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IP Chocolate Chip Cheesecake with Pecans



  • 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


  • 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.