Instant Pot Chocolate Chip Cheesecake with Pecans

Instant Pot Chocolate Chip Cheesecake Facebook

If you love your Instant Pot, you’re going to love it even more after making this Instant Pot Chocolate Chip Cheesecake! Start your holiday baking early with this delicious dessert!

I find great comfort knowing that my Instant Pot can literally whip up any type of meal that I need it to. Breakfast, lunch, dinner, and dessert can be made quickly and with ease any day of the week. For me and my large family? That’s a huge time saver and a load of stress off my mind!

Instant Pot Chocolate Chip Cheesecake Pinterest

While I may not use my Instant Pot all that often for dessert, there are just some that I can’t say “no” to. This Instant Pot Chocolate Pecan Layered Cheesecake (say that five times fast!) is one of them.

Break it down…it’s chocolate…layered with pecans…in cheesecake form. My mouth is literally watering right now reading that and thinking about it.

This cheesecake recipe needs to happen this holiday season. And honestly, why wait? If you want this dessert right now in your belly, make it! There will always be time to make it over and over again for those upcoming holiday meals!

Ingredients

Cheesecake:

  • 2 (8 ounce) bricks cream cheese
  • 2/3 cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla

Instant Pot Chocolate Chip Cheesecake Facebook

Chocolate Pecan Layer:

  • ½ cup corn syrup
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • ½ cup pecans
  • ½ cup granulated sugar
  • ½ cup chocolate chips

INSTRUCTIONS

  1. Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray. Alternatively, you can use a 7-inch pan lined with parchment paper on the bottom and along the sides.
  2. Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.
  3. Pour into pan on top of the graham cracker crust.
  4. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  5. Mix all ingredients in the Chocolate Pecan layer, and pour over the top of the cheesecake.
  6. Cover with foil.
  7. Pour two cups of water into the inner pot of the Instant Pot.
  8. Make a sling out of aluminum foil to lower the pan into the Instant Pot.
  9. Close the lid of the Instant Pot and turn to sealing position.
  10. Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  11. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.

Makes 6-8 servings

IP Chocolate Chip Cheesecake with Pecans

Ingredients

Cheesecake:

  • 2 8 ounce bricks cream cheese
  • 2/3 cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla

Chocolate Pecan Layer:

  • ½ cup corn syrup
  • 2 eggs
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla
  • ½ cup pecans
  • ½ cup granulated sugar
  • ½ cup chocolate chips

Instructions

  • Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray. Alternatively, you can use a 7-inch pan lined with parchment paper on the bottom and along the sides.
  • Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.
  • Pour into pan on top of the graham cracker crust.
  • Run a fork back and forth through the cheesecake several times to remove air bubbles.
  • Mix all ingredients in the Chocolate Pecan layer, and pour over the top of the cheesecake.
  • Cover with foil.
  • Pour two cups of water into the inner pot of the Instant Pot.
  • Make a sling out of aluminum foil to lower the pan into the Instant Pot.
  • Close the lid of the Instant Pot and turn to sealing position.
  • Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  • Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
  • Enjoy
  • Makes 6-8 servings.

Instant Pot Chocolate Chip Cheesecake Square

Want to find more great family friendly recipe ideas? Head over to my Pinterest board, where you will find a TON more great ideas.

Follow Mama Of Many Blessings Family Friendly Recipe Ideas on Pinterest.

5 thoughts on “Instant Pot Chocolate Chip Cheesecake with Pecans

  1. What a great cheesecake, I will have to try this with my new Instant Pot! Thanks so much for sharing your special talent with us at Full Plate Thursday and may you have a safe & prosperous new year!

  2. So creamy and delish! I have yet to do an instant pot cheesecake – and I even have a special pan. This one is tempting me though, right out of my New Years’ resolution. And it’s only been a couple hours, lol!

    Happy New Year’s and Happy Fiesta Friday! Thanks for sharing with us!

    Mollie

  3. Is there nothing that the Instant Pot won’t do!? Cheesecake is my favorite, pecan pie the second…this has it all. Thank you for sharing on FF.

    Happy New Year!

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