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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

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.


Ingredients

Scale

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


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