Instant Pot Pumpkin Cheesecake

Hey there, and welcome back, friends.

You are in for a delicious fall treat!

Instant Pot Pumpkin Cheesecake

This Instant Pot pumpkin cheesecake is velvety smooth, subtly spiced, and perfectly pumpkin-y. It has a marbled look, and best of all, it’s made in the instant pot in less than an hour. 

The cool air of fall always makes me crave everything, pumpkin. I love making cheesecake, so I had to make a pumpkin cheesecake for my family. 

This cheesecake is pressure cooked in the Instant Pot. All you need is a special pan for your Instant Pot. It’s an easy way to make a cheesecake, and you don’t need to worry about making a water bath. 

It’s perfect for Thanksgiving or Christmas, and it’s sure to be a hit with your family and friends!

Pumpkin Cheesecake Ingredients

You only need a few simple pantry ingredients to make this fall cheesecake.

• some graham cracker crumbs
• butter
• heavy whipping cream
• powdered sugar
• cream cheese
• granulated sugar
• flour
• pure vanilla extract
• a few large eggs
• pumpkin purée
• pumpkin pie spice
• ground cinnamon

How to Make Instant Pot Pumpkin Cheesecake

Preheat the oven to 350 degrees. Spray your 7-inch spring form pan with non-stick spray and set it to the side.

Prepare the crust by mixing the graham cracker crumbs, salt, and melted butter together. Gently press using the back of a spoon to form the crust inside the pan. Bake for 8 to 10 minutes or until golden brown.

To prepare the filling, soften the cream cheese until it is light and fluffy using a stand mixer. Make sure to get rid of all the lumps.

Add the sugar and flour, and mix for another two minutes until combined. Make sure you scrape the sides of the bowl.

Add in the whipping cream and vanilla extract. Mix until combined, and make sure there are no lumps.

Finally, add the eggs and make sure they are fully incorporated. It is important not to over-mix, so I recommend doing this manually only until they are combined.

Divide the batter into two bowls. In one of the bowls, add the cinnamon, pumpkin spice, and pumpkin purée. Fold in carefully and try not to over-mix.

Add the filling to the crust, alternating one batter and the next, so you get the marbled cheesecake.

This way, you have pumpkin mixture, cheesecake mixture, pumpkin, and so on, until you have finished using all your batter. 

Finally, use a knife or skewer to swirl the two colors for a marbled look.

Tap the mold a bit, so the cream cheese settles evenly over the crust without bubbles. Cover with aluminum foil.

Make a sling with aluminum foil from side to side of your pan. Make sure it is long enough to hold the pan, grabbing both sides of the sling. This will help you remove the pan from the IP.

Add 1 cup of water to your inner pot inside your IP. 

Place your steam rack inside and place your pan on top of your rack. Close and lock your lid. Cook on high pressure for 40 minutes and let it release naturally.

Let it cool down until it is at room temperature, and place it in the refrigerator for at least 5 hours, preferably overnight. Remove from the pan and place on a serving plate.

Once the cheesecake is ready, prepare your whipped cream and add it into a piping bag prepared with a large star tip. Make your swirls of whipped cream along the outside of the cheesecake. 

Do you have to let the cheesecake cool before refrigerating?

Yes, you need to let the cheesecake cool before refrigerating it. This cheesecake cannot have sudden temperature changes. Before placing it in the refrigerator, please ensure it’s completely cool to room temperature.

Do not remove the aluminum foil immediately after you take it out from the Instant Pot. Allow it to cool for at least half an hour before you remove the foil. This helps the cheesecake not to have sudden temperature changes. Make sure it doesn’t have any water on top of the foil.

Does pumpkin cheesecake freeze well?

Yes, pumpkin cheesecake freezes well. You can freeze it in an airtight container for up to 3 months. Unthaw the cheesecake at room temperature. 

More Cheesecake Recipes

Below are a few of my favorite cheesecake recipes to make over the fall. 

• Instant Pot Cherry Cheesecake
• Pumpkin Spice Cheesecake Ice Cream
• Snickers Peanut Butter Cheesecake
• Irish Cream Cheesecake
• Pumpkin Pecan Cheesecake

What do you think of this fall-inspired pumpkin cheesecake recipe? What would you serve with this cheesecake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Instant Pot Pumpkin Cheesecake Recipe