Instant Pot Pumpkin Cheesecake (No Water Bath!)

Instant Pot Pumpkin Cheesecake is rich and creamy while being so easy in the pressure cooker. This recipe does not require a water bath and it’s so simple.

Instant Pot Pumpkin Cheesecake on a cake stand.

This Instant Pot Pumpkin Cheesecake gives you rich, creamy pumpkin spice cheesecake without ever turning on your oven or fussing with a water bath. It’s an easy fall dessert that’s perfect for Thanksgiving and it’s simple enough for a beginner to make with no cracked top and no soggy crust.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

A springform pan sealed inside your Instant Pot creates the same gentle, moist heat a water bath is meant to provide — without you needing to wrap anything in foil and lower it into a pan of hot water. That’s what keeps this cheesecake creamy instead of dry or cracked.

It also means one less pan tying up your oven, which is exactly what you need when you’re already juggling a turkey, side dishes, and pie.

If you enjoy pumpkin desserts as much as we do, try making Easy pumpkin bars, Pumpkin cheesecake bars and Pumpkin Lasagna.

Pumpkin cheesecake is one of my favorite desserts to make when fall rolls around. I love the creamy cheesecake paired with warm pumpkin spices and a buttery graham cracker crust. Making it in the Instant Pot keeps it simple, and it’s always a dessert my family gets excited to see on the table.

Ingredients

Crust

Graham Cracker Sheets. We used regular honey grahams.
Brown Sugar. You can make Homemade Brown Sugar Recipe or try some of The Best Brown Sugar Substitutes.

Cheesecake Layer

Cream Cheese. Make sure to soften at room temperature.
Pumpkin Puree. A standard can of pumpkin puree is 15 ounces (about 1¾ cups), so you’ll have a little left over after measuring out the 1 cup you need for this recipe. Save the rest for Pumpkin Bars or stir it into oatmeal — just make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already has sugar and spices mixed in.
Cornstarch. This helps the filling set up firmly enough to slice cleanly instead of staying loose in the center — don’t skip it, even though it’s a small amount.
Vanilla Extract. Pure vanilla extract is suggested.
Large Eggs. Place the eggs on the counter before using so they will be at room temperature.
Heavy Cream. This also needs to be at room temperature.

Topping

Whipped Cream. This is optional but so delicious when serving. You can also make Homemade Whipped Cream Recipe.

Step by Step Instructions

Step 1. Prepare the pan. Spray a 7-inch springform pan with cooking spray. Don’t forget to make sure that the springform pan will fit in your instant pot. Then set it aside.

Mixing bowl with crushed graham crackers.

Step 2. Crush the graham crackers using a food processor until they are fine crumbs. If you do not have a food processor, place the graham crackers in a sealed ziplock bag and roll with a rolling pan to crush the graham crackers. Combine the crumbs and butter. Then press this mixture into the bottom of your springform pan.

Cream cheese and sugar in a mixing bowl.

Step 3. Combine the cream cheese and sugar until light and fluffy.

Large mixing bowl with pumpkin cheesecake mixture.

Step 4. Use a large mixing bowl and combine all of the ingredients for the cheesecake layer. Mix until creamy and combined.

Step 5. Pour the cheesecake filling into the pan over the graham cracker crust. Then remove the pan from the freezer and pour the cheesecake layer mixture on top evenly.

Step 6. Insert the trivet, then add 1½ cups water. Gently place the springform pan on top of the trivet in the Instant Pot. Place the lid on, set the valve to sealing, and cook on high pressure for 40 minutes. When the time is up, let the pressure release naturally for 30 minutes before opening the lid — venting it early is one of the most common reasons a pressure-cooked cheesecake cracks or sinks.

Step 7. When the cook time is up, the cheesecake should look set around the edges with a slight jiggle in the very center — that jiggle is normal and it will firm up as it cools. If the whole top still looks liquid or wobbly, seal the lid back on and pressure cook for another 5 minutes before checking again.
Remove from the pressure cooker and move to a cooling rack for at least 1 hour. Refrigerate the cheesecake for at least 6 hours. Then remove from the pan.

Pro Tips

Room temperature ingredients. Make sure all the cheesecake layer ingredients are at room temperature before mixing them together. This will ensure the filling is smooth and creamy when combined.
Spring Form Pan. Make sure the pan fits inside your pressure cooker.
Pumpkin Puree. The recipe calls for pumpkin puree and not pumpkin pie filling. Make sure to grab the correct one.
Crust. While graham crackers make a traditional crust, you can use cookies for a different flavor. Try using gingersnaps, vanilla wafers, or cinnamon graham crackers to make the crust.
Don’t overmix the eggs. Beat the eggs until just combined. Do not overmix or it will allow air bubbles into the batter. This will result in a cheesecake that puffs up while baking and then falls. Only beat the eggs in until they’re just combined. Overbeating whips extra air into the batter, and that air expands while cooking, then collapses as the cheesecake cools — that’s what causes the top to crack. Letting the cheesecake cool gradually (on the counter for an hour, then in the fridge) instead of moving it straight from the Instant Pot to the fridge helps for the same reason: a sudden temperature change makes it contract too fast.
Allow to cool. It is important that you allow the cheesecake to cool for 1 hour before refrigerating to set. Don’t skip this step and go straight to the fridge.

Which Pan and Instant Pot Size Should You Use?

This recipe is written for a 6-quart Instant Pot with a 7-inch springform pan and 1½ cups of water. If you have an 8-quart, you can use the same 7-inch pan and water amount. If you’re using a 3-quart Mini, you’ll need to size down to a 6-inch springform pan.

Topping ideas

Whipped Cream. Garnish with a dollop of whipped cream. Homemade whipped cream is very easy to make.
Caramel sauce. The combination of caramel sauce with the pumpkin flavor is so delicious.
Vanilla Ice cream. Scoop vanilla ice cream with the cheesecake as you serve. It is really decadent.
Candy Corn or Candy Pumpkins. It is so pretty to place a dollop of whipped cream and then candy corn or pumpkins on top.

For more delicious ideas, try these cheesecake toppings.

FAQs

Does pumpkin cheesecake freeze well?

Yes, this dessert freezes easily. The texture changes slightly once frozen but it is still delicious.

Allow the cheesecake to cool. Wrap in plastic wrap.

Place inside an airtight freezer container or bag. It can be frozen up to 2 months if stored properly.

This is a great way to save time for special occasions. Simply make this in advance and freeze.
When ready to serve, allow to thaw overnight in the fridge. Slice as normal.

How long does cheesecake last in the fridge?

It will last up to 3 to 4 days in the refrigerator. Make sure to place it inside an airtight container to ensure freshness.

Can I use fresh pumpkin instead of canned?

Canned pumpkin puree is recommended for this recipe because it has a consistent texture and moisture level. Fresh pumpkin puree can vary in water content, which may make the filling too loose to set properly in the Instant Pot.

Can I make this ahead of time for Thanksgiving?

Yes — that’s one of the best things about this recipe. Make it up to 2 days ahead and keep it in the fridge, covered, until you’re ready to serve. The flavor is even better the next day once it’s had time to fully chill and set.

Why is my cheesecake soupy or undercooked in the middle?

This usually means it needed a few more minutes under pressure, or the ingredients weren’t fully at room temperature before mixing, which can leave the batter uneven. Add 5 minutes to the pressure-cook time next time, and double check that your cream cheese, eggs, and heavy cream are truly at room temperature — cold ingredients are the most common reason this happens.