Creamy and decadent Instant Pot pumpkin cheesecake is an easy recipe. Made with pumpkin spice, pumpkin puree, and a homemade graham cracker crust that pops right out of your springform pan.
I just love the Instant Pot. It’s an electric pressure cooker that cuts down on cook time and clean up as well. This is the Instant Pot I have.
The Instant Pot not only makes great mashed potatoes and turkey jook for the holidays, but what I love to make is Instant Pot pumpkin cheesecake.
Pumpkin cheesecake is bursting with all the fall flavors and perfect for this holiday season.
A simple layered pumpkin cheesecake recipe whipped up in the Instant Pot. No cracking or water baths to worry about. Add a dollop of whipped cream and serve up this delicious fall dessert.
Tools needed
- 6 quart Instant Pot or larger
- 7 inch springform pan. A 6 inch springform pan will also work.
- Trivet.
- Silicone sling. If you don’t have one you can fold a piece of foil and place under the pan to allow easy removal from the Instant Pot
Ingredients for Instant Pot pumpkin cheesecake
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
For the crust
- Graham crackers. These crackers make for the perfect crumbly cheesecake crust.
- Sugar. Add a little sweetness. If you don’t want the extra added sugar you can leave this out.
- Unsalted butter. This will help bind your crust together.
For the cheesecake
- Cream cheese. The rich, decadent base of this cheesecake recipe.
- Sugar. I use granulated sugar, but you can opt to use a sugar alternative here.
- Vanilla extract. A quintessential addition to baked goods.
- Eggs. This gives the cheesecake a smooth texture and rich taste.
- Pumpkin puree. Be adventurous and make some homemade puree or store bought canned pumpkin puree works well too.
- Pumpkin pie spice. Make your own or get the store bought mix.
How to make Instant Pot pumpkin cheesecake
- For the crust: Add graham crackers and sugar to a food processor and pulse until fine crumbs. Add in the butter and pulse again until well combined and the mixture resembles wet sand.
2. Press the mixture into the bottom and up the sides of a 7 inch springform pan. Set the pan in the freezer while you make the cheesecake.
3. For the cheesecake: To a bowl add cream cheese, sugar, and vanilla extract. Mix until well combined.
4. Add the eggs in 1 at a time and mix until combined, then add the next egg and mix until well combined.
5. Add 1 cup of the cream cheese mix to another bowl and add pumpkin puree and pumpkin pie spice. Mix until well combined.
6. Remove the crust layer from the freezer. Pour all but 1-2 tablespoons of the cheesecake mixture into the pan. Then pour the pumpkin cheesecake mixture over the top. Add the remainder of the plain cheesecake mixture in dollops over the top of the pumpkin mixture. Using a chopstick or toothpick, drag through the cheesecake mixture to create a swirl pattern. Cover the pan with foil.
7. Add 2 cups of water and a trivet to a 6 quart Instant Pot. Gently lower the cheesecake in. Place the lid on and set to sealing.
8. Cook on manual high pressure for 30 minutes. Allow 20-30 minutes natural pressure release.
9. Remove and allow to cool. Place in the refrigerator overnight.
10. Remove cheesecake from the refrigerator. Remove from the springform pan. Top with whipped cream and a dash of cinnamon and ENJOY!
Tips for great pumpkin spice cheesecake
- Use a springform pan. This will allow easy removal once the cheesecake is done.
- Placing the prebaked crust in the freezer before filling helps the crust hold its shape while filling with the cheesecake mixture and prevent the crumbs from getting in the mix.
- Using room temperature cream cheese and sugar will give you a more smooth and well blended mixture.
- Adding one egg at a time helps the ingredients incorporate better.
- Don’t forget to cover your pan with foil. This will prevent excess water from getting into your cheesecake when cooking.
- Allow cheesecake to cool in the refrigerator for at least 4 hours and up to overnight. This will allow the cheesecake to set .
FAQs
Lumpy cheesecake often means the batter was not mixed well. Using room temperature cream cheese will give you a smooth, creamy batter.
Other great pumpkin recipes
- Pumpkin crunch
- Pumpkin spice scones
- Pumpkin bread pudding
- Baked pumpkin donuts
- Pumpkin crinkle cookies
Instant Pot Pumpkin Cheesecake
Equipment
Ingredients
For the crust
- 8 graham crackers
- 2 tablespoons sugar
- ¼ cup unsalted butter melted
For the cheesecake
- 2 8 ounces each blocks cream cheese
- ½ cup sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
Instructions
- For the crust: Add graham crackers and sugar to a food processor and pulse until fine crumbs. Add in the butter and pulse again until well combined and the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 7 inch springform pan. Set the pan in the freezer while you make the cheesecake.
- For the cheesecake: To a bowl add cream cheese, sugar, and vanilla extract. Mix until well combined.
- Add the eggs in 1 at a time and mix until combined, then add the next egg and mix until well combined.
- Add 1 cup of the cream cheese mix to another bowl and add pumpkin puree and pumpkin pie spice. Mix until well combined.
- Remove the crust layer from the freezer. Pour all but 1-2 tablespoons of the cheesecake mixture into the pan. Then pour the pumpkin cheesecake mixture over the top. Add the remainder of the plain cheesecake mixture in dollops over the top of the pumpkin mixture. Using a chopstick or toothpick, drag through the cheesecake mixture to create a swirl pattern. Cover the pan with foil.
- Add 2 cups of water and a trivet to a 6 quart Instant Pot. Gently lower the cheesecake in. Place the lid on and set to sealing.
- Cook on manual high pressure for 30 minutes. Allow 20-30 minutes natural pressure release.
- Remove and allow to cool. Place in the refrigerator overnight.
- Remove cheesecake from the refrigerator. Remove from the springform pan. Top with whipped cream and a dash of cinnamon and ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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This was a hit for our holiday lunch
That cheesecake looks delicious. I’m excited to give this a try.
Hi Relle,
Thank you for always sharing your amazing recipes. I have tried a lot of your recipes and it never fails. I have a couple of questions though.. How does it come out layered?
Can you bake this instead of using a instant pot?
Aloha Tee. I pour the filling in separate layers before cooking. This recipe will work in the oven as well. You will have to adjust the bake time likely. Mahalo for stopping by and for your kind words.