Instant Pot Pumpkin Cheesecake

5 from 1 vote

Instant Pot Pumpkin Cheesecake is an easy way to make a fall favorite dessert without the fuss. Filled with warm seasonal flavors, you can't beat the convenience of set it and forget it cooking to create the perfect creamy cake with crispy graham cracker crust.

Prep Time10

Cook Time1 5

Chill Time6

Total Time7 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 335kcal

Author: Jennifer Fishkind

Ingredients

1½ cups water for the Instant Pot

Crust

¾ cup pecans
¾ cup graham cracker crumbs
¼ cup unsalted butter
2 tablespoons light brown sugar packed
2 teaspoons cinnamon

Filling

10 ounces cream cheese softened
¼ cup granulated sugar
¼ cup light brown sugar packed
2 large eggs room temperature
½ cup heavy cream room temperature
1 cup pumpkin puree
2 teaspoons vanilla extract
1 tablespoon cornstarch
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger

For Serving (optional):

Whipped cream
Caramel drizzle
Chocolate drizzle

Instructions

Using a non-stick spray coat a 7x3 springform pan.
In a food processor pulse your pecans until they are very fine and transfer to a small bowl.
Add graham cracker crumbs, melted unsalted butter, brown sugar, and cinnamon, and mix until it all coated with butter and damp.
Pour the mixture into the springform pan and start to smooth out your crust. Start by spreading it somewhat evenly across the bottom, and then using a measuring cup or glass with a flat bottom pack it down and more even.
Place the springform pan in the freezer for 25 minutes.
While your crust is freezing, on medium beat together your softened cream cheese and sugars.
Then add the remaining ingredients and beat until smooth. If you need to scrape down the sides to ensure everything is well combined.
Remove the springform pan from the freezer and pre-fit a “lid” with tinfoil. Having it loose at the top in case the cheesecake rises to touch it, but tight along the sides. Set this aside.
Pour the batter into the springform pan ensuring your mixture leaves about ¼ inch at the top, and then place your tin foil “lid” on top.
Add 1 ½ cups of water to the Instant Pot, the trivet, and your springform pan (gently) and secure the lid with the value closed.
In manual mode set your timers to 40 minutes; on high if you have the option and press start. When the machine is done all the pressure to release naturally for 25 minutes before opening the lid and removing your cheesecake.
Place the cheesecake on a cooling rack and remove the tin foil for about an hour then scrape around the edges with a sharp knife. (The center may look a little jiggly, but it will change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid).
Move the cheesecake to the fridge and allow it to set overnight or at least 6-8 hours before removing it from the springform pan.
Serve as is or top with whipped cream, caramel drizzle, or chocolate drizzle.

Notes

Storage:

To Store: The cheesecake should be stored in an airtight container and kept refrigerated. It can be kept up to one week.
To Freeze: You can freeze your pumpkin cheesecake in an airtight container for up to 1 month.

Tips:

I like to use full-fat cream cheese for this recipe because it creates a richer and creamier taste and texture than the low-fat or fat-free versions.
Make sure your cream cheese, heavy cream, and eggs are room temperature.
If your trivet does not have handles, you can improvise by using a piece of aluminum foil that is placed beneath the cheesecake pan before lowering it into the pot.
Once you’ve added the eggs, only mix the batter until it’s just combined. Over-mixing will cause air bubbles to form in the batter, and the mixture will inflate up and then fall while cooking and cooling.
It’s important to let the cheesecake cool to room temperature before you refrigerate it. As it cools, the cheesecake will continue baking which helps it set.
Do not remove the side of the springform pan until after the cheesecake has chilled. This will ensure that it doesn't stick to the cake. If it does stick, you can use a knife to separate the cheesecake from the sides of the pan.

Nutrition