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Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake is rich, creamy, and bursting with pumpkin flavor that is impossible to resist. Perfectly cooked in the Instant Pot, this is the best dessert for the holiday season.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 8 slices
Calories: 432 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 1 cups Graham crackers crumbs
  • 1/2 cup pecans or walnuts ground
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 5 tablespoons unsalted butter melted
Cheesecake Batter:
  • 2 8-ounces packages cream cheese at room temperature
  • 1/2 cup white granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs at room temperature
  • 1/2 cup heavy cream at room temperature
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon pumpkin spice
  • pinch ground cloves
  • pinch all spice

Instructions

Cheesecake Crust:
    Cup of Yum
  1. Lightly coat a 7x3-inch springform pan with nonstick spray and set it aside.
  2. Finely chop the pecans or walnuts or add them to a food processor.
  3. Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar, and melted butter to a large bowl and stir until well combined.
  4. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
  5. Freeze for 20-30 minutes.
Cheesecake Batter:
  1. Make sure all the ingredients are at room temperature before you begin.
  2. In the bowl of a stand mixer or a large bowl, I was using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
  3. Add the remaining ingredients and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
  4. Remove the crust from the freezer and pour the cheesecake batter mixture into the prepared pan.
Pressure Cook:
  1. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  2. Gently transfer the cheesecake pan onto the top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
  3. Select the manual setting and adjust the pressure to high. Set a timer to 40 minutes.
  4. After cooking and the Instant Pot beeps, release pressure naturally for about 30 minutes.
  5. Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
  6. Note: If the cheesecake middle is not settled, cook for another 5-10 minutes and 15 minutes NPR. 
  7. Transfer the cheesecake to the refrigerator for at least 6 hours or overnight before slicing and serving.

Nutrition Information

Serving 0g Calories 432kcal (22%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 31g (48%) Saturated Fat 15g (75%) Cholesterol 119mg (40%) Sodium 237mg (10%) Potassium 197mg (6%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 5740IU (115%) Vitamin C 1.3mg (1%) Calcium 99mg (10%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 432

% Daily Value*

Serving 0g
Calories 432kcal 22%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 31g 48%
Saturated Fat 15g 75%
Cholesterol 119mg 40%
Sodium 237mg 10%
Potassium 197mg 4%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 5740IU 115%
Vitamin C 1.3mg 1%
Calcium 99mg 10%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.