This easy Instant Pot Pumpkin Cheesecake is smooth, rich, creamy, absolutely delicious, and a perfect dessert for fall, winter, and the holiday season…especially Thanksgiving!
Most of us usually think of using the Instant Pot for things like soup, stew, chili, hard-boiled eggs, and beans, but it’s also great for making dessert. And it really shines at making cheesecake!
Yep, cheesecake! I know that making cheesecake in a pressure cooker might sound strange – I definitely had my doubts the first time I made one – but you’ve got to try it.
It may just be the easiest cheesecake you’ve ever made. There’s no fuss, no stress, no heating up the oven, no water bath, no constant checking, and no worrying about cracks (because there won’t be any).
Cheesecake made in the Instant Pot comes out smooth, creamy, and perfect every time!
The homemade pumpkin cheesecake recipe I’m sharing today is filled with a whole can of pumpkin and warm fall spices in a buttery graham cracker crust. It’s a great alternative to pumpkin pie and would be a perfect ending to any Thanksgiving dinner.
And it’s the one that – finally – made my husband like cheesecake (and request seconds!).
Just be sure to plan ahead, though. It does need to chill in the fridge for at least 8 hours (overnight is best), so make it the day before you want to serve it.
Ingredients you need:
- Cooking spray
- Graham crackers
- Light brown sugar
- Butter
- Cream cheese (block style)
- Canned 100% pumpkin (not pumpkin pie filling)
- Pumpkin pie spice (I use my Homemade Pumpkin Pie Spice)
- Vanilla extract
- Eggs
Special equipment needed:
- 6 or 8-quart Instant Pot with trivet (I used a 6-quart)
- 7-inch springform pan
- Electric mixer (hand-held or a stand mixer fitted with the paddle attachment)
I recommend always using a springform pan whenever making cheesecake. The removable sides make things so much easier when it comes time to slice and serve.
Here’s a look at how to make Instant Pot Pumpkin Cheesecake:
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
I know it looks like a lot of steps, and if you scroll down to the recipe it looks long…but trust me, it’s all very easy!
Tips & Tidbits:
- For a different twist, you can make the crust with 1 cup of crushed gingersnap cookies instead of graham crackers.
- Starting with room-temperature filling ingredients helps ensure that the batter will be nice and smooth.
- Beating in the eggs by hand prevents over-beating, which can easily happen when using an electric mixer (and which can ruin the texture of your cheesecake).
- Use a sealing ring that doesn’t have a smell (I highly recommend getting an extra one to use just for dessert recipes). No one wants a cheesecake that has a hint of pot roast or chicken soup!
- There will be water on top of your cheesecake when it is done cooking (and it could be a little bit more than you might have thought). It’s normal and totally fine. Just carefully soak it up with paper towels.
- I have tried covering the pan with foil and, in my opinion, it just doesn’t come out as good and can take longer to cook (plus, the cheesecake can rise up and stick to the foil).
- Store leftover cheesecake, covered, in the refrigerator for 3 to 4 days.
- Freeze for longer storage (whole or in halves, quarters, or individual slices). Place on a baking sheet lined with parchment and freeze until solid. Wrap each piece in plastic wrap and then in foil and place in a freezer bag and freeze for 1 to 2 months. Thaw and enjoy!
Enjoy your yummy homemade pumpkin cheesecake as is, topped with a dollop or two of whipped cream (try my Homemade Sweetened Whipped Cream), sprinkle with cinnamon or nutmeg, drizzle on a sauce like chocolate or caramel (or both)…whatever you like!
I hope you try this Instant Pot Pumpkin Cheesecake recipe and love it as much as I do. Thanks for visiting today!
- Strawberry Pretzel Cheesecake
- Easy No-Bake Cheesecake Cups
- Easy Pumpkin Mousse
- Crustless Pumpkin Pie
- Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle
Instant Pot Pumpkin Cheesecake
Ingredients
Crust:
- cooking spray
- 6 sheets graham crackers, or enough for 1 cup of crumbs after being crushed
- 2 tablespoons light brown sugar
- 4 tablespoons melted butter
Filling:
- 2 (8-ounce) blocks cream cheese, room temperature
- ¾ cup light brown sugar, packed
- 1 (15-ounce) can 100% pure pumpkin
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Special Equipment
- 6 or 8-quart Instant Pot with trivet
- 7-inch springform pan
- Electric mixer (hand-held or a stand mixer fitted with the paddle attachment)
Instructions
Make the Crust:
- Spray the bottom and sides of a 7-inch springform pan with cooking spray.
- Place the graham crackers in a sealed plastic bag and remove any air; using a rolling pin, crush the crackers into fine crumbs (you should have about 1 cup of crumbs).Note: You can do this in a food processor if you prefer.
- In a small to medium bowl, combine the graham cracker crumbs with 2 tablespoons light brown sugar and the melted butter; mix until well-combined and the crumbs are moistened with the butter.
- Firmly press the crumb mixture into the bottom and ½ inch up the sides of the prepared springform pan (use your hands, the back of a spoon, the bottom of a measuring cup, etc.); set aside while you make the filling.
Make the Filling:
- In a large bowl, using an electric mixer (either a hand-held mixer or a stand mixer fitted with the paddle attachment), beat the cream cheese and ¾ cup of light brown sugar until smooth.
- Add the pumpkin, pumpkin pie spice, and vanilla extract; beat until smooth.
- Add the eggs; using a spatula or wooden spoon, beat the eggs in by hand just until they are completely blended in (beating by hand is important at this point to prevent overbeating the eggs, which can ruin the texture of your cheesecake).
- Pour the mixture into the springform pan on top of the crust. Spread it out evenly all the way to the sides of the pan with the back of a spoon or a spatula.
- Add 1½ cups of cold water to the Instant Pot. Place the trivet in the pot, and place the springform pan on top of the trivet.Note: If using a 6-quart Instant Pot, the springform pan is a tight fit, and it won't fit properly if you try to use the trivet with handles to put it in. You will need to make an aluminum foil sling for lowering the pan into and taking it out of the pot. To make a sling, take a long piece of foil, about 28 inches, and fold it over lengthwise a few times. Center the pan on the sling and bring up the ends of the sling and carefully lift the pan. Once in the pot, fold in the ends of the sling down so they don't interfere with the lid, and make sure they don't touch the batter. The 8-quart Instant Pot has more room. If you have a trivet with handles, you shouldn't need to make a sling.
- Place the lid on the Instant Pot, turn the pressure release knob to "sealing," and cook on high pressure for 45 minutes (it will take about 8 to 10 minutes for the Instant Pot to come up to pressure before the timer starts counting down).
- When the cooking time has finished, turn the Instant Pot off and allow the pressure to release naturally for 30 minutes (by this time all or most of the pressure should be released; if not, go ahead and release the remaining pressure).
- Carefully open the lid to avoid dripping a lot of water on top of the cheese cake; remove the cheesecake from the Instant Pot and place it on a wire cooling rack.Note: the cheesecake will have a very slight jiggle at this point (it will firm up as it cools). If, for some reason, the batter is still loose, cook the cheesecake a little longer.
- Carefully blot off any water that is on top of the cheesecake with a paper towel.Note: Because of the moist environment the cheesecake is cooked in, there will always be some water on top (maybe more than you might have expected). This is completely normal.
- Allow the cheesecake to cool to room temperature (about an hour or so).
- Cover the pan and chill the cheesecake in the refrigerator for at least 8 hours (overnight is best).
- When ready to serve, if needed, loosen the cheesecake from the sides of the pan with a knife (my cheesecake usually pulls away from the pan as it cools, so I don't always need to do this) and remove the sides of the pan.
- Slice and enjoy! If desired, top with whipped cream (or any of your favorite toppings).
Notes
- Be sure to use a sealing ring that doesn’t have a smell (I highly recommend getting an extra one to use just for dessert recipes).
- Store leftover cheesecake, covered, in the refrigerator for 3 to 4 days.
- Freeze for longer storage (whole or in halves, quarters, or individual slices). Place on a baking sheet lined with parchment and freeze until solid. Wrap each piece in plastic wrap and then in foil and place in a freezer bag and freeze for 1 to 2 months. Thaw and enjoy!
- For a different twist, you can make the crust with 1 cup of crushed gingersnap cookies instead of graham crackers.
- Estimated calories is for one slice of cheesecake and does not include any toppings, such as whipped cream.
Leave a Reply