If you’re all about creamy cheesecakes and fall flavors, prepare to fall in love with Instant Pot Pumpkin Cheesecake! This recipe brings together dreamy smooth cream cheese, velvety pumpkin, and the perfect balance of spices, all wrapped in a buttery graham cracker crust. The Instant Pot makes it shockingly easy to pull off a dessert that looks (and tastes) like a professional baker made it. Not only does it cut down on baking time and worry, but you’ll also end up with a cheesecake that’s tender, luscious, and totally irresistible — whether it’s a cozy autumn weekend or a big Thanksgiving feast.
Ingredients You’ll Need
Making an unforgettable Instant Pot Pumpkin Cheesecake truly starts with a handful of staple ingredients. Each one plays a key part, contributing richness, texture, or that essential warm flavor we crave in fall desserts. Here’s what you’ll need and why:
- Graham cracker crumbs: Classic, buttery, and crunchy, they create the perfect cheesecake foundation.
- Granulated sugar: Adds a touch of sweetness to both the crust and the filling, balancing flavors beautifully.
- Cinnamon: Just a hint in the crust brings warmth and that signature autumn aroma.
- Unsalted butter (melted): Binds the crust and gives it a gorgeous golden color and rich taste.
- Cream cheese (softened): The heart of this cheesecake; make sure it’s soft for the silkiest, smoothest filling.
- Light brown sugar (packed): Lends the filling a subtle caramel note that pairs delightfully with pumpkin.
- Granulated sugar (again): Double duty, sweetening the filling to just the right level.
- Canned pumpkin puree: The star of the show, offering earthy sweetness, moisture, and that gorgeous golden color — don’t substitute with pumpkin pie mix!
- Large eggs: Essential for binding the filling and giving it structure.
- Sour cream: A secret ingredient for tang and richness, ensuring every bite is luxuriously creamy.
- All-purpose flour: Just enough to help thicken the filling and achieve a classic cheesecake texture.
- Vanilla extract: Rounds out the flavors with a sweet, aromatic depth.
- Pumpkin pie spice: The ultimate blend of fall spices — cinnamon, nutmeg, ginger, and more — straight from your pantry.
- Salt: Accentuates the other flavors and keeps the sweetness in check.
- Whipped cream for topping (optional): Light, fluffy, and oh-so-pretty, this finishing touch is a crowd favorite!
How to Make Instant Pot Pumpkin Cheesecake
Step 1: Prepare the Pan and Crust
Start by greasing a 7-inch springform pan and lining the bottom with parchment paper. This makes it easier to lift your cheesecake out for a perfect presentation. In a bowl, mix together graham cracker crumbs, sugar, cinnamon, and the melted butter until everything is moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan — the firmer you press, the better the crust will hold together. Stash the crust in the freezer while you make the filling; this helps prevent sogginess in your Instant Pot Pumpkin Cheesecake.
Step 2: Make the Pumpkin Cheesecake Filling
Time for silky magic! Beat the softened cream cheese until it’s smooth and fluffy, which prevents any lumpy cheesecake woes. Add both sugars and keep mixing until you get a glossy, even texture. Next, stir in the pumpkin puree, eggs (one at a time for a plush filling), sour cream, flour, vanilla, pumpkin pie spice, and salt. Scrape down the sides of the bowl a couple of times to be sure everything is well-incorporated and smooth.
Step 3: Assemble and Seal
Pour the creamy filling over your chilled crust, then give the pan a gentle tap on the counter to release any trapped air bubbles. Cover the top tightly with aluminum foil — this is your cheesecake’s shield against excess moisture in the Instant Pot. A snug cover helps the dessert set up beautifully without cracks or a watery top.
Step 4: Instant Pot Success
Pour a cup of water into your Instant Pot and set up the trivet. If you have a foil sling or a silicone sling, now’s the time to use it for easy lifting. Lower your prepared cheesecake into the pot, seal the lid, and set it to high pressure for 35 minutes. After the timer beeps, let the pressure release naturally for 10 minutes before using a quick release for any remaining steam. Carefully lift your Instant Pot Pumpkin Cheesecake out and remove the foil — prepare for some serious anticipation!
Step 5: Cool, Chill, and Serve
Let the cheesecake cool at room temperature for an hour. This gentle cooling helps prevent cracks and sets the texture perfectly. Then, cover and refrigerate for at least six hours, or overnight if you can stand to wait! This chilling time is crucial — the flavors meld, the filling firms up, and every slice comes out clean and gorgeous. Top with fluffy whipped cream just before serving for classic style or extra indulgence.
How to Serve Instant Pot Pumpkin Cheesecake
Garnishes
Dress up your Instant Pot Pumpkin Cheesecake with pillowy swirls of whipped cream, a sprinkle of extra pumpkin pie spice, or even a few crushed graham crackers for added crunch. For holiday flair, dust on a little powdered sugar or place candied pecans on each slice. These tiny touches make each slice even more alluring and utterly Instagram-worthy!
Side Dishes
Pair your cheesecake with a cozy cup of hot chai tea, rich coffee, or even a glass of mulled cider for a full fall experience. If you’re going all-out for a festive menu, serve alongside roasted pears or spiced apple compote. The creamy, spiced pumpkin plays beautifully off any gently sweet fruit dish.
Creative Ways to Present
If you want to wow your guests, cut the cheesecake into mini squares and serve on a dessert platter with piped whipped cream dollops and edible flowers. Alternatively, layer cubes with whipped cream and crumbled gingersnaps in parfait glasses for an elegant twist. Individual mason jar servings or bite-sized cheesecake pops are also perfect for parties or potlucks — everyone loves a fun presentation!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftover Instant Pot Pumpkin Cheesecake, cover the pan with plastic wrap or transfer slices to an airtight container. Store in the refrigerator where it’ll stay fresh, flavorful, and creamy for up to five days. The flavors only seem to get better as they mingle!
Freezing
To freeze, slice the chilled cheesecake and wrap each piece tightly in plastic wrap, then foil. Store the wrapped slices in a freezer-safe bag or container for up to two months. When you’re ready for a treat, thaw slices overnight in the refrigerator — the texture remains silky and you’ll have pumpkin cheesecake whenever your cravings strike.
Reheating
You don’t need to reheat cheesecake since it’s best enjoyed cold or at cool room temperature. If you prefer a slightly softer bite, leave a slice out for fifteen minutes before serving. Be sure never to microwave, as this can ruin that silky-smooth filling you worked so hard for!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure your homemade puree is very smooth, well-drained, and not too watery. Excess moisture can affect the texture of your Instant Pot Pumpkin Cheesecake. If your puree seems watery, strain it through cheesecloth before adding to the filling.
What size pan do I need for the Instant Pot?
A 7-inch springform pan is ideal for most 6- or 8-quart Instant Pots and fits perfectly on the trivet. Anything larger may not fit inside securely, and smaller pans will require slight time adjustments to avoid overcooking.
Can I make this recipe gluten-free?
Yes, you can swap the graham crackers and flour for gluten-free versions available in most grocery stores. The crust and texture come out just as delicious, so everyone gets to enjoy this fall favorite!
Why cover the cheesecake with foil?
Covering the cheesecake tightly with foil prevents water droplets from the Instant Pot’s steam from dripping onto the surface. This helps you achieve a gorgeous, crack-free Instant Pot Pumpkin Cheesecake every time.
How do I keep the cheesecake from cracking?
Use room temperature ingredients, avoid overmixing the batter, and let the cheesecake cool gently (first at room temperature, then in the fridge). The moist environment in the Instant Pot also helps create a super smooth, crack-free top!
Final Thoughts
There’s something truly special about bringing people together over a homemade dessert, and Instant Pot Pumpkin Cheesecake is sure to win hearts at your table. If you’ve been looking for an effortless, foolproof cheesecake with a taste of autumn, this is your new go-to treat. Give it a whirl — you might just find yourself craving pumpkin spice season all year long!
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Instant Pot Pumpkin Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of fall with this luscious Instant Pot Pumpkin Cheesecake. Creamy, spiced pumpkin filling atop a buttery graham cracker crust, this dessert is a perfect blend of seasonal ingredients and cozy comfort.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Filling:
- 16 ounces cream cheese, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Prepare the Crust: Lightly grease a 7-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the pan and freeze.
- Make the Filling: Beat cream cheese until smooth. Add sugars, pumpkin, eggs, sour cream, flour, vanilla, spices, and salt; mix until smooth.
- Assemble and Cook: Pour filling over crust, cover with foil. Cook in Instant Pot with water for 35 minutes. Let pressure release naturally.
- Chill and Serve: Cool cheesecake, then refrigerate for at least 6 hours. Top with whipped cream before serving.
Notes
- Ensure all dairy is at room temperature for a smooth filling.
- For a firmer crust, pre-bake before adding the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
