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Instant Pot Cheesecake with toffee, chocolate, caramel and pecans on a white plate.

Instant Pot Cheesecake with Toffee Bits, Pecans and Caramel

Course: Dessert
Cuisine: American
Keyword: Instant Pot
Difficulty: Easy
Number of Ingredients: 12
Prep Time: 7 minutes
Cook Time: 30 minutes
Cooling time:: 3 hours
Total Time: 3 hours 37 minutes
Servings: 8 Servings
Calories: 378kcal
Author: Marilyn
This cheesecake is so easy and delicious, I make it every chance I get. It consistently turns out firm and flavorful. Instant Pot cheesecake is beyond simple to make. Top it off with some toffee bits and caramel and you have a decadent, company-worthy dessert.
Print Recipe


  • 6-inch springform pan, buttered
  • Food Processor
  • Steam rack
  • Instant Pot



  • ½ cup chopped pecans divided
  • 1-¼ cups graham cracker crumbs
  • ¼ cup unsalted butter melted
  • 1 lb brick-style cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • ½ tablespoon all-purpose flour
  • ¼ cup cottage cheese preferably small-curd
  • ½ lemon zest and juice
  • ½ teaspoon pure vanilla extract


  • Caramel ice cream topping
  • Toffee bits


  • Using a mortar and pestle, crush 2 tablespoon pecans.  In a small bowl, combine crushed pecans, graham cracker crumbs and butter until evenly moist. Press into the bottom and halfway up the sides of the prepared pan.
  • In food processor, process cream cheese and sugar until smooth, scraping down the sides of the bowl as needed. With the motor running, add eggs through the feed tube and process until smooth. Add flour, cottage cheese, lemon zest, lemon juice and vanilla; process for 2 minutes or until smooth and creamy. Pour batter into the pan.
  • Add 2 cups water (or the amount required by your cooker to reach pressure) to the pressure cooker and place the steam rack in the pot. Place the pan on the rack. Close and lock the lid. Cook on high pressure for 25 minutes. Let stand, covered, until the float valve drops down. Check to make sure a tester inserted in the center of the cheesecake comes out clean; if more cooking time is needed, reset to high pressure for 5 minutes. Carefully remove pan and rack; let stand on rack for 1 hour. Remove the edges ring of the pan, cover  and refrigerate cheesecake for at least 6 hours or up to 2 days.
  • Sprinkle remaining chopped pecans and toffee bits on top of the cheesecake. Heat caramel ice cream topping in the microwave or in a small saucepan, 30 seconds or until just softened. Drizzle caramel on top of the nuts and toffee.
  • Tip* Make sure not to overprocess the mixture in step 2, or the cheesecake will become too firm and not as creamy.
  • Variation* Instead of the graham cracker crumbs, use crushed vanilla wafers, chocolate wafers or shortbread cookies.


Calories: 378kcal | Carbohydrates: 19g | Protein: 6g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 240mg | Potassium: 142mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1005IU | Vitamin C: 3.5mg | Calcium: 77mg | Iron: 0.7mg