Craving a cozy fall dessert that tastes like it came from a five-star bakery—without spending hours in the kitchen? Say hello to your new favorite treat: Instant Pot Pumpkin Cheesecake. There’s something irresistibly nostalgic about the blend of rich, creamy cheesecake and the warm spices of pumpkin pie. This isn’t just another seasonal recipe—it’s a decadent experience that wraps autumn flavors into every bite.
With this Instant Pot Pumpkin Cheesecake, your pressure cooker becomes a dessert hero. The steam-based cooking method delivers an ultra-smooth, crack-free finish that even professional bakers admire. It takes just 45 minutes of hands-on prep, yet the result is as luxurious and silky as anything you'd find in a high-end patisserie. Whether you're prepping for Thanksgiving, hosting friends, or just craving a slice of something special, this cheesecake brings bakery-level results straight to your kitchen—no oven needed.
Why This Instant Pot Pumpkin Cheesecake Is a Game-Changer?
That’s where the Instant Pot Pumpkin Cheesecake changes the game. By using the pressure cooker’s gentle steam environment, this recipe removes the stress and delivers silky, foolproof results—every single time. Whether you're a seasoned baker or just starting out, you'll find this method both approachable and reliable. This cheesecake is especially magical during the fall and winter seasons, serving as a crowd-pleasing centerpiece for Thanksgiving, Halloween, or any cozy gathering.
The velvety pumpkin filling, spiced just right with cinnamon and nutmeg, makes every bite feel like a warm hug. And the best part? It pairs effortlessly with whipped cream, maple drizzle, or a decadent caramel sauce. If you’re looking for a festive dessert that’s both comforting and easy to master, the Instant Pot Pumpkin Cheesecake is your go-to recipe for unforgettable seasonal flavor.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Ground cinnamon
For the Pumpkin Cream Cheese Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs, room temperature
- Pumpkin puree
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Sour cream
See recipe card for quantities.
Instructions
Prepare Setup and Crust
- Add 1½ cups water to Instant Pot insert and place trivet inside
- Grease 7-inch springform pan thoroughly with butter or cooking spray
- Mix graham cracker crumbs, melted butter, sugar, and cinnamon until mixture feels like wet sand
- Press crust mixture firmly into bottom of prepared pan using measuring cup bottom
- Cover pan tightly with aluminum foil and create foil sling for easy removal
Make Pumpkin Filling
- Beat softened cream cheese until completely smooth and fluffy, about 3-4 minutes
- Gradually add sugar, beating until well combined
- Add eggs one at a time, mixing just until incorporated after each addition
- Stir in pumpkin puree, vanilla, and all spices until just combined
- Fold in sour cream and pour mixture over prepared crust
Cook and Cool
- Place covered pan on trivet in Instant Pot using foil sling
- Cook on high pressure for 35 minutes
- Allow natural pressure release for 10 minutes, then manually release remaining pressure
- Remove cheesecake using foil sling and let cool to room temperature
- Refrigerate for at least 4 hours or overnight before serving
- Setup & Crust: Mix crust ingredients and press firmly into the pan, then wrap in foil for pressure cooker
- Pumpkin Filling: Blend softened cream cheese, sugar, eggs, pumpkin, spices, and sour cream until smooth
- Cook & Cool: Cooked cheesecake cooling in its pan, foil sling visible after removal from Instant Pot
Equipment For Instant Pot Pumpkin Cheesecake
- 7-inch Springform Pan - Perfect size for most Instant Pot models
- Instant Pot 6-quart or larger - Smaller models may not accommodate pan properly
- Aluminum Foil - Creates moisture barrier and helps with easy removal
- Electric Mixer - Hand mixers work fine, stand mixer makes process easier
- Trivet - Most Instant Pots include one, steamer basket works as substitute
Expert Cooking Tips & Tricks
- Room temperature ingredients - Take cream cheese and eggs out 2-3 hours before baking for smoother mixing
- Prevent cracks - Don't skip the foil cover to keep condensation from dripping onto surface
- Test doneness - Center should be almost set but still slightly jiggly when gently shaken
- Flavor development - Cheesecake tastes better the next day as flavors meld together
- Avoid overmixing - Mix just until combined to prevent air bubbles that cause cracks
- Soften cream cheese quickly - Use microwave at 50% power if needed
Variations
Keto-Friendly Version
- Replace graham cracker crust with crushed pork rinds mixed with butter
- Substitute sugar with erythritol or stevia blend
Gluten-Free Adaptation
- Use gluten-free graham crackers for crust
- Try crushed gluten-free gingersnaps or vanilla wafers
Dairy-Free Option
- Use dairy-free cream cheese alternatives
- Replace sour cream with coconut cream
Spice Variations
- Chai Spiced - Add cardamom and increase ginger
- Maple Pecan - Replace some sugar with maple syrup and add chopped pecans
- Chocolate Swirl - Swirl in melted chocolate before cooking
Storage
Refrigerator Storage
- Keeps beautifully for up to 5 days
- Cover loosely with plastic wrap or store in airtight container
- Flavors improve after first day
Freezing Instructions
- Wrap individual slices in plastic wrap
- Freeze for up to 3 months
- Thaw overnight in refrigerator before serving
- Add toppings after thawing for best texture
Make-Ahead Tips
- Perfect for holiday entertaining since it must be made ahead
- Prepare up to 3 days in advance
- Add toppings just before serving
The Secret That Made My Cheesecake Taste Like It Came from a 5-Star Restaurant
I’ll never forget the first time someone asked if I had bought my Instant Pot Pumpkin Cheesecake from a bakery. That moment? It all came down to one simple trick I almost didn’t believe at first.
Here’s the secret most home bakers miss: let your cheesecake come to room temperature before serving. It’s tempting to pull it straight from the fridge and dig in—but trust me, that extra 30–45 minutes changes everything. The flavors bloom, the texture softens into silky perfection, and suddenly, it’s not just a homemade dessert—it’s a showstopper.
That little pause between fridge and fork is what turns your Instant Pot Pumpkin Cheesecake from delicious to unforgettable.
FAQ
Is there anything you should not put in the Instant Pot?
Yes, avoid putting dairy products like milk or cream directly in the Instant Pot as they can curdle. For this Instant Pot Pumpkin Cheesecake recipe, always use a springform pan with foil covering to prevent water from getting into your cheesecake. Never put frozen ingredients directly without proper thawing. Avoid overfilling your pan beyond two-thirds capacity to prevent overflow during pressure cooking.
How long does pumpkin take in the Instant Pot?
Fresh pumpkin chunks cook in the Instant Pot in 4-6 minutes on high pressure. However, for this Instant Pot Pumpkin Cheesecake recipe, we use pumpkin puree which is already cooked. The complete cheesecake takes 35 minutes of pressure cooking time, plus 10 minutes natural pressure release. Total active cooking time is about 45 minutes for perfectly set, creamy pumpkin cheesecake.
Can you use springform pan in Instant Pot?
Yes, a 7-inch springform pan fits perfectly in most 6-quart or 8-quart Instant Pots. For this Instant Pot Pumpkin Cheesecake, the springform pan is essential for easy removal and clean slicing. Always cover with aluminum foil to prevent condensation from dripping onto your cheesecake surface. Use a foil sling for safe lifting. Ensure your pan fits with at least 1-inch clearance around edges.
How many days in advance can I make pumpkin cheesecake?
You can make this Instant Pot Pumpkin Cheesecake up to 3 days in advance. In fact, the flavors improve after the first day as they meld together. Store covered in the refrigerator for up to 5 days total. This makes it perfect for holiday entertaining like Thanksgiving or Halloween parties. Add any toppings like whipped cream or caramel sauce just before serving for best presentation.
Final Slice: The Dessert You Didn’t Know You Needed
This Instant Pot Pumpkin Cheesecake is proof that you don’t need a fancy oven or pastry chef skills to create a dessert that stuns. With just a pressure cooker and a little love, you’ll unlock a cozy, fall-inspired masterpiece that’s rich, creamy, and effortlessly elegant.
Whether you're whipping it up for a quiet weeknight treat or showcasing it at your next holiday dinner, this recipe delivers serious wow-factor with minimal effort. The warm pumpkin spice, smooth cheesecake texture, and flawless finish make it a must-bake every autumn.
Craving more cheesecake magic? Don’t miss my Creamy No Bake Cheesecake Bites Recipe—perfect for when you want something quick, cool, and poppable. And if you're in the mood for something decadent and romantic, try the Easy Chocolate Strawberry Cheesecake Recipe—it’s a chocolate lover’s dream come true.
Tried this Instant Pot Pumpkin Cheesecake? I’d love to see your creations! Drop a comment below, share your delicious photos, and don’t forget to rate the recipe. Your feedback helps others discover the joy of pressure cooker desserts—and it might just inspire your next kitchen masterpiece.
From my kitchen, with heart.
Alyssa Coleman ❤️
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Pairing
These are my favorite dishes to serve with Instant Pot Pumpkin Cheesecake
Instant Pot Pumpkin Cheesecake
Equipment
- Instant Pot (6-quart+) Required for pressure cooking
- 7-inch Springform Pan Fits in most Instant Pots
- Electric mixer Stand or hand mixer
- Trivet Comes with most Instant Pots
- Aluminum foil To prevent condensation and ease removal
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar for crust
- ½ teaspoon ground cinnamon for crust
- 4 tablespoon butter melted
Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar for filling
- 2 large eggs room temperature
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup sour cream
Instructions
- Grease the springform pan, prepare crust mixture, press into pan, and place it on a trivet inside the Instant Pot insert with 1½ cups of water.
- Beat softened cream cheese until smooth. Add sugar, then eggs one at a time. Mix in pumpkin puree, vanilla, spices, and finally fold in sour cream.
- Pour the filling over the crust. Tap the pan lightly to release air bubbles. Cover tightly with foil and prepare a foil sling for easy lifting.
- Place the covered pan in the Instant Pot. Cook on high pressure for 35 minutes. Allow natural release for 10 minutes, then release remaining pressure manually.
- Remove pan using sling and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
- Before serving, let the cheesecake sit at room temperature for 30–45 minutes to enhance flavor and texture. Add desired toppings and slice.
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