Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake is rich, creamy, and bursting with pumpkin flavor—impossible to resist. Perfectly cooked in the Instant Pot, it is the best dessert for the holiday season.

Are you looking for a creamy dessert that is full of warm fall spices? Enjoy this scrumptious pumpkin cheesecake because you can make it in the instant pot in minutes, and it is perfect for Thanksgiving. This foolproof recipe is so easy, and it does NOT involve a water bath.

A delicious Pumpkin Cheesecake in the Instant Pot is one of my favorite hacks for making the perfect holiday cheesecake. The pressure cooker cooks it uniformly with no cracks, as it has the right amount of moisture, creating the effect of a water bath.  

I enjoy a sophisticated dessert made with basic ingredients. For this dessert I used cream cheese, pumpkin puree, and basic baking ingredients like eggs, sugar, and cream. Plus the right balance of fall spices like cinnamon, nutmeg and ginger. I chose graham crackers and pecans with some warm fall spices for the crust, because they pair well with the pumpkin flavor.

This cheesecake is perfect for a holiday party or get-together with the family, but since it only serves eight, you may want to make make two. Don’t worry about leftovers, they freeze well. Put them in freezer bags in individual slices and freeze for when a craving strikes. 

I can’t stop making Instant Pot cheesecake recipes. They are so easy, and they always turn out amazing. Check out my collection, and you will find one for every occasion! There is a strawberry cheesecake, Oreo cheesecake, and even a Pina Colada cheesecake! No more water baths, no more cracked cheesecakes, no more stressing about messing something up with these easy, fool-proof recipes!

Why you will love this recipe

• It is perfect for the holidays: Full of fall spices, great for Thanksgiving or other holidays.
• No need to make a water bath: The instant pot has its own instant water bath ready for you.
• Just a few ingredients: Besides the pumpkin and baking ingredients, it is mainly just spices.
• Freeze leftovers for midnight snacks: Wrap in plastic and put in freezer bags for up to three months in the freezer.

What you’ll need to make instant pot pumpkin cheesecake

Special items:

• An instant pot – For this, I use a six-quart, Duo Plus. 
• Springform pan – I use a seven-inch springform pan.
• Food processor – Use this to grind the crust ingredients.
• Stand mixer – To mix the cheesecake ingredients.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Graham cracker crumbs – I like to use graham cracker crumbs for this because they add a nutty flavor with a hint of sweetness. They also hold their shape and blend well with the other flavors.
• Pecans – The pecans add a nice extra nuttiness to the crust. I prefer pecans to walnuts because they are sweeter and buttery with a less bitter taste.
• Brown sugar – Instead of white sugar, brown sugar gives the crust a richer flavor and a softer texture.
• Cinnamon – Adding ground cinnamon to the crust provides a more intense warmth and sweetness.
• Nutmeg – Gives the crust a nutty and sweet hint to pair with the cinnamon.
• Ginger – The pungent taste brings a light, spicy citrus flavor with hints of sweetness.
• Melted unsalted butter – No salt is needed to get in the way of all these flavors. Just the sweet taste of the butter as it pulls everything together.

For the cheesecake:

• Cream cheese – Only get the full-fat, brick-style cream cheese for this recipe. The whipped kind has too much air and the low-fat has too much water. Also, make sure it is softened to room temperature, so it mixes easier. Too much mixing increases the air in the batter.
• White granulated sugar – I use white granulated sugar for its fine uniform crystals that cream well with butter. They sweeten while helping the cheesecake to become fluffy.
• Cornstarch – Helps thicken liquid ingredients to set when they cool and prevent cracks. The starch evens out the ratio of liquid to fats if it is off, so everything is stabilized. 
• Large eggs – Make sure the eggs are at room temperature as well. This also helps avoid too much mixing and adding air to the batter.
• Heavy cream – Heavy cream of more than 35% milk fat is needed to give the cheesecake its velvety smooth texture. Make sure it is at room temperature for the same reason as everything else.
• Pumpkin puree – If you get store-bought pumpkin puree, make sure not to buy pumpkin pie filling because it is made with sugar and spices. Instead, try my easy recipe to make pumpkin puree from scratch.
• Vanilla extract – Using real vanilla extract adds complexity and richness as well as flavor. However, do not get the artificially flavored vanilla because it has a bitter aftertaste.
• Pumpkin spice – This can be bought from the store or made at home with cinnamon, ginger, nutmeg, cloves, and allspice. Making it at home is the better choice, in my opinion, because it is less expensive, fresher, and lasts longer. Also, it has no fillers or artificial ingredients.

How to make Instant Pot Pumpkin Cheesecake recipe from scratch?

1. Graham Cracker Crust: First, in a large bowl mix the cookie crumbs with the rest of the ingredients. After that, press the mixture into the bottom of the pan and up the sides. Chill it in the freezer while you make the cheesecake filling.
2. Make the Filling: Next, in a large mixing bowl add cream cheese and sugar, and using an electric hand mixer or stand mixer beat until fluffy. Add the rest of the ingredients and beat until combined.
3. Transfer to the spring form pan: Transfer the cheesecake batter to the prepared 7-inch pan and cover tightly the top of the pan with foil.
4. Pressure Cook: Now, add water to the inner pot of the instant pot and place the trivet and the pan into the pot. After that, close the lid of the instant pot and cook on high pressure for 40 minutes.
5. Natural Release: Once done cooking, do a Natural Pressure Release for 30 minutes.
6. Quick Release: Open the valve to release the remaining steam. Open the pressure cooker and remove the push pan.
7. Cool: Afterward, place it on a wire rack to fully cool, and after that refrigerate for 5 hours or better overnight, before serving.
8. Garnish: Using cold heavy whipping cream and powder sugar make some homemade whipped cream and pipe it onto the dessert. Top with pumpkin candies before serving.

Expert tip

Why and how to use a springform pan for cheesecakes

A springform pan is a two-piece baking pan that is designed to open up and come apart from the sides so that the cake (or anything in the pan) does not get ruined in the process. There is a clip that lets the sides expand, allowing the bottom to be released. The round base is connected to the sides by a clamp that expands and contracts to secure and release it.

Just lock in the base and make sure it is sealed, grease the inside, and pour in the batter. Then, if you are using a water bath, wrap it in foil. In this recipe, place it on the trivet and cover the top with foil instead. Then, after it is done and cooled, release the clamp and remove the band. It can be lifted over the top if the cake is on a counter or table. Or drop down the band by placing it on a cake stand or large jar.

Springform pans are perfect for cheesecakes because they allow the sides to stay picture-perfect. No more struggling to get the cake out of the pan. They also come in different sizes and colors to promote browning or faster cooking. 

How to remove a cheesecake from the springform pan

1. First, make sure the cheesecake has been properly chilled and is still cold.
2. Next, carefully run a small butter knife around the inside edge of the pan, starting all the way up and working your way down. This is how you loosen any bits that stuck to the pan.
3. After that, unbuckle the springform pan and remove the circular band.
4. To transfer the cheesecake to a serving dish, place it on a flat surface and run a long, thin spatula between the crust and the pan bottom. Afterward, gently slide the cheesecake onto the serving dish.

Recipe variations and add-ins:

• Other cookies: Try a different flavor cookie for the crust like Oreos or peanut butter cookies.
• Caramel: Stir in some dulce de leche into the batter for a caramel-flavored dessert.
• Sour cream: For a tangy and creamy cheesecake, stir a half cup of sour cream into the batter.
• Gluten-free: Use gluten-free cookie crumbs for the crust, to make this pumpkin cheesecake gluten-free.
• Decorate it: Make it a festive cake with some colored sprinkles and drizzled syrup on top.
• Frosting: Another way to dress up this delicious cake is with my cream cheese frosting. It is easy to make with just four ingredients.
• Crustless: Another option is to make a crustless pumpkin cheesecake by fully omitting the crust. But make sure to use a pan that does not leak, hence a bundt pan would also work.

Serving suggestions:

Here are some fun ways to serve this delicious cheesecake any time of the year.

• Try it with some fluffy whipped cream on the side or a scoop of vanilla ice cream.
• Add a glass of my Starbucks pumpkin spice latte copycat on the side.
• Looking for a special entrée for this dessert? My pumpkin pot roast is made with tender beef seasoned with pumpkin and pineapple for a juicy delight.
• This dessert is perfect part of the Thanksgiving or Christmas dessert table.
• If that is just too much pumpkin, this cheesecake is also a great dessert after having chicken, pork, or turkey for the main meal.
• To serve with a beverage, I have the creamiest pumpkin pie smoothie recipe ever. So cool and delicious.

Frequently asked questions

How do I tell when my cheesecake is done?

After the timer goes off and the natural release goes for 30 minutes, open the pot and tap the pan with a spoon. If it wobbles slightly in the middle, it is done. Take it out and let it cool on the cooling rack for one hour before rechecking it. If it still seems like it is not set, cook for another five minutes and let it naturally release for 10 minutes. Another way to tell is to check it with an instant-read thermometer. It will be 145 to 150 degrees F when done.

Is it better to undercook or overcook cheesecake?

It is always better to undercook than overcook, no matter what it is. With a delicate dessert like a cheesecake, just cooking it for a minute too long can cause it to crack and become dry. If it is undercooked, it can always be cooked a little bit longer. But once it is overcooked, there is no way to take that back. The center of the cheesecake should still be a little bit wobbly, and the outer ring will be firm and puffy when it is done.

How do I use a springform pan in an instant pot?

Up to a seven-inch springform pan fits into an instant pot, which is what I use in this recipe. A six-inch pan can also be used, but it would take five minutes longer because it is deeper. Use it as you would in the oven, except the bottom does not have to be wrapped in foil because it does not sit in water. Instead, it is on a trivet above one and a half cups of water with aluminum foil over the top to prevent moisture from dripping in the top.

How to store:

• Refrigerate: First, make sure the cheesecake has fully cooled, after that add plastic wrap on top of the cheesecake and store it in the fridge for 4-5 days. Another option is to slice it and add it to an airtight container.
• Prep for freezing: I recommend freezing the pumpkin pie cheesecake WITHOUT whipped cream or any other sauces on top. Before freezing, make sure the cheesecake has fully cooled and also was refrigerated for at least 6 hours.
• Freeze: After that, wrap it tightly in plastic wrap and after that in aluminum foil, or place in a heavy-duty freezer bag. Properly stored, it will maintain the best quality for about 2 to 3 months.
• Thaw: Finally, when ready to serve, plan in advance and transfer it from the freezer to the fridge to thaw overnight.

More pumpkin desserts:

Recipe tips:

• Make sure to use pumpkin puree instead of pumpkin pie filling. The pie filling is too sweet.
• Beat the ingredients on low or medium to avoid overbeating.
• To tell when the cheesecake is finished cooking, tap the pan. The middle of the cheesecake will be slightly wobbly, only in the middle.
• A more accurate way to tell is with a thermometer. The center of the cheesecake should be 145 to 150 degrees F when it is done. However, this can also leave a dent in the top of the cake.
• It is better to undercook a cheesecake than overcook it. It can always be cooked longer.
• Wrap the top of the pan in foil instead of the bottom to keep the moisture out.
• An instant pot has its own automatic water bath and cooks more evenly than an oven.
• If your cake has cracks on it, refer to this post on how to fix cracks on a cheesecake.