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!
Servings 8 servings
Calories 481kcal
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
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup flour
- 2 Tbsp. corn starch
- 2 Tbsp. pumpkin pie spice
- 2 tsp. vanilla extract
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. Allspice
- 1/2 tsp. Ground Ginger
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.10-12 graham cracker sheets
- 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).4 Tbsp. butter, melted, 1/8 tsp. salt, 3 Tbsp. brown sugar
- Line the removable pan: Pop the bottom piece out from your spring form pan (7x3 inch Fat Daddio's round cheesecake 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, cup, 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 all of the filling ingredients: 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.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, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup flour, 2 Tbsp. corn starch, 2 tsp. vanilla extract, 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. Allspice, 1/2 tsp. Ground Ginger, 2 Tbsp. pumpkin pie spice
- Pull pan out of the freezer. Pour cream cheese batter into the cheesecake pan.
- Pour 1 cup water into the Instant Pot. (I use a 6 quart duo pot and have not tested in any other sizes). You can tightly wrap the cheesecake with foil to prevent excess moisture from collecting on the top. Place the cheesecake on top of the Instant Pot trivet and lower the cheesecake in the pot. Secure the lid on, be sure the valve is set to sealing, and cook on HIGH pressure for 40 minutes.
- Naturally release the pressure for another 40 minutes (time will count up to 40).
- Switch the valve to venting to release any remaining steam (shouldn't be any though). Remove lid and carefully take the cheesecake out of the Instant Pot (take it out with the trivet so you remove it the same way you lowered it in). There may be some condensation on top of the cheesecake from the steam, just gently blot if off with paper towels.
- Let cool on counter for 15 minutes, then place in the fridge for at least 4 hours, I recommend 8+ hours or overnight 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. Decroate as desired and enjoy!
Video
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.
- This recipe has only been tested in the 6 Quart Duo Instant Pot using the 7x3 inch Fat Daddio's Round Cheesecake Pan.
- Adjust seasonings as you see fit. I like a lot of spice, but if the 2 Tbsp. Pumpkin Pie Spice seems like enough for you, you can omit the cinnamon, nutmeg, Allspice and ginger.
- Preheat the oven to 350 F. Wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. Place the cake pan into a large roasting pan or a baking dish.
- Transfer the roasting pan into a preheated oven. Carefully, pour hot water into the roasting pan, about an inch deep. Bake for about 55-60 minutes or until the cake is almost set. Turn OFF the oven. Let the cake sit in the oven for about 45 minutes to an hour.
- Carefully, remove the cake pan and the foil. If required, using a paper towel, dab the access moisture on top of the cheesecake. The cheesecake will set up as it cools.
- Allow the cheesecake come to room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
Nutrition
Serving: 1slice | Calories: 481kcal | Carbohydrates: 44.7g | Protein: 8.1g