If you’re craving a dessert that tastes like fall in every bite but comes together quickly without heating up your kitchen, this Instant Pot Pumpkin Cheesecake Recipe is exactly what you need. Combining the creamy richness of classic cheesecake with the warm spices of pumpkin pie, this delightful treat is perfectly cooked in your Instant Pot to yield a smooth, luscious texture that will have everyone coming back for seconds. It’s a game-changer for pumpkin lovers who want a fuss-free, impressive dessert that’s ready in a fraction of the usual baking time.
Ingredients You’ll Need
Every ingredient in this Instant Pot Pumpkin Cheesecake Recipe plays a vital role in crafting that ideal balance of flavors and textures. From the crunchy, buttery crust to the silky, spiced filling, these simple components come together effortlessly to create a truly spectacular fall dessert.
- 1 cup graham cracker crumbs: Provides a classic, buttery base with a bit of crunch to contrast the creamy filling.
- 2 tablespoons brown sugar: Adds a subtle caramel note that enhances the sweetness and depth of the crust.
- 4 tablespoons melted butter: Binds the crust ingredients and adds richness and moisture.
- 16 oz cream cheese, softened: The star of the cheesecake, creating that signature creamy and smooth texture.
- 1/2 cup granulated sugar: Sweetens the filling evenly without overpowering the pumpkin spice.
- 1/2 cup pumpkin puree (not pie filling): Infuses the cheesecake with natural pumpkin flavor and beautiful orange color.
- 1 teaspoon pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that brings autumn vibes to every bite.
- 1/2 teaspoon vanilla extract: Enhances the overall flavor for a subtle sweetness.
- 2 large eggs: Helps set the filling with just the right richness and firmness.
- 2 tablespoons all-purpose flour: Provides structure without weighing down the cheesecake.
- 1/4 cup sour cream: Adds a touch of tang and silkiness for a perfectly balanced finish.
- Optional toppings – whipped cream, cinnamon, or crushed graham crackers: Add extra layers of texture and flavor to elevate the dessert.
How to Make Instant Pot Pumpkin Cheesecake Recipe
Step 1: Prepare the Crust
Start by greasing a 7-inch springform pan and lining the bottom with parchment paper to ensure the cheesecake releases easily after cooking. Next, combine the graham cracker crumbs, brown sugar, and melted butter in a bowl until the mixture sticks together well. Press this crumbly mixture firmly into the pan’s bottom, creating an even layer. Pop it into the freezer to chill while you whip up the luscious filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until it’s totally smooth and free of lumps. Then add the granulated sugar and mix well to blend. Stir in the pumpkin puree, pumpkin pie spice, vanilla extract, and flour until all ingredients are just combined. Now beat in the eggs one at a time, being careful not to overmix, followed by the sour cream at low speed to maintain a silky texture. Your filling should be rich, creamy, and perfectly spiced.
Step 3: Assemble and Cook
Pour the filling gently over your chilled crust and smooth the surface with a spatula. Cover the top of the pan tightly with foil to prevent any moisture from dripping in during cooking. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower your cheesecake pan onto the trivet. Secure the lid on your Instant Pot and set it to “Manual” or “Pressure Cook” mode for 35 minutes on high pressure. Once cooking is complete, allow the pressure to release naturally for 15 minutes before doing a quick release of any remaining pressure.
Step 4: Cool and Chill
Carefully remove the cheesecake from the Instant Pot and let it cool at room temperature for about an hour. Then transfer it to the refrigerator and chill for at least 6 hours or overnight to let the flavors meld perfectly and the texture set. This resting step is the secret to that incredible creamy finish we all love in a great cheesecake.
How to Serve Instant Pot Pumpkin Cheesecake Recipe
Garnishes
When it comes to serving your Instant Pot Pumpkin Cheesecake Recipe, a simple dollop of freshly whipped cream sprinkled with a dash of cinnamon is a classic finish. You can also sprinkle crushed graham crackers on top for extra crunch and visual appeal. These easy garnishes add texture and a little flair that enhances the cozy flavors.
Side Dishes
Pair your pumpkin cheesecake with a hot cup of spiced apple cider or a rich espresso to balance the sweetness. Lightly toasted pecans or candied walnuts served on the side also make wonderful companions, introducing a nutty contrast that complements the smooth, creamy filling beautifully.
Creative Ways to Present
For a festive touch, serve slices in clear glass dessert dishes layered with a swirl of caramel or chocolate sauce. You could also prepare mini cheesecakes in silicone molds and plate them with fresh berries and mint for an elegant crowd-pleaser. Whatever presentation you choose, your Instant Pot Pumpkin Cheesecake Recipe will be the star.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, store any leftovers in an airtight container in the refrigerator. Properly covered, it will stay fresh and creamy for up to 4 days, making it easy to enjoy a slice or two throughout the week without losing any of its amazing texture or flavor.
Freezing
You can freeze your pumpkin cheesecake for longer storage by wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve its creamy consistency.
Reheating
Since cheesecake is best enjoyed chilled, avoid reheating. Instead, simply bring slices to room temperature for about 15 minutes before serving if you want to take the chill off without losing that signature richness.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because the latter contains added sugars and spices, which can affect the texture and taste of your cheesecake.
Do I have to grease and line the springform pan?
Yes, greasing and lining the bottom of the pan with parchment paper helps ensure that the cheesecake releases cleanly and prevents sticking, giving you a perfect slice every time.
Can I make this recipe without an Instant Pot?
If you don’t have an Instant Pot, you can bake the cheesecake in a traditional oven using a water bath, but the cooking time and method will differ significantly. The Instant Pot makes the process quicker and the texture extra creamy.
Why is it important not to overmix the eggs?
Overmixing after adding eggs can incorporate too much air, causing cracks or an uneven texture after cooking. Mixing gently ensures a smooth and dense cheesecake.
Can I substitute the sour cream with Greek yogurt?
Greek yogurt can be used as a substitute for sour cream and will give a similar tangy flavor and creamy consistency, although the texture may be slightly less rich.
Final Thoughts
This Instant Pot Pumpkin Cheesecake Recipe is a total fall favorite that I can’t recommend enough. It’s rich, creamy, perfectly spiced, and made so easily in your Instant Pot that it quickly becomes your go-to dessert for any occasion. Whether you’re feeding family, impressing guests, or just treating yourself, this cheesecake checks all the boxes and will bring a smile to everyone’s face. Give it a try—you’ll love how simple and delicious it is!
Print
Instant Pot Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Pumpkin Cheesecake is a rich, creamy, and spiced dessert perfect for fall. Featuring a graham cracker crust and a smooth pumpkin-flavored filling, this cheesecake is pressure-cooked to perfection, resulting in a velvety texture without the need for a traditional oven. Ideal for holiday gatherings or cozy nights in, it can be topped with whipped cream, cinnamon, or crushed graham crackers for an extra special touch.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
For optional topping:
- Whipped cream
- Cinnamon
- Crushed graham crackers
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the pan. Place the crust in the freezer while preparing the filling to set.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix well until creamy. Stir in pumpkin puree, pumpkin pie spice, vanilla extract, and all-purpose flour until just combined. Beat in the eggs one at a time, then fold in the sour cream on low speed to prevent overmixing.
- Assemble the cheesecake: Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula. Cover the pan tightly with foil to prevent moisture from entering during cooking.
- Set up Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the cheesecake pan onto the trivet, ensuring it is stable and not submerged.
- Pressure cook: Lock the lid of the Instant Pot and set it to “Manual” or “Pressure Cook” on high pressure for 35 minutes. After cooking, allow a natural pressure release for 15 minutes, then perform a quick release to remove any remaining pressure.
- Cool and chill: Carefully remove the cheesecake from the Instant Pot. Let it cool at room temperature for 1 hour. Then refrigerate for at least 6 hours or ideally overnight to allow the cheesecake to set fully.
- Serve: Before serving, optionally top the cheesecake with whipped cream, a sprinkle of cinnamon, or crushed graham crackers for added flavor and texture.
Notes
- Ensure all filling ingredients are at room temperature to achieve a smooth, crack-free cheesecake.
- Do not overmix the filling once the eggs are added to avoid incorporating too much air and prevent cracking.
- This cheesecake is rich and creamy with perfectly balanced fall spices.
