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 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 Cheesecake Recipes
- Instant Pot Cheesecake
- Instant Pot Chocolate Cheesecake
- Instant Pot Carrot Cake Cheesecake
- Homemade Cheesecake
- Mini Cheesecakes
- Strawberry Cheesecake Pancakes
If you tried this recipe for Instant Pot Pumpkin Cheesecake, I would love for you to leave a review below.
Instant Pot Pumpkin Cheesecake
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
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.
Pat
I am planning on making this on Wednesday for Thanksgiving. In reading the instructions I read to cook for 45 minutes and in the comments I read your answer to "Brian" telling him that he was correct - that 30 minutes was the correct cooking time. Now I''m really confused. Also surprised at your comment that you don't like to cover while cooking. Now I don't know if I should cover it with foil or not.
Kristen Chidsey
Hi Pat! I updated this recipe to be more foolproof--as stated in the bottom of the recipe card. So I know find it best to cover with foil and bake for 45 minutes. I will make a note to my comment to make it less confusing. Sorry about that!
Cyndi
Hi, I'd like to make this for Thanksgiving, but I only have an 8-inch springform pan. Can I use it instead of 7-inch? My instant pot is 8 quarts, so the 8-inch pan does fit inside it fine. Thanks -- love your recipes!
Kristen Chidsey
Hi Cyndi! Thank you so much for your kind words--so glad you enjoy my recipe. To make this in an 8 inch pan, you will need to make a few adjustments. You may need to increase the ingredients of the crust--I would use 1 cup of gingersnap crumbs and 3 tablespoons of butter. And the cook time will be different, since the batter will spread differently. I would cook for high pressure on 40 minutes. I have not tried these adjustments myself, but I think those adjustments will work 🙂 I hope you enjoy!
Erika
I made a pumpkin cheesecake last Christmas, but used some inadvertently purchased gluten free Annie’s snickerdoodle cookies for the crust and it was SO good! The little bit of cinnamon made it taste like a pumpkin pie and my friend, who has Celiac, was able to eat it!
Brian
Hi There. I followed the instructions and set timer for 30 minutes. After rereading I saw that the previous synopsis states to set pressure cooker for 40 minutes. Which one would be correct? I'm half way through so I'm hoping the 30 minutes is correct.
Thanks
Brian
Kristen Chidsey
Hi Brian, the cook time is for 45 minutes if covered with foil. If not, 30 minutes is perfect.
kiki
I'm going to make this for Thanksgiving and decided to do a test run today. Everything was going to plan until I took the lid off my Instant Pot after doing a 10 minute natural release and saw that there was water on the top of my cheesecake! A small pool of water. I used paper towels to soak it up, and it looks ok, but any idea why the water was there?
Kristen Chidsey
Hi Kiki!
I will be sure to address this issue in the post. This pool of water CAN happen when you remove lid if the condensation falls from lid on cheesecake. It can also happen at times when cooking in moist heat (aka pressure cooker) You can cover your cheesecake with foil to prevent that from happening. Anyways, you did the BEST thing by plotting up with paper towel. It should set up perfectly. Enjoy!
kiki
You're right, it set perfectly and was delicious!
I just made it a second time and had another water-related issue. I decided I wanted more crust with my cheesecake, so I doubled the crust and put it up the sides of the springform. I only waited 2 minutes for the natural release bc I was wondering if that's when the condensation had set in last time. When I took the lid off, I saw that some of my side crust had gotten very wet -- in fact, some of it had dissolved on the bottom of my Instant Pot. Other parts of my side crust were very gummy and looked gross. I have decided to scrape off most of the side crust and will try to add it back from a fresh batch of crust I'm about to make. Wish me luck!
Kristen Chidsey
Hi Kiki! I am confused, did you cook the crust without the filling? If so, that would be why your crust got gummy, it needs the protection of the filling.
Diana Johnson
If you were to omit the pecans, would you just substitute extra gingersnaps?
Kristen Chidsey
Hi Diana! You need 1 cup gingersnaps + Pecan combo, use any ratio you like, just keep in mind the more pecans you use, the more crumbly the crust will be. Enjoy!!
Kristi
I’ve made this twice now, and it’s been a huge hit! Very tasty and simple, simple, simple! Thank you.
Kristen Chidsey
WAHOO!!!!I am so glad you enjoyed this cheesecake Kristi! It is sure to be a huge hit for Thanksgiving!
Nikki
Do you know if you can use a glass dish? I try to avoild aluminum and don’t have a stainless cheesecake pan.
Kristen Chidsey
Hi Nikki! A glass pan will work, you just may have a harder time slicing and removing from your dish.
Lucy
I really need to try an Instant Pot dessert and this is going to be my next project - perfect for the season! Loving pumpkin right now.
Kristen Chidsey
You will LOVE it Lucy! The way an instant pot cooks cheesecake can't be beat.
Marsha
This pumpkin cheesecake looks absolutely delicious!
Kristen Chidsey
Thanks so much Marsha. I hope you enjoy!