Instant Pot Savory Blue Cheese Appetizer Cheesecake

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  • Time icon
    Total Time
    6hrs 50mins
  • Serves icon
  • Calories icon

With a crust of crushed buttery crackers and chopped pecans, this savory cheesecake takes the standard cheeseball to a new level. Paired with crisp, sweet slices of apple and pear, it’s perfect for a fall party.

Inspired by:

recipe updated Mar 18, 2020


  • Pecan halves icon
    Pecan halves
    ½ cup (about 50.4 g)
  • Buttery crackers icon
    Buttery crackers
    1 cup (about 240 g)
  • Butter icon
    3 tbsp (about 43.2 g)
  • Blue cheese icon
    Blue cheese
    113.5 g (about ½ cup)
  • Cream cheese icon
    Cream cheese
    454 g (about 2 cups)
  • Egg icon
    3 (about 150 g)
  • Green onion icon
    Green onion
    ¼ cup (about 24.6 g)
  • Pear icon
    as needed
  • Baking spray icon
    Baking spray
    as needed
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 60 g)
  • Garlic powder icon
    Garlic powder
    ½ tsp (about 1.33 g)
  • Dried basil icon
    Dried basil
    1 tsp (about 1.85 g)
  • Ground white pepper icon
    Ground white pepper
    ¼ tsp (about 0.61 g)
  • Water icon
    2 cups (about 480 g)
  • Apple icon
    as needed
  • Crackers icon
    as needed


  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Rack
  • kCook icon Inner pot
  • kCook icon Medium bowl
  • kCook icon Springform pan - 7"

Step preview

  1. Grease a clean springform pan lightly with baking spray
  2. Cut a piece of parchment paper to fit the bottom of the pan
  3. Place parchment paper in the pan
  4. Spray again then set aside
  5. Add pecan halves, buttery crackers and butter to a clean medium bowl
  6. Mix well
  7. Transfer content of medium bowl to springform pan
  8. Press into bottom and about 1 1/2 inches up the sides of the springform pan
  9. Add blue cheese, cream cheese and heavy cream to a clean large mixing bowl
  10. Beat until smooth
  11. Beat garlic powder, dried basil and ground white pepper the large mixing bowl
  12. Add egg to the large mixing bowl one by one while mixing
  13. Beat until combined
  14. Fold green onion into the large mixing bowl
  15. Pour cheese mixture into springform pan
  16. Cover loosely with foil
  17. Place a clean rack in the inner pot
  18. Add water to the inner pot
  19. Cut a piece of foil the same size as a paper towel
  20. Place the foil under the paper towel and place the pan on top of the paper towel
  21. Wrap the bottom of the pan in the foil with the paper towel as a barrier
  22. Fold an 18-inch-long piece of foil into thirds lengthwise
  23. Place under the pan and use the two sides as a sling to lower cheesecake onto the rack
  24. Close and lock the lid and turn the steam release handle to Sealing
  25. Pressure cook - Manual, High, 40 min
  26. Natural release
  27. Remove the cheesecake from the pot using the sling
  28. Cool on round wire rack - 1 hr
  29. Refrigerate in fridge - 4 hr
  30. Carefully remove pan sides
  31. Garnish with apple, crackers and pear
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