Instant Pot Pumpkin Cheesecake [Video]

Catalina Castravet
By Catalina Castravet
5 from 21 reviews

Cheesecakes Halloween Instant Pot Recipes Pumpkin Recipes Thanksgiving Recipes

Cook time Cook time: 40 minutes

Instant Pot Pumpkin Cheesecake is deliciously creamy and perfectly cooked in the Instant Pot. Lots of pumpkin spice flavor, that is impossible to resist.

I can’t stop making Instant Pot Cheesecakes, first, it was the Original Instant Pot New York Cheesecake topped with a mountain of berries after it was this amazing Instant Pot Oreo Cheesecake and now I made this Instant Pot Pumpkin Cheesecake that is just perfect for fall.

Easy Instant Pot Pumpkin Cheesecake Recipe

I have said it many, many times how much I love cheesecake! I mean, I will serve you Pumpkin Pie for Thanksgiving, but you can bet I will make a Pumpkin Cheesecake as well.

This Instant Pot Pumpkin Cheesecake is so easy to make, so luxuriously creamy, with the perfect graham cracker and pecan crust and that delicious pumpkin spice flavor that we all love. If you don’t have an Instant Pot, you should absolutely try this Cheesecake Factory Original Cheesecake Copycat.

Why make the Instant Pot Pumpkin Cheesecake Recipe?

Making the Pumpkin Cheesecake in the Instant Pot is by far the easiest way to cook a perfect cheesecake. The Instant Pot will cook the cheesecake uniformly and it also is the perfect environment to avoid cracks, as it has the right amount of moisture, creating the effect of a water bath.

You don’t have to pick through the oven window anymore, you set up the timer and once it’s done all you have to do is chill the cheesecake.

How do you make Pumpkin Spice?

You can make pumpkin spice blend at home pretty easily, here is what you will need:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves

Directions:</emi In a small bowl, mix all the spices together. Transfer to a small jar or spice container.

Special items you will need to make the Instant Pot Pumpkin Cheesecake recipe:

    1. You will need a springform pan that can fit in your Instant Pot, this is the one I used.
    2. Trivet for the Instant Pot, to place the springform on.

How to remove a cheesecake from the springform pan:

  1. Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
  2. Unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and is still cold.
  3. To transfer the cheesecake to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.

How to freeze the Instant Pot Pumpkin Cheesecake:

You can freeze the cheesecake BEFORE you top it with whipped cream or any other sauces or chocolate ganache.  Make sure the cheesecake has fully cooled and also was refrigerated for at least 6 hours.

Wrap cheesecake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, it will maintain the best quality for about 2 to 3 months.

More delicious Pumpkin recipes:

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5 from 21 reviews

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake is deliciously creamy and perfectly cooked in the Instant Pot. Lots of pumpkin spice flavor, that is impossible to resist.

Author: Catalina Castravet Serves: 8 slices
Prep time: 30 minutes Cook time: 40 minutes Total time: 1 hr 10 mins



Cheesecake Batter:


Cheesecake Crust:

Cheesecake Batter:


Nutrition information

0 Calories: 432 Carbohydrates: 32 Protein: 7 Fat: 31 Saturated Fat: 15 Cholesterol: 119 Sodium: 237 Potassium: 197 Fiber: 2 Sugar: 18 Vitamin A: 5740 Vitamin C: 1.3 Calcium: 99 Iron: 1.7
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Help- just made this, cooked 35 minutes, natural release for 25 - took it out and the center is still very soupy- should I put it back in and cook it longer?


put it back for another 10 minutes.



Made this dessert yesterday. Cut into this morning & the taste was like heaven on my palette. I made a few substitution; I can't eat gluten so I used gluten free ginger snaps and I added some ginger syrup to help the ginger snap crumbs stick better. Not being a real cook, I didn't know what the difference was between light cream and heavy cream(learned it's the fat content). I purchased the light because that's all that was left, it was 3 days before Thanksgiving so heavy cream was gone from the supermarket shelf. The desert turned out great, even with all of the substitutions. I would definitely make this again. Wonderful!



Hello. Do you have the recipe for the whipped cream? Thank you. 


Check my Pumpkin Cheesecake Bars, I used the same whipped cream.


Great! Thank you! Happy Thanksgiving! 


Kirra Caruso

Catalina - how long can I leave this in the fridge for? Making it for Thanksgiving on Thursday but is it okay to make it tonight and then bring with me on Thursday? Just trying to cut down on my Wednesday prep.


Hi Kirra, the cheesecake can be easily stored in the fridge for a few days so you are good to make it in advance. If you plan on topping it with whipped cream, make the whipped cream the same day. Other than that, you can make the cheesecake two days in advance.


Christen Little

Just curious, why don’t you use the cake pre set? 


Only the new generation IPs have that function, to not confuse people its easier to just say for how long to cook on HP.


Kristi T.

Is the crust soft or firm/crisp after baking? I'm hoping for firm/crisp. Not a fan of soft graham crusts.  Would it be acceptable to pre-bake the crust in the oven for 15 mins (instead of freezing) before filling and baking in the IP?  Thank you for any thoughts!


The crust I would not say is soft, but is not as crispy as with the pre-baking method. Yes, you can totally pre-bake it instead of freezing if that is more how you prefer it!



I made this once and loved it. I  used sour cream for the heavy cream.  What do u use exactly as heavy cream making for Christmas.  Thanks 


Pauline Colquhoun

Just took this out of the ip and some of the filling is in tahewater, and the filling is soupi. Can I put it back in for 10-15 minutes?


What do you mean its in the water? If the filling licked and water got in, I don't think cooking again will help.


Susan Roberts

What does NPR mean?


Natural Pressure Release


Kaitlyn E

Not a fan of nuts. Anything else you suggest putting into the crust? or just adding more graham cracker crumbs


more cracker crumbs for sure


Linda Rebitzer

I made this for Thanksgiving... folllowed the recipe exactly and it was AMAZING. The texture is so soft... I like that it isn’t quite a dense as some of the other cheesecakes I’ve made. Absolutely perfect. A keeper for sure.


Thanks Linda for your feedback! Glad you love it!


Stacey Cadden

Do you turn the Instant Pot off during the natural release or leave it on keep warm setting?


It is up to you, it does not make a difference.



Hi - I'm guessing it's just a typo but it says this recipe is 0 calories per serving lol. I WISH but hoping you can update it with the correct info!


Hi, it actually says 432 calories per slice.


Laurie G.

I made this a few times in 2018 and it was perfect. In 2019 I could not find puree anywhere so I used pure pumpkin and the center was okay but a little loose. I didn't think there was much difference between the two. This year I made my own puree and it set up perfect. I noticed on this recipe, compared to mine from 2 yrs. ago, that you changed 1 cup of puree to 1/2 cup of puree and the time from 28 minutes to 40 minutes. I always left it in for 32 minutes regardless. I'm wondering why the change in the puree amount and the time were made.


I made the change because some people were having trouble cooking the cheesecake so I retested it many times with different IPs and elevation, and found a time that would work for everyone.



By far one of the best cheesecakes I’ve had. It was so good. I was a huge fan of the Trader Joe’s pumpkin cheesecake, but this recipe blew it out the water. After settling it overnight in the fridge, the cheesecake was absolutely perfect. I did end up pressure cooking it for an additional 10 minutes with NPR of 15 min but otherwise the rest of the recipe was perfect. The best part was that it wasn’t too sweet! Loved it and and I’m definitely going to make another one with the rest of the pumpkin I have.


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