Instant Pot Pumpkin Cheesecake

4.80 from 5 votes

Creamy pumpkin cheesecake with a graham cracker crust, made entirely in the Instant Pot. No water bath, no cracked top — just an easy make-ahead dessert for fall.

Prep Time25

Cook Time1 10

Refrigerate6

Total Time7 35

Course: Dessert

Cuisine: American

Keyword: Instant Pot Pumpkin Cheesecake

Servings:

Calories: 417kcal

Author: Carrie Barnard

Cost: $9.27, $1.16 per serving.

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

Get Recipe Ingredients

Instructions

FOR THE CRUST:

Spray a 7-inch by 3-inch springform pan with nonstick cooking spray. Make sure the pan fits inside your 6-quart Instant Pot.
Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
Add the graham cracker crumbs, melted butter, and brown sugar to a bowl. Stir until well combined.
Press the mixture firmly into the bottom of the springform pan. Use the bottom of a measuring cup or glass to create an even crust. Place the pan in the freezer while preparing the cheesecake filling.

FOR THE CHEESECAKE LAYER:

Beat the softened cream cheese and sugar until smooth and creamy.
Add the pumpkin puree, vanilla extract, cornstarch, eggs, heavy cream, pumpkin pie spice, cinnamon, nutmeg, ginger, and allspice. Mix just until smooth and combined. Do not overmix.
Remove the crust from the freezer and pour the cheesecake filling evenly over the crust.
Gently tap the pan on the counter several times to remove any large air bubbles.

TO PRESSURE COOK:

Place the trivet in the bottom of a 6-quart Instant Pot and add 1 1/2 cups water.
Carefully place the springform pan on the trivet.
Cover the springform pan tightly with aluminum foil, securing it around the sides so the foil stays in place during cooking.
Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 40 minutes.
When the cooking time is complete, allow the pressure to release naturally for 30 minutes. Carefully release any remaining pressure.
Remove the springform pan from the Instant Pot and place it on a cooling rack. Let the cheesecake cool for at least 1 hour.
Cover and refrigerate for at least 6 hours, preferably overnight.
To remove the cheesecake, run a thin knife around the edge before carefully releasing the sides of the springform pan.
Serve with whipped cream, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze individual slices for up to 2 months.

Nutrition