Instant Pot Pecan Pie Cheesecake

Crust

1. Grease the sides and bottom of a 7-inch springform pan or push pan and line the pan with a parchment round.
2. In a medium bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter has coated all of the crumbs.
3. Press the crust in the bottom of the pan and halfway up the sides.
4. Place pan in the freezer for about 15 minutes while making the filling. Freezing will help hold the crust together.

Cheesecake

1. In a large mixing bowl, add the cream cheese and granulated sugar. Beat with a hand mixer on medium until smooth and creamy.
2. Add in one egg at a time and beat until each egg is incorporated before adding the next. Scrape down the sides of the bowl.
3. Add in the flour, sour cream, and vanilla and beat until combined.
4. Pour the filling into the springform/push pan and tap the pan several times on the counter to remove air bubbles.
5. Cover the cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake.
6. Add 1 1/2 cups of water to the inner pot of the Instant Pot.
7. Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
8. Close lid and set for a manual high-pressure cooking time of 30 minutes. Manually release the pressure when the time finishes.

Pecan Pie Topping

1. For the pecan pie topping, add the brown sugar, egg, corn syrup, pecans, and melted butter in a medium mixing bowl. Mix until the egg is worked into the pecan pie filling.
2. After resting for 25 minutes, slowly remove the cheesecake from the instant pot using the sling. 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.
3. Spread the pecan topping over the top of the cheesecake.
4. Replace the foil and lower the cheesecake back into the instant pot, making sure it stays even and no filling spills over the side.
5. Close lid and set for a manual high-pressure cooking time of 20 minutes. Allow for a natural pressure release when the cooking time has finished to give the pecans a little more cook time.
6. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
7. After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. If using a push pan, push the sides of the cake pan down, slowly.
8. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Cut and serve.
9. Store in an airtight container or tightly wrapped with plastic wrap in the refrigerator.