Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake: The pressure cooker is the perfect vessel to create a creamy, rich Pumpkin Cheesecake made with a Gingersnap and Pecan crust.

There is something magical about pumpkin cheesecake.

In my opinion, Pumpkin is one of the BEST versions of cheesecake out there.

In fact, I even think it is safe to say, I would take this over pumpkin pie any day of the week  and it is perfect enough to finish Thanksgiving Dinner.

Instant Pot Pumpkin Cheesecake

By using a pressure cooker, Pumpkin Cheesecake is not only easy to make, but it also is tastier than traditionally baked cheesecake.

Because of the moist heat that the Instant Pot uses to cook with, this pumpkin cheesecake is baked in a delicate environment that preserves it’s creamy texture and bakes the cheesecake evenly–making YOU look like a rock star.

How To Make Pumpkin Cheesecake

Gingersnap Crust

Ginger and pumpkin are a perfect match and the kick from the ginger cookies really adds dimension to this cheesecake.

• In the food processor, pulse the gingersnap cookies and pecans until they are broken down into crumbs.
• Add in the melted and butter and pulse until the crumbs are wet and resemble wet sand.
• Press the crust down into a 7 inch spring-form pan.
• Place crust in freezer while assembling cheesecake filling.
• Alternatively, you can bake the cheesecake crust at 400 degrees for 10 minutes if you would like a crunchier crust. 

Pumpkin Cheesecake Filling

This pumpkin filling is creamy and spiced to perfection.

• Start by setting all your ingredients out 3-4 hours BEFORE making your cheesecake.
• Room temperature ingredients are essential so a smooth and uniform cheesecake.
• Beat together pumpkin puree, cream cheese, eggs, sugar and spices until creamy and smooth.

Pressure Cook Pumpkin Cheesecake

• Remove gingersnap crust from freezer.
• Pour Pumpkin Cheesecake filling unto crust.
• Gently tap down cheesecake on counter to remove air bubbles.
• Place 1 cup water in bottom of pressure cooker.
• Add trivet to inner pot of Instant Pot.
• Place cheesecake on trivet.
• Set to cook on high pressure for 30 minutes, or 35 minutes for a denser cheesecake.
• Allow pressure to release naturally for 10 minutes.
• Release any remaining pressure and remove cheesecake from Instant Pot.
• Absorb any condensation on the surface of cheesecake by lightly dabbing it with a paper towel.

Serve Pumpkin Cheesecake

• Let cheesecake rest for 10 minutes.
• Run a knife around edges of spring form pan and carefully loosen outer ring.
• Cover Cheesecake with parchment paper or wax paper (to prevent moisture from forming on cheesecake) and then wrap in foil or plastic wrap.
• Best if eaten after 8-12 hours of being refrigerated.

Tips for the BEST Pumpkin Cheesecake

• Like all cheesecakes, this pumpkin cheesecake tastes best if made at least 8 hours in advance.
• Pumpkin cheesecake will keep in the fridge for 4 days or can be frozen up to 30 days.
• Be sure to use fresh nutmeg for optimum flavor.
• If you would like to exchange the sugar for maple syrup, be sure to use pure maple syrup, NOT artificial maple syrup. Use 1/2 cup maple syrup instead of 2/3 cups.
• This pumpkin cheesecake calls for 100% Pumpkin Puree, NOT pumpkin pie filling.
• If you don’t care for gingersnaps, use graham crackers in their place. You can also omit pecans for a NUT free Pumpkin Cheesecake.
• A 7 inch pan is the perfect size to fit inside a 6 or 8 quart pressure cooker. For cheesecake, I like to use a spring form pan, but if you don’t have one, a 7 inch stainless steel cake pan will work.
• Use mini pot holders to remove your cheesecake from the pressure cooker or craft a foil sling by taking a 20 inch piece of aluminum foil and folding it three times length wise. Carefully center the filled pan on a foil sling and lower it into onto the rack in the pressure cooker. Fold the foil sling down so that it doesn’t interfere with closing the lid.
• It is best to have all your ingredients at room temperature BEFORE preparing the batters for the cake and cheesecake. This step is crucial to a SMOOTH cheesecake.
• When opening up your lid on your instant pot after baking your cheesecake, do so carefully so you don’t have condensation drip down onto your baked pumpkin cheesecake.
• If condensation occurs, the BEST thing is to blot up  moisture with paper towel.

More Instant Pot Dessert Recipes

• Instant Pot Carrot Cake Cheesecake
• Instant Pot Creme Brulee

Instant Pot Pumpkin Cheesecake

The pressure cooker is the perfect vessel to create a creamy, rich Instant Pot Pumpkin Cheesecake made with a Gingersnap and Pecan crust.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Instant Pot Pumpkin Cheesecake

Prep Time: 10 minutes

Cook Time: 30 minutes

Pressure Time: 15 minutes

Total Time: 40 minutes

Servings: 12

Calories: 244kcal

Author: Kristen Chidsey

Ingredients

Cheesecake Crust

• 3/4 cup gingersnap cookie crumbs about 10 gingersnaps
• 1/4 cup pecans
• 2 tablespoons butter melted

Pumpkin Cheesecake

• 16 ounces cream cheese softened
• 1 cup pumpkin puree
• 2 eggs
• 2/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon fresh nutmeg
• 1/2 teaspoon vanilla extract

Instructions

Gingersnap Crust

• Process gingersnaps and pecans in food processor into crumbs. Add in melted butter and combine until the crumbs have been moistened with the butter. 
• Press gingersnap crust into a 7 inch cheese cake pan. Place crust in freezer while preparing the cheesecake filling.

Pumpkin Cheesecake

• Beat together cream cheese, pumpkin, egg, sugar, vanilla, and spices until creamy and smooth.
• Pour onto crust.
• Place the trivet into the Pressure Cooker. Pour 1 cup of water of into the pressure cooker. 
• Place the pumpkin cheesecake on the trivet in the Instant Pot. 
• Seal the pressure cooker and set to cook on high pressure for 30 minutes. (Hit manual button and adjust until time reads 30 minutes.)  If you would like a really dense cheesecake, cook for 35 minutes. 
• Once cook time has elapsed, allow pressure to release naturally for 10 minutes. Release remaining pressure and remove cheesecake from Instant Pot. 
• Allow pumpkin cheesecake to cool and the refrigerate for 8-12 hours before serving. 

Notes

• Like all cheesecakes, this pumpkin cheesecake tastes best if made at least 8 hours in advance.
• Pumpkin cheesecake will keep in the fridge for 4 days or can be frozen up to 30 days. 
• Be sure to use fresh nutmeg for optimum flavor. 
• This pumpkin cheesecake calls for 100% Pumpkin Puree, NOT pumpkin pie filling. 
• If you don't care for gingersnaps, use graham crackers in their place. You can also omit pecans for a NUT free Pumpkin Cheesecake. 

Nutrition Facts

Instant Pot Pumpkin Cheesecake

Amount Per Serving

Calories 244 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Cholesterol 73mg24%

Sodium 184mg8%

Potassium 122mg3%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 14g16%

Protein 3g6%

Vitamin A 3785IU76%

Vitamin C 0.8mg1%

Calcium 54mg5%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

To Make Pressure Cooker Pumpkin Cheesecake, You May Need

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Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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