Instant Pot Pumpkin Cheesecake
Dive in fork first to this velvety and delicious Instant Pot Pumpkin Cheesecake. There’s a spice-filled graham cracker crust, pumpkin cheesecake filling and topped with luscious cinnamon whipped topping. This pumpkin cheesecake is made in the Instant Pot for easy hands-off cooking. Check out the rest of the Instant Pot Cheesecake Recipes here.
If you are a fan of the Instant Pot, I have a few more pressure cooker cheesecake recipes for you to check out. Instant Pot tiramisu cheesecake, pina colada, salted caramel cheesecake, or try my caramel apple cheesecake.
Instant Pot Pumpkin Cheesecake
This is such an easy instant pot pumpkin cheesecake recipe! I know cheesecake can seem intimidating but trust me, this recipe really works. And, within a handful of steps you will be turning the Instant Pot on and letting your creation get to cooking.
How to make Pumpkin Cheesecake
Crust | This recipe uses a graham cracker crust that you mix with brown sugar, cinnamon, nutmeg and ginger. It is going to give the crust warm spices to tickle your tastebuds. It beats just a plain crust any day of the week.
Filling | Since this is a pumpkin cheesecake you will use all the classic cheesecake ingredients along with pumpkin puree, and your fall inspired spices. Then pour the mixture into your pan on top of the spiced crust.
Cook | Make sure to cover your cheesecake tightly with aluminum foil to prevent any condensation from leaking in as it cooks.
Chill | Chill your cheesecake in the fridge overnight once it has cooled down for a bit on a cooling rack.
Whipped Topping | Once your cheesecake is set up you can add your cinnamon whipped topping. Just a few minutes is all it takes to make. And trust me it is worth making to elevate the flavor even more to this cheesecake.
How to freeze the instant pot pumpkin cheesecake
For freezing cheesecake, I love to pre-slice my cheesecake. Then place little squares of wax paper in between the slices. So when you want a slice or two from the freezer, you can remove them easily without having to slice a frozen hard slice off your cheesecake.
I would recommend leaving the whipped cream off for freezing unless you place the slices standing up on a wax paper/parchment paper lined baking sheet and freeze until firm. Then once firm, wrap and store in a container or storage bag.
To freeze cheesecake, first, wrap tightly and well in either plastic wrap or foil or both. Then place in an airtight container or large freezer bags. Then store in the freezer for up to three months if stored properly.
How do I know when my instant pot cheesecake is done?
Instant Pot cheesecake will have a slight jiggle in the center when you gently move it on the counter. If you find it is really wiggly and it is more than just the center you can cover back up and re-cook for 5-10 minutes longer if you feel it is needed.
You can re-cook the cheesecake without a problem even after waiting for the natural release to finish.
Can I Swap Crust With A Gingersnap Crust
Go right ahead and use a gingersnap cookie crust in place of the seasoned graham crackers. You can do this by using the exact same measurements of gingersnap crumbs as you do graham cracker crumbs. If using gingersnap cookies, I would either cut the spices and sugar in half for the crust recipe or leave them out completely.
It would be a great swap and would compliment the pumpkin flavor from the dessert.
Instant Pot Pumpkin Cheesecake
- 1 cup graham cracker crumbs
- 1/2 cup ground pecans
- 2 tablespoons light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 5 tablespoons unsalted butter melted
- 2 8 ounce packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup pumpkin puree
Cinnamon Whipped Cream
- 2 cup heavy whipping cream
- 3/4 cup powder sugar
- 1 tablespoon ground cinnamon
- Spray a 6-inch springform pan with nonstick baking spray and set aside.
- Add the pecans to a food processor or blender and pulse until finely ground.
- In a large bowl, add the ground pecans, graham cracker crumbs, ground cinnamon, nutmeg, ginger, brown sugar, and melted butter. Mix together until combined.
- Pour into the prepared springform pan and firmly press into the bottom and up the sides of the pan.
- Place in the freezer to firm up while working on the cheesecake batter.
- Add the cream cheesecake to a large mixing bowl. Using a hand mixer, beat until it’s completely smooth.
- Add in the sugar, cornstarch, cinnamon, ginger, nutmeg, pumpkin pie spice, cloves, and allspice. Beat until creamy and smooth.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg until completely combined and scrape down the bowl before adding the next.
- Once both eggs are beaten into the batter, add in the heavy cream and pumpkin puree. Mix until combined. Scrape down the bowl and beat in any remaining bits.
- Pour the batter into the prepared crust.
- Place a trivet into an 8-qt instant pot and add 1 1/2 cups water.
- Double wrap the pan in heavy-duty tin foil and cover the top in foil.
- Place the trivet/rack in the pressure cooker.
- Carefully place the pan in the center of the trivet/rack.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Press the manual setting and adjust it to high pressure for 40 minutes.
- When the beeper goes off, release pressure naturally for 30 minutes
- Carefully open the lid and remove the cheesecake. Place on a wire rack to cool to room temperature.
- Once the cheesecake is at room temperature, place it in the fridge to chill overnight.
- Before serving, add the whipped cream.
- In a mixing bowl, add the heavy whipping cream, powder sugar, and cinnamon. Beat with a hander mixer on medium/high until stiff peaks
- Smooth evenly over the top of the cheesecake
- Scoop the rest of the whipped cream into the piping bag fitted with a 1M tip.
- Pipe whipped cream around the edge of the cheesecake.
- Dust cinnamon on top of the piped whipped cream.
- Cut and serve.
I followed the recipe exactly and it doesn’t seem cooked all the way through. Should I put it back in and cook it longer? It’s very liquidity in the middle.
Yes, I would recommend cooking it longer. The top will become really brown though, so to try to avoid some of that I would recommend folding a piece of aluminum foil in half, unfolding it, and just placing it over the cheesecake, so the crease in the foil is tented over the center of the cheesecake.
Loved everything about this recipe. I made this for Thanksgiving and it was delicious. The whipped cream is so good and makes plenty to have leftover or to use for another dessert.