Instant Pot Pumpkin Cheesecake Recipe

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If you’re craving a dessert that feels both indulgent and seasonal, the Instant Pot Pumpkin Cheesecake Recipe is the perfect treat to satisfy those autumnal sweet tooth moments. Imagine a rich, velvety cheesecake infused with warm spices and creamy pumpkin, all made effortlessly in your Instant Pot to get that perfect texture every time. This recipe brings together classic fall flavors in a way that’s not only delicious but surprisingly simple, delivering a crowd-pleaser that you’ll want to make again and again.

Ingredients You’ll Need

With just a handful of ingredients, each chosen to build layers of flavor, texture, and color, this Instant Pot Pumpkin Cheesecake Recipe is straightforward but impressive. From the buttery graham cracker crust to the spice-kissed pumpkin filling, every component plays a starring role.

• 1 1/2 cups graham cracker crumbs: Provides a buttery, crunchy base to anchor your cheesecake.
• 1/4 cup granulated sugar: Adds sweetness both to the crust and the cheesecake filling to balance the spices.
• 1/2 teaspoon ground cinnamon: Infuses the crust with warm, comforting spice notes.
• 1/4 cup unsalted butter, melted: Binds the crust crumbs together for a tender, cohesive base.
• 16 oz cream cheese, softened: The creamy heart of the cheesecake, essential for that smooth texture.
• 1 cup canned pumpkin puree: Brings vibrant color and subtle earthiness that defines pumpkin cheesecake.
• 2 large eggs: Provide structure and richness to the filling.
• 1 teaspoon vanilla extract: Enhances the overall flavor, adding depth and sweetness.
• 1 teaspoon ground cinnamon: Adds classic pumpkin spice warmth to the filling.
• 1/4 teaspoon ground nutmeg: Lends subtle, aromatic spice perfect for fall desserts.
• 1/4 teaspoon ground ginger: Gives a slight zing that brightens the flavor profile.
• 1/4 teaspoon salt: Balances sweetness and enhances spices.
• 1/2 cup sour cream: Adds tang and silkiness, making the filling luxuriously smooth.
• Whipped cream (optional): For a light, creamy topping that complements the dense cheesecake.
• Cinnamon or pumpkin pie spice (optional): Sprinkle atop for a festive finishing touch.

How to Make Instant Pot Pumpkin Cheesecake Recipe

Step 1: Prepare the Crust

Start by mixing your graham cracker crumbs with sugar, cinnamon, and melted butter until the mixture feels evenly moistened. Press this mixture firmly and evenly into the bottom of a 7-inch springform pan to form the base of your cheesecake. The crust is the foundation, so take your time pressing it down well to ensure it holds together when you slice into the finished dessert.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until it’s completely smooth and creamy—no lumps here! Next, incorporate the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt, beating continuously until everything is lump-free and harmoniously blended. Finally, fold in the sour cream to add moisture and a slight tang that balances the rich cream cheese beautifully.

Step 3: Assemble the Cheesecake

Pour the luscious pumpkin filling over your prepared crust and smooth the top with a spatula. Tap the pan gently on the countertop a few times to release any trapped air bubbles. This ensures that your cheesecake texture will be dense and creamy without unwanted holes.

Step 4: Prepare Your Instant Pot

Pour 1 cup of water into the Instant Pot insert to create steam for pressure cooking. Place a trivet or sling inside the pot, then carefully lower your springform pan onto it. This setup prevents direct contact with the water and helps the cheesecake cook evenly.

Step 5: Cook the Cheesecake

Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for exactly 55 minutes, allowing the magic of steam to perfectly set your cheesecake. Once the cooking time is up, let the pressure release naturally for 10 minutes—this gradual pressure change helps prevent cracks on the surface—then carefully release any remaining pressure manually.

Step 6: Cool the Cheesecake

Remove the pan from the Instant Pot with care—it’ll be hot! Let the cheesecake cool at room temperature for about 30 minutes to settle. Then, refrigerate it for at least 4 hours or overnight to fully set the flavors and texture. Patience at this stage rewards you with a firm yet creamy slice every time.

Step 7: Serve and Enjoy

When it’s time to serve this delicious Instant Pot Pumpkin Cheesecake Recipe, unlatch the springform pan and carefully transfer the cheesecake to your favorite serving platter. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice if you’d like to add an extra festive flair.

How to Serve Instant Pot Pumpkin Cheesecake Recipe

Garnishes

Whipped cream is a classic choice that adds a fluffy, light contrast to the rich cheesecake. Sprinkling cinnamon or pumpkin pie spice on top not only amps up the autumn vibes but highlights the spices in the cheesecake itself. For a bit of crunch, consider chopped toasted pecans or a drizzle of caramel sauce to elevate the experience.

Side Dishes

This cheesecake pairs wonderfully with a hot cup of coffee, chai tea, or even mulled cider to complete your cozy dessert spread. Fresh fruit like sliced pears or figs on the side can add some subtle freshness that compliments the creamy, spiced filling perfectly without overwhelming it.

Creative Ways to Present

For a fun twist, try serving individual portions in small jars with layers of graham cracker crumbs on the bottom and topping each jar with whipped cream and a cinnamon stick. You could also cut the cheesecake into bite-sized squares and serve them as part of a fall dessert platter alongside spiced nuts and dried fruit for an inviting, shareable treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover Instant Pot Pumpkin Cheesecake Recipe in an airtight container in the refrigerator. The flavors actually deepen over a day or two, making it just as delicious the next day or even several days later. Just be sure to keep it well-covered to prevent it from absorbing any fridge odors.

Freezing

This recipe freezes beautifully! Wrap the cheesecake tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight for the best texture.

Reheating

Because cheesecake is best served chilled, reheating is generally not necessary. However, if you prefer a slightly softer slice, let it sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving to keep that perfect creamy texture intact.

FAQs

Can I use fresh pumpkin instead of canned for this Instant Pot Pumpkin Cheesecake Recipe?

Absolutely! If you use fresh pumpkin, make sure to cook and puree it until very smooth and drain any excess liquid. This ensures your cheesecake filling maintains the right consistency and flavor balance.

Do I have to use a springform pan in the Instant Pot?

While a springform pan is ideal for easy removal, any 7-inch pan that fits in your Instant Pot and can handle pressure cooking works. Just be careful when removing the cheesecake to keep it intact.

How long can I leave the cheesecake in the Instant Pot after cooking without releasing pressure?

It’s best to follow the recipe’s recommendation of a 10-minute natural pressure release. Leaving it longer on the “keep warm” setting isn’t advised, as it could affect the texture and potentially dry out the cheesecake.

Can I make this cheesecake vegan or dairy-free?

For a vegan or dairy-free version, you’d need to substitute ingredients like cream cheese and sour cream with plant-based alternatives and ensure your crust ingredients are dairy-free. Keep in mind the texture and flavor might differ slightly.

Will my cheesecake crack using the Instant Pot method?

One of the best things about the Instant Pot is its ability to gently cook cheesecake with minimal cracking. Just be sure to tap out air bubbles before cooking and allow the natural pressure release as directed to keep the surface smooth.

Final Thoughts

This Instant Pot Pumpkin Cheesecake Recipe captures everything wonderful about fall desserts in a way that’s both easy and rewarding. Give it a try and you’ll discover how the Instant Pot can be your secret weapon for perfect cheesecake every time. I’m sure it will quickly become one of your favorite ways to celebrate the flavors of the season!

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Instant Pot Pumpkin Cheesecake Recipe

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4.2 from 46 reviews

• Author: admin
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Instant Pot Pumpkin Cheesecake is a creamy, spiced dessert perfect for autumn gatherings or any time you crave a moist, flavorful cheesecake. The rich pumpkin puree combined with warm cinnamon, nutmeg, and ginger creates a classic fall flavor, while the graham cracker crust adds a buttery, crunchy base. Using the Instant Pot allows for a perfectly cooked, smooth cheesecake in less time than traditional methods.

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Ingredients

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For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup sour cream

For the topping (optional):

• Whipped cream
• Cinnamon or pumpkin pie spice

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Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture is well combined. Press the mixture into the bottom of a 7-inch springform pan to form an even crust. Set aside.
2. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until smooth and well combined. Fold in the sour cream and mix until fully incorporated.
3. Assemble the cheesecake: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Tap the pan on the counter a few times to remove any air bubbles.
4. Prepare the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot insert. Place the cheesecake pan on a trivet or sling, then carefully lower the pan into the Instant Pot.
5. Cook the cheesecake: Close the Instant Pot lid and set the valve to the sealing position. Set to cook on high pressure for 55 minutes. After cooking, allow the pressure to naturally release for 10 minutes before manually releasing the remaining pressure.
6. Cool the cheesecake: Carefully remove the cheesecake from the Instant Pot and let it cool in the pan for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to fully set.
7. Serve: Once the cheesecake has cooled and set, remove from the springform pan and transfer to a serving platter. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired. Slice and enjoy!

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• Use a trivet or sling to easily lift the cheesecake pan out of the Instant Pot after cooking.
• Natural pressure release is important to prevent cracks on the cheesecake surface.
• Chilling the cheesecake overnight improves texture and flavor.
• Optional toppings like whipped cream or a sprinkle of pumpkin pie spice add extra flavor and presentation appeal.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Instant Pot
• Cuisine: American