This creamy, dreamy Instant Pot pumpkin cheesecake makes the perfect fall dessert! This decadent treat combines the classic flavors of pumpkin pie with the velvety smoothness of cheesecake, all in a convenient and foolproof Instant Pot recipe. It is perfect, whether you’re looking for a show-stopping Thanksgiving dessert or simply craving a cozy autumn treat.
Like many families, pumpkin pie was a staple at our holiday table. But honestly, I was never a big fan! Cheesecake, on the other hand, is one of my guilty pleasures.
A few years ago, it dawned on me that I should skip the traditional pumpkin pie and make pumpkin cheesecake instead. And you know what? Not one person complained! It turns out pumpkin and cheesecake are a match made in heaven.
If you’re worried that making a cheesecake in the Instant Pot is too complicated or time-consuming, stop worrying! Using an Instant Pot actually makes it easier since it eliminates the need for a water bath and handles all the timing.
Each bite of this cheesecake delivers a perfect balance of creamy, tangy cheesecake and sweet, spiced pumpkin, making it impossible to resist a second (or third!) helping. Serve it plain, dress it up with caramel sauce, or add a sprinkle of pumpkin spice for an extra touch of indulgence.
In this post, I’ll walk you through the step-by-step process of creating your own Instant Pot pumpkin cheesecake, from preparing the crust to achieving the perfect creamy texture. We’ll also share tips and serving ideas to help you make the most of this delightful fall dessert.
Are you looking for more pumpkin desserts? Try pumpkin pie crescent rolls, pumpkin tiramisu, or pumpkin snickerdoodles.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Gingersnaps: Using gingersnaps for the crust adds a lovely spicy flavor that goes perfectly with pumpkin. You can also use graham crackers or vanilla wafers instead.
- Butter
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Sugar
- Cream Cheese
- Heavy Cream
- Eggs
- Pumpkin Pie Spice
- Salt
🥣How to Make Instant Pot Pumpkin Cheesecake
- First, take the cream cheese and eggs out of the fridge so they can come to room temperature. This is important for getting a smooth, lump-free filling.
- Prepare your Instant Pot by adding 1 cup of water to the bottom and placing a trivet or rack inside. Spray a 7-inch springform pan with cooking spray.
- Pulse the gingersnaps in a food processor until they form fine crumbs. Melt the butter in the microwave and stir it into the crumbs.
- Put the mixture into the prepared springform pan and use your fingers to press it evenly onto the bottom and slightly up the sides. Pop the crust in the freezer while you make the filling.
- Combine the pumpkin puree, sugar, pumpkin pie spice, salt, cream cheese, and heavy cream in a stand mixer or food processor. Mix until the filling is smooth and creamy, scraping down the sides of the bowl as needed.
- Add the eggs last and mix just until they’re incorporated. Don’t overmix at this point, or your cheesecake might puff up too much during cooking.
- Take the crust out of the freezer and pour the filling into the pan. Cover the top with foil to keep moisture out.
- Use a sling (you can make one out of foil) to carefully lower the cheesecake into the Instant Pot and place it on the trivet.
- Close the lid and cook on manual high pressure for 40 minutes.
- Once the cooking time is up, let the pressure release naturally for 20-30 minutes.
- Take the cheesecake out of the Instant Pot and place it on a cooling rack. Let it cool at room temperature for about an hour before transferring it to the fridge.
- Chill the cheesecake for at least 4 hours, or overnight if possible, before slicing and serving.
🍴Serving Ideas
Now that you’ve got a beautiful Instant Pot Pumpkin Cheesecake, it’s time to think about how to serve it. I like to add a thin layer of frosting on top of the cheesecake, so if it has a few cracks, you can cover them.
A dollop of freshly whipped cream on top of each slice is always welcome. For extra flavor, you can even spice up your whipped cream with a pinch of cinnamon or pumpkin pie spice.
My favorite way to serve this cheesecake is drizzled with warm caramel sauce over each slice. The combination of creamy pumpkin cheesecake and sweet, sticky caramel is simply irresistible.
Or sprinkle some chopped candied pecans over the top of the cheesecake for a crunchy, sweet-and-salty contrast. And remember those gingersnaps you used for the crust? Crush up a few extra and sprinkle them over the top of the cheesecake for a pretty garnish that adds a little extra spice and crunch.
I love having a slice with my afternoon coffee as a little pick-me-up or serving it as a special dessert when we have friends over for dinner. However you choose to enjoy it, I hope this recipe becomes a new fall favorite in your household!
💭How to Store
Wrap the leftover cheesecake tightly with plastic wrap. Refrigerate the cheesecake for up to 5 days. Any longer than that, it may lose its texture and flavor.
If you want to keep the cheesecake for even longer, you can freeze it for up to 1 month. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Thaw it overnight in the fridge before serving.
⭐Tips
Be sure to check out the step by step instructions
- Use room temperature ingredients. I know I mentioned this earlier, but it bears repeating. Using room-temperature cream cheese and eggs helps ensure a smooth, lump-free filling.
- Once you’ve added the eggs, mix the batter until they’re incorporated. Overmixing can cause the cheesecake to puff up too much during cooking.
- Make sure the Instant Pot lid has an odor-free sealing ring. The rings absorb odors, and nobody wants a cheesecake that tastes like last night’s chili!
- Creating a sling out of foil makes it much easier to lower the cheesecake into the Instant Pot and remove it after cooking. Simply fold a long piece of foil into a strip and place it under the springform pan, leaving the ends sticking up on either side to use as handles.
📝Reader Questions
I don’t recommend using low-fat cream cheese in this recipe. The cheesecake will be less rich and creamy, and the texture will suffer.
Absolutely! If you have fresh pumpkin puree on hand, feel free to use it in this recipe. Make sure it has a consistency similar to canned pumpkin and use the same amount (7.5 ounces).
Yes, you can! Preheat to 325 degrees F and place a large roasting pan filled with 1 inch of water on the bottom rack to make it in the oven. Wrap the outside of the springform pan with foil. Place the cheesecake on the middle rack above the water bath and bake for 1 hour to 1 hour 15 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour before removing it and chilling it in the fridge.
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Instant Pot Pumpkin Cheesecake Recipe
Ingredients
Crust
- 20 Gingersnaps
- 3 tablespoons butter melted
Filling
- ½ can pumpkin puree 7.5 ounces
- ½ cup white sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 16 ounces cream cheese room temperature, 2 packages
- ¼ cup heavy cream cold
- 2 eggs room temperature
Instructions
- Get the cream cheese and eggs out of the refrigerator so they can come to room temperature.16 ounces cream cheese, 2 eggs
- Prepare the pressure cooker by putting 1 cup of water at the bottom. Then, add a rack or trivet for the cheesecake to sit on.
- Spray a 7-inch springform pan with cooking spray. Make sure the pan fits in your pressure cooker.
- Put the cookies in a food processor and mix until it forms crumbs. Melt the butter in the microwave and stir it into the crumbs.20 Gingersnaps, 3 tablespoons butter
- Pour the mixture into the bottom of the springform pan and use your fingers to push it down and up the sides a bit.
- Put the springform pan in the freezer to allow the crust to set while you make the filling.
- In a mixer (or food processor), combine the pumpkin puree, sugar, pumpkin spice, salt, cream cheese, and heavy cream. Mix until smooth and creamy.½ can pumpkin puree, ½ cup white sugar, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, ¼ cup heavy cream
- The eggs are added last. Do not overmix once the eggs are added.
- Take the crust out of the freezer and pour the filling into the pan. Add a piece of foil over the top to keep water out.
- Use a sling to lower the cheesecake into the Instant Pot carefully and put it on top of the inside rack. Make sure you added the water in step #2!
- Put the lid on and check that the valve is closed. Set the pressure cooker to manual high pressure for 40 minutes. It will take about 10 minutes for it to reach pressure.
- Once done, let the pressure release naturally. After all the pressure is gone, remove the lid and set the cheesecake on a cooling rack. Remove the foil from the lid and let it cool at room temperature for about an hour.
- Refrigerate the cheesecake for at least 4 hours before cutting and serving. I like to leave it in the pan until I am ready to serve it.
Notes
- Use room temperature ingredients: Using room-temperature cream cheese and eggs helps ensure a smooth, lump-free filling.
- Once you’ve added the eggs, mix the batter until they’re incorporated. Overmixing can cause the cheesecake to puff up too much during cooking.
- Make sure the Instant Pot lid has an odor-free sealing ring. The rings absorb odors, and nobody wants a cheesecake that tastes like last night’s chili!
- Creating a sling out of foil makes it much easier to lower the cheesecake into the Instant Pot and remove it after cooking. Simply fold a long piece of foil into a strip and place it under the springform pan, leaving the ends sticking up on either side to use as handles.
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Nutrition Information
Nutrition facts are estimates.
