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Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake is rich, creamy, and bursting with pumpkin flavor that is impossible to resist. Perfectly cooked in the Instant Pot this is the best dessert for the holiday season.
Course Dessert
Cuisine American
Keyword Instant Pot Pumpkin Cheesecake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 432kcal
Author Catalina Castravet



  • 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


Cheesecake Crust:

  • Lightly coat a 7x3-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 about 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 in a large bowl using a hand mixer beat cream cheese and sugar until light and fluffy on medium-low speed.
  • 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.
  • Remove crust from freezer and pour cheesecake batter mixture into the prepared pan.

Pressure Cook:

  • Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  • Gently transfer the cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
  • Select manual setting and adjust the pressure to high. Set timer to 40 minutes.
  • When finished cooking and the Instant Pot beeps, release pressure naturally for about 30 minutes.
  • Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
  • Note: If the cheesecake middle is not settled, cook for another 5-10 minutes and 15 min NPR. 
  • Transfer cheesecake to the refrigerator for at least 6 hours or overnight before slicing and serving.



Serving: 0g | Calories: 432kcal | Carbohydrates: 32g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 237mg | Potassium: 197mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5740IU | Vitamin C: 1.3mg | Calcium: 99mg | Iron: 1.7mg