When the cozy scents of fall start filling the air, nothing beats making this Instant Pot Pumpkin Cheesecake Recipe that promises a creamy, dreamy dessert with just the right touch of spice. This cheesecake is a total game-changer: it’s ultra-creamy, crack-free, and quick to make thanks to your Instant Pot magic. Whether you want a show-stopping centerpiece for your next gathering or a sweet treat to curl up with on chilly evenings, this recipe hits all the marks with warmth and ease.
Ingredients You’ll Need
The beauty of this Instant Pot Pumpkin Cheesecake Recipe lies in its simple, pantry-friendly ingredients that come together to create an irresistible blend of textures and flavors. Each component plays an important role, from the buttery crust to the silky, spiced filling.
- Graham cracker crumbs: Provides that classic, slightly crunchy base that soaks up all the pumpkin goodness.
- Melted butter: Binds the crust perfectly and adds richness for a tender bite.
- Brown sugar: Adds warmth and depth, both in the crust and the filling, enhancing the fall vibe.
- Cinnamon: Brings subtle spice to the crust and filling, waking up every bite.
- Cream cheese: The heart of the cheesecake, fully softened for a silky smooth texture.
- Pumpkin purée: The star of the show, lending moisture, color, and that seasonal favorite flavor.
- Eggs: Help set the cheesecake while keeping it tender and creamy.
- Sour cream: Adds tang and creaminess, elevating the filling’s texture.
- Vanilla extract: Rounds out the flavors with a sweet, fragrant note.
- Pumpkin pie spice: The iconic blend that brings cinnamon, nutmeg, and cloves together perfectly.
- Salt: Balances sweetness and enhances all the other flavors beautifully.
How to Make Instant Pot Pumpkin Cheesecake Recipe
Step 1: Prepare the Pan
Start by wrapping your 7-inch springform pan tightly with foil to prevent any unwanted water from seeping in during the Instant Pot cooking process. It’s a simple step that ensures your cheesecake stays perfectly creamy without sogginess.
Step 2: Make the Crust
Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon in a bowl. Press this mixture firmly into the bottom of the pan, creating an even layer. Pop it in the fridge to chill while you work on the filling—it helps the crust set just right.
Step 3: Make the Filling
Beat the cream cheese until it’s completely smooth to avoid any lumps. Then mix in the brown sugar well, followed by the pumpkin purée, sour cream, vanilla, pumpkin pie spice, cinnamon, and salt. When everything’s blended, add the eggs last, stirring just until combined to prevent air bubbles, which can cause cracks.
Step 4: Assemble
Pour the luscious filling over the chilled crust. Smooth out the top and gently tap the pan on your counter to release any trapped air that could create unsightly pockets.
Step 5: Pressure Cook
Add 1½ cups of water to your Instant Pot and set the trivet inside. Place the cheesecake pan on the trivet, close the lid, and cook at high pressure for exactly 35 minutes. Afterward, let it naturally release pressure for 15 minutes before doing a quick release to finish.
Step 6: Cool Slowly and Chill
Leave the cheesecake inside the Instant Pot with the lid slightly ajar for 30 minutes to cool gently—this prevents cracking. Once out, blot any condensation from the foil, cover it, and refrigerate for at least 4 hours, though overnight chilling is best for the creamiest texture.
How to Serve Instant Pot Pumpkin Cheesecake Recipe
Garnishes
This Pumpkin Cheesecake shines with some simple yet elegant toppings. Try a generous dollop of whipped cream, a drizzle of salted caramel, candied pecans for crunch, or even sprinkle crushed gingersnap cookies for an extra punch of spice. Each garnish enhances the warm fall flavors beautifully.
Side Dishes
Pair this cheesecake with a rich hot coffee or a spiced chai latte to complement its notes. Fresh fruit, like sliced pears or figs, balances sweetness and adds a fresh bite, while a scoop of vanilla ice cream amps up the indulgence.
Creative Ways to Present
Make mini Instant Pot Pumpkin Cheesecakes in ramekins for individual servings—fabulous for parties or gift-giving. For holiday flair, consider layering with crushed gingersnaps or adding a swirl of pumpkin butter before cooking. No matter how you present it, this cheesecake is a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake covered tightly in the refrigerator for up to 4 days. The chilling actually helps the flavors meld and gives the texture even more creaminess, so leftovers taste fantastic—if there are any!
Freezing
You can freeze slices wrapped securely in plastic wrap and foil for up to a month. Thaw overnight in the fridge before serving to preserve that perfect creaminess while still enjoying that fresh-baked feel.
Reheating
Cheesecake is best served chilled, so if you want a little warmth, allow it to sit at room temperature for 20-30 minutes before eating. Avoid microwaving, as it can compromise the creamy texture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée because pumpkin pie filling contains added spices and sugars that can change the flavor balance and sweetness of your cheesecake.
Why did my cheesecake crack?
This Instant Pot Pumpkin Cheesecake Recipe is designed to avoid cracking by cooking gently in the pressure cooker and cooling slowly. Overmixing or quick temperature changes can cause cracks, so following the steps carefully is key.
Can I make this cheesecake without a springform pan?
The springform pan is ideal for easy removal, but a well-greased, heat-safe dish of similar size will work, though you may need to serve it directly from the dish instead of slicing neatly.
Can I adjust the spice level?
Absolutely! Feel free to add more pumpkin pie spice or cinnamon for a stronger taste, or reduce it if you prefer a milder cheesecake. The spice mix is quite flexible to your preference.
How long does the cheesecake last in the fridge?
Stored properly, it will stay delicious for up to 4 days in the fridge. After that, the texture might change slightly, so it’s best enjoyed fresh or within that window.
Final Thoughts
If you’re looking to impress yourself and your loved ones with a dessert that’s both easy and show-stopping, this Instant Pot Pumpkin Cheesecake Recipe is your new go-to. It’s creamy, perfectly spiced, and made without any fuss, making it ideal for busy fall days or special occasions. Give it a try, and you’ll see how this pumpkin cheesecake becomes a treasured favorite for seasons to come.
Print
Instant Pot Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes (pressure cook) plus 15 minutes natural release
- Total Time: 5 hours (including chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Pumpkin Cheesecake is a perfect fall dessert featuring a no-crack ultra-creamy texture enhanced with balanced pumpkin pie spices. Using the Instant Pot ensures a moist and smooth cake that can be made ahead, making it excellent for holiday gatherings or cozy autumn evenings.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
Filling
- 16 oz cream cheese, fully softened
- ¾ cup brown sugar
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Prepare the pan: Wrap the outside of a 7-inch springform pan tightly with foil to prevent any condensation or water from leaking into the cheesecake during cooking.
- Make the crust: In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of the springform pan and chill while preparing the filling.
- Make the filling: Beat the cream cheese until smooth and creamy. Add brown sugar and mix well. Stir in pumpkin purée, sour cream, vanilla extract, pumpkin pie spice, cinnamon, and salt until combined. Add eggs last and mix just until blended to avoid incorporating excess air that may cause cracks.
- Assemble the cheesecake: Pour the filling over the chilled crust, smoothing the top carefully. Gently tap the pan on the counter to release any trapped air bubbles.
- Pressure cook: Pour 1½ cups of water into the Instant Pot and place the trivet inside. Set the springform pan on the trivet. Seal the Instant Pot and cook on High Pressure for 35 minutes. Allow a Natural Pressure Release for 15 minutes, then perform a Quick Release to release any remaining pressure.
- Cool slowly: Leave the cheesecake in the Instant Pot with the lid slightly ajar for 30 minutes to help it cool gradually and prevent cracking.
- Chill: Remove the cheesecake from the Instant Pot. Blot off any moisture that may have accumulated on the foil with a paper towel. Cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight, to allow it to set fully and develop flavors.
Notes
- If the center jiggles slightly after cooking, the cheesecake is perfectly cooked and will firm up as it chills.
- For an extra smooth texture, strain the batter through a sieve before pouring into the pan.
- To enhance the pumpkin flavor, add 1 tablespoon of maple syrup to the filling.
- Optional toppings include whipped cream, salted caramel drizzle, candied pecans, or gingersnap crumbs.
- This recipe can be adapted to make crustless or keto versions, converted into mini cheesecakes, or have spices adjusted for pumpkin-spice-latte variations.
