Step 1

Mix together all of your ingredients for your crust.

Step 2

In your springform cake pan, add a parchment paper layer on top of the round bottom piece. Place the springform on top of that, creating a seal, and lock it in place. Rip or cut any remaining paper hanging out from the sides—Grease the sides and bottom with butter or non-stick cooking spray.

Step 3

Add your graham cracker crust to the pan, pressing firmly down on the bottom as well as the sides.

Step 4

In a large mixing bowl, mix your butter and sugar. Mix until incorporated. Add one egg at a time as you continue to mix the cream cheese mixture, mix in your vanilla.

Step 5

Add in your flour, sour cream. Mix while until combined.

Step 6

Pour your cheesecake mixture into your springform pan.

Step 7

In a small bowl, mix your pecan pie ingredients. Once mixed, add to the top of your cheesecake.

Step 8

Add one and a half cups of water to your instant pot. Place the trivet inside.

Step 9

Cover your pan with aluminum foil and place inside your instant pot on your trivet.

Step 10

Lock your lid in place and close the valve. Set your instant pot to high pressure for one hour.

Step 11

Once it is done, allow it to naturally release for 30 minutes, followed by a quick release.

Step 12

Carefully remove the trivet with the Cheesecake on it by lifting it out with the trivet handles. Set to a cooling rack to let it cool. Remove the aluminum foil to allow it to breathe.

Step 13

Once your cheesecake is cooled, transfer to the refrigerator for at least four hours to firm up.

Step 14

Plate, serve, and enjoy!