Instant Pot Pumpkin Swirl Cheesecake
Welcome to Sugar, Spice & Glitter! Please note, this post may contain affiliate links. For more details, see our Full Disclosure.
This Instant Pot Pumpkin Swirl Cheesecake balances the lush creaminess of classic New York-style cheesecake with the cozy warmth of pumpkin pie. It’s rich and homey, while also being sophisticated – perfect for the holidays or just a sweet treat to enjoy while curled up in front of a fireplace on a crisp autumn day.
Instant Pot Pumpkin Cheesecake Recipe
This Instant Pot Pumpkin Swirl Cheesecake is impossibly smooth, perfectly spiced and beautifully marbled – an effortless fall showstopper!
If you tend to struggle with your cheesecakes cracking while baking, making them in the Instant Pot may just be your saving grace!
I have never had a cheesecake crack in the Instant Pot, thanks to the even cooking environment and (humid) moisture control that pressure cooking provides. The result is silky smooth cheesecake perfect for entertaining or gifting to pumpkin-loving friends.
Our Instant Pot Pumpkin Cheesecake is beautifully balanced between the velvety tang of the cream cheese; mellow, earthy sweetness of the pumpkin and a generous hint of cinnamon. The contrast of the smooth cheesecake and crunchy graham cracker crust is always my favorite part of any cheesecake.
Skip the oven and try this rich, silky pumpkin cheesecake with a buttery graham crust and stunning swirl pattern.
Instant Pot Pumpkin Swirl Cheesecake Recipe Variations:
- Gingersnap Crust: Substitute gingersnap cookie crumbs for graham crackers for a spicier, more complex crust.
- Chocolate Swirl: Add 2 tablespoons of melted dark chocolate to half the cheesecake batter before swirling for a mocha-pumpkin contrast. (You can also use a chocolate cookie crust instead of the graham cracker crust, if desired.)
- Mini Cheesecakes: Divide the batter among small ramekins or silicone molds for individual servings; reduce pressure cook time to 10 minutes.
- Chai Spice Pumpkin: Replace the spice blend with 1 teaspoon of chai spice mix for a more aromatic, tea-inspired version.
Instant Pot Pumpkin Cheesecake FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling already contains sugar and spices, which would throw off the flavor balance. Use plain pumpkin puree for the best texture and control.
Why did water form on top of my cheesecake after cooking in the Instant Pot? That’s condensation from the Instant Pot. Carefully blot the surface with a paper towel before chilling – it won’t affect flavor or texture.
Why did my Instant Pot cheesecake crack? Cracks can happen if the cheesecake cools too quickly. Always let it cool gradually on the counter before refrigerating overnight.
How do I know when the cheesecake is done? After pressure cooking and a 10-minute natural release, the center should jiggle slightly but not slosh. It will firm up completely as it chills.
How to store pumpkin cheesecake: Cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days.
To freeze, after the cheesecake is cooled, freeze it uncovered for 1 hour, until just firm. Then, wrap it in two layers of plastic wrap before wrapping in foil, placing in a ziptop freezer bag or storing in a freezer container. Freeze for up to 2 months. (To serve, thaw overnight in the refrigerator, still wrapped, so that the condensation forms on the outside rather than on the surface of the cake.)
Looking for more Instant Pot Recipes? Check out our full collection here!
For More Instant Pot Desserts:
- Instant Pot Chocolate Chip Cheesecake
- Instant Pot Blueberry Cake
- Instant Pot Dulce de Leche Brownies
- Instant Pot Pumpkin Bread Pudding
- Instant Pot Pumpkin Chocolate Chip Cake from In the Kids’ Kitchen
- Instant Pot Tiramisu Cheesecake from The Best Cheesecake Recipes
Instant Pot Pumpkin Cheesecake Ingredients
Graham Cracker Crust Ingredients:
Pumpkin Filling Ingredients:
- Pumpkin Puree
- Cinnamon
- Ground Ginger
- Allspice
- Ground Nutmeg
Cheesecake Ingredients:
- Cream Cheese, softened
- White Sugar
- Cornstarch
- Kosher Salt
- Sour Cream
- Vanilla Extract
- Large Eggs
Scroll down to the printable recipe card for full measurements.
Tip: Let your cream cheese, sour cream, and eggs come fully to room temperature before mixing. Cold ingredients can cause lumps in the batter.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Springform Pan that fits in your Instant Pot
- 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 Swirl Cheesecake
Graham Cracker Crust:
Preheat the oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper.
In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter (corrected from “softened”) until the texture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup.
Bake for 10 minutes, then remove from the oven and let cool completely at room temperature.
Pumpkin Swirl Filling:
In a small bowl, whisk together the pumpkin puree, cinnamon, ginger, allspice, and nutmeg until smooth. Set aside.
Cheesecake Batter:
In another bowl, whisk together the sugar, cornstarch, and salt.
In a large mixing bowl, beat the cream cheese on medium speed until completely smooth and creamy, about 2 minutes.
Add the sugar mixture and beat until well incorporated.
Mix in the sour cream and vanilla extract until smooth.
Add the eggs one at a time, beating just until blended. Do not overmix.
Assemble the Cheesecake:
Stir ½ cup of the plain cheesecake batter into the pumpkin mixture to create the pumpkin layer.
Pour 1 cup of plain cheesecake batter into the prepared crust.
Gently spoon ½ cup of pumpkin mixture on top.
Repeat with remaining batters, finishing with the pumpkin mixture on top.
Use a knife or skewer to gently swirl the two batters together for a marbled effect.
Instant Pot Cooking:
Pour 1¼ cups of water into the Instant Pot liner.
Cover the top of the cheesecake pan tightly with foil to prevent condensation.
Place the pan on a metal trivet or sling and carefully lower it into the Instant Pot.
Lock the lid and set to Manual / High Pressure for 28 minutes.
Once cooking ends, let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
Lift the cheesecake out using the sling and place on a cooling rack.
Remove the foil and let the cheesecake cool at room temperature for at least 1 hour.
Transfer to the refrigerator and chill overnight (minimum 8 hours).
To Serve:
Remove from the springform pan, slice, and top with fresh whipped cream and a dusting of cinnamon.
Pin this No-Fail Pumpkin Swirl Cheesecake You’ll Want to Make Every Year:
Grab your free printable recipe card for our instant pot pumpkin cheesecake recipe:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
Instant Pot Pumpkin Swirl Cheesecake
Guaranteed to be crack-free, this no-fail Instant Pot Pumpkin Swirl Cheesecake is a decadent fall dessert you'll want to make every year!
Ingredients
Graham Cracker Crust Ingredients:
- 1 cup graham cracker crumbs
- 2 Tablespoons white sugar
- 1 teaspoon cinnamon
- 3 Tablespoons unsalted butter, softened
Pumpkin Filling Ingredients:
- ½ cup pumpkin puree
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
Cheesecake Ingredients:
- 16oz cream cheese, softened (Two 8oz packages)
- ¾ cup white sugar
- 2 Tablespoons cornstarch
- ¼ teaspoon kosher salt
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
Graham Cracker Crust:
- Preheat the oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter (corrected from “softened”) until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup.
- Bake for 10 minutes, then remove from the oven and let cool completely at room temperature.
Pumpkin Swirl Filling:
- In a small bowl, whisk together the pumpkin puree, cinnamon, ginger, allspice, and nutmeg until smooth. Set aside.
Cheesecake Batter:
- In another bowl, whisk together the sugar, cornstarch, and salt.
- In a large mixing bowl, beat the cream cheese on medium speed until completely smooth and creamy, about 2 minutes.
- Add the sugar mixture and beat until well incorporated.
- Mix in the sour cream and vanilla extract until smooth.
- Add the eggs one at a time, beating just until blended. Do not overmix.
Assemble the Cheesecake:
- Stir ½ cup of the plain cheesecake batter into the pumpkin mixture to create the pumpkin layer.
- Pour 1 cup of plain cheesecake batter into the prepared crust.
- Gently spoon ½ cup of pumpkin mixture on top.
- Repeat with remaining batters, finishing with the pumpkin mixture on top.
- Use a knife or skewer to gently swirl the two batters together for a marbled effect.
Instant Pot Cooking:
- Pour 1¼ cups of water into the Instant Pot liner.
- Cover the top of the cheesecake pan tightly with foil to prevent condensation.
- Place the pan on a metal trivet or sling and carefully lower it into the Instant Pot.
- Lock the lid and set to Manual / High Pressure for 28 minutes.
- Once cooking ends, let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
- Lift the cheesecake out using the sling and place on a cooling rack.
- Remove the foil and let the cheesecake cool at room temperature for at least 1 hour.
- Transfer to the refrigerator and chill overnight (minimum 8 hours).
To Serve:
1. Remove from the springform pan, slice, and top with fresh whipped cream and a dusting of cinnamon.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 18gSaturated Fat: 10gUnsaturated Fat: 8gCholesterol: 76mgSodium: 160mgCarbohydrates: 38gFiber: 2gSugar: 24gProtein: 4g
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.
I hope your family and friends love this easy pumpkin swirl cheesecake recipe as much as mine does!
For more easy Instant Pot ideas, check out our full Instant Pot recipe collection here:
For more amazing cakes, check out our full cake recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
I love how youve turned the classic cheesecake into such a cozy fall treat with that pumpkin swirl. Also, I just checked out the vibe at 19 Cleveland and the elegance of their space totally matches the warmth and style of this dessert. Kudos to you for sharing such a beautiful recipe https://19cleveland.com