Instant Pot Pumpkin Cheesecake featured image
Instant Pot Pumpkin Cheesecake is an easy way to make a fall favorite dessert without the fuss. Filled with warm seasonal flavors, you can't beat the convenience of set it and forget it cooking to create the perfect creamy cake with crispy graham cracker crust.
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Table of Contents
  1. Easy Pressure Cooker Pumpkin Cheesecake
  2. Why We Love This Instant Pot Pumpkin Cheesecake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Instant Pot Pumpkin Cheesecake
  7. Tip From Our Recipe Developer
  8. Storage
  9. Frequently Asked Questions
  10. Other Easy Cheesecake Recipes
  11. Instant Pot Pumpkin Cheesecake Recipe

Instant Pot Pumpkin Cheesecake uses steam pressure to cook your cake so you can easily prepare the perfect holiday dessert without watching through the window or wasting oven space.

Smooth, rich, creamy, and filled with warm flavors, this easy, fuss-free pumpkin cheesecake recipe lets you set it and forget it so you can focus on your family festivities.

Instant Pot Pumpkin Cheesecake hero image

Easy Pressure Cooker Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake recipe is my favorite way to “bake” a cake because it practically cooks itself!

It takes only 10 minutes to prep the graham cracker crust and creamy cheesecake filling, then set the pressure cooker timer and walk away without worrying about the water bath.

The natural pressure release of Instant Pot cooking creates all the moisture needed to produce the creamiest, crack-free, perfectly cooked, real pumpkin with pumpkin spice cheesecake. (Who knew that this kitchen tool could make so much more than Rice, Applesauce, Chili, and Chicken Wings?)

If you’re still baking this classic, time-consuming cheesecake the old-fashioned way, you must rethink your recipe and turn a difficult dessert into a simple fall favorite.  

Why We Love This Instant Pot Pumpkin Cheesecake Recipe

  • Quick and easy to prepare in 10 minutes.
  • Uses the classic cheesecake ingredients to create an easier to make cake without worrying about a water bath.
  • Set the timer, chill, and savor a sweet slice of fall flavor.
  • Preset programs are designed to cook your cake to perfection.
  • Pumpkin is a true superfood that’s loaded with vitamins, minerals, and antioxidants, and has so many health benefits.
  • Delicious dessert for Thanksgiving, fall and winter celebrations, or serving during the holiday season.

Other Easy Pumpkin Recipes

Instant Pot Pumpkin Cheesecake

Ingredients

  • Water
  • Pecans
  • Graham cracker crumbs
  • Unsalted butter
  • Light brown sugar
  • Cinnamon
  • Cream cheese
  • Granulated sugar
  • Eggs
  • Heavy cream
  • Pumpkin puree: Make sure you use 100% canned pumpkin puree and not pumpkin pie filling!
  • Vanilla extract
  • Cornstarch
  • Nutmeg
  • Ground ginger

Substitutions and Additions

  • Serving Suggestions: Feel free to top your cheesecake with a dollop of whipped cream, a drizzle of caramel or chocolate sauce, more crushed graham crackers, holiday candies, dulce de leche, or chocolate shaving.
  • Create Your Crust: You can swap the graham cracker crumbs for gingersnap cookie crumbs, Golden Oreo crumbs, Nilla Wafer crumbs to create your crust.
  • Gluten-free: To make this cheesecake gluten-free, use gluten-free cookie crumbs for the crust or simply make a crustless cheesecake.
  • Swap The Spices: You can use a pumpkin pie spice mix instead of the individual spices or mix your own pumpkin pie spice using cinnamon, ginger, nutmeg, allspice, and cloves.
side view of Instant Pot Pumpkin Cheesecake
  • 7×3 springform pan
  • Food processor
  • Mixing bowl and measuring tools
  • Spatula
  • Tinfoil 
  • Sharp knife
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How to Make Instant Pot Pumpkin Cheesecake

  1. Create The Crust: Pulse the pecans until very fine and mix them with the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Pour the mixture into the springform pan and spread it across the bottom. Place the pan in the freezer for 25 minutes.
    Pro Tip: Use a measuring cup or glass with a flat bottom pack the crust down firmly into the pan and more evenly.
  2. Form The Filling: Beat together the cream cheese and sugars. Then add all remaining ingredients and beat until smooth.
    Pro Tip: You may need to scrape down the sides to ensure everything is well combined.
  3. Prepare The Pan: Create a “lid” for your pan using tin foil. It should be loose at the top but tight along the sides. Pour the batter over the frozen crust and then place the tinfoil “lid” on top.
  4. Cook: Place water, the trivet, and your springform pan into the Instant Pot and secure the lid with the valve closed.Set the timer to 40 minutes and press start. When done, allow pressure to release naturally for 25 minutes before opening the lid and removing your cheesecake.
  5. Cool: Remove the foil lid and cool on a rack for about an hour. Use a sharp knife to scrape around the edges.
    Pro Tip: The center may look a little jiggly, but it will change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid.
  6. Chill: Chill in the fridge and allow it to set overnight or at least 6-8 hours before removing the cheesecake from the springform pan.
  7. Slice and Serve: Serve as is or garnish with whipped cream, caramel drizzle, or chocolate drizzle. Enjoy!
step by step instant pot pumpkin cheesecake

Tip From Our Recipe Developer

  • I like to use full-fat cream cheese for this recipe because it creates a richer and creamier taste and texture than the low-fat or fat-free versions.
  • Make sure your cream cheese, heavy cream, and eggs are room temperature.
  • If your trivet does not have handles, you can improvise by using a piece of aluminum foil that is placed beneath the cheesecake pan before lowering it into the pot.
  • Once you’ve added the eggs, only mix the batter until it’s just combined. Over-mixing will cause air bubbles to form in the batter, and the mixture will inflate up and then fall while cooking and cooling.
  • It’s important to let the cheesecake cool to room temperature before you refrigerate it. As it cools, the cheesecake will continue baking which helps it set.
  • Do not remove the side of the springform pan until after the cheesecake has chilled. This will ensure that it doesn’t stick to the cake. If it does stick, you can use a knife to separate the cheesecake from the sides of the pan.

Storage

  • To Store: The cheesecake should be stored in an airtight container and kept refrigerated. It can be kept up to one week.
  • To Freeze: You can freeze your pumpkin cheesecake in an airtight container for up to 1 month.
top view instant pot pumpkin cheesecake

Frequently Asked Questions

How can I use a spring form pan in my Instant Pot?

A 7” springform pan fits perfectly into your Instant pot when you place the trivet (metal rack that comes with the Instant pot) inside! The springform pan will rest on top of the trivet. 

How do I remove My Cheesecake From the Springform Pan?

To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly chilled and is still cold. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down. Transfer your cheesecake to the serving dish and slice.

Can I freeze Pumpkin Cheesecake?

You can freeze your pumpkin cheesecake in an airtight container for up to 1 month and then thaw it in the fridge before serving. Keep in mind that the texture of frozen and thawed cheesecake may change.

Why Use an Instant Pot Instead of The Oven to Make A cheesecake?

I love cooking in my pressure cooker because it provides natural humidity (with the addition of water) needed for the pot to come to pressure. Cooking a cheesecake in the oven requires a water bath, whereas a pressure cooker provides a natural water bath. Plus, the moisture in the Instant Pot prevents the top of the cheesecake from cracking and ensures a perfectly smooth and creamy cake.

a slice of pumpkin cheesecake

Other Easy Cheesecake Recipes

5 from 1 vote
Instant Pot Pumpkin Cheesecake featured image

Instant Pot Pumpkin Cheesecake

Serves — 8
Instant Pot Pumpkin Cheesecake is an easy way to make a fall favorite dessert without the fuss. Filled with warm seasonal flavors, you can't beat the convenience of set it and forget it cooking to create the perfect creamy cake with crispy graham cracker crust.
Prep Time 10 mins
Cook Time 1 hr 5 mins
Chill Time 6 hrs
Total Time 7 hrs 15 mins

Ingredients
  

  • cups water for the Instant Pot

Crust

  • ¾ cup pecans
  • ¾ cup graham cracker crumbs
  • ¼ cup unsalted butter
  • 2 tablespoons light brown sugar packed
  • 2 teaspoons cinnamon

Filling

  • 10 ounces cream cheese softened
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 large eggs room temperature
  • ½ cup heavy cream room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger

For Serving (optional):

  • Whipped cream
  • Caramel drizzle
  • Chocolate drizzle

Instructions
 

  • Using a non-stick spray coat a 7×3 springform pan.
  • In a food processor pulse your pecans until they are very fine and transfer to a small bowl.
  • Add graham cracker crumbs, melted unsalted butter, brown sugar, and cinnamon, and mix until it all coated with butter and damp.
  • Pour the mixture into the springform pan and start to smooth out your crust. Start by spreading it somewhat evenly across the bottom, and then using a measuring cup or glass with a flat bottom pack it down and more even.
  • Place the springform pan in the freezer for 25 minutes.
  • While your crust is freezing, on medium beat together your softened cream cheese and sugars.
  • Then add the remaining ingredients and beat until smooth. If you need to scrape down the sides to ensure everything is well combined.
  • Remove the springform pan from the freezer and pre-fit a “lid” with tinfoil. Having it loose at the top in case the cheesecake rises to touch it, but tight along the sides. Set this aside.
  • Pour the batter into the springform pan ensuring your mixture leaves about ¼ inch at the top, and then place your tin foil “lid” on top.
  • Add 1 ½ cups of water to the Instant Pot, the trivet, and your springform pan (gently) and secure the lid with the value closed.
  • In manual mode set your timers to 40 minutes; on high if you have the option and press start. When the machine is done all the pressure to release naturally for 25 minutes before opening the lid and removing your cheesecake.
  • Place the cheesecake on a cooling rack and remove the tin foil for about an hour then scrape around the edges with a sharp knife. (The center may look a little jiggly, but it will change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid).
  • Move the cheesecake to the fridge and allow it to set overnight or at least 6-8 hours before removing it from the springform pan.
  • Serve as is or top with whipped cream, caramel drizzle, or chocolate drizzle.

Jenn’s Notes

Storage:
  • To Store: The cheesecake should be stored in an airtight container and kept refrigerated. It can be kept up to one week.
  • To Freeze: You can freeze your pumpkin cheesecake in an airtight container for up to 1 month.
Tips:
  • I like to use full-fat cream cheese for this recipe because it creates a richer and creamier taste and texture than the low-fat or fat-free versions.
  • Make sure your cream cheese, heavy cream, and eggs are room temperature.
    If your trivet does not have handles, you can improvise by using a piece of aluminum foil that is placed beneath the cheesecake pan before lowering it into the pot.
  • Once you’ve added the eggs, only mix the batter until it’s just combined. Over-mixing will cause air bubbles to form in the batter, and the mixture will inflate up and then fall while cooking and cooling.
  • It’s important to let the cheesecake cool to room temperature before you refrigerate it. As it cools, the cheesecake will continue baking which helps it set.
  • Do not remove the side of the springform pan until after the cheesecake has chilled. This will ensure that it doesn’t stick to the cake. If it does stick, you can use a knife to separate the cheesecake from the sides of the pan.

Nutrition Info

Calories: 335kcal | Carbohydrates: 31g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 332mg | Potassium: 264mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5247IU | Vitamin C: 2mg | Calcium: 179mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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