There’s something magical about the creamy, spiced flavor of Instant Pot Pumpkin Cheesecake. This irresistible dessert delivers all the classic richness and tang you love in a cheesecake, kissed by real pumpkin and cozy spices, then cooked effortlessly in your Instant Pot for perfect results every time! Whether it’s a holiday or just a Tuesday when you want to treat yourself, this dreamy, autumnal treat is quick to assemble, nearly foolproof, and guaranteed to wow your family and friends.
Ingredients You’ll Need
While this Instant Pot Pumpkin Cheesecake looks fancy, it’s made with a handful of pantry staples and a few fresh ingredients. Each one works together to create a dessert with a beautiful crust, velvety texture, and that signature pumpkin spice flavor everyone craves.
- Graham cracker crumbs: The foundation of our crust, they soak up the butter and brown sugar for a toasty, slightly sweet base.
- Brown sugar: Adds a caramel-like sweetness to the crust, complementing both the graham crackers and pumpkin.
- Melted butter: Helps bind the crust together and lends a rich, buttery finish.
- Cream cheese: The star of any cheesecake, bringing creamy, tangy flavor and a luscious, smooth body.
- Granulated sugar: Sweetens the filling and balances out the richness.
- Pumpkin purée: For that deep orange hue and unmistakable autumn flavor—be sure to use pure pumpkin, not pumpkin pie filling.
- Sour cream: Lightens the texture and adds a touch of extra tang, making every bite more velvety.
- Vanilla extract: Enhances the flavors and brings everything together with warmth.
- Pumpkin pie spice: The magical blend (usually cinnamon, ginger, nutmeg, and cloves) that gives our cheesecake its signature “pumpkin spice” flair.
- Large eggs: Bind the filling, set the custard, and give your cheesecake its iconic creamy-yet-sliceable consistency.
- Whipped cream, cinnamon, or caramel sauce (optional): The perfect finishing touches that transform a delicious slice into a showstopper.
How to Make Instant Pot Pumpkin Cheesecake
Step 1: Prepare the Pan and Crust
Start by greasing a 7-inch springform pan and lining the bottom with parchment paper—this extra step makes removing your cheesecake a breeze. Combine your graham cracker crumbs, brown sugar, and melted butter in a bowl, mixing until the crumbs look like wet sand. Press this mixture firmly and evenly into the bottom of your prepped pan, using the bottom of a glass or measuring cup for a neat finish. Pop the crust in the freezer so it can set up while you whip up the filling.
Step 2: Make the Creamy Filling
Take your softened cream cheese and beat it until perfectly smooth and creamy—no lumps for our cheesecake dreams! Add the sugar, pumpkin purée, sour cream, vanilla extract, and pumpkin pie spice, then mix until everything comes together in a smooth, autumn-hued batter. Finally, add the eggs, one at a time, mixing gently after each. For the silkiest Instant Pot Pumpkin Cheesecake, you don’t want to beat too much air into the batter—just stir until combined.
Step 3: Assemble and Pour
Retrieve your chilled crust from the freezer and pour the cheesecake filling over it, gently smoothing the top with a spatula. The pan should be just about full—don’t worry, the filling won’t rise much as it cooks. For an extra touch of autumn coziness, you can sprinkle a pinch of pumpkin pie spice over the top before cooking.
Step 4: Instant Pot Setup
Add 1 cup of water to the Instant Pot’s inner pot, then set the trivet inside. Carefully lower your cheesecake pan onto the trivet using a homemade foil sling (simply fold a long piece of foil a few times until it’s sturdy enough to easily lift the pan). Loosely cover the top of the pan with foil—this helps prevent excess condensation from dripping onto your cheesecake while it cooks.
Step 5: Pressure Cook the Cheesecake
Lock the lid, set the steam release valve to sealing, and cook on high pressure for 35 minutes. After it beeps, let the pressure release naturally for 15 minutes before manually venting any remaining pressure. When you open the lid, you should see the center of the cheesecake just barely wobbly—a sign it’s perfectly set. Use a paper towel to blot up any moisture on the surface if needed.
Step 6: Cool and Chill
Remove the cheesecake from the Instant Pot and take off the foil. Let it cool on the counter until it reaches room temperature, then refrigerate for at least 6 hours (overnight is even better) so all those flavors meld and the texture firms up. Trust me, this is the hardest step, but that patient chill makes your Instant Pot Pumpkin Cheesecake unbelievably creamy!
How to Serve Instant Pot Pumpkin Cheesecake
Garnishes
Nothing tops a slice of Instant Pot Pumpkin Cheesecake like a generous, cloudlike dollop of freshly whipped cream. For even more autumn flavor, a sprinkle of cinnamon across the top adds just the right amount of spice. If you’re feeling extra, a drizzle of warm caramel sauce makes each slice downright irresistible and delightfully decadent.
Side Dishes
This cheesecake is stunning all on its own, but pairing with a cup of strong coffee or spiced chai transforms it into a true café treat. If you’re serving a holiday meal, a simple fruit salad or baked apples create a fresh, vibrant contrast to the rich, creamy cheesecake.
Creative Ways to Present
For a party-ready look, cut the Instant Pot Pumpkin Cheesecake into thin slices and arrange on a platter with a swirl of caramel and a dusting of nuts or cookie crumbs. You can also serve mini wedges in individual jars or glasses layered with whipped cream for a playful twist. Another crowd pleaser: use small cookie cutters to make “cheesecake bites” and top each with a dash of spice or caramel swirl!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Pumpkin Cheesecake keeps its flawless texture for several days. Simply cover the pan with plastic wrap or transfer slices to an airtight container, and store in the fridge for up to 5 days. If you notice any moisture on top, just blot with a paper towel before serving—it’ll taste just as dreamy as the day you made it.
Freezing
Yes, you can absolutely freeze this cheesecake! Once fully chilled, wrap individual slices (or the whole cheesecake) tightly in plastic wrap and then foil. Stash them in a freezer-safe container for up to a month. When you’re ready for a treat, thaw overnight in the fridge for the best texture and flavor.
Reheating
While most people prefer their cheesecake chilled, if you like it just barely warm, set a slice on the counter for 30 minutes or gently microwave for 10–15 seconds. Take care not to overheat, as it can soften the crust or alter the topping. Instant Pot Pumpkin Cheesecake is so creamy it’s delicious cold, room temp, or slightly warmed up!
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is well-drained to avoid extra water in your cheesecake filling. Both work beautifully and bring out the natural pumpkin flavor.
Do I really need a springform pan for this recipe?
A springform pan makes it much easier to remove the finished cheesecake and get those picture-perfect slices, but you can use any similarly sized cake pan that fits in your Instant Pot. Just line it well and be gentle when unmolding.
Why does my cheesecake look a bit wobbly in the center?
This is totally normal for Instant Pot Pumpkin Cheesecake! The center will firm up as it chills in the fridge. Avoid overcooking, or you might lose that creamy texture.
How do I prevent water from dripping onto my cheesecake while it cooks?
Tenting the top loosely with foil keeps condensation from dripping directly onto your cheesecake while it steams, giving you a nice smooth surface each time.
Can I double this recipe for a larger crowd?
The size of your Instant Pot will determine this! In a standard 6- or 8-quart Instant Pot, a 7-inch springform pan is the max size that fits, so doubling isn’t recommended unless you use two separate pans and cook in batches.
Final Thoughts
I can’t recommend this Instant Pot Pumpkin Cheesecake enough—it’s something I truly look forward to making all year! If you’re ready to impress at your next gathering, celebrate the pumpkin spice season, or just treat yourself to a luscious homemade dessert, I hope you give this recipe a try. One bite and I’m sure it’ll become a favorite in your kitchen, too!
Print
Instant Pot Pumpkin Cheesecake Recipe
- Total Time: 55 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, creamy goodness of this Instant Pot Pumpkin Cheesecake. Perfect for fall or any time you crave a decadent dessert with a hint of seasonal spice.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin purée
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 large eggs
For the topping (optional):
- whipped cream
- cinnamon
- caramel sauce
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, brown sugar, and melted butter; press into the pan to form the crust. Freeze.
- Make the filling: Beat cream cheese until smooth. Add sugar, pumpkin purée, sour cream, vanilla, and spice. Add eggs one at a time; pour over crust.
- Pressure cook: Place pan in Instant Pot with water. Pressure cook for 35 minutes. Let pressure release naturally.
- Chill and serve: Cool, then refrigerate for 6 hours. Top with whipped cream, cinnamon, or caramel.
Notes
- Avoid overmixing for a perfect texture.
- A slight jiggle in the center is normal and will set as it chills.
- Blot any moisture post-cooking if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
