Instant Pot Pumpkin Cheesecake
User Reviews
4.6
Instant Pot Pumpkin Cheesecake
Description
This Instant Pot Pumpkin Cheesecake combines a graham cracker crust made from crushed crackers, melted butter, and brown sugar with a spiced pumpkin filling of cream cheese, pumpkin puree, eggs, sour cream, and a blend of cinnamon, nutmeg, allspice, and ginger. The crust is pressed evenly in a springform pan and chilled before adding the filling.
The cheesecake cooks under pressure, which gently sets the filling and maintains its creamy texture without cracking. The pumpkin pie spice blend highlights warm fall spices complementing the richness of cream cheese and the smooth pumpkin puree. The crust provides a firm, buttery base contrasting the soft filling.
After pressure cooking, the cheesecake rests and chills, allowing it to firm up properly. It can be served plain or with toppings like whipped cream. This method offers a controlled environment to make a classic pumpkin cheesecake with consistent results.
The recipe includes optional oven-baking instructions for those without an Instant Pot, emphasizing wrapping the pan for water bath baking to retain moisture. Adjusting spices is recommended according to taste preferences.
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, oz. can pumpkin puree 100%, not pumpkin pie filling
- 2 large egg 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.
- 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 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.
- 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!
Notes
- Do not omit the pinch of salt in the crust, as it balances and enhances overall flavors.
- This recipe is tested specifically with a 6 Quart Duo Instant Pot and a 7x3 inch springform pan for best results.
- Adjust the amount of pumpkin pie spice and cinnamon according to your preferred spice intensity.
- For oven baking, use a water bath method and tightly wrap the pan to prevent moisture from entering the cheesecake.
- Store the cheesecake loosely covered in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 481kcal | 24% |
| Carbohydrates | 44.7g | 15% |
| Protein | 8.1g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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