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Instant Pot Pumpkin Cheesecake
5 from 27 votes

Instant Pot Pumpkin Cheesecake

The Instant Pot Pumpkin Cheesecake features a gingersnap cookie crust and a pumpkin-spiced cream cheese filling cooked under pressure. The cheesecake blends pumpkin puree, cream cheese, eggs, spices, and vanilla for a smooth, rich dessert with warm autumn flavors. Pressure cooking yields a creamy texture with minimal effort.

Prep Time
7 mins
Cook Time
25 mins
Total Time
8 mins
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

  • 1 ¼ cups gingersnap cookie crumbs
  • 4 tablespoons butter melted, unsalted
  • ½ cup granulated sugar divided, plus 1 tablespoon
  • ¼ teaspoon ground cinnamon
  • 12 ounces cream cheese at room temperature
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ teaspoons cornstarch
  • Pinch kosher salt
  • 3 egg at room temperature, large
  • 1 cup pumpkin puree canned
  • ½ cup heavy cream at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups Whipped Cream sweetened

Instructions

    Cup of Yum
  1. Add 1 1/2 cups water to a 6-qt Instant Pot®.
  2. Place metal trivet into the pot. Lightly oil a 7-inch springform pan or coat with nonstick spray.
  3. In a large bowl, combine gingersnap cookie crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar, pumpkin pie spice, cornstarch and salt. Beat in eggs, one at a time, until well combined. Beat in pumpkin puree, heavy creamy and vanilla.
  5. Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
  6. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
  7. Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
  8. Remove cheesecake from pan; top with whipped cream.
  9. Serve immediately, garnished with pumpkin pie spice, if desired.