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.
4.75 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: Instant Pot Pumpkin Cheesecake
Prep Time: 10 minutes
Cook Time: 40 minutes
Pressure Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 244kcal
Author: Kristen Chidsey

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 inch cheese cake pan. Place crust in 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. Pour batter into crust. Cover pan tightly with foil.
  • Place the trivet into the Pressure Cooker. Pour 1.5 cups cold water of into 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 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. 

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. 
This recipe has been modified since originally published in 2017--instructions now are suited for both 6 and 8 quart instant pots!
Nutrition Facts
Instant Pot Pumpkin Cheesecake
Amount Per Serving
Calories 244 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 73mg24%
Sodium 184mg8%
Potassium 122mg3%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 3785IU76%
Vitamin C 0.8mg1%
Calcium 54mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!