Description
This Instant Pot Pumpkin Cheesecake is a creamy, spiced dessert that’s perfect for fall! With a buttery graham cracker crust, a velvety smooth pumpkin filling, and a subtle blend of warm spices, it’s a must-have dessert for Thanksgiving or any fall gathering. Plus, using the Instant Pot ensures a quick and even cook every time, leaving you with a perfectly decadent cheesecake every time.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup sour cream
- For the topping (optional):
- Whipped cream
- Cinnamon or pumpkin pie spice
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture is well combined. Press the mixture into the bottom of a 7-inch springform pan to form an even crust. Set aside.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until smooth and well combined. Fold in the sour cream and mix until fully incorporated.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Tap the pan on the counter a few times to remove any air bubbles.
- Prepare the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot insert. Place the cheesecake pan on a trivet or sling, then carefully lower the pan into the Instant Pot.
- Cook the cheesecake: Close the Instant Pot lid and set the valve to the sealing position. Set to cook on high pressure for 55 minutes. After cooking, allow the pressure to naturally release for 10 minutes before manually releasing the remaining pressure.
- Cool the cheesecake: Carefully remove the cheesecake from the Instant Pot and let it cool in the pan for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to fully set.
- Serve: Once the cheesecake has cooled and set, remove from the springform pan and transfer to a serving platter. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired. Slice and enjoy!
Notes
- Make sure to use pumpkin puree and not pumpkin pie filling, which contains added spices and sweeteners.
- If you don’t have a springform pan, you can use a regular round cake pan with parchment paper lining the bottom.
- For extra flavor, try adding a layer of caramel sauce or a spiced nut topping before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg