and it keeps for up to 90 days.
• Thaw: I thaw it overnight in the fridge before serving. It is best enjoyed at room temperature once it has softened.

Frequently asked questions

More cheesecake recipes: