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 perfectly thanks to the moist heat of the Instant Pot!
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.
Made with a gingersnap crust and a pumpkin spice creamy filling, this Instant Pot Pumpkin Cheesecake is truly one of the best fall desserts.
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.
- 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 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 springfrom pan is traditional for making cheesecake, you can also use a cake pan if you don't have a sprinform pan available.
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 and butter and pulse until the crumbs are wet and resemble wet sand.
- Press the crust down into a
- Place crust in the freezer while assembling 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 filling until soft and fluffy.
- Add in the pumpkin puree, sugar, and spices and beat again until creamy and smooth.
- Finally add in the eggs, and mix until JUST combined.
- Pour the filling into the crust and gently tap down 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 cold water in the bottom of Instant Pot.
- Add trivet to the inner pot of Instant Pot and place the cheesecake onto the trivet.
- Seal the pressure cooker and set to cook on high pressure for 45 minutes.
- Once the cook 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 cheesecake, and then wrap 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.
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 in the refrigerator for up to 4 days. Alternatively, you can remove the cheesecake carefully from the springform pan and wrap in a layer of plastic wrap and then a layer of foil. Place the wrapped cheesecake in a freezer-safe bag and freeze for up to 1 month. Allow the frozen cheesecake to defrost in the refrigerator overnight before serving.
Note on Recipe Change
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 by adding the eggs last to the cheesecake batter and not overmixing.
More Instant Pot Cheesecake Recipes
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Instant Pot Pumpkin Cheesecake
- ¾ cup gingersnap cookie crumbs about 10 gingersnaps
- ¼ cup pecans
- 2 tablespoons butter melted
- 16 ounces cream cheese softened
- ½ cup pumpkin puree
- 2 eggs room temperature
- ⅔ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon fresh nutmeg
- ½ teaspoon vanilla extract
- 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.
- Beat the cream cheese for 1-2 minutes until light and fluffy. Add in the pumpkin, sugar, vanilla, and spices and beat until creamy and 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.