Instant Pot Pumpkin Cheesecake

Oh, fall vibes, you are in for a treat! If you’ve ever craved the creamy, indulgent goodness of a cheesecake but didn’t want to deal with the oven, then this Instant Pot Pumpkin Cheesecake is about to make all your dessert dreams come true. It’s silky, pumpkin-spiced perfection in every bite, and it’s made so easily with your trusty Instant Pot. You’ll get all the warm, cozy flavors of pumpkin pie combined with the rich, creamy texture of cheesecake—and it’s ready in a fraction of the time. Trust me, this dessert is a total showstopper.

Imagine this: a soft, melt-in-your-mouth cheesecake with hints of cinnamon, nutmeg, and vanilla, resting on a buttery graham cracker crust. It’s everything you love about fall in one beautiful, bite-sized package. Whether you’re hosting a holiday dinner or just want to treat yourself, this dessert is always a hit. I can already hear the oohs and aahs!

Why You’ll Love Instant Pot Pumpkin Cheesecake

Quick & Easy: You don’t need hours in the kitchen, and you don’t even need to turn on your oven. The Instant Pot does all the work for you.

Rich & Creamy: The texture of this cheesecake is what dreams are made of—so smooth, velvety, and just the right balance of pumpkin and cream cheese.

Fall Flavor: It’s the perfect way to celebrate the flavors of fall—warm spices like cinnamon, nutmeg, and ginger come together with pumpkin to create a cozy dessert everyone will love.

No-Bake: No need to stress over water baths or cracking cakes. The Instant Pot steams this cheesecake to perfection, giving you the creamiest, most luscious result every time.

Impressive Presentation: When you take that first slice, you’ll be met with a perfectly set cheesecake that’s nothing short of stunning. It’s a dessert that screams “wow!”

Ingredients in Instant Pot Pumpkin Cheesecake

Here’s what you’ll need to make this fall-inspired cheesecake. Don’t worry; everything is simple and easy to find:

Graham Cracker Crumbs

For that classic cheesecake crust. You can buy pre-made crumbs or crush your own graham crackers!

Butter

Melted and combined with the graham cracker crumbs to create the base for your cheesecake.

Cream Cheese

The star of the show. It’s rich, smooth, and forms the base of the cheesecake.

Pumpkin Puree

This is where the fall flavor comes in! Don’t use pumpkin pie filling—only pure pumpkin puree for the best flavor and texture.

Sugar

Just the right amount of sweetness to balance the tangy cream cheese and the spices.

Eggs

You’ll need eggs to help set the cheesecake and make it wonderfully creamy.

Spices

Cinnamon, nutmeg, and ginger bring that cozy pumpkin spice flavor we all adore.

Vanilla Extract

A splash of vanilla to tie all the flavors together.

Heavy Cream

This helps make the cheesecake ultra-smooth and adds richness.

(Note: Exact measurements are in the recipe card below!)

Instructions

Ready to make the creamiest pumpkin cheesecake ever? Let’s dive in!

Step 1: Prepare the Crust

In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press this mixture into the bottom of a springform pan to create an even, compact crust. Use a spoon or your fingers to press it down firmly.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add the sugar, pumpkin puree, eggs, heavy cream, cinnamon, nutmeg, ginger, and vanilla extract. Mix until everything is fully combined and smooth. Be sure not to overmix—it’s okay to stop when everything is just incorporated.

Step 3: Set Up the Instant Pot

Pour 1 cup of water into the bottom of the Instant Pot insert. This will create the steam needed to cook the cheesecake. Place a trivet or steam rack in the pot.

Step 4: Add the Cheesecake to the Instant Pot

Wrap the outside of the springform pan with aluminum foil to prevent any moisture from seeping in. Pour the cheesecake filling into the crust-lined pan, and smooth the top with a spatula.

Carefully lower the springform pan onto the trivet in the Instant Pot.

Step 5: Cook the Cheesecake

Lock the Instant Pot lid in place, set the vent to “Sealing,” and cook on high pressure for 38 minutes. Once the cooking time is up, allow the pressure to naturally release for 10 minutes before doing a quick release.

Step 6: Cool and Set

Carefully remove the cheesecake from the Instant Pot (it will be hot!) and allow it to cool to room temperature. Once it’s cooled, place it in the refrigerator for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and develop its flavors.

Step 7: Serve & Enjoy

Once fully chilled, carefully remove the cheesecake from the springform pan. Slice it up and serve with whipped cream, caramel drizzle, or even a sprinkle of cinnamon for that extra touch!

Nutrition Facts

Servings: 10–12
Calories per serving: ~300 (varies based on portion size)

Preparation Time

Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 4+ hours (includes cooling and chilling time)

How to Serve Instant Pot Pumpkin Cheesecake

Whipped Cream: A dollop of freshly whipped cream makes this dessert even better!

Caramel Drizzle: If you’re in the mood for something extra decadent, drizzle some warm caramel sauce over each slice.

Gingersnap Crumbs: For an extra kick of fall flavor, top your cheesecake with crushed gingersnaps.

Cinnamon & Nutmeg: A sprinkle of cinnamon and nutmeg is always a great finishing touch for that holiday feel.

Coffee or Hot Chocolate: Serve this cheesecake with a steaming mug of coffee or hot chocolate for the perfect fall dessert experience.

Additional Tips

Make Ahead: You can make this cheesecake up to 2 days ahead of time. The flavors get even better after chilling for a bit.

Freezer-Friendly: Yes, this cheesecake freezes beautifully! Just wrap it tightly in plastic wrap and foil before freezing. To thaw, let it sit in the fridge for 4-6 hours or overnight.

Crust Variations: Try using a ginger snap crust for even more of that spicy fall flavor, or experiment with a pecan crust for added texture.

No Springform Pan? You can use a regular cake pan, but be sure to line it with parchment paper to make removal easier.

FAQ Section

Q1: Can I make this cheesecake ahead of time?
A1: Absolutely! It’s actually better if you make it a day ahead. Just let it cool to room temperature, then refrigerate for at least 4 hours (overnight is even better).

Q2: Can I make this without a springform pan?
A2: Yes! You can use a regular cake pan, just be sure to line it with parchment paper for easy removal.

Q3: Can I use pumpkin pie filling instead of pumpkin puree?
A3: I wouldn’t recommend it. Pumpkin pie filling contains sugar and spices, which might throw off the balance of the cheesecake’s flavor.

Q4: How do I prevent the cheesecake from cracking?
A4: The Instant Pot is great at preventing cracking, but if you’re worried, make sure not to overmix your batter. Let the pressure release naturally for the creamiest texture.

Q5: How long will this cheesecake last?
A5: It will last up to 5 days in the fridge when stored in an airtight container.

Q6: Can I make this cheesecake without an Instant Pot?
A6: Yes! You can bake it in the oven at 325°F for 45-50 minutes, or until it’s set and the edges are lightly golden.

Q7: How can I make this cheesecake more spiced?
A7: Feel free to add extra cinnamon, nutmeg, or ginger for a spicier flavor. Just be careful not to overdo it—balance is key!

Q8: Can I top this with anything besides whipped cream?
A8: Yes! Caramel sauce, chopped pecans, or even a dusting of powdered sugar are fantastic toppings.

Q9: Can I make this cheesecake gluten-free?
A9: Of course! Simply use gluten-free graham cracker crumbs or a different gluten-free crust option.

Q10: How do I store leftovers?
A10: Store leftovers in the fridge, tightly covered with plastic wrap or foil. It’ll keep fresh for up to 5 days.

Conclusion

This Instant Pot Pumpkin Cheesecake is everything you want in a fall dessert—rich, creamy, and packed with that cozy pumpkin spice flavor. And the best part? It’s incredibly easy to make, thanks to your Instant Pot! So, whether it’s Thanksgiving or you’re just in the mood for something sweet, this cheesecake is bound to impress. Enjoy every creamy, pumpkin-spiced bite!

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