You know I love my Instant Pot desserts – and my daughter loves her Pumpkin desserts – so it was only a matter of time before I came up with an Instant Pot Pumpkin Dessert – today’s Instant Pot Pumpkin Cheesecake!

Instant Pot Pumpkin Cheesecake Recipe

While I love a good no bake cheesecake, sometimes it’s nice to have a “proper” cheesecake. The texture is richer and the flavors can end up being more pronounced.

The key to a great cheesecake is cooking it in a water bath which makes using your Instant Pot to make it a perfect choice! The biggest issue is ensuring that the water/steam doesn’t get into the baking pan. (I provide my solution to this below, but you can also bake in a ramekin.)

Now, sometimes when you initially remove the lid from the Instant Pot, the cheesecake will seem very puffy and appear to be escaping from the pan. Don’t panic – just let it rest for an hour (either in the Instant Pot or the fridge) and the puffiness will be gone.

I like to refrigerate my Instant Pot cheesecakes for at least two hours after making them anyways – I find the texture silkier. (8 hours is even better!)

How to make pumpkin spice from scratch:

I make my from-scratch pumpkin spice recipe at the beginning of the fall and just scoop it out as needed throughout the season. I like to make it myself because I like it to be heavy on the cinnamon. The first four bolded ingredients are the most important, but for a more well-rounded blend with more depth, add in all seven ingredients.

Store in a small mason jar in the kitchen.

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons ground cloves
• 1/4 teaspoon ground cardamom, optional
• 1/4 teaspoon mace, optional

How to freeze Instant Pot Pumpkin Cheesecake:

While this cheesecake will keep for 4 days in the fridge after making, if you want you can freeze it for up to 30 days.

Allow the cheesecake to cool completely and refrigerate for at least 2 hours.

Wrap the cheesecake with plastic wrap or tin foil and then place in a freezer Ziplock bag.

While I think it should last up to 3 months, I have only personally experimented up to 30 days.

Looking for more Instant Pot Recipes? Check out our full collection here!

Instant Pot Pumpkin Cheese Ingredients:

For the chocolate crust:

• Butter, melted
• Chocolate Graham Crumbs

For the pumpkin cheesecake filling:

• Cream Cheese
• White Sugar
• Cornstarch
• Eggs
• Sour Cream or Greek Yogurt
• Pumpkin Puree*
• Vanilla Extract
• Pumpkin pie spice, optional <– grab our recipe for homemade pumpkin pie spice

Scroll down to the printable recipe card for full measurements.

Tip: you can use plain graham crackers, gingersnaps or cinnamon cookies in place of the chocolate graham crackers in the crust.

*NOTE: use pure pumpkin or pumpkin puree, not pumpkin pie filling.

Kitchen Tools You May Find Helpful

• Measuring cups and spoons
• Baking pan that can fit in your Instant Pot (I use a 6″ springform pan)
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Large mixing bowls
• Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)

How to Make Instant Pot Pumpkin Cheesecake

Fit your springform pan inside of your instant pot before you begin to ensure it can fit!<

Wrap the bottom of the springform pan with tin foil. (I sometimes put paper towels inside the tinfoil, but it’s not 100% necessary.)

Grease and line the inside with parchment paper and set aside.

Beat together the eggs, pumpkin and vanilla extract until smooth, about 1 minute.

Add the cream cheese, cornstarch and greek yogurt. Beat until smooth, about 1 minute.

Add pumpkin spice and sugar, beat to fully incorporate.

In a food processor or blender, blitz the chocolate graham crackers until broken down into crumbs.

Place in a bowl and stir in the melted butter, stopping and checking the consistency.

Press the graham cracker mixture into the bottom of your springform pan in an even layer.

Pour the cream cheese filling over the graham cracker crust.

Fill your IP with water until the 2″ mark.

Place the trivet that came with your IP in the pot and then place the springform pan overtop.

Secure the lid, select “manual” and set time to 30 minutes.* Natural release for 10-12 minutes.

Cover and chill the cheesecake for 2 hours or overnight for the best texture.

Remove cheesecake from springform pan onto serving platter.

This Instant Pot Pumpkin cheesecake will keep and have the same quality in the fridge for 4 days (or can be wrapped in plastic wrap and frozen up to 30 days).

*NOTE: Altitude, humidity and other air factors can drastically affect cooking time, so adjust accordingly, up to 15 minutes.

Pin this Super Simple Instant Pot Cheesecake recipe:

Grab your free printable for our Instant Pot Pumpkin Cheesecake recipe:

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Yield: 8 servings

Instant Pot Pumpkin Cheesecake

Print

Ingredients

For the chocolate crust:

• 1/3 cup butter, melted
• 1 cup chocolate graham crumbs

For the pumpkin cheesecake filling:

• 16oz cream cheese
• 1/2 cup sugar
• 1 Tablespoon cornstarch
• 2 eggs
• 1/2 cup sour cream or greek yogurt
• 1 cup pumpkin puree*
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice, optional

Instructions

1. Fit your springform pan inside of your instant pot before you begin to ensure it can fit!<
2. Wrap the bottom of the springform pan with tin foil. (I sometimes put paper towels inside the tinfoil, but it's not 100% necessary.)
3. Grease and line the inside with parchment paper and set aside.
4. Beat together the eggs, pumpkin and vanilla extract until smooth, about 1 minute.
5. Add the cream cheese, cornstarch and greek yogurt. Beat until smooth, about 1 minute.
6. Add pumpkin spice and sugar, beat to fully incorporate.
7. In a food processor or blender, blitz the chocolate graham crackers until broken down into crumbs.
8. Place in a bowl and stir in the melted butter, stopping and checking the consistency.
9. Press the graham cracker mixture into the bottom of your springform pan in an even layer.
10. Pour the cream cheese filling over the graham cracker crust.
11. Fill your IP with water until the 2" mark.
12. Place the trivet that came with your IP in the pot and then place the springform pan overtop.
13. Secure the lid, select "manual" and set time to 30 minutes.* Natural release for 10-12 minutes.
14. Cover and chill the cheesecake for 2 hours or overnight for the best texture.
15. Remove cheesecake from springform pan onto serving platter.

Notes

• This Instant Pot Pumpkin cheesecake will keep and have the same quality in the fridge for 4 days (or can be wrapped in plastic wrap and frozen up to 30 days).
• NOTE: Altitude, humidity and other air factors can drastically affect cooking time, so adjust accordingly, up to 15 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Daisy, Regular Sour Cream, 8 oz
• 
  Keebler Graham Cracker Crumbs, 13.5 oz
• 
  Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT, Stainless Steel/Black
• 
  Philadelphia Original Cream Cheese Brick (8 oz Box)
• 
  365 Everyday Value, Organic Pumpkin Puree, 15 oz
• 
  Instant Pot 5252051 Official Springform Pan, 7.5-Inch, Gray

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 512Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 134mgSodium: 434mgCarbohydrates: 41gFiber: 2gSugar: 28gProtein: 10g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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This Instant Pot Pumpkin Cheesecake is silky, rich and full of delicious pumpkin flavor. I love pairing it with the chocolate crust and a drizzle of salted caramel to make each slice out of this world delicious.

For more delicious Instant Pot dessert recipes, check out our Instant Pot Strawberry Cake or our Instant Pot Brown Sugar Grits.