Instant Pots can be used for more than cooking chicken and soups . The pressure cooker function can also be used to make glorious desserts such as pumpkin cheesecake with a lusciously tender texture!
You guys know I am a huge fan of the Instant Pot , and I am also mildly obsessed with cheesecake so making a cheesecake in the Instant Pot was a revolutionary moment!
This Easy Instant Pot Pumpkin Cheesecake is perfect for almost any occasion, but especially Thanksgiving and the holiday season.
It’s easy to make , has a traditional graham cracker crust, and is a totally hands off, stress free dessert!
If you like this Instant Pot Pumpkin Cheesecake you should also check out my Mini Cheesecake Bites , Raspberry Cheesecake Cookies , and Lemon Cheesecake Bars for more desserts you’ll love!
Instant Pot Pumpkin Cheesecake Ingredients
(For the full recipe, scroll down to the recipe card below)
Here is what ingredients you’ll need to make this easy instant pot cheesecake:
For the crust:
- Graham Crackers (you can also use ginger snap cookies!)
- Melted butter, unsalted
- Sea salt
- Brown sugar
For the cheesecake:
- Cream Cheese, softened
- Pumpkin (100% canned pumpkin puree 15 oz. can, not pumpkin pie filling!)
- Eggs
- Sugar (brown & white)
- All Purpose Flour
- Vanilla Extract
- Sour Cream or Heavy Cream
- Corn starch
- Cinnamon
- Nutmeg
- Pumpkin Pie Spice
- All spice
- Ginger
Kitchen tools you will need to make the cheesecake
This recipe has only been tested in the 6 Quart Duo Instant Pot using the 7×3 inch Fat Daddio’s Round Cheesecake Pan .
- Instant Pot (of course) I have and use the 6 quart Duo.
- Spring Form Pan – I highly recommend using the Fat Daddio’s 7×3 inch round cheesecake pan.
- Parchment paper
- Non stick baking spray
How to make pumpkin cheesecake in the Instant Pot
(For the full recipe, scroll down to the recipe card below)
Let’s make the crust!
Pulse the graham crackers: Make the graham cracker crust first. In a food processor , finely pulse 10-12 full sheets of graham crackers . (This is about 1 1/2 cups). If you don’t have a food processor, place in a ziplock bag and roll with a rolling pin until mixture is crumbly.
Add in flavor: Then add in 4 Tbsp. melted butter, pinch of sea salt and 3 Tbsp. brown sugar. (The sugar is optional but I like the flavor it gives the crust).
Line your pan for smoother sides: Pop the bottom piece out from your spring form pan and wrap it with parchment paper and spray with non-stick cooking spray (such as PAM or Bak-Klene).
Form the crust: Pour the graham cracker crust mixture into your prepared spring form pan and pack the mixture down in an even layer. You can use a mason jar, flat bottomed small measuring cup or ramekin to get it nice & smooth. Place this in your freezer while you make the cheesecake filling.
Let’s make the filling!
Mix everything in 1 bowl. Seriously! In one large bowl, mix together the 16 oz. softened cream cheese (2, 8 oz. packages), entire 15 oz. can of pumpkin, 2 eggs, 1/2 cup sour cream or heavy cream, 2 tsp. vanilla extract, 2 Tbsp. cornstarch, 1/2 cup brown sugar, 1/4 cup granulated white sugar, 1/4 cup flour, 1/2 tsp. ground nutmeg, 1/2 tsp. Allspice, 1/2 tsp. ground ginger 1 1/2 tsp. cinnamon, 2 Tbsp. pumpkin pie spice.
Pull pan out of the freezer. Pour cream cheese batter into the cheesecake pan.
Pour 1 cup water into your Instant Pot. (I use a 6 quart duo pot) Place the cheesecake pan on top of your Instant Pot trivet and lower the cheesecake in your pot.
Place the lid on, be sure the valve is set to sealing, and cook on HIGH pressure for 40 minutes.
Once cook time is up, NATURALLY RELEASE the pressure for another 40 minutes.
Switch the valve to venting to release any remaining steam (shouldn’t be any though). Remove lid and carefully take the cheese cake out of the Instant Pot (take it out with the trivet so you remove it the same way you lowered it in).
Place in the fridge for at least 4 hours, I recommend 8+ so it really sets up nicely. Enjoy with whipped cream !
Tips for making Instant Pot Pumpkin Cheesecake:
If you’re cooking savory meals and then something sweet like this cheesecake, it may be a good idea to change out the sealing ring because the sealing ring holds odors, and you don’t want your gorgeous cheesecake to taste or smell like chicken!
For reference, I have and use the 6 quart Duo Instant pot (older version).
Buy a Spring Form Pan specifically for your Instant Pot – I highly recommend using the Fat Daddio’s 7×3 inch round cheesecake pan.
Let it cook on high pressure for 40 minutes and natural release for another 40 minutes. Let cool in the fridge for 8+ hours before enjoying.
This Instant Pot Pumpkin Cheesecake is…Actually easier to make than regular cheesecake because you don’t have to mess with a water bath because the Instant Pot creates a water bath for you!
For more delicious desserts be sure to check out my dessert page and I also have more Instant Pot recipes from oatmeal to soups as well!
More Instant Pot Recipes
Instant Pot Halloween Deviled Eggs
Instant Pot Steel Cut Oats
Instant Pot Corn and Potato Chowder
Instant Pot Baked Potato Soup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instant Pot Pumpkin Cheesecake
Equipment
- Food Processor
- Measuring cups & spoons
Ingredients
For the crust
- 10-12 graham cracker sheets
- 4 Tbsp. butter, melted
- 3 Tbsp. brown sugar
- 1/8 tsp. salt
For the filling
- 16 oz. cream cheese, softened
- 1, 15 oz. can 100% pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup sour cream (or heavy cream), room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup flour
- 2 Tbsp. corn starch
- 2 Tbsp. pumpkin pie spice
- 2 tsp. vanilla extract
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. Allspice
- 1/2 tsp. Ground Ginger
Instructions
For the crust
- Pulse the graham crackers: In a food processor, finely pulse 10-12 full sheets of graham crackers. If you don’t have a food processor, place crackers in a ziplock bag and roll with a rolling pin until mixture is crumbly. 10-12 graham cracker sheets
- Add in flavor: Then add in 4 Tbsp. melted butter, pinch of sea salt and 3 Tbsp. brown sugar. (The sugar is optional but I like the flavor it gives the crust). 4 Tbsp. butter, melted, 1/8 tsp. salt, 3 Tbsp. brown sugar
- Line the removable pan: Pop the bottom piece out from your spring form pan (7x3 inch Fat Daddio’s round cheesecake pan) and wrap it with parchment paper and spray with non-stick cooking spray (such as PAM or Bak-Klene).
- Form the crust: Pour the graham cracker crust mixture into your prepared spring form pan and pack the mixture down in an even layer. You can use a mason jar, cup, flat bottomed small measuring cup or ramekin to get it nice & smooth. Place this in your freezer while you make the cheesecake filling
For the filling
- In one large bowl, mix together all of the filling ingredients: the softened cream cheese, entire 15 oz. can of pumpkin, eggs, sour cream or heavy cream, vanilla extract, cornstarch, brown sugar, granulated white sugar, flour, ground nutmeg, Allspice, ground ginger, cinnamon, and pumpkin pie spice. 16 oz. cream cheese, softened, 1, 15 oz. can 100% pumpkin puree (not pumpkin pie filling), 2 large eggs, room temperature, 1/2 cup sour cream (or heavy cream), room temperature, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup flour, 2 Tbsp. corn starch, 2 tsp. vanilla extract, 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. Allspice, 1/2 tsp. Ground Ginger, 2 Tbsp. pumpkin pie spice
- Pull pan out of the freezer. Pour cream cheese batter into the cheesecake pan.
- Pour 1 cup water into the Instant Pot. (I use a 6 quart duo pot and have not tested in any other sizes). You can tightly wrap the cheesecake with foil to prevent excess moisture from collecting on the top. Place the cheesecake on top of the Instant Pot trivet and lower the cheesecake in the pot. Secure the lid on, be sure the valve is set to sealing, and cook on HIGH pressure for 40 minutes.
- Naturally release the pressure for another 40 minutes (time will count up to 40).
- Switch the valve to venting to release any remaining steam (shouldn’t be any though). Remove lid and carefully take the cheesecake out of the Instant Pot (take it out with the trivet so you remove it the same way you lowered it in). There may be some condensation on top of the cheesecake from the steam, just gently blot if off with paper towels.
- Let cool on counter for 15 minutes, then place in the fridge for at least 4 hours, I recommend 8+ hours or overnight so it really sets up nicely.
- Run a sharp knife around the edge of cheesecake to release it and remove the sides of the spring-form pan. Decroate as desired and enjoy!
Video
Notes
- How to store: keep for 1 week in the fridge loosely covered with aluminum foil.
- Don’t skip the salt in the crust! A small pinch of sea salt heightens the flavor of other ingredients.
- This recipe has only been tested in the 6 Quart Duo Instant Pot using the 7x3 inch Fat Daddio’s Round Cheesecake Pan.
- Adjust seasonings as you see fit. I like a lot of spice, but if the 2 Tbsp. Pumpkin Pie Spice seems like enough for you, you can omit the cinnamon, nutmeg, Allspice and ginger.
- Preheat the oven to 350 F. Wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. Place the cake pan into a large roasting pan or a baking dish.
- Transfer the roasting pan into a preheated oven. Carefully, pour hot water into the roasting pan, about an inch deep. Bake for about 55-60 minutes or until the cake is almost set. Turn OFF the oven. Let the cake sit in the oven for about 45 minutes to an hour.
- Carefully, remove the cake pan and the foil. If required, using a paper towel, dab the access moisture on top of the cheesecake. The cheesecake will set up as it cools.
- Allow the cheesecake come to room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
