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.

Are you ready for all the delicious flavors of Pumpkin Desserts? This recipe combines two of my favorite things. You get to enjoy creamy Cheesecake and pumpkin in one fabulous dessert.
If you enjoy pumpkin desserts as much as we do, try making Easy pumpkin bars and Pumpkin cheesecake bars. I also love to make these Instant Pot Cheesecake Recipes.
Table of Contents
Why This Recipe Works
This cheesecake recipe is very simple in the pressure cooker. You don’t need a water bath and the process is so easy. The results are delicious and have all the cheesecake flavor you love.
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. Don’t get this confused with pumpkin pie filling.
- 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.

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.

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

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 in 1 ½ cups water. Gently place the springform pan on top of the trivet in the instant pot. Then cover with aluminum foil to make a foil sling. Place the instant pot lid on top. Set the valve on the lid to the sealing position. Cook on high pressure for 40 minutes.

Step 7. 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.
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.
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.
- 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.
FAQs
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.
It will last up to 3 to 4 days in the refrigerator. Make sure to place it inside an airtight container to ensure freshness.

More Cheesecake Recipes
It’s your turn to make Pumpkin Spice Cheesecake. Once you try it, leave a comment and star recipe rating.
Instant Pot Pumpkin Cheesecake
Ingredients
FOR THE CRUST:
- 10 Graham Cracker Sheets
- 4 Tbsp Butter melted
- 2 Tbsp Brown Sugar
FOR THE CHEESECAKE LAYER:
- 2 pkg Cream Cheese softened at room temperature (8 oz each)
- 1/2 cup Sugar
- 1 cup Pumpkin Puree not pie filling
- 2 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 2 Large Eggs room temperature
- 1/2 Heavy Cream room temperature
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Allspice
FOR TOPPING:
- Whipped Cream optional
Instructions
FOR THE CRUST:
- Spray a 7X3 springform pan with a non-stick cooking spray and make sure that the springform pan will fit in your instant pot. Then set it aside.
- Place the graham cracker sheets in a food processor and process until they are formed into small 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.
- Place the crumbs in a large mixing bowl and then stir in the melted butter and brown sugar until well combined. Then press this mixture into the bottom of your springform pan and push the mixture down to form a single layer at the bottom of a pan.
- You can also use a measuring cup or the bottom of a glass to press the mixture down into the pan. Place this mixture into the freezer while you form the cheesecake layer.
FOR THE CHEESECAKE LAYER:
- Beat the cream cheese with the sugar in a large stand up mixer or with a hand held mixer until the mixture is light and fluffy.
- Then add in all of the ingredients for the cheesecake layer and mix until creamy and combined.
- Then remove the pan from the freezer and pour the cheesecake layer mixture on top evenly.
- Tap the bottom of the pan on the counter to make sure that there are no air bubbles and to ensure that the layer is even.
TO PRESSURE COOK:
- Place the trivet that came with a 6 quart instant pot to the bottom of an instant pot.
- Then add in 1 ½ cups water.
- Gently place the springform pan on top of the trivet in the instant pot.
- Then cover the springform pan with a piece of foil making sure to secure it on the sides so that the foil does not move while it’s cooking.
- Place the instant pot lid on top. Set the valve on the lid to the sealing position.
- Cook on high pressure for 40 minutes. After the cook time, allow the pressure to release naturally from the instant pot for 30 minutes. Then manually release the remaining pressure from the instant pot.
- Carefully remove the springform pan from the instant pot and move to a cooling rack to cool for at least 1 hour.
- Then put the pan with the cheesecake in the refrigerator for at least 6 hours (I usually just put it in overnight).
- To remove the cheesecake from the pan, run a knife around the edge of the cheesecake.
- Then carefully remove the sides of the springform pan. Serve topped with whipped cream and enjoy!