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!
The Instant Pot is the perfect vessel to make creamy, luscious cheesecakes. From Instant Pot Chocolate Cheesecake to Instant Pot Classic Cheesecake to Instant Pot Carrot Cake Cheesecake to this Pumpkin Cheesecake–making cheesecake couldn’t be easier thanks to electric pressure cookers.
The BEST Pumpkin Cheesecake Recipe
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 traditional 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.
Important Notes on Ingredients
- 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.
Step-by-Step Directions
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 the freezer while assembling cheesecake filling. Alternatively, you can bake the cheesecake crust at 350 degrees for 10 minutes if you would like a crunchier crust.
Step Two: Prepare Pumpkin Cheesecake Filling
The secret to really perfect, creamy cheesecake is to beat the batter until super smooth. You can use a handheld mixer, stand mixer, blender, or even the food processor. Just be sure the batter is even in color and really smooth.
Step Three: Pressure Cook
- Pour Pumpkin Cheesecake filling unto crust. Gently tap down cheesecake on the 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 the bottom of Instant Pot.
- Add trivet to the inner pot of Instant Pot.
- Place cheesecake on the trivet.
- Set to cook on high pressure for 45 minutes if covered with foil.
- Allow pressure to release naturally for AT LEAST 15 minutes.
Step Four: Cool
- Let cheesecake rest for 10 minutes before removing the foil.
- Run a knife around the edges of the springform pan and carefully loosen the 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.
Recipe Tips
- 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.
- 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.
- 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.
More Perfect Desserts for Fall
- Pumpkin Roll–An impressive dessert made with a light pumpkin cake and a cream cheese filling, this dessert is easier to make than it looks!
- Baked Apples–An oatmeal crumble is baked into an apple for a delicious, individual dessert.
- Apple Crisp–This old fashioned apple crisp never disappoints.
Give this recipe a try? Be sure to leave a review below. I love to hear from you!
Instant Pot Pumpkin Cheesecake
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.
- 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
- 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 if needed, place batfer in food processor to or stand mixer to get batter really smooth. 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 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.
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.
I am a little concerned about the cooking time: top of recipe says cook time 40minutes pressure time 15 mins ? in the actual recipe it says cook 45 minutes. I am confused?????????
Please reply.
I will triple check for mistakes Georgine. But I think what you are seeing is that you need to cook for 45 minutes on high pressure. But then I also state to let pressure release AFTER cook time for at least 15 minutes. So set cook time for 45 minutes. After that time is up, leave the instant pot alone for 15 minutes before trying to force a release of pressure. I hope that helps to clarify and that you enjoy 🙂
Seriously amazing recipe! thank you!
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.