Instant Pot Pumpkin Cheesecake [Video]

Catalina Castravet
By Catalina Castravet

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. Instant Pot Pumpkin Cheesecake

Easy Instant Pot Pumpkin Cheesecake

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.

Instant Pot Pumpkin 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: 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.

Instant Pot Pumpkin Cheesecake

How to remove a cheesecake from the springform pan:

  • 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.
  • Unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and is still cold.
  • 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.

Watch Pressure Cooker Pumpkin Cheesecake Recipe Video:

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5 from 20 reviews
Instant Pot Pumpkin Cheesecake
Author: Catalina Castravet Serves: 8 slices
Prep time: 30 minutes Cook time: 28 minutes Total time: 58 mins

Ingredients

Crust:

  • 1 cups  graham crackers crumbs 
  • 1/2 cup  pecans or walnuts  (ground)
  • 2 tablespoons  brown sugar 
  • 1 teaspoon  ground cinnamon 
  • 1 teaspoon  ground nutmeg 
  • 1 teaspoon  ground ginger 
  • 5 tablespoons  unsalted butter  (melted)

Cheesecake Batter:

  • 2 8-ounces  packages cream cheese  (at room temperature)
  • 1/2 cup  white granulated sugar 
  • 1 tablespoon  cornstarch 
  • 2  large eggs at room temperature 
  • 1/2 cup  heavy cream at room temperature 
  • 1/2 cup  pumpkin puree 
  • 1 teaspoon  vanilla extract 
  • 1/2 teaspoon  ground cinnamon 
  • 1/2 teaspoon  ground nutmeg 
  • 1/4 teaspoon  ground ginger 
  • 1 teaspoon  pumpkin spice 
  • pinch  ground cloves 
  • pinch  all spice 

Instructions

Cheesecake Crust:

  1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
  2. Finely chop the pecans or walnuts or add them to a food processor.
  3. Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar and melted butter to a large bowl and stir until well combined.
  4. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
  5. Freeze for 20-30 minutes.

Cheesecake Batter:

  1. Make sure all the ingredients are at room temperature before you begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
  3. Add the rest of the ingredients and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
  4. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan.

Cook:

  1. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  2. Gently transfer the cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.

  3. Select manual setting and adjust pressure to high. Set timer to 40 minutes.

  4. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
  5. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.

  6. Note: If the cheesecake middle is not settled, cook for another 5-10 minutes and 15 min NPR. 

  7. Transfer cheesecake to the refrigerator for at least 6 hours or overnight before slicing and serving.
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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Instant Pot Pumpkin Cheesecake

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Comments

Leave a reply

Suzan Reed

Please let me know if the same recipe will work in the 3 qt in a 6 x 3" pan. So want to make this! Can you email me the answer?

Reply

emailed you

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Brenda

Can this be made in a regular crockpot?

Reply

no, sorry

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Amanda

Just in time for fall love this recipe !!

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Jamielyn

LOVE this! So excited for fall!

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Chrissie Baker

Scrumptious! I am going to try this out. Thank you for sharing this great recipe. YUM!

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Dan Zehr

Love this recipe! Looks yummy. Thank you.

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Katerina @ diethood .com

Such a gorgeous dessert! Perfect for fall!!

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EVH

I'd like to make this in an 8x3 inch cheesecake pan in an 8 qt Instant Pot. I know it won't be as thick but wonder if you'd cook it for the same amount of time or less. Any thoughts?

Reply

yes, same amount of time for cooking, that does not change.

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Erin | Dinners,Dishes and Dessert

I need to try this immediately, it looks so good!

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McKensey

Can you do this with a 6x3 pan?

Reply

Yes, but you will have leftover batter that you will have to discard.

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Tanya Harris

This cake sounds amazing. I can't wait to make it.

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Pamela

You advise to put the crust in the refrigerator for a least 20 minutes. Then when it's time to put the batter in it, you say to take it out of the freezer. Does it go in the refrigerator or the freezer? Also, when do you actually take the cake out of the pan? This looks delicious and I'm looking forward to making it. Thank you for posting the recipe.

Reply

Hi Pamela, 20 minutes in the freezer. To take cheesecake out of the pan, I usually wait until serving it. But you can also remove it from the pan once it has completely cooled and you are ready to refrigerate it.

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Tania

Always wanted to try this, it looks so cool and IP is just great. Delicious and gorgeous cake!! Thumbs up!!! 

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Amber

What a good looking cake. Could not have been happier how the cake turned out. Instant pot does have its glory! Love it!!!

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Ana mullan

Probably one of the easiest yet delicious cheesecake I have done. Never thought it can be done so perfectly in the instant pot. Way to go!!!

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Gina

Good looking and easy to make cheesecake. I love it!!!

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Megan

I made this recipe last night and it came out amazing! My roommate is not a big pumpkin fan but he really liked it too! I’m going to make it again for a fall party I’m going to in a couple weeks! 

Reply

so happy that you liked it!

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stacey

This is so freaking easy. I also love the addition of the walnuts-- is a delicious twist.

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LavandaMichelle

You have just made my holidays so much easier. I can’t wait to make this for Halloween and thanksgiving 

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Annreeba

Wow...this looks delicious! I can’t wait to make it. Thanks for sharing.

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Kathryn at QuestFor47

Instant pots are so versatile! And that recipe looks delicious! I'm always a fan of cheesecake. And great tips for saving the cheesecake in the freezer. Wouldn't want any of it to go to waste.

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Cindy Ingalls

I think I need to put an Instant Pot on my holiday gift list. I keep seeing all these amazing recipes and it makes me wish I had an Instant Pot to try them out.

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You totally should!

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Angela Ricardp

Looks like a nice treat this coming weekend. My family will surely love this.

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Ruthann

 I made this pumpkin recipe and it looks really yummy. It's in the instant pot now as I speak. But I have a lot of leftover pumpkin filling. Did I do something wrong?    I followed the instructions to the T.  

Reply

what pan did you use?

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Claire

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?

Reply

put it back for another 10 minutes.

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TAMRA B YOUNG

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!

Reply

Zule

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

Reply

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

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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.

Reply

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.

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Christen Little

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

Reply

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

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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!

Reply

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!

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Diane

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 

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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?

Reply

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

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Susan Roberts

What does NPR mean?

Reply

Natural Pressure Release

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Kaitlyn E

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

Reply

more cracker crumbs for sure

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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.

Reply

Thanks Linda for your feedback! Glad you love it!

Reply

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