Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake makes a show-stopping dessert! Made with a gingersnap crust and a creamy, spiced pumpkin cream cheese batter, this Pumpkin Cheesecake turns out perfect thanks to the moist heat of the Instant Pot!

The flavors of pumpkin pie and classic cheesecake are blended together to create an epically delicious Pumpkin Cheesecake.

Made with a gingersnap crust and a pumpkin spice creamy filling, this Instant Pot Pumpkin Cheesecake is truly one of the best fall desserts.

But instead of being baked in the oven, this pumpkin cheesecake is made in the Instant Pot, which makes this recipe easier to prepare AND produces a creamier texture than when baked in the oven. The moist heat that the Instant Pot uses to cook "bakes" the pumpkin cheesecake in a steamy environment that keeps the filling super creamy and light.

Notes on Ingredients & Equipment

• For the Crust: This crust is made with gingersnap cookies, pecans, and butter. The gingersnap and pecans pair perfectly with the pumpkin flavor. However, if you don't care for gingersnaps, use graham crackers in their place. You can also omit pecans for a NUT-free Pumpkin Cheesecake.
• Cream Cheese: Feel free to use reduced-fat cream cheese, but never use fat-free cream cheese when making cheesecake or the batter will not be creamy or rich.
• Pumpkin Puree: This pumpkin cheesecake calls for 100% Pumpkin Puree, NOT pumpkin pie filling. You can use canned or homemade pumpkin puree.
• Spices: Instead of using premade Pumpkin Pie Spice which can overwhelm the flavor of this cheesecake, this recipe uses only cinnamon and freshly grated nutmeg. Do not use dried nutmeg, simply omit it if you do not have whole nutmeg.
• 7-inch Springform Pan: To make a cheesecake in an electric pressure cooker, you will need a 7-inch pan that fits inside the inner pot. While a springform pan is traditional for making cheesecake, you can also use a cake pan if you don't have a springform pan available.

How to Make Pumpkin Cheesecake in the Instant Pot

Step One: Bring Ingredients to Room Temperature

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. Therefore it is best to remove the cream cheese and eggs from the refrigerator 3-4 hours before preparing the cheesecake.

Step: Two Prepare Crust

• In the food processor, pulse the gingersnap cookies and pecans until they are broken down into crumbs.
• Add in the melted butter and pulse until the crumbs are wet and resemble wet sand.
• Press the crust down using a cup or your hands into an even layer in a 7x3-inch springform pan that has been lightly greased.
• Place the crust in the freezer while assembling the cheesecake filling or bake the cheesecake crust at 350 degrees F for 10 minutes, for a crunchier crust. 

Step Three: Prepare Pumpkin Cheesecake Filling

• In a large mixing bowl, beat the cream cheese, pumpkin puree, sugar, and spices on low speed until just smooth.
• Add in the eggs, and mix until JUST combined, being careful to not overmix the batter.
• Pour the filling into the crust and gently tap down the cheesecake on the counter to remove air bubbles.
• Cover the cheesecake with a piece of foil to prevent condensation from forming on it during pressure cooking.

Step Four: Pressure Cook

• Place 1 and ½ cups of cold water in the bottom of the Instant Pot.
• Add the trivet to the inner pot of the Instant Pot and place the cheesecake onto the trivet.
• Seal the pressure cooker and set it to cook on high pressure for 45 minutes.
• Once the cooking time has elapsed, allow the pressure to release naturally for AT LEAST 15 minutes.

Step Five: Cool

• Once cook time has elapsed, allow pressure to release naturally for 15 minutes, and then remove the cheesecake from the inner pot.
• Let the cheesecake rest at room temperature for 10 minutes before removing the foil.
• Run a knife around the edges of the springform pan and carefully loosen the outer ring.

• Cover the cheesecake with parchment paper or wax paper to prevent moisture from forming on the cheesecake, and then wrap it in foil or plastic wrap.
• Refrigerate until fully chilled--at least 4 hours, but is best after 8-12 hours of being refrigerated.
• Serve with homemade whipped cream and a dusting of cinnamon if desired.

Storage

Like all cheesecakes, this pumpkin cheesecake tastes best if made at least 8 hours in advance, making it a great recipe to prepare the day before intending to serve.

Once prepared and cooled, wrap the pumpkin cheesecake in plastic wrap and then foil and store it in the refrigerator for up to 4 days. Alternatively, you can remove the cheesecake carefully from the springform pan and wrap it in a layer of plastic wrap and then a layer of foil. Place the wrapped cheesecake in a freezer-safe bag and freeze it for up to 1 month. Allow the frozen cheesecake to defrost in the refrigerator overnight before serving.

More Instant Pot Cheesecake Recipes

• Instant Pot Cheesecake
• Instant Pot Chocolate Cheesecake
• Instant Pot Carrot Cake Cheesecake

If you tried this recipe for Instant Pot Pumpkin Cheesecake, I would love for you to leave a review below.