Rich and creamy, Instant Pot pumpkin cheesecake is a delicious fall dessert. Make this easy pumpkin dessert recipe for Thanksgiving and it just might become your new favorite holiday treat!
If you're looking for an easy pumpkin dessert recipe, look no further! Nobody says you have to make a traditional Thanksgiving dessert. Skip the pie and dig into this rich and creamy Instant Pot cheesecake instead!
Why You'll Love This Recipe
- Easier than making a traditional baked cheesecake. There's no separate water bath to set up, and you don't have to constantly check on it while it's baking!
- It won't heat up your kitchen or take up valuable oven space. During the holidays, an oven is valuable real estate! By making pumpkin cheesecake in the Instant Pot, you can use your oven for making other Thanksgiving recipes.
- No cracking, and the texture is perfectly creamy. Thanks to the Instant Pot, the pressure and heat remain consistent, so your pumpkin cheesecake is less likely to crack on top.
If you want to make other pumpkin treats, check out my recipes for Pumpkin Loaf, Old Fashioned Pumpkin Cookies and Glazed Pumpkin Bundt Cake.
These Pumpkin Shaped Rice Krispie Treats are also adorable!
Ingredients
See ingredient substitutions in the next section. ⬇️
For the crust, you'll need:
- graham cracker crumbs: For this recipe, I suggest using crushed cinnamon graham crackers. The cinnamon flavor pairs really well with the pumpkin filling!
- melted butter - I like to use salted butter, because salt enhances the flavor of the sweet desserts.
For the pumpkin cheesecake filling, you'll need:
- full fat cream cheese: Be sure to use a block/brick variety. The spreadable kind (sold in plastic tubs) has additional ingredients that can prevent the cheesecake from setting.
- powdered sugar
- large eggs
- vanilla extract
- pumpkin puree: Be sure to use 100% pure pumpkin puree. Canned pumpkin pie filling contains spices and sugar, which is not what you want to use for this recipe.
- pumpkin pie spice
Substitutions and Recipe Variations
- salted Butter: If all you have on hand is unsalted butter, use it, but add a tiny pinch of salt.
- graham crackers: Plain graham crackers can be used instead of cinnamon. For a cinnamon flavor, stir 2 teaspoons of ground cinnamon into the crumbs. Or, you can use chocolate graham crackers or gingersnap cookies. Using Oreo cookie crumbs for the crust will this pumpkin dessert a great flavor and color contrast. The black and orange colors are perfect for a festive Halloween dessert!
- cream cheese: Neufchâtel cream cheese (a lower fat cream cheese) is a healthier substitute. Be sure to use a block/brick variety and not the softened kind sold in plastic tubs.
- powdered Sugar: To reduce the calories, you can use a powdered sugar substitute.
- eggs are a necessary ingredient in creating stability in an Instant Pot cheesecake. We do not recommend using egg substitutes for this recipe.
Time Saving Tip!
Instead of buying it premade, you can easily make your own pumpkin pie spice blend! Simply combine the following in a small bowl: 1 teaspoon of ground nutmeg, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, and ½ teaspoon of ground cloves.
Tools and Supplies
To bake this cheesecake in the Instant Pot, you will need a 7-inch springform pan, and an Instant Pot trivet to bake it on.
To make the crust, you can crush the cookies inside of a zip-top bag, or use a food processor.
You'll also need either an electric hand mixer or a stand mixer to prepare the filling.
How to Make an Instant Pot Pumpkin Cheesecake
This is only a summary. The complete recipe instructions are in the card at the bottom of this post ⬇️
For the Crust
- Line a 7-inch springform pan with parchment paper. Don't worry about lining the sides; just place a circle of parchment in the bottom.
- Make the graham cracker crust. Mix the melted butter with the graham cracker crumbs, then press them into the bottom of the pan. Chill the crust in your fridge while you make the cheesecake filling.
Pumpkin Cheesecake Filling
- Whip the cream cheese until it's creamy and fluffy.
- Incorporate the remaining ingredients.
- Pour the cheesecake filling over the chilled crust.
- Cover the pan with foil and bake the cheesecake on a trivet with a cup of water in the bottom of the inner pot.
- Bake the Instant Pot pumpkin cheesecake on High pressure for 35 minutes. When the cooking time ends, allow the pressure to release naturally. This will take 15 minutes or so.
- Chill your dessert. You can freeze it for 2 hours or refrigerate for 4 to 6 hours. If you skip this step, your cheesecake filling will not be completely set.
Liz's Tips for the Best Cheesecake
- For the creamiest consistency, use full fat cream cheese.
- To cut clean slices, use a sharp knife, and cut the dessert while it's cold. Use paper toweling to wipe off the blade of the knife between each cut.
- For serving: Top each slice with a dollop of fresh homemade whipped cream and a drizzle of caramel sauce and/or chocolate sauce.
If you love easy cheesecake desserts, consider making a No Bake Oreo Cheesecake or Instant Pot Chocolate Cheesecake.
And if you don't have an Instant Pot, you can make No Bake Pumpkin Cheesecake Bites instead!
Storing
Keep any leftover cheesecake in the fridge for up to 4 days.
Freezing: For longer storage, the cheesecake will keep for up to 3 months in a freezer. To prevent it from freezer burn, wrap the cake (or individual slices) well with a layer of plastic wrap, and cover that with a layer of heavy duty aluminum foil.
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.
Instant Pot Pumpkin Cheesecake
Ingredients
Crust
- 1 ½ cups crushed cinnamon graham crackers
- ¼ cup salted butter melted
Filling
- 16 oz cream cheese full fat
- ½ cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
Instructions
- Line the bottom of a 7-inch springform pan with parchment paper.
Make the Crust
- Combine the crushed graham crackers and butter in a small bowl. Stir with a fork until well combined, then press the mixture firmly into the bottom of the springform pan to form a crust.Place the pan in the fridge while you prepare the filling.
Make the Cheesecake Filling
- Using a hand mixer or stand mixer fitted with a paddle attachment, blend the cream cheese on high speed until smooth. Add powdered sugar, eggs, vanilla, and pumpkin puree, and blend on high speed until well incorporated.
- Remove springform pan from the fridge. Pour the filling over the chilled crust and cover the pan with aluminum foil.
- Prepare your Instant Pot. Add one cup of water to the inner pot. Set a trivet in the water and place your covered springform pan on top of the trivet.
- Place the lid on your Instant Pot, lock it, and set the pressure valve to "Sealing". Manually set the IP to cook on high pressure for 35 minutes. It will take about 5 minutes to come to pressure.
- When the cook time ends, allow the pressure to release naturally. This will take about 20 minutes.
- Leave the pumpkin cheesecake in the pan and transfer it to the freezer for 2 hours, or the fridge for 4-6 hours, to allow to set completely.
- Just before serving, remove the springform pan and cut the cheesecake into 8 slices.
Helpful Notes and Tips From Liz
- For the creamiest cheesecake, use full fat cream cheese.
- Chill the cheesecake until just before serving. To create clean slices, use a sharp knife, and cut the dessert while it is still cold. Use paper toweling to wipe off the blade of the knife between each cut.
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