Easy Instant Pot Pumpkin Cheesecake is rich, creamy & delicious! One of the best Instant Pot Pumpkin Desserts - this cheesecake is a must-try!
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If you're looking for an easy pumpkin dessert, look no further!
This Instant Pot Pumpkin Cheesecake is simply the best!
Cooked in an instant pot, the water bath has given it such a silky smooth texture with just the right creaminess and without any cracks.
This Pumpkin Cheesecake recipe is the perfect Fall and Thanksgiving dessert - and the perfect treat for any holiday dinner.
If you want more pumpkin treats check out these Pumpkin Cheesecake Bites, Soft Pumpkin Cookies or Easy Pumpkin Bars for the best autumn dessert!
These Pumpkin Shaped Rice Krispie Treats are also adorable!
why we love Instant pot pumpkin cheesecake
- Delicious: Even though this recipe is made with only a few ingredients it’s loaded with fall flavors we all love.
- Cheap: This is a delicious, budget-friendly dessert! You'll likely have a lot of these ingredients already in your pantry.
- Total Comfort Food: When you need something comforting this fall, this is the ultimate recipe, and so easy!
Pumpkin Cheesecake Ingredients
For the crust, you'll need
For the pumpkin cheesecake filling, you'll need
How to Make Instant Pot Pumpkin Cheesecake
- Line the bottom of a 7-inch spring form pan with parchment paper.
- Combine the crushed graham crackers and butter until well combined and then press firmly into the springform pan.
- Using a hand mixer or stand mixer, blend the cream cheese until smooth.
- Once the cream cheese is smooth, add powdered sugar, eggs, vanilla, and pumpkin and blend until well incorporated.
- Pour the mixture onto the chilled crust and cover with aluminum foil.
- Prepare your instant pot. Add one cup of water to the bottom of your instant pot. Place a trivet in your instant pot and place your covered spring form pan on top of the trivet.
- Cover your instant pot and set your instant pot to sealing, high pressure for 35 minutes.
- Once cooked, allow the pressure to naturally release.
- Place the cheesecake in the freezer for 2 hours, or in the fridge for 4-6 hours to allow it to set completely.
How to Store Cheesecake:
Storing: This cheesecake will last for five days in the fridge wrapped in plastic wrap then foil or stored in an airtight container.
Freezing: You can store the whole cheesecake or slices of cheesecake in the freezer. Simply wrap tightly in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
Thaw overnight in the refrigerator before serving.
This dessert pairs well with our Spiced Ginger Cake!
Substitutions for this Pumpkin Cheesecake Recipe:
Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Cinnamon Graham Crackers: Regular graham crackers can be used with 2 teaspoons of cinnamon added to simulate the cinnamon graham crackers you'd buy. Alternatively, you can use any graham crackers you'd like. You could also use Gingersnap Cookies.
Cream Cheese: Neufchâtel Cream Cheese would be a healthier substitute. This is just cream cheese with ⅓ less fat. Make sure to use the one in the block.
Powdered Sugar: We don't recommend substituting this ingredient. Powdered sugar is a lot finer than granulated sugar which will result in a smoother cheesecake.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Pumpkin Puree: Be sure to use pure pumpkin puree, canned pumpkin pie filling is not that you want to use for this recipe as the spices have already been added.
Pumpkin Pie Spice: If you do not have a pumpkin spice blend, you can easily make your own at home. Simply combine one teaspoon of nutmeg, cinnamon, ginger, and cloves. For a spicier taste, add an extra teaspoon of cinnamon to your blend.
Tips & Variations for Easy Pumpkin Cheesecake
- Toppings: Fresh whipped cream, caramel drizzle, or even chocolate drizzle would each make a delicious topping.
- Oreo Crust: A great flavor and color contrast would make this pumpkin cheesecake a tasty Halloween treat.
- Pie Filling!: Adding a thin layer of pie filling on top of your cheesecake will elevate your dessert.
Instant Pot Pumpkin Cheesecake Recipe FAQs
If you do not have a pumpkin spice blend, you can easily make your own at home. Simply combine one teaspoon of nutmeg, cinnamon, ginger, and cloves. For a spicier taste, add an extra teaspoon of cinnamon to your blend.
If you don’t have access to cinnamon graham crackers, simply add two teaspoons of cinnamon to crushed graham crackers and mix until well incorporated. This will give you that same fall feeling as you eat your pumpkin cheesecake.
Spring form pans work best for cheesecake recipes, especially ones made in an instant pot. However, if you do not have access to a springform pan, you can use a cake pan if you grease down the sides. The biggest change in using a cake pan is that you will have to serve the cheesecake straight from the pan.
More Instant Pot Recipes Cheesecake You'll Love
- Instant Pot Lemon Cheesecake
- Instant Pot Chocolate Cheesecake
- Instant Pot White Chocolate Raspberry Cheesecake
- Instant Pot Oreo Cheesecake
Instant Pot Pumpkin Cheesecake
Ingredients
Crust
- 1 ½ cups crushed cinnamon graham crackers
- ¼ cup salted butter
Filling
- 16 oz cream cheese
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- Line the bottom of a 7 inch spring form pan with parchment paper.
- Combine the crushed graham crackers and butter until well combined and then press firmly into the springform pan to form a crust.
- Place the pan in the fridge while you prepare the filling. Using a hand mixer or stand mixer, blend the cream cheese until smooth.
- Once cream cheese is smooth, add powdered sugar, eggs, vanilla, and pumpkin and blend until well incorporated.
- Pour the mixture onto the chilled crust and cover with aluminum foil.
- Prepare your instant pot. Add one cup of water to the bottom of your instant pot. Place a trivet in your instant pot and place your covered spring form pan on top of the trivet.
- Cover your instant pot and set your instant pot to sealing, high pressure for 35 minutes. It will take about 5 minutes to come to pressure.
- Once cooked, allow the pressure to naturally release (about 20 minutes)
- Place the cheesecake in the freezer for 2 hours, or in the fridge for 4-6 hours to allow to set completely.
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