Made with real pumpkin and a warm blend of pumpkin pie spices, this Instant Pot Pumpkin Cheesecake is a creamy, easy dessert your family will adore. It’s rich, smooth, and surprisingly simple to make in the Instant Pot.
Easy Homemade Cheesecake in the Instant Pot!
If you love cheesecake, this pumpkin version should be on your list. I usually bake cheesecakes in the oven, but cooking it in the Instant Pot produces a velvety texture thanks to gentle steam pressure. Using the trivet to keep the pan above the water lets the pressurized steam cook the cake without sogginess.
The cheesecake pressure-cooks in about 30 minutes; after that it needs to cool and chill until firm. The result is a dessert with classic pumpkin spice flavor and a silky finish.
What You’ll Need
The ingredients are similar to a traditional cheesecake, with pumpkin puree and pumpkin pie spice added for seasonal flavor. Quantities and nutrition are listed in the recipe card below.
For the Crust
- Graham crackers: Crushed to fine crumbs using a food processor or a rolling pin in a sealed bag.
- Melted butter: Binds the crumbs and adds richness.
- Brown sugar: A touch to boost flavor; optional if your crumbs are already sweet.
For the Cheesecake Filling
- Cream cheese: Softened to room temperature for a smooth filling.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
- Sour cream: Adds creaminess and helps the texture.
- Eggs: Two whole eggs plus an extra yolk for richness and structure.
- Powdered sugar: Finer than granulated, producing a silky batter.
- Pumpkin pie spice: The signature spice blend—cinnamon, ginger, nutmeg, cloves, and allspice.
- Cornstarch or flour: Helps stabilize the filling.
- Salt
- Vanilla (optional): Adds depth but is not required.
- Garnishes (optional): Whipped cream or caramel sauce for serving.
How to Make Instant Pot Pumpkin Cheesecake
You’ll need an Instant Pot trivet to keep the cheesecake pan above the water. If you don’t have a trivet, improvise with metal supports or rolled aluminum foil pieces that are safe under pressure.
- Make the crust. Mix graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Line the bottom of a small springform pan with parchment (or wrap the bottom if the pan leaks), press the crust firmly and evenly into the pan, and chill in the freezer while you prepare the filling.
- Prepare the filling. Beat cream cheese, sour cream, and flour briefly until smooth. Add powdered sugar and vanilla, then mix in eggs one at a time until just combined. Fold in pumpkin puree, pumpkin pie spice, and a pinch of salt.
- Pressure “bake.” Pour the filling over the chilled crust. Add about 1 cup of water to the Instant Pot, set the trivet in place, and carefully lower the cheesecake onto the trivet. Seal the lid and pressure cook on High for 30 minutes.
- Natural pressure release. Let the pressure release naturally. Only open the pot once the float valve has dropped and pressure has fully released—move the valve to vent first and watch for steam.
- Cool and chill. Gently blot any condensation on the cheesecake top with a paper towel. Let the cheesecake cool to room temperature on a rack, then refrigerate covered for at least 4 hours or overnight to fully set.
- Serve. Remove the springform sides, slice, and serve plain or topped with whipped cream or caramel. The chilled texture is best for clean slices.
Can I make cheesecake without a springform pan?
Yes. A springform pan makes removing the cheesecake easier, but any small, pressure-safe baking pan will work. If the pan isn’t removable, allow extra time to chill before turning it out or slice directly from the pan.
Tips for Success
These tips help ensure a smooth, evenly set cheesecake from your Instant Pot.
- Don’t overmix after adding eggs: Mix only until combined to avoid incorporating excess air that can cause cracking or sinking.
- Check doneness by wobble: After natural release, the cheesecake’s center should have a slight jiggle. If a full inch is still loose, pressure cook in 5-minute increments until set.
- Cool before refrigerating: Let the cheesecake come to room temperature before chilling; it continues to set as it cools.
Serving Suggestions
This cheesecake is excellent on its own, chilled and sliced. For extra flair, consider these toppings:
- Crumbled toffee or Heath bar pieces
- Chocolate or white chocolate shavings
- Chocolate ganache
- Caramel sauce
- Crushed gingersnap crumbs
- Whipped cream or a drizzle of dulce de leche
How to Store Cheesecake
Cheesecake should be refrigerated to stay firm and fresh.
- Cool completely, then store in an airtight container or covered cake plate in the fridge.
- Individual slices can be stored in small airtight containers for convenience.
- Properly stored, the cheesecake will stay fresh up to 5 days.
Can I Freeze Pumpkin Cheesecake?
- Yes — texture can change slightly after freezing, but it freezes well for up to 1 month in an airtight container. Thaw in the refrigerator before serving.
Instant Pot Pumpkin Cheesecake
Katerina | Easy Weeknight Recipes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 5 tablespoons melted butter
- 2 teaspoons brown sugar
For the Cheesecake Filling:
- 16 ounces cream cheese
- 1 cup pumpkin puree
- 2 tablespoons sour cream
- 2 eggs
- 1 egg yolk
- 3/4 cup powdered sugar
- 1/2 teaspoon pumpkin spice
- 2 tablespoons cornstarch or all-purpose flour
- Pinch of salt
- 1 tablespoon pure vanilla extract (optional)
- Whipped cream or caramel sauce for serving (optional)
Instructions
- Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a lined or wrapped 7-inch springform pan. Freeze while you prepare the filling.
- Beat cream cheese, sour cream, and flour until smooth. Add powdered sugar and vanilla, then add eggs and mix until just combined.
- Mix in pumpkin puree, pumpkin spice, and a pinch of salt. Pour the batter over the chilled crust.
- Add 1 cup of water to the Instant Pot, set the trivet, and lower the cheesecake onto it. Seal the lid and pressure cook on High for 30 minutes.
- Allow a natural pressure release. When the float valve drops, open the lid carefully and blot any condensation from the top.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Nutrition
Carbohydrates: 27 g |
Protein: 6 g |
Fat: 28 g |
Saturated Fat: 16 g
Nutrition is an estimate and will vary based on ingredients and portions.
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