Instant Pot Pumpkin Cheesecake Recipe
There’s something truly magical about merging cozy fall flavors with creamy, luscious cheesecake – and Instant Pot Pumpkin Cheesecake does exactly that, with an irresistibly smooth filling, perfectly spiced notes, and a buttery graham cracker crust. Using the Instant Pot, you get all the decadence of a classic cheesecake, but with less fuss and reliably dreamy results. Whether you’re a longtime cheesecake lover or searching for that impressive (but easy!) holiday dessert, this recipe brings autumn warmth to your table in the most delightful way.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best parts about making Instant Pot Pumpkin Cheesecake is how a handful of classic, simple ingredients come together to form something truly special. Each component has an important role, whether it’s giving the dessert its silky texture, a boost of fall flavor, or that all-important crusty base. Here’s how each ingredient contributes to this spectacular cheesecake.
- Graham cracker crumbs: The foundation of any great cheesecake, these add a sweet, crisp bite and nutty flavor, making every forkful irresistible.
- Granulated sugar: Sweetens both the crust and the filling, balancing the tang of cream cheese and the earthy pumpkin notes.
- Melted butter: Binds the graham cracker crumbs together for a golden, melt-in-your-mouth base.
- Cream cheese (softened): The star of the show – provides that signature creamy, tangy, luxurious texture in every bite.
- Canned pumpkin purée: Adds natural sweetness, color, and the beloved autumn flavor that defines this dessert.
- Large eggs: Bind everything together and create the perfect structure for slicing clean, beautiful portions.
- Sour cream: Lends the filling an extra touch of richness and a slightly tangy finish that balances sweetness.
- Vanilla extract: Brings warm, floral notes that round out the spice and pumpkin flavors.
- Pumpkin pie spice: The spice blend adds aromatic warmth and depth – think cinnamon, nutmeg, ginger, and cloves in perfect harmony.
- All-purpose flour: Just a touch ensures your cheesecake has a tender, cohesive set without becoming dense.
- Whipped cream and cinnamon (optional): Add these for a picture-perfect, festive flourish right before serving – totally optional, but highly recommended!
How to Make Instant Pot Pumpkin Cheesecake
Step 1: Prepare the Crust
Start by greasing a 7-inch springform pan and lining the bottom with parchment paper for a fuss-free release. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until everything looks like sandy wet beach sand. Press the mixture firmly and evenly into the bottom of the pan to form a compact layer. Set the pan aside while you get started on the creamy filling. This step creates the essential crunchy, buttery base that supports the cheesecake.
Step 2: Make the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it becomes completely smooth and free of lumps (room temperature cream cheese makes all the difference here!). Add the sugar, and mix again, scraping down the sides as you go. Next, blend in the pumpkin purée, eggs, sour cream, vanilla extract, pumpkin pie spice, and flour. Beat until just combined – you want a silky batter, but try not to overmix, which can cause cracks in your finished cheesecake.
Step 3: Assemble and Prepare for the Instant Pot
Pour the cheesecake filling over the crust, smoothing out the top with a spatula. Cover the pan tightly with a double layer of aluminum foil to prevent any steam from sneaking in. Pour 1 cup of water into your Instant Pot and nestle the trivet inside. Carefully lower the wrapped springform pan onto the trivet. This set-up allows for gentle, even cooking and ensures your Instant Pot Pumpkin Cheesecake will be luxuriously creamy and not overcooked.
Step 4: Pressure Cook the Cheesecake
Lock the Instant Pot lid, set the valve to sealing, and select high pressure for 35 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes before quick-releasing any remaining steam. This gentle pressure release prevents cracks on the surface and gives the cheesecake a flawless finish. Using oven mitts, lift out the cheesecake and remove the foil carefully to avoid condensation drip.
Step 5: Chill and Serve
Allow the cheesecake to cool to room temperature on the counter. Once cooled, refrigerate for at least 4 hours, or even better, overnight. This chilling step is key for perfect texture – it allows all the creamy, spiced flavors to set and mingle. When you’re ready to serve, run a knife around the edge of the pan, release the springform, and top your masterpiece with a billow of whipped cream and a sprinkle of cinnamon if you like. Your Instant Pot Pumpkin Cheesecake is ready to steal the show!
How to Serve Instant Pot Pumpkin Cheesecake
Garnishes
A generous swirl of whipped cream on each slice makes a beautiful and classic pairing with the creamy, spiced filling. For an extra touch of elegance – and a hint of warmth – finish with a pinch of ground cinnamon or even a little nutmeg. If you’re feeling adventurous, a drizzle of caramel or crushed candied pecans can add a sweet, nutty crunch that takes each bite to another level.
Side Dishes
While Instant Pot Pumpkin Cheesecake truly steals the spotlight all on its own, you can pair it with fresh berries for a pop of acidity, or serve with a cup of strong coffee or spiced chai to enhance those autumn flavors. Around the holidays, a scoop of vanilla bean ice cream on the side is always welcome for an extra-decadent touch.
Creative Ways to Present
For parties or special occasions, consider cutting your Instant Pot Pumpkin Cheesecake into bite-sized bars or mini squares and serving them on a festive platter with toothpicks or tiny forks. Want to impress a crowd? Layer cubes of cheesecake with whipped cream and crushed graham crackers in parfait glasses for a stunning, deconstructed dessert. Personal touches like edible flowers or a drizzle of chocolate sauce will make your cheesecake stand out.
Make Ahead and Storage
Storing Leftovers
Store your leftover Instant Pot Pumpkin Cheesecake tightly covered in the refrigerator – it keeps beautifully for up to four days. The flavors only get better as they develop, and the creamy texture remains dreamy. For best results, place a piece of wax paper or plastic wrap directly against the cut surface to prevent drying out.
Freezing
Yes, you can freeze slices or even the entire cheesecake! Wrap each piece or the whole cake securely in plastic wrap, followed by a layer of aluminum foil. Store in the freezer for up to one month. Thaw overnight in the refrigerator before serving, and you’ll have make-ahead pumpkin cheesecake at your fingertips.
Reheating
Most of the time, Instant Pot Pumpkin Cheesecake is best enjoyed chilled, straight from the fridge. However, if you prefer a slightly softer bite, let it sit out at room temperature for 20–30 minutes before serving. Avoid microwaving, as it can make the texture rubbery.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just be sure your homemade pumpkin purée is thick (not watery) and well-drained. Extra moisture can make the cheesecake less stable, so after cooking your pumpkin, drain and pat it dry for the best results.
What if I don’t have a 7-inch springform pan?
If you have a slightly larger pan (up to 8 inches), you can use that, though your cheesecake will be a bit thinner and may cook a little faster. If you only have smaller pans or ramekins, you can divide the mixture and adjust cooking time accordingly. Just be sure your pans fit easily into your Instant Pot with room for the trivet.
Why does my cheesecake have cracks on top?
Cracks are usually caused by overmixing the batter or releasing pressure in the Instant Pot too quickly. To avoid this, mix just until the batter is combined and always allow for a partial natural release. But don’t worry – a layer of whipped cream makes any cracks vanish!
Can I make Instant Pot Pumpkin Cheesecake dairy-free?
Yes! You can substitute dairy-free cream cheese and sour cream, and use a vegan butter alternative for the crust. Make sure your replacements are made for baking, so you’ll get a similar creamy texture in your finished dessert.
Is it safe to cook cheesecake in an Instant Pot?
It’s totally safe! The steaming environment in the Instant Pot is actually perfect for making cheesecakes because it ensures gentle, even heating. Just remember to use a springform pan and tightly cover it with foil to prevent extra moisture from sneaking in.
Final Thoughts
If you love fall flavors and crave a showstopper dessert, Instant Pot Pumpkin Cheesecake is a must-try treat that delivers every single time. The creamy-smooth filling, infused with pumpkin and spice, tastes like pure autumn comfort in every bite. Try it once, and you’ll be hooked – and your friends and family will be asking for seconds!
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Instant Pot Pumpkin Cheesecake Recipe
- Total Time: 6 hours
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, creamy goodness of this Instant Pot Pumpkin Cheesecake. With a buttery graham cracker crust and a luscious pumpkin-infused filling, this dessert is a perfect treat for fall or any time of year.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin purée
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour
For topping (optional):
- Whipped cream
- Sprinkle of cinnamon
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan to form the crust.
- Make the filling: Beat cream cheese until smooth. Add sugar, pumpkin purée, eggs, sour cream, vanilla, pumpkin pie spice, and flour. Mix until smooth. Pour over crust.
- Cook in Instant Pot: Pour water into the Instant Pot, place the trivet inside. Cover the cheesecake pan with foil and place on the trivet. Pressure cook for 35 minutes.
- Chill and serve: Let the cheesecake cool, then refrigerate for at least 4 hours. Top with whipped cream and cinnamon before serving.
Notes
- Cream cheese should be at room temperature for a smooth filling.
- Cheesecake can be made a day ahead and chilled until serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
