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Easy Instant Pot Pumpkin Cheesecake

Desserts  |  Published on Oct 11, 2019  |  Last modified on Oct 14, 2019

Easy Instant Pot Pumpkin Cheesecake is a no fuss cheesecake recipe. Forget the water baths and cracks on top of your cheesecake, this recipe turns out perfectly every time!

Instant Pot Pumpkin Cheesecake

Instant Pots can be used for more than cooking chicken and soups. The pressure cooker function can also be used to make glorious desserts such as pumpkin cheesecake with a lusciously tender texture!

You guys know I am a huge fan of the Instant Pot, and I am also mildly obsessed with cheesecake so making a cheesecake in the Instant Pot was a revolutionary moment!

This Easy Instant Pot Pumpkin Cheesecake is perfect for almost any occasion, but especially Thanksgiving and the holiday season.

It’s easy to make, has a traditional graham cracker crust, and is a totally hands off, stress free dessert!

pumpkin cheesecake on a white plate with pumpkin candy and whipped cream on top

Instant Pot Pumpkin Cheesecake Ingredients

Here is what ingredients you’ll need to make this easy instant pot cheesecake:

For the crust:

  • Graham Crackers (you can also use ginger snap cookies!)
  • Melted butter, unsalted
  • Sea salt
  • Brown sugar
a slice of pumpkin cheesecake made in the instant pot on a white plate

For the cheesecake:

  • Cream Cheese, softened
  • Pumpkin (100% canned pumpkin puree 15 oz. can, not pumpkin pie filling!)
  • Eggs
  • Sugar (brown & white)
  • All Purpose Flour
  • Vanilla Extract
  • Sour Cream or Heavy Cream
  • Corn starch
  • Cinnamon
  • Nutmeg
  • Pumpkin Pie Spice
  • All spice
  • Ginger
Easy Instant Pot Pumpkin Cheesecake for Fall baking! No full and simple ingredients! #instantpot #krollskorner Click To Tweet

Kitchen tools you will need to make the cheesecake

  • Instant Pot (of course) I have and use the 6 quart Duo.
  • Spring Form Pan – I highly recommend using the Fat Daddio’s 7×3 inch round cheesecake pan.
  • Parchment paper
  • Non stick baking spray

How to make pumpkin cheesecake in the Instant Pot

Let’s make the crust!

Pulse the graham crackers:Make the graham cracker crust first. In a food processor, finely pulse 10-12 full sheets of graham crackers. (This is about 1 1/2 cups). If you don’t have a food processor, place in a ziplock bag and roll with a rolling pin until mixture is crumbly.

Add in flavor: Then add in 4 Tbsp. melted butter, pinch of sea salt and 3 Tbsp. brown sugar. (The sugar is optional but I like the flavor it gives the crust).

Line your pan for smoother sides: Pop the bottom piece out from your spring form pan and wrap it with parchment paper and spray with non-stick cooking spray (such as PAM or Bak-Klene).

Form the crust: Pour the graham cracker crust mixture into your prepared spring form pan and pack the mixture down in an even layer. You can use a mason jar, flat bottomed small measuring cup or ramekin to get it nice & smooth. Place this in your freezer while you make the cheesecake filling.

a slice of pumpkin cheesecake made in the instant pot on a white plate

Let’s make the filling!

Mix everything in 1 bowl. Seriously! In one large bowl, mix together the 16 oz. softened cream cheese (2, 8 oz. packages), entire 15 oz. can of pumpkin, 2 eggs, 1/2 cup sour cream or heavy cream, 2 tsp. vanilla extract, 2 Tbsp. cornstarch, 1/2 cup brown sugar, 1/4 cup granulated white sugar, 1/4 cup flour, 1/2 tsp. ground nutmeg, 1/2 tsp. Allspice, 1/2 tsp. ground ginger 1 1/2 tsp. cinnamon, 2 Tbsp. pumpkin pie spice.

Pull pan out of the freezer. Pour cream cheese batter into the cheesecake pan.

Pour 1 cup water into your Instant Pot. (I use a 6 quart duo pot) Place the cheesecake pan on top of your Instant Pot trivet and lower the cheesecake in your pot.

Place the lid on, be sure the valve is set to sealing, and cook on HIGH pressure for 40 minutes.

Once cook time is up, NATURALLY RELEASE the pressure for another 40 minutes.

Switch the valve to venting to release any remaining steam (shouldn’t be any though). Remove lid and carefully take the cheese cake out of the Instant Pot (take it out with the trivet so you remove it the same way you lowered it in).

Place in the fridge for at least 4 hours, I recommend 8+ so it really sets up nicely. Enjoy with whipped cream!

pumpkin cheesecake on a white plate with pumpkin candy and whipped cream on top

Tips for making Instant Pot Pumpkin Cheesecake:

  • If you’re cooking savory meals and then something sweet like this cheesecake, it may be a good idea to change out the sealing ring because the sealing ring holds odors, and you don’t want your gorgeous cheesecake to taste or smell like chicken!
  • For reference, I have and use the 6 quart Duo Instant pot (older version).
  • Buy a Spring Form Pan specifically for your Instant Pot – I highly recommend using the Fat Daddio’s 7×3 inch round cheesecake pan.
  • Let it cook on high pressure for 40 minutes and natural release for another 40 minutes. Let cool in the fridge for 8+ hours before enjoying.

This Instant Pot Pumpkin Cheesecake is…Actually easier to make than regular cheesecake because you don’t have to mess with a water bath because the Instant Pot creates a water bath for you!

For more delicious desserts be sure to check out my dessert page and I also have more Instant Pot recipes from oatmeal to soups as well!

Instant Pot Pumpkin Cheesecake

Easy Instant Pot Pumpkin Cheesecake is a no fuss cheesecake recipe. Forget the water baths and cracks on top of your cheesecake, this recipe turns out perfectly every time!
5 from 8 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Resting time: 8 hours 40 minutes
Servings: 8 servings
Calories: 481kcal
Author: Tawnie Kroll

Equipment

  • Instant Pot
  • Spring form pan 7×3 inch round

Ingredients

For the crust

  • 10-12 graham cracker sheets
  • 4 Tbsp. butter, melted
  • 3 Tbsp. brown sugar
  • 1/8 tsp. salt

For the filling

  • 16 oz. cream cheese, softened
  • 1, 15 oz. can 100% pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (or heavy cream), room temperature
  • 2 tsp. vanilla extract
  • 2 Tbsp. corn starch
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup flour
  • 1/2 tsp. nutmeg
  • 1/2 tsp. Allspice
  • 1/2 tsp. Ground Ginger
  • 1 1/2 tsp. cinnamon
  • 2 Tbsp. pumpkin pie spice

Instructions

For the crust

  • Pulse the graham crackers: In a food processor, finely pulse 10-12 full sheets of graham crackers. If you don't have a food processor, place crackers in a ziplock bag and roll with a rolling pin until mixture is crumbly.
  • Add in flavor: Then add in 4 Tbsp. melted butter, pinch of sea salt and 3 Tbsp. brown sugar. (The sugar is optional but I like the flavor it gives the crust).
    Line your pan for smoother sides: Pop the bottom piece out from your spring form pan and wrap it with parchment paper and spray with non-stick cooking spray (such as PAM or Bak-Klene).
  • Form the crust: Pour the graham cracker crust mixture into your prepared spring form pan and pack the mixture down in an even layer. You can use a mason jar, flat bottomed small measuring cup or ramekin to get it nice & smooth. Place this in your freezer while you make the cheesecake filling

For the filling

  • In one large bowl, mix together the softened cream cheese, entire 15 oz. can of pumpkin, eggs, sour cream or heavy cream, vanilla extract, cornstarch, brown sugar, granulated white sugar, flour, ground nutmeg, Allspice, ground ginger, cinnamon, and pumpkin pie spice.
  • Pull pan out of the freezer. Pour cream cheese batter into the cheesecake pan. Pour 1 cup water into your Instant Pot. (I use a 6 quart duo pot) Place the cheesecake pan on top of your Instant Pot trivet and lower the cheesecake in your pot. Place the lid on, be sure the valve is set to sealing, and cook on HIGH pressure for 40 minutes.
  • Switch the valve to venting to release any remaining steam (shouldn't be any though). Remove lid and carefully take the cheese cake out of the Instant Pot (take it out with the trivet so you remove it the same way you lowered it in). Let cool on counter for 15 minutes, then place in the fridge for at least 4 hours, I recommend 8+ so it really sets up nicely.
  • Run a sharp knife around the edge of cheesecake to release it and remove the sides of the spring-form pan.Run a sharp knife around the edge of cheesecake to release it and remove the sides of the spring-form pan. Enjoy!
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Notes

How to store: keep for 1 week in the fridge loosely covered with aluminum foil.
Don’t skip the salt in the crust! A small pinch of sea salt heightens the flavor of other ingredients.

Nutrition

Serving: 1slice | Calories: 481kcal | Carbohydrates: 44.7g | Protein: 8.1g

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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  1. You were reading my mind when you posted the recipe. I was looking for the best recipe of pumpkin cheesecake. I am gonna make it for sure!

  2. I use my instant pot all the time. I have never used it to make cheesecake, and this seems like a good first recipe to start with. Pumpkin cheesecake is perfect for the season.

  3. Oh, this is amazing!! Thank you for making my Thanksgiving dinner more easy and delicious! Do you change out the plastic ring so you don’t get cross flavors in your cheesecake or do you use the same ring with no problems?

    1. Hi Beth, thank you so much. You are welcome! I hope you love it. Changing the ring is optional. The ring holds odors so I mention this as a precautionary tip just in case! 🙂

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