If you love the cozy flavors of fall desserts and want a show-stopping treat that’s surprisingly simple to make, this Instant Pot Pumpkin Cheesecake Recipe will quickly become your new favorite. It combines the creamy richness of classic cheesecake with the warm, spicy notes of pumpkin pie, all perfectly cooked in your Instant Pot to achieve an irresistibly smooth texture. Whether you’re preparing for a holiday gathering or simply craving something special, this recipe delivers all the comfort and joy of pumpkin cheesecake faster and easier than the traditional oven method.
Ingredients You’ll Need
These ingredients are straightforward and essential, each one contributing to the perfect balance of flavor, texture, and color in your Instant Pot Pumpkin Cheesecake Recipe. From the buttery crust to the luscious pumpkin filling infused with warm spices, every component plays a delicious role.
- 1 1/2 cups graham cracker crumbs: Provides the crunchy, buttery base for the crust that holds everything together.
- 1/4 cup granulated sugar: Sweetens the crust just enough to complement the pumpkin filling without overpowering it.
- 1/2 teaspoon cinnamon: Adds a gentle warmth and depth to the crust flavor.
- 5 tablespoons unsalted butter (melted): Binds the crust to give it richness and firmness.
- 16 ounces cream cheese (softened): The creamy foundation for the cheesecake, ensuring the filling is silky and indulgent.
- 1/2 cup light brown sugar (packed): Brings a deep caramel sweetness that pairs perfectly with pumpkin.
- 1/4 cup granulated sugar: Balances the sweetness alongside the brown sugar in the filling.
- 1 cup canned pumpkin puree: The star ingredient adding vibrant color and that famous fall flavor.
- 2 large eggs: Help set the cheesecake filling to the perfect creamy firmness.
- 1/4 cup sour cream: Adds moisture and a tangy counterpoint to the sweetness, enhancing texture.
- 2 tablespoons all-purpose flour: Stabilizes the filling, preventing cracks and ensuring a smooth finish.
- 1 teaspoon vanilla extract: Elevates the overall flavor with a sweet, aromatic note.
- 1 1/2 teaspoons pumpkin pie spice: Classic blend of cinnamon, nutmeg, and cloves for that unmistakable spiced warmth.
- 1/4 teaspoon salt: Balances the sweetness and enriches the other flavors.
- Whipped cream for topping (optional): Adds a light, airy finish that complements the dense cheesecake beautifully.
How to Make Instant Pot Pumpkin Cheesecake Recipe
Step 1: Prepare the Crust
Begin by lightly greasing a 7-inch springform pan and lining the bottom with parchment paper to prevent sticking. In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of the pan. Freezing the crust while you prepare the filling helps it set nicely before baking.
Step 2: Make the Creamy Pumpkin Filling
In a large bowl, beat the softened cream cheese until it’s smooth and fluffy—this step is the secret to a luscious texture. Add in brown sugar and granulated sugar, mixing until combined. Then, fold in pumpkin puree, eggs, sour cream, flour, vanilla, pumpkin pie spice, and salt, making sure to scrape down the sides of your bowl for an even mixture.
Step 3: Assemble and Cook in the Instant Pot
Pour your spiced pumpkin filling over the chilled crust and gently tap the pan a few times to release air bubbles. Cover the pan’s top tightly with aluminum foil to protect it from moisture. Pour 1 cup of water into the Instant Pot’s base and place the trivet inside. Using a sling, carefully lower the cheesecake pan onto the trivet. Seal the lid and cook on high pressure for 35 minutes. Once done, let the pressure naturally release for 10 minutes before quickly releasing any remaining pressure.
Step 4: Cool and Chill
Take the cheesecake out and let it cool at room temperature for about an hour. Then transfer it to the refrigerator for at least six hours or ideally overnight to fully set, making the flavors meld beautifully and enhancing the creamy texture.
How to Serve Instant Pot Pumpkin Cheesecake Recipe
Garnishes
The classic way to serve this cheesecake is with a generous dollop of freshly whipped cream on top—it adds a light, billowy contrast to the dense, creamy pumpkin filling. You can also sprinkle a pinch of extra cinnamon or pumpkin pie spice on the whipped cream for a festive touch.
Side Dishes
This pumpkin cheesecake pairs wonderfully with a warm cup of spiced apple cider or your favorite coffee, perfect for cozy autumn afternoons. Fresh berries or a drizzle of caramel sauce on the side can also add a pop of flavor and freshness to each slice.
Creative Ways to Present
For a stunning presentation, serve individual cheesecake jars layered with crushed graham crackers and whipped cream. Another idea is to top the cheesecake with candied pecans or toasted pumpkin seeds to add some crunch and extra holiday vibes.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin cheesecake tightly wrapped or in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making it easy to enjoy a slice whenever the craving hits.
Freezing
If you want to keep this delightful dessert longer, you can freeze slices wrapped securely in plastic wrap and foil. Thaw in the fridge overnight for a ready-to-eat treat that tastes just as good as fresh.
Reheating
Unlike most cheesecakes, this recipe is best enjoyed chilled or at room temperature, so reheating isn’t generally recommended. If you prefer it a bit warmer, let it sit out for about 20 minutes before serving.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree your fresh pumpkin until smooth so it replicates the texture of canned pumpkin for the best results in your Instant Pot Pumpkin Cheesecake Recipe.
Do I need a special pan for making cheesecake in the Instant Pot?
A 7-inch springform pan is ideal because it fits perfectly in most Instant Pots and makes it easy to release cheesecake without damage. Just be sure to line it with parchment paper and wrap it in foil for protection.
Can I make this cheesecake vegan or dairy-free?
While the traditional recipe calls for cream cheese and sour cream, you can experiment with plant-based cream cheese alternatives and coconut sour cream. Keep in mind texture and flavor might vary.
What if my cheesecake cracks after cooking?
Cracks can happen for many reasons, but the Instant Pot’s steam cooking helps minimize this. Covering the pan with foil and using the natural release method significantly reduces cracking.
How long does the Instant Pot pumpkin cheesecake last in the fridge?
It stays at its best quality for about 4 days when stored properly in the refrigerator. After that, you might notice a change in texture and flavor.
Final Thoughts
You have to try this Instant Pot Pumpkin Cheesecake Recipe not just for its heavenly taste but because it transforms pumpkin cheesecake making into a genuinely easy and fun experience. Whether it’s for a holiday feast or a cozy night in, this recipe delivers fall flavors that feel like a warm hug. Happy baking!
Print
Instant Pot Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes (plus 10-minute natural release)
- Total Time: 1 hour 5 minutes (plus 6+ hours chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall gatherings and Thanksgiving celebrations. It features a buttery graham cracker crust, a rich pumpkin-flavored cream cheese filling, and a smooth texture achieved through pressure cooking in the Instant Pot. Topped with optional whipped cream, this cheesecake delivers cozy autumn flavors with minimal fuss and quick cooking times.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Optional Topping
- Whipped cream
Instructions
- Prepare the Pan and Crust: Lightly grease a 7-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Place the crust in the freezer while preparing the filling to help it set.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using a mixer. Add the light brown sugar and granulated sugar; mix until well combined. Blend in the pumpkin puree, eggs one at a time, sour cream, flour, vanilla extract, pumpkin pie spice, and salt. Mix until the batter is smooth, scraping down the sides of the bowl as necessary to ensure even incorporation.
- Assemble the Cheesecake: Pour the pumpkin filling over the chilled crust in the springform pan, smoothing the top with a spatula. Tap the pan gently on the countertop a few times to release any air bubbles. Cover the top of the pan tightly with aluminum foil to prevent water from seeping in during cooking.
- Set Up Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place the metal trivet inside the pot. Using a foil sling or silicone sling, carefully lower the prepared springform pan with the cheesecake onto the trivet.
- Pressure Cook: Seal the Instant Pot lid and set it to high pressure for 35 minutes. After the cooking cycle ends, allow the pressure to release naturally for 10 minutes. Then perform a quick release to let out any remaining pressure. Carefully remove the cheesecake from the Instant Pot using the sling.
- Cool and Chill: Let the cheesecake cool for about 1 hour at room temperature to set gently. Afterward, refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up and develop flavors.
- Serve: Once chilled, remove the cheesecake from the springform pan. Optionally, top with whipped cream before slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps in the filling.
- For a firmer, more traditional crust, you may pre-bake the crust at 350°F for 10 minutes before adding the filling; this step is optional when using the Instant Pot.
- Use a foil or silicone sling to easily lift the cheesecake out of the Instant Pot without damage.
- Natural pressure release is important to prevent cracking in the cheesecake.
- Refrigeration overnight enhances flavor and texture.
