Home » Blog » Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Creamy and decadent Instant Pot pumpkin cheesecake is an easy recipe. Made with pumpkin spice, pumpkin puree, and a homemade graham cracker crust that pops right out of your springform pan.

slice of instant pot pumpkin cheesecake on a plate

I just love the Instant Pot. It’s an electric pressure cooker that cuts down on cook time and clean up as well. This is the Instant Pot I have.

The Instant Pot not only makes great mashed potatoes and turkey jook for the holidays, but what I love to make is Instant Pot pumpkin cheesecake.

instant pot pumpkin cheesecake

Pumpkin cheesecake is bursting with all the fall flavors and perfect for this holiday season.

A simple layered pumpkin cheesecake recipe whipped up in the Instant Pot. No cracking or water baths to worry about. Add a dollop of whipped cream and serve up this delicious fall dessert.

Tools needed

Ingredients for Instant Pot pumpkin cheesecake

(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)

instant pot pumpkin cheesecake ingredients

For the crust

  • Graham crackers. These crackers make for the perfect crumbly cheesecake crust.
  • Sugar. Add a little sweetness. If you don’t want the extra added sugar you can leave this out.
  • Unsalted butter. This will help bind your crust together.

For the cheesecake

  • Cream cheese. The rich, decadent base of this cheesecake recipe.
  • Sugar. I use granulated sugar, but you can opt to use a sugar alternative here.
  • Vanilla extract. A quintessential addition to baked goods.
  • Eggs. This gives the cheesecake a smooth texture and rich taste.
  • Pumpkin puree. Be adventurous and make some homemade puree or store bought canned pumpkin puree works well too.
  • Pumpkin pie spice. Make your own or get the store bought mix.

How to make Instant Pot pumpkin cheesecake

  1. For the crust: Add graham crackers and sugar to a food processor and pulse until fine crumbs. Add in the butter and pulse again until well combined and the mixture resembles wet sand.
instant pot pumpkin cheesecake graham cracker crust

2. Press the mixture into the bottom and up the sides of a 7 inch springform pan. Set the pan in the freezer while you make the cheesecake.

instant pot pumpkin cheesecake crust in a spring form pan

3. For the cheesecake: To a bowl add cream cheese, sugar, and vanilla extract. Mix until well combined. 

4. Add the eggs in 1 at a time and mix until combined, then add the next egg and mix until well combined. 

instant pot pumpkin cheesecake batter

5. Add 1 cup of the cream cheese mix to another bowl and add pumpkin puree and pumpkin pie spice. Mix until well combined.

instant pot pumpkin cheesecake pumpkin mix

6. Remove the crust layer from the freezer. Pour all but 1-2 tablespoons of the cheesecake mixture into the pan. Then pour the pumpkin cheesecake mixture over the top. Add the remainder of the plain cheesecake mixture in dollops over the top of the pumpkin mixture. Using a chopstick or toothpick, drag through the cheesecake mixture to create a swirl pattern. Cover the pan with foil.

instant pot pumpkin cheesecake swirled top

7. Add 2 cups of water and a trivet to a 6 quart Instant Pot. Gently lower the cheesecake in. Place the lid on and set to sealing.

pumpkin cheesecake in the instant pot

8. Cook on manual high pressure for 30 minutes. Allow 20-30 minutes natural pressure release. 

9. Remove and allow to cool. Place in the refrigerator overnight.

10. Remove cheesecake from the refrigerator. Remove from the springform pan. Top with whipped cream and a dash of cinnamon and ENJOY!

instant pot pumpkin cheesecake slice

Tips for great pumpkin spice cheesecake

  • Use a springform pan. This will allow easy removal once the cheesecake is done.
  • Placing the prebaked crust in the freezer before filling helps the crust hold its shape while filling with the cheesecake mixture and prevent the crumbs from getting in the mix.
  • Using room temperature cream cheese and sugar will give you a more smooth and well blended mixture.
  • Adding one egg at a time helps the ingredients incorporate better.
  • Don’t forget to cover your pan with foil. This will prevent excess water from getting into your cheesecake when cooking.
  • Allow cheesecake to cool in the refrigerator for at least 4 hours and up to overnight. This will allow the cheesecake to set .

FAQs

  • Why is my cheesecake runny?
  • The center of your cheesecake should be slightly jiggly. If too runny you may need to cook it a little longer. Cook for another 5-10 minutes with a 15 minute nature pressure release and check for doneness.
  • Why is my cheesecake lumpy?

    Lumpy cheesecake often means the batter was not mixed well. Using room temperature cream cheese will give you a smooth, creamy batter.

  • How to tell if my cheesecake is done?
  • Cooked cheesecake should be 145F at the center. Unlike a cake, the termometer will not come out clean. If you don’t have a thermometer or prefer not to poke a hole in the top, you can also test the doneness by the jiggly-ness. The center of the cheesecake should be have a slight jiggle or wobble. The remainder of the cheesecake should be set.
  • How to store?
  • Pumpkin pie cheesecake should be stored covered in the refrigerator. This will keep for 4-6 days.
  • Can you freeze pumpkin cheesecake?

  • Yes. Cover with plastic wrap and place in a zip top or airtight container. This will keep for about 6 months.
  • How to defrost?
  • Allow cheesecake to defrost in the refrigerator overnight. You can microwave a defrosted slice of cheesecake for 30 second or so to warm slightly.
  • instant pot pumpkin cheesecake slice on a plate

    Other great pumpkin recipes

    slice of instant pot pumpkin cheesecake on a plate

    Instant Pot Pumpkin Cheesecake

    Relle
    Creamy and decadent Instant Pot pumpkin cheesecake is an easy recipe. Made with pumpkin spice, pumpkin puree, and a homemade graham cracker crust that pops right out of your springform pan.
    5 from 2 votes
    Prep Time 10 mins
    Cook Time 30 mins
    Additional Time 4 hrs 30 mins
    Total Time 5 hrs 10 mins
    Course Desserts
    Cuisine American
    Servings 8 servings
    Calories 218 kcal

    Ingredients
      

    For the crust

    For the cheesecake

    Instructions
     

    • For the crust: Add graham crackers and sugar  to a food processor and pulse until fine crumbs. Add in the butter and pulse again until well combined and the mixture resembles wet sand.
    • Press the mixture into the bottom and up the sides of a 7 inch springform pan. Set the pan in the freezer while you make the cheesecake.
    • For the cheesecake: To a bowl add cream cheese, sugar, and vanilla extract. Mix until well combined. 
    • Add the eggs in 1 at a time and mix until combined, then add the next egg and mix until well combined. 
    • Add 1 cup of the cream cheese mix to another bowl and add pumpkin puree and pumpkin pie spice. Mix until well combined.
    • Remove the crust layer from the freezer. Pour all but 1-2 tablespoons of the cheesecake mixture into the pan. Then pour the pumpkin cheesecake mixture over the top. Add the remainder of the plain cheesecake mixture in dollops over the top of the pumpkin mixture. Using a chopstick or toothpick, drag through the cheesecake mixture to create a swirl pattern. Cover the pan with foil.
    • Add 2 cups of water and a trivet to a 6 quart Instant Pot. Gently lower the cheesecake in. Place the lid on and set to sealing.
    • Cook on manual high pressure for 30 minutes. Allow 20-30 minutes natural pressure release. 
    • Remove and allow to cool. Place in the refrigerator overnight.
    • Remove cheesecake from the refrigerator. Remove from the springform pan. Top with whipped cream and a dash of cinnamon and ENJOY!

    Notes

  • Use a springform pan. This will allow easy removal once the cheesecake is done.
  • Placing the prebaked crust in the freezer before filling helps the crust hold its shape while filling with the cheesecake mixture and prevent the crumbs from getting in the mix.
  • Using room temperature cream cheese and sugar will give you a more smooth and well blended mixture.
  • Adding one egg at a time helps the ingredients incorporate better.
  • Don’t forget to cover your pan with foil. This will prevent excess water from getting into your cheesecake when cooking.
  • Allow cheesecake to cool in the refrigerator for at least 4 hours and up to overnight. This will allow the cheesecake to set .
  • Nutrition

    Serving: 1gCalories: 218kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 65mgSodium: 101mgFiber: 1gSugar: 21g
    Keyword desserts, easy pumpkin recipes, easy recipes, fall desserts, fall recipes, instant pot cheesecake, instant pot pumpkin cheesecake, instant pot recipes, keeping it relle, pumpkin cheesecake, pumpkin recipes
    Tried this recipe?Let us know how it was!

    Tried this recipe? Tag me on social. I’d love to see and share it. Instagram
    Facebook
    Pinterest
    Tried and love this recipe? Please give it a rating.
    Pin for later.


    By on November 28th, 2021

    About Relle

    Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

    I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

    More posts by this author.

    4 thoughts on “Instant Pot Pumpkin Cheesecake”

    1. Hi Relle,
      Thank you for always sharing your amazing recipes. I have tried a lot of your recipes and it never fails. I have a couple of questions though.. How does it come out layered?
      Can you bake this instead of using a instant pot?

      Reply
      • Aloha Tee. I pour the filling in separate layers before cooking. This recipe will work in the oven as well. You will have to adjust the bake time likely. Mahalo for stopping by and for your kind words.

        Reply

    Leave a Comment

    Recipe Rating