Pumpkin Cheesecake {Instant Pot Recipe}

A delicious Pumpkin Cheesecake made easily and beautifully in your Instant Pot – perfect for a special holiday, birthday or get together!

Have you ever had pumpkin cheesecake? If not, you are truly missing out on one of the best desserts in the entire world.

It’s not your typical cheesecake ~ after all, regular cherry topped cheesecake is perhaps the most popular cheesecake recipe out there. I’ve been on a cheesecake kick ever since I picked up my Instant Pot.

Instant Pot Pumpkin Cheesecake

Using the Instant Pot to make cheesecake has been a neat experience. From cherry cheesecake to dulce de leche cheesecake to even chocolate cheesecake (yum!) .. I can’t decide which one I like the most.

But this.. pumpkin cheesecake — is truly out of this world amazing!

Every day I love my Instant Pot more and more. But when my  husband can ask for something and I can deliver that, it’s just incredible. The most important part of making a successful cheesecake is making sure that in. The rest was easy.

Mix, whip, pour…. set the timer. And wait.

The result is a delicious pumpkin cheesecake topped with curled chocolate shavings. It’s perfect to serve up at the Thanksgiving dinner table, birthday or get together.

Print Pin

4.50 from 2 votes

Pumpkin Cheesecake {In the Instant Pot}

A delicious Pumpkin Cheesecake made easily and beautifully in your Instant Pot - perfect for a special holiday, birthday or get together!

Course Dessert

Cuisine American

Keyword cheesecake, pumpkin, instant pot, pressure cooker, desert

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8 people

Calories 584kcal

Author Admin

Equipment

• Instant Pot
• 7" springform pan

Ingredients

Pie

• 2 eggs room temperature
• 1/2 C granulated sugar
• 1/2 C pumpkin *not pumpkin pie mix
• 16 oz cream cheese room temperature
• 1 tsp pumpkin pie spice

Crust

• 1 box graham crackers crushed
• 1/4 C. butter melted

Topping

• 3 oz grated milk chocolate shaved into curls

Instructions

• Combine the crushed graham crackers and mix with the melted Butter.
• Pour that into a 7" springform pan, push down as a layer and then work a little up the sides. Pop that into the freezer until the batter is ready.
• For the batter, mix the eggs, sugar, pumpkin and cream cheese in the KitchenAid until well blended and free of lumps.
• Add the spices, mix one last time until blended.
• Remove the springform pan from your freezer; pour the batter within. Smooth over the top.
• Place 1 C. water in the Instant Pot and insert the trivet - the water should be enough to create steam but it shouldn't be high enough to touch the trivet.
• Take an 18" piece of tin foil and fold the long way to make a sling. Drape the end of the foil over each side. Place that in the Instant Pot to act as a sling when your cheesecake is done.
• Then gently put the cheesecake in the Instant Pot on the sling - being careful not to touch the sling against the top of the cheesecake.
• Add the lid on the Instant Pot, seal the valve. Cook the cheesecake on manual pressure for 25 minutes. Once done, release the steam and remove the cheesecake with the sling. Let it sit for 10-15 minutes to rest then transfer to the fridge (in the springform pan).
• Don't remove the springform until it's cooled and you are ready to serve.
• Top with chocolate shavings (optional).

Notes

Adapted from Pumpkin Caramel Cheesecake

Nutrition

Calories: 584kcal | Carbohydrates: 61g | Protein: 9g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 589mg | Potassium: 239mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1623IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

Have you ever considered using pumpkin in a cheesecake? If not, try it – and let us know what you think!