Instant Pot Pumpkin Cheesecake
It seems magical how, every time I make this Instant Pot Pumpkin Cheesecake, it comes out smooth, perfectly creamy, and with no cracks. This is a foolproof recipe that does not involve a water bath, and even novice bakers can make it. A quick and easy dessert, made with simple ingredients, bursting with flavor and fall spices, ideal for Thanksgiving or fall gatherings.
I can’t stop making Instant Pot cheesecake recipes. They are so easy to make, and they always turn out amazing. Check out my collection, and you will find one for every occasion! There is a strawberry cheesecake, an 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!
Table of contents
A delicious Pumpkin Cheesecake in the Instant Pot is one of my favorite fall-themed desserts. Rich, indulgent, made with fresh pumpkin puree and cozy fall spices like cinnamon, ginger, and nutmeg, each bite has the perfect balance of sweet and creamy. Serving this irresistible seasonal cheesecake to friends and family is always a treat and guaranteed to impress.
Why you will love this recipe
- It is perfect for the holidays: Bursting with fall spices, this is the ideal fall dessert, great for Thanksgiving or other holidays. Always a crowd pleaser, and guaranteed to be immediately devoured.
- No need to make a water bath: The Instant Pot has its own instant water bath ready for you, so if you have been avoiding making cheesecakes, this is the right moment to give it a try.
- Just a few ingredients: Besides the pumpkin and baking ingredients, it is mainly just spices, and most of them are pantry staples.
- Freeze leftovers or make it in advance: Wrap in plastic and put in freezer bags for up to three months in the freezer. This spiced pumpkin goodness can be made a few days in advance, stored wrapped in plastic wrap in the fridge, and the whipped cream can be made when ready to serve.
What you will need
Crust: Since I am very detail-oriented, I believe that every ingredient counts, so I tend to find ways to add something special to each layer of the cheesecake to bring more flavor. I make the crust using Graham crackers, brown sugar, and butter. To boost its aromas, I also add pecans, cinnamon, nutmeg, and ground ginger to the mix.
For the cheesecake:
- Dairy – 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 more easily. Too much mixing increases the air in the batter. I also add heavy cream, which contains more than 35% milk fat, to give the cheesecake its velvety smooth texture.
- Sweetener and thickener – I use white granulated sugar for its fine, uniform crystals that cream well with butter. Cornstarch thickens liquid ingredients to set when they cool, preventing 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.
- Pumpkin and flavorings – I use homemade pumpkin puree and pumpkin pie spice mix. Using real vanilla extract adds complexity, richness, and flavor. However, avoid the artificially flavored vanilla because it has a bitter aftertaste.
How to make
Graham Cracker Crust: First, in a large bowl, I mix the cookie crumbs with the remaining ingredients. After that, I press the mixture into the bottom of the pan and up the sides and chill it in the freezer while I make the cheesecake filling.
Make the Filling: Next, in a large mixing bowl, I add the cream cheese and sugar. Using an electric hand mixer or stand mixer, I beat until fluffy. I add the rest of the ingredients and beat until combined.
Transfer to the spring form pan: I transfer the cheesecake batter to the prepared 7-inch pan and cover the top of the pan tightly with foil.
Pressure Cook: Now, I add water to the inner pot of the Instant Pot and place the trivet and the pan into the pot. After that, I close the lid of the Instant Pot and cook on high pressure for 40 minutes.
Natural Release: Once done cooking, I do a Natural Pressure Release for 30 minutes.
Quick Release: I open the valve to release the remaining steam and open the pressure cooker to remove the cheesecake.
Cool: Afterward, I place it on a wire rack to cool thoroughly, and after that, refrigerate it for 5 hours or better overnight, before serving.
Garnish: Using cold heavy whipping cream and powdered sugar, I make some homemade whipped cream and pipe it onto the dessert. I top with pumpkin candies before serving.
Expert tip
Why and how to use a springform pan
A springform pan is a two-piece baking pan designed to open up and come apart from the sides, preventing the cake (or any other item in the pan) from being 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.
How to remove a cheesecake from the springform pan
- First, make sure the cheesecake has been properly chilled and is still cold.
- 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.
- After that, unbuckle the springform pan and remove the circular band.
- 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.
More tips to consider
- 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.
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 entirely omitting the crust. However, ensure that you use a pan that does not leak; a bundt pan would also work.
Serving suggestions:
This cheesecake is ideal to make for Thanksgiving when the oven is busy cooking a whole turkey and delicious sides. Using the Instant Pot to make it saves you oven space, time, and results in an ideal, crack-free pumpkin cheesecake. I always serve it chilled, topped with fluffy whipped cream and candy pumpkins, along with a scoop of butter pecan or vanilla ice cream, and warm caramel sauce.
If you are making it on a weeknight, it would be an indulgent finish to a copious meal, such as this pumpkin pot roast, made with tender beef seasoned with pumpkin and pineapple for a juicy delight. To serve with a beverage, I have the creamiest pumpkin pie smoothie recipe ever. So cool and delicious. Additionally, the cranberry margarita or pumpkin spice latte pairs well with the pumpkin-spiced cheesecake.
How to store:
- Refrigerate: First, make sure the cheesecake has thoroughly 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 thoroughly cooled and is also refrigerated for at least 6 hours.
- Freeze: After that, wrap it tightly in plastic wrap and then in aluminum foil, or place it 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 and transfer it from the freezer to the fridge to thaw overnight.
Frequently asked questions
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.
It is always better to undercook than overcook, no matter what it is. With a delicate dessert like cheesecake, cooking it for even 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.
An 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 placed on a trivet above one and a half cups of water, with aluminum foil covering the top to prevent moisture from dripping down the sides.
More pumpkin desserts:
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Instant Pot Pumpkin Cheesecake
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:
- Lightly coat a 7×3-inch springform pan with nonstick spray and set it aside.
- Finely chop the pecans or walnuts, or add them to a food processor.
- Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar, and melted butter to a large bowl and stir until well combined.
- Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides up to the middle of the pan edges.
- Freeze for 20-30 minutes.
Cheesecake Batter:
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or a large bowl, beat cream cheese and sugar until light and fluffy on medium-low speed, using a hand mixer if preferred.
- Add the remaining ingredients and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove the crust from the freezer and pour the cheesecake batter mixture into the prepared pan.
Pressure Cook:
- Place the metal trivet into a 6-qt Instant Pot and add 1 1/2 cups of water.
- Gently transfer the cheesecake pan onto the top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
- Select the manual setting and adjust the pressure to high. Set a timer to 40 minutes.
- After cooking, and when the Instant Pot beeps, release the pressure naturally for about 30 minutes.
- Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
- Note: If the cheesecake middle is not settled, cook for another 5-10 minutes and 15 minutes NPR.
- Transfer the cheesecake to the refrigerator for at least 6 hours or overnight before slicing and serving.
Video
Notes
Why and how to use a springform pan
A springform pan is a two-piece baking pan designed to open up and come apart from the sides, preventing the cake (or any other item in the pan) from being 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.How to remove a cheesecake from the springform pan
- First, make sure the cheesecake has been properly chilled and is still cold.
- 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.
- After that, unbuckle the springform pan and remove the circular band.
- 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.