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    Instant Pot Pumpkin Cheesecake

    Instant Pot Desserts Instant Pot Dessert Recipes December 14, 2022 | By Kristen Chidsey | 43 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    If you are looking for the recipe to impress, this Instant Pot Pumpkin Cheesecake is it! Made with a gingersnap crust and creamy pumpkin filling, this Instant Pot Cheesecake makes a perfect holiday dessert.

    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!

    Slice of Pumpkin Cheesecake on plate with fork.


    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. 
    Side by side pictures of crust for pumpkin cheesecake.

    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.
    Pressure Cooked Pumpkin Cheesecake in Springform pan.
    • 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.
    Easy Pumpkin Cheesecake next to pressure cooker.

    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.

    Instant Pot Pumpkin Cheesecake

    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.
    4.89 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Pressure Release: 15 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12
    Calories: 244kcal
    Author: Kristen Chidsey

    Ingredients

    Cheesecake Crust

    • ¾ cup gingersnap cookie crumbs about 10 gingersnaps
    • ¼ cup pecans
    • 2 tablespoons butter melted

    Pumpkin Cheesecake

    • 16 ounces cream cheese softened
    • ½ cup pumpkin puree
    • â…” cup sugar
    • 1 teaspoon cinnamon
    • ½ teaspoon fresh nutmeg
    • ½ teaspoon vanilla extract
    • 2 large eggs room temperature
    Prevents your screen from going dark while preparing the recipe.

    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 by 3-inch springform pan and then place the crust into the freezer while preparing the cheesecake filling.

    Pumpkin Cheesecake

    • In a large mixing bowl, beat the cream cheese, pumpkin puree, sugar, and spices on low speed until just smooth. Add the eggs and beat on low speed until JUST combined. Pour the batter into the prepared crust and cover the 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 for at least 10 minutes before removing the foil. Use a butter knife to loosen sides from pan and then cover and refrigerate for 8-12 hours before serving. 

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • 7 inch springform pan
    • Food Processor

    Notes

    Prep in Advance: Like all cheesecakes, this pumpkin cheesecake tastes best if made at least 8 hours in advance.
    Storage: Pumpkin cheesecake will keep in the fridge for 4 days or can be frozen for up to 30 days. 
    Pumpkin: This pumpkin cheesecake calls for 100% Pumpkin Puree, NOT pumpkin pie filling. If using homemade pumpkin puree, be sure to drain over a fine-mesh strainer for 4 hours and measure out ½ cup of the strained puree to use in this recipe.
    Crust: If you don't care for gingersnaps, use graham crackers in their place. You can also omit pecans for a nut-free cheesecake. 
    Pan: A 7-inch pan is a perfect size to fit inside a 6 or 8-quart pressure cooker. For cheesecake, I like to use a springform pan, but if you don’t have one, a 7-inch stainless steel cake pan will work.
    Spices: Feel free to replace the cinnamon with 1 teaspoon of pumpkin pie spice for a more classic pumpkin spice flavor. 
    Water: It is really important to use cold water at the bottom of the pan, warm water will change the results. 
    Foil: If you DO NOT cover with foil, only cook this cheesecake for 35 minutes at high pressure--and be very careful removing the lid from the pressure cooker to not drip condensation down onto the cheesecake. 
    Note on Video: The video shows that eggs are added to the batter along with the cream cheese. A few readers were having issues with the cheesecake bubbling up slightly when pressure cooked. The issue appears to be caused by pressure cooker models that run a bit hotter, and this issue can be avoided completely by adding the eggs last to the cheesecake batter and not overmixing.
    See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.

    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
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About 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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    1. Kathy

      December 07, 2021 at 12:43 am

      5 stars
      I made the recipe you posted on Facebook a bit back. The instructions were to mix all ingredients at once. I had bits of cream cheese I couldn't get to smooth out, so I used my immersion blender briefly. Turned out great. I have updated with these instructions and plan on making it again. It is wonderful, thanks!

      Reply
      • Kristen Chidsey

        December 07, 2021 at 9:50 am

        Thank you for your feedback Kathy! It helps to have the cream cheese at room temp--but an immersion blender works as well.

        Reply
        • Kathy

          December 07, 2021 at 5:22 pm

          5 stars
          Everything was at room temperature. I think doing it all at once was the issue, so I have great hopes for the revised method!

          Reply
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    If you are looking for the recipe to impress, this Instant Pot Pumpkin Cheesecake is it! Made with a gingersnap crust and creamy pumpkin filling, this Instant Pot Cheesecake makes a perfect holiday dessert.

    Meet a Mind "Full" Mom

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    If you are looking for the recipe to impress, this Instant Pot Pumpkin Cheesecake is it! Made with a gingersnap crust and creamy pumpkin filling, this Instant Pot Cheesecake makes a perfect holiday dessert.

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