Instant Pot Pumpkin Cheesecake

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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!

A super simple Instant Pot dessert recipe for Instant pot Pumpkin Cheesecake with a chocolate crust and salted caramel drizzle

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. 

 

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!

Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).

How to make pumpkin cheesecake in the instant pot, a super simple no bake recipe with amazing texture and flavor

Instant Pot Pumpkin Cheese Ingredients:

For the chocolate crust:

For the pumpkin cheesecake filling:

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:

A delicious, silky and melt-in-your-mouth pumpkin cheesecake without the oven! This Instant Pot Pumpkin Cheesecake has amazing flavor with from-scratch pumpkin filling, chocolate crust and salted caramel drizzle

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

Yield: 8 servings

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake

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.

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.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

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.

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2 Comments

  1. I had no idea that you could make cheesecake in the instant pot – but I am so glad that I tried this recipe! It was SO easy!

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