Ninja Foodi Pecan Pie Cheesecake

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One of my favorite desserts that I’ve made to date is this Ninja Foodi Pecan Pie Cheesecake!  I love the gooey, nutty filling mixed with the creamy cheesecake!    

It wasn’t until just a few years ago that I started making my own pecan pie filling at home.  Usually, I just ordered pecan pie or pecan treats of some sort when I was out.  I’m not sure why it took me so long to make my own.  It’s so incredibly easy and tastes so good!

While pecan pie is incredibly delicious, it does tend to be on the sweeter side.  But, if you combine the pecan pie filling with cheesecake…problem solved!  The combination of the two creates a creamy, delicious pecan dessert that isn’t too sweet.  It’s just right!

You will also notice that my cheesecake recipe is made in the blender instead of stirring by hand.  Why you ask?  Because it’s super easy and creates a very smooth texture without any cream cheese lumps.  Once I started putting cheesecake batter in the blender to mix it, I have not gone back!  You will need to tap the cheesecake on the counter (in the pan) several times- about 10- before and possibly after baking it so that you remove as much air as possible.  

 

You will also notice that there is no cornstarch or flour in the cheesecake filling.  That’s intentional.  I have made cheesecakes with and without cornstarch or flour in the filling and 100% prefer the texture and flavor of the filling when it is made without.  When the cornstarch or flour is added, the texture gets a bit more gelatinous and less creamy than I like.  When this recipe is used as is, the result is an ultra-creamy and super smooth cheesecake!

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Tips for making Ninja Foodi Pecan Pie Cheesecake:

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1.Leave cream cheese, butter and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake will be lumpy.

2.Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

3.Buy yourself some vanilla bean paste.  It’s like vanilla extract but so much better!  It’s a glorious combination of vanilla beans and vanilla extract.  It’s the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans.  I try to use it for everything because I just love it so much!  And no, I’m not sponsored by any vanilla bean paste companies.  I just really LOVE vanilla bean paste!

4.If your cheesecake blooms and overflows the pan while cooking, DON’T PANIC!!!  Simply tap the cheesecake (while still in the springform pan) on the counter before and after cooking.  The cheesecake will settle back into the pan and as it cools you will see it continue to settle.

5.If you don’t have a silicone sling, you can use foil.  Simply cut a piece of foil 18 inches long and fold it so in half and then in half again.  You will end up with a piece of foil that is 18 inches long by 3 inches wide.  Place the foil on the counter and place the springform in the middle.  Carefully pick up the springform by holding the foil by the ends.  You have a homemade sling!

Looking for more Ninja Foodi recipes?  Check out some of our favorites!

• Ninja Foodi Carrot Cake Cheesecake
• Homemade Marshmallow Fluff
• Ninja Foodi Vanilla Bean Cheesecake with Sour Cream Topping
• Ninja Foodi Lemon Meringue Cheesecake
• The Easiest Creme Brulee You will Ever Make

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Ingredients for making Ninja Foodi Pecan Pie Cheesecake:

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Directions for making Ninja Foodi Pecan Pie Cheesecake:

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1 Make the crust! 

1. Combine all crust ingredients in a blender and blend until the mixture becomes the consistency of damp sand.
2. Pour crust ingredients into a 7-inch springform pan.   Be sure to pat down the crust using a spatula or spoonula.   The crust should cover the entire bottom of the pan and about an inch of the side of the pan.  Refrigerate until ready to use. 

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2 Make the pecan pie filling:

Combine all pecan pie filling ingredients in a small saucepan.  Cook on medium heat, stirring constantly until the pie filling has thickened enough to slightly stick to the sides of the pan. If the mixture starts to boil, turn the heat down to low and continue to stir. This should take about 5 minutes. Remove from heat.  Take the cheesecake crust out of the refrigerator and pour the pecan pie filling on top of the crust.   This will create a layer of pecan pie underneath the cream cheese layer.  Place in the refrigerator until the cheesecake filling is ready.   

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3 Make the cheesecake filling:

1. Clean out your blender.  You’re going to use it again.  🙂 
2. Combine all cheesecake filling ingredients, except the eggs, in a blender and blend until fully combined.  Add eggs and blend just until ingredients are combined (about 5 seconds on high).  Do not over mix.  The more you mix the cheesecake filling after you have added in the eggs, the more air that will get added.  The more air, the fluffier the cheesecake will be.  I was looking for a denser cheesecake so I made sure to only blend until combined.   
3. Pour all of the cheesecake mixture into a springform pan on top of the pecan pie filling. Pan should be about 3/4 of the way full.
4. Tap the filled pan several times on the counter to eliminate all of the extra air. Cover the entire pan with aluminum foil.  Be sure to cover the bottom and sides too.

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4Pressure cook the cheesecake:

1. Place trivet or small metal rack into the pressure cooker along with 2 cups of water.
2. Place springform pan into your sling.  I use the OXO Good Grips Sling and it works perfectly.  If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Ninja Foodi. 
3. Gently place sling into Ninja Foodi onto the trivet. Close Ninja Foodi lid and cook on high pressure for 40 minutes. Once the timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid. 
4. Gently remove sling and cheesecake from the pressure cooker. Remove the foil. The center of the cheesecake will have a jiggly spot about the size of a half-dollar.  If more of the center is jiggly, pressure cook for an additional 5 minutes. If the cheesecake has blossomed, gently tap on the countertop several times to remove additional air.  
5. Using a knife, gently separate the cheesecake from the sides of the pan.  You just want to make sure that it doesn’t stick once it’s cooled. 
6. Cool on the counter for about an hour and then place in the refrigerator.  Cool cheesecake for at least 2 hours.

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5 Make the pecan pie topping:

Combine butter and brown sugar in a small saucepan.  Cook over medium heat until boiling.  Add in remaining ingredients; cinnamon, whipping cream, and pecans. Let cool.  Once cooled, pour over fully chilled cheesecake.  Refrigerate and serve.

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