Instant Pot Pumpkin Cheesecake makes a show stopping dessert! The Instant Pot is the perfect vessel to create a creamy, rich Pumpkin Cheesecake made with a Gingersnap and Pecan crust.
Instant Pot Pumpkin Cheesecake, along with Apple Crisp are must make Thanksgiving Desserts!
Instant Pot Pumpkin Cheesecake
There is something magical about pumpkin cheesecake.
In my opinion, Pumpkin Cheesecake is one of the BEST versions of cheesecake out there.
In fact, I even think it is safe to say, I would take this cheesecake over pumpkin pie any day of the week!
Made with a gingersnap crust and a perfectly creamy, spiced filling, this Instant Pot Pumpkin Cheesecake is decadent, rich, and delicious!
Not to mention by using the Instant Pot, 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
Step One: Prepare 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.
Step Two: Prepare 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.
Step Three: 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.
- Cover cheesecake with a piece of foil to prevent condensation from forming on it during pressure cooking.
- Place 1 and 1/2 cups cold water in bottom of Instant Pot.
- Add trivet to inner pot of Instant Pot.
- Place cheesecake on trivet.
- Set to cook on high pressure for 45 minutes if covered with foil (which I highly recommend!) If you do not cover your cheesecake with foil, set cook time for 35 minutes.
- Allow pressure to release naturally for 15 minutes.
- Release any remaining pressure and remove cheesecake from Instant Pot.
Step Four: Serve Pumpkin Cheesecake
- Let cheesecake rest for 30 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.
- 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.
More Instant Pot Dessert Recipes
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.
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Servings: 12
Calories: 244kcal
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
- 1/2 cup pumpkin puree
- 2 eggs room temperature
- 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.
Pumpkin Cheesecake
- Beat together cream cheese, pumpkin, egg, sugar, vanilla, and spices until creamy and smooth. It is EXTREMELY important to ensure your batter is smooth for a creamy cheesecake. Pour batter into crust. Cover pan tightly with foil.
- Place the trivet into the Pressure Cooker. Pour 1.5 cups cold water into the inner pot of the Instant Pot.
- Place the pumpkin cheesecake on the trivet in the Instant Pot.
- Seal the pressure cooker and set to cook on high pressure for 45 minutes. (Hit manual button/pressure cook button and adjust until time reads 45 minutes.)
- Once cook time has elapsed, allow pressure to release naturally for 15 minutes. Release remaining pressure and remove cheesecake from Instant Pot.
- Allow pumpkin cheesecake to cool and the refrigerate for 8-12 hours before serving.
Equipment Needed
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.
- 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.
- See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
- If you are not at sea level, be sure to follow my directions for converting recipes for higher elevations.
- It is really important to use cold water at the bottom of the pan, warm water will change the results.
- If you DO NOT cover with foil, only cook this cheesecake for 35 minutes at high pressure--and be very careful removing lid from pressure cooker to not drip condensation down onto cheesecake.
Nutrition
Calories: 244kcal | Carbohydrates: 18g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 184mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3785IU | Vitamin C: 0.8mg | Calcium: 54mg | Iron: 0.8mg
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Absolutely divine!! And easy, too!
I am so glad you enjoyed Heather! Thank you for taking the time to leave a comment.
I don’t have a spring form the right size to fit in my instant pot- can I bake in the oven?? How long?
Hi Asil! I am sure this can be baked in the oven, but I have not tried this recipe in the oven–nor do I know the size of pan you are using (which would influence the bake time greatly). However, if you do bake in the oven, please let everyone know so they can try it out too. And Happy Thanksgiving!
Thanks! I think I’ll do a water bath in oven and see what happens:) I’ll let you know if it works.