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
Scale
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.
