Pumpkin Cheesecake Recipe (Instant Pot)

Enjoy making this Pumpkin Cheesecake Recipe in the Instant Pot! A creamy pumpkin cheesecake, topped with spiced cinnamon whipped cream will make you cry happy tears of joy!

Pumpkin Cheesecake Recipe

You guys have LOVED my classic Instant Pot Cheesecake recipe (and the S’mores version!) so much, that you have been asking for a pumpkin version for the holidays.

Well, you know I love making you all smile, so here it is! The perfect Pumpkin cheesecake recipe! And, made in the Instant Pot so it’s easy, fuss-free, and never overcooked.

Instant Pot Cheesecake Recipe

I’ve tried 5 different Instant Pot Cheesecake recipes (even the most popular ones), and mine is by far the best!

This Instant Pot cheesecake recipe will become a family favorite, guaranteed.

You may think that using a pressure cooker to make this pumpkin cheesecake recipe is strange, but it’s actually the perfect environment for making a moist, luscious cheesecake without any burned or dried out tops.

The reason it works is because traditional cheesecake is baked in the oven with a bain-marie (“ban-marie”), otherwise known as a water bath.

The water bath keeps the cheesecake nice and moist, with the heat evenly distributed.

You can read more about the science and why of making a pumpkin cheesecake in the Instant Pot on my classic cheesecake recipe post.

Marbled Pumpkin Cheesecake

If you’d like to make a marbled cheesecake, reserve about 1/2 cup of the batter before adding in the pumpkin.

After putting in the pumpkin batter on top of the graham cracker crust, Dollop the top with little scoops of the regular batter, then swirl with a chopstick, skewer, or back of a spoon.

You can also use a squeeze bottle or plastic baggy with the corner cut off to pipe concentric circles on the top of the cheesecake, then dragging a skewer from the center of the cheesecake to the perimeter and vice versa for a beautiful swirled design on top.

Pumpkin Cheesecake Recipe | Cheesecake Water bath

Make sure you keep your cheesecake pan tightly covered with foil so the water doesn’t seep in. It’s important to keep as much water out, so you’re not left with a soggy cheesecake!

Smores Cheesecake

If you’d like a S’mores version of this incredible cheesecake recipe, check out the recipe HERE! It’s a summertime favorite!

Graham Cracker Crust for Cheesecake

One of my secrets to the best Instant Pot Cheesecake recipe is making the crust using Chef Shamy honey cinnamon butter.

This stuff is basically frosting with a higher proportion of butter than sugar. It’s amaaaazing. And I’m not saying that because they’re sponsoring this or anything. They have no idea I included them in this recipe.

I am a huge fan of Chef Shamy butters but this honey one is soooo perfect in the crust.

Instant Pot Cheesecake Pan

You’ll need an Instant Pot Cheesecake pan to make this recipe. There are basically two types of cheesecake pans out there- springform, and push.

A springform pan hugs the outside of the cheesecake and you use a lever to release the cheesecake from the base that fits snugly into the outer shell. If you use a springform pan, you will need to make a foil sling or use something else to lift it out of the pot. There are instructions in the recipe card!

A push pan is exactly what it sounds like. You push the bottom up to remove it from the pan.

I prefer to use this push pan, because it I think it’s the smartest and highest quality product on the market for Instant Pot cheesecakes. It is dishwasher safe, and has a genius handle.

I’ve owned springform pans, but they’ve broken. My thought is that the more moving parts there are, the higher the likelihood that it’ll break.

Read my Post on the Top 10 Instant Pot Accessories to Buy (and AVOID!)

Cheesecake Cracked or Fell

There are a couple ways your cheesecake can fail. You can have a cheesecake that is cracked really bad on top (which is a minor fail since you’re covering it up anyways), or the biggest fail is having it all bubble up and then fall in the center.

The reason you may have had these issues is using cold ingredients, or over mixing your batter.

Over-mixing your cheesecake batter (especially after adding the eggs) incorporates too much air into your cheesecake. While cooking, those air bubbles escape to the surface and crack the cheesecake.

Cinnamon Whipped Cream

I usually like to top my cheesecake with regular sour cream, but this pumpkin cheesecake recipe needs a little more sweetness to offset the slightly savory pumpkin.

This recipe has homemade fresh whipped cream that is spiked with a little cinnamon and vanilla to give it the perfect balance.

Making whipped cream is so easy. All you need is some heavy cream (or whipping cream, it’s all the same), powdered sugar, and vanilla (I add cinnamon to this recipe)

TIP: Make sure you use a cold bowl and beaters to make whipped cream. Using cold cream and tools ensure the fat in the cream stays solid, which keeps the cream from falling.

I usually put my beaters and bowl in the freezer for 5-10 minutes before whipping.

Instant Pot Cheesecake Tips

Here are a couple tips to ensure your cheesecake it PERFECTION:

• Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
• The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
• If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
• Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
• Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
• Don’t get impatient after cooking the cheesecake. It must rest and chill for at least 8 hours before slicing and eating.
• Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.

Don’t forget to Pin this Pumpkin Cheesecake Recipe!

Instant Pot Dessert Recipes

• Pumpkin Rice Pudding
• 2-layer Pumpkin Yogurt – Noosa Inspired
• Instant Pot Oatmeal, 5 Ways! (pumpkin chocolate chip)
• Instant Pot S’mores Cheesecake
• Instant Pot Cheesecake
• Homemade Carrot Cake 
• Chocolate Covered Strawberries (Instant Pot) | Baby Shower Food Ideas
• Dairy Free Coconut Rice Pudding
• Instant Pot Chocolate Lava Cakes For Two
• Vanilla Bean Rice Pudding
• Instant Pot Bread Pudding with Butter Rum Sauce
• Instant Pot White Chocolate Candy Cane Creme Brulee
• Easy Air Fryer + Instant Pot Donuts

Enjoy this recipe for Instant Pot Cheesecake! You’re going to LOVE it! Let me know in the comments when you make it!

Pumpkin Cheesecake (Instant Pot)

This amazing Pumpkin cheesecake recipe made in the Instant Pot or Pressure Cooker will knock your socks off! Serve it with a healthy dollop of cinnamon whipped cream!

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Additional Time: 12 hours hours

Total Time: 13 hours hours 25 minutes minutes

Servings: 8

Calories: 512kcal

Author: Lisa Childs

INGREDIENTS

Graham Cracker Crust

• 1 cup crushed graham crackers (one sleeve blended in blender to a fine powder)
• 3 tablespoons flour
• 2 tablespoons unsalted butter melted
• 4 tablespoons Chef Shamy Honey Cinnamon Butter* melted
• 1 dash salt

Pumpkin Cheesecake Batter

• 16 ounces cream cheese softened (do not use low fat)
• 1 cup pumpkin puree NOT pumpkin pie mix
• ⅓ cup heavy cream
• 1/2 cup sugar
• 1/4 cup brown sugar packed
• 1 1/2 tablespoons flour
• 2 teaspoons pure vanilla
• 1/2 teaspoon pumpkin pie spice or just cinnamon if you don’t have it on hand or can’t make your own
• 2 eggs room temperature
• 1 pinch salt

Cinnamon Whipped Cream

• 1 cup heavy cream
• 2-4 tablespoons powdered sugar depends on how sweet you like your whipped cream
• 1/4 teaspoon pure vanilla
• 1/4 teaspoon cinnamon

INSTRUCTIONS

• Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.
• Using a hand mixer or whisk, combine softened cream cheese and sugar. 
• Crack room temperature eggs into a separate small bowl and mix completely. Add to the cream cheese mixture, careful not to overmix.
• Add salt, flour, cream, vanilla, pumpkin, pumpkin pie spice. Blend completely. 
• Remove the crust from the freezer and pour the cheesecake batter into the crust and tap the pan once or twice to remove any air bubbles. Tightly cover the pan with foil. 
• To the Instant Pot or pressure cooker, add one cup of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet. 
• Pressure cook on manual high pressure for 35 minutes with a 10 minute natural pressure release. 
• Carefully remove the pan from the Instant Pot. Remove the foil to avoid spilling water on the surface of the cheesecake. The center should still be slightly jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid.
• Loosely cover the cheesecake with the dry foil, then let cool to room temperature (about 1-2 hours.) Cover, and refrigerate overnight to set completely. 
• Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.
• To make the cinnamon whipped cream, combine all ingredients to a chilled medium bowl and whip with a chilled whisk or hand mixer until medium soft peaks form.
• To serve, top pumpkin cheesecake with whipped cream and sprinkle with additional cinnamon or caramel sauce. Enjoy! 

PRODUCTS WE LOVE

• ekovana Stainless Steel Cheesecake Pan removable bottom – 7 inch round cake pan – compatible with 6qt Instant Pot and Ninja Foodi Accessories 6.5 qt
• Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste, with gift box, 32 ounces
• Chef Shamy Honey Butter, Cinnamon Brown Sugar (Pack of 2)

VIDEO

NOTES

• *If you cannot find the Chef Shamy Honey Cinnamon Butter, substitute 4 tablespoons regular unsalted butter, 1/2 teaspoon cinnamon, 3 tablespoons sugar, and a small drizzle of honey.
• To make a marbled cheesecake, make the cheesecake batter as directed but do not add the pumpkin and pumpkin pie spice. Remove about 1/2 cup of the batter before adding the pumpkin and pumpkin spice. After adding the pumpkin batter to the crust, dollop plain batter on top of the pumpkin batter, then swirl with a skewer. You can also create a marbled or snowflake look by piping the pumpkin batter in concentric circles and dragging a skewer in and out from the center. Cook as directed.
• Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
• The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
• If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
• Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
• Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
• Don’t get impatient after cooking the cheesecake. It must rest and chill for at least 8-12 hours before slicing and eating.
• Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.

NUTRITION

Serving: 1g | Calories: 512kcal | Carbohydrates: 38g | Protein: 8g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Cholesterol: 141mg | Sodium: 326mg | Sugar: 19g

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