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Is there anything better than a silky-smooth, spiced pumpkin cheesecake nestled on a buttery graham cracker crust? Oh yes—making it in the Instant Pot! This Instant Pot Pumpkin Cheesecake is the dessert you didn’t know you needed, but trust me, it’s a game-changer. You get all the creamy richness and autumnal flavors you love, with way less stress and oven-watching. The result? A luscious, decadent dessert that tastes like a cozy hug on a crisp fall day.
Imagine this: You take a bite and instantly get that melt-in-your-mouth creaminess, followed by hints of cinnamon, nutmeg, and clove that make you feel like you’re wrapped in your favorite sweater. This dessert is perfect for Thanksgiving, potlucks, or just because you deserve a little indulgence. And since it’s made in the Instant Pot, it’s almost foolproof—yes, even if you’ve never baked a cheesecake before. Let’s dig in!
Why You’ll Love Instant Pot Pumpkin Cheesecake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for holidays, weekend treats, or a mid-week pick-me-up. Whether it’s your Thanksgiving table centerpiece or a surprise dessert on a rainy Tuesday, this cheesecake fits right in.
Budget-Friendly: Uses pantry staples you likely already have—cream cheese, pumpkin puree, eggs, sugar, and spices. It’s decadent without breaking the bank.
Quick and Easy: Skip the oven! The Instant Pot takes care of it all. No worrying about water baths or cracked tops.
Customizable: Want it extra spicy? Add more cinnamon or a dash of ginger. Prefer a different crust? Try gingersnaps or chocolate cookies.
Crowd-Pleasing: Who doesn’t love cheesecake? Add pumpkin and it’s next-level. Everyone will ask for seconds—and the recipe.
Ingredients in Instant Pot Pumpkin Cheesecake
Here’s the delicious lineup that brings this beauty to life. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Graham Cracker Crumbs: This classic crust adds a buttery crunch that perfectly contrasts the creamy filling. Feel free to swap for gingersnap crumbs for extra spice.
Melted Butter: Binds the crumbs and gives that rich, toasty flavor to the crust.
Cream Cheese: The base of our cheesecake. Softened and dreamy, it creates that perfect dense-but-smooth texture.
Pumpkin Purée: The fall flavor MVP! Make sure you’re using pure pumpkin, not pumpkin pie filling.
Granulated Sugar: Sweetens things up and balances the tanginess of the cream cheese.
Brown Sugar: Adds a deeper, molasses-like sweetness that complements the spices.
Eggs: Essential for binding everything together and giving the cheesecake structure.
Sour Cream: A little tangy, a little creamy—this helps create that luscious, silky bite.
Vanilla Extract: Rounds out the flavors and adds a cozy aroma.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, clove, and ginger that brings warm, comforting vibes to every bite.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No need to preheat the oven—yay! But do get your Instant Pot ready with the trivet inside and about 1 cup of water at the bottom. This creates the steamy environment needed for perfect cheesecake texture.
Combine Ingredients: In a large bowl, beat the cream cheese until smooth. Then add pumpkin purée, sugars, sour cream, eggs, vanilla, spices, and salt. Mix until creamy and lump-free—don’t overmix!
Prepare Your Cooking Vessel: Grease a 7-inch springform pan or cheesecake pan. Line the bottom with parchment paper if desired for easier removal.
Assemble the Dish: Press the graham cracker crumb and melted butter mixture firmly into the pan base. Pour the filling over the crust and smooth the top with a spatula.
Cook to Perfection: Cover the pan with foil. Carefully lower it into the Instant Pot on the trivet. Set to high pressure and cook for 35 minutes. Allow a 15-minute natural release before removing the pan.
Finishing Touches: Let cool completely on the counter, then chill in the fridge for at least 4 hours (overnight is best!). Top with whipped cream and a sprinkle of extra pumpkin pie spice if you’re feeling fancy.
Serve and Enjoy: Slice it up and serve chilled. Every bite is creamy, cozy perfection.
Nutrition Facts
Servings: 8
Calories per serving: 350 (approx.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes + natural release
Total Time: 5 hours (including chilling)
How to Serve Instant Pot Pumpkin Cheesecake
This cheesecake is a stunner on its own, but if you want to level things up:
Whipped Cream: A generous dollop on top makes it even more decadent.
Caramel Drizzle: Pumpkin + caramel = pure fall bliss.
Candied Pecans: Sprinkle some over the top for crunch and elegance.
Espresso or Chai Latte: Pair with a cozy beverage for the ultimate fall treat.
Fruit Garnish: A few pomegranate seeds or sliced figs add a pop of color and a fresh twist.
Additional Tips
Prep Ahead: You can make this cheesecake up to 2 days ahead. Just keep it covered and chilled.
Spice It Up: Customize the spice level to your heart’s content—add ginger, cardamom, or a touch of black pepper for depth.
Dietary Adjustments: Use dairy-free cream cheese and sour cream for a plant-based version. Just be sure they’re full-fat for the best texture.
Storage Tips: Store in the fridge for up to 5 days in an airtight container.
Double the Batch: Make two and freeze one! Cheesecake freezes well. Just wrap tightly and freeze for up to 2 months.
FAQ Section
Q1: Can I use homemade pumpkin purée?
A1: Yes! Just make sure it’s thick and not watery, or it could affect the texture.
Q2: What size pan fits in the Instant Pot?
A2: A 7-inch springform or push pan fits in a 6-quart Instant Pot perfectly.
Q3: Can I skip the foil cover?
A3: It helps prevent excess moisture from dripping onto the cheesecake, so it’s highly recommended.
Q4: What if I don’t have pumpkin pie spice?
A4: You can make your own with cinnamon, nutmeg, ginger, and cloves in a pinch.
Q5: How do I know the cheesecake is done?
A5: It should jiggle slightly in the center—like Jell-O. It firms up more as it cools.
Q6: Can I make this crustless?
A6: Totally! Just skip the crust and pour the filling directly into the greased pan.
Q7: How do I prevent cracks?
A7: Don’t overmix the batter and don’t rush the cooling time. Cracks don’t hurt the flavor, though!
Q8: Can I add toppings before chilling?
A8: It’s best to wait until just before serving for fresh toppings like whipped cream.
Q9: Can I use a different type of cookie for the crust?
A9: Absolutely! Gingersnaps or Oreos are great swaps for a new flavor twist.
Q10: Can I freeze slices individually?
A10: Yes! Wrap each slice in plastic wrap and store in a freezer bag for grab-and-go treats.
Conclusion
This Instant Pot Pumpkin Cheesecake is proof that homemade desserts don’t have to be complicated to be incredible. It’s cozy, creamy, and packed with flavor—everything you want in a fall dessert. Whether you’re sharing it with loved ones or savoring a quiet slice all to yourself, this treat hits the sweet spot every time. So grab your Instant Pot, and let’s make some cheesecake magic—you’ve totally got this.
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Instant Pot Pumpkin Cheesecake
- Prep Time: 15 minutes
- Cook Time: 35 minutes + natural release
- Total Time: 5 hours (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
A silky, spiced pumpkin cheesecake with a buttery graham cracker crust, made effortlessly in the Instant Pot for the ultimate fall dessert experience.
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
Instructions
- Place trivet inside Instant Pot and add 1 cup of water.
- In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a greased 7-inch springform pan. Set aside.
- In a large bowl, beat cream cheese until smooth. Add pumpkin purée, granulated sugar, brown sugar, sour cream, eggs, vanilla, pumpkin pie spice, and salt. Mix until smooth but do not overmix.
- Pour the filling over the crust and smooth the top. Cover the pan tightly with foil.
- Carefully lower the pan into the Instant Pot on the trivet. Cook on high pressure for 35 minutes. Let it naturally release for 15 minutes.
- Remove cheesecake and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and extra pumpkin pie spice before serving, if desired.
Notes
- You can substitute gingersnaps or Oreos for the crust.
- Customize spice level with ginger, cardamom, or black pepper.
- Dairy-free versions can be made using full-fat alternatives.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Wrap individual slices for easy grab-and-go treats.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg