Instant Pot Pumpkin Cheesecake

Name: Instant Pot Pumpkin Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup pumpkin puree (100% pure); ¾ cup granulated sugar; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp ginger; 3 large eggs, room temperature; 1 cup sour cream

Published: September 17, 2025

by Lionel Ramon

Why You'll Love This Recipe

This Instant Pot Pumpkin Cheesecake is incredibly easy to prepare, allowing you to impress guests without spending hours in the kitchen
The flavor profile perfectly balances creamy and spiced notes, making every slice irresistible
Visually, it’s a showstopper with its rich color and smooth texture, perfect for autumn gatherings
Plus, it’s versatile enough to serve at Thanksgiving or for an everyday dessert craving!

You know that moment when someone tries your cooking and their eyes light up like they’ve just seen a unicorn? That was my experience when I served this Instant Pot Pumpkin Cheesecake to my family last Thanksgiving—priceless! pumpkin whoopie pies recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Graham Cracker Crumbs: Use finely crushed crumbs for a smooth crust; they provide that delightful crunch.
Unsalted Butter: Melted butter binds the crust together; opt for unsalted to control salt levels.
Cream Cheese: Ensure it’s softened to room temperature for easy blending into a silky filling.
Pumpkin Puree: Use 100% pure pumpkin puree; avoid pumpkin pie filling to control sweetness.
Sugar: Granulated sugar sweetens the cheesecake; feel free to adjust based on your taste.
Spices (Cinnamon, Nutmeg, Ginger): These warm spices add depth and flavor; fresh ground options give better results.
Eggs: Room temperature eggs help create a creamy texture; whisk them well before adding.
Sour Cream: Adds richness and tanginess to balance sweetness in the filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Springform Pan: Lightly grease a 7-inch springform pan with cooking spray or butter. Set aside as we create our graham cracker crust.

Create the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter until well blended. Press mixture firmly into the bottom of the prepared pan. Bake at 350°F (175°C) for 8-10 minutes until lightly golden.

Make the Filling: In another bowl, beat softened cream cheese until smooth. Gradually add sugar while mixing until combined and fluffy. Incorporate pumpkin puree and spices until everything is well blended.

Add Eggs One by One: Add eggs individually into the mixture, blending gently after each addition to maintain fluffiness without over-mixing.

Incorporate Sour Cream: Gently fold in sour cream until fully combined with no lumps visible. This step gives your cheesecake that luscious mouthfeel everyone loves.

Pressure Cook Your Cheesecake: Pour filling over cooled crust carefully. Cover the pan tightly with aluminum foil to prevent moisture from ruining your masterpiece. Add one cup of water to your Instant Pot and place the cheesecake on the trivet inside. Cook on high pressure for 30 minutes.

After completing these steps, allow natural release for about 15 minutes before quick-releasing any remaining pressure. Carefully remove the cheesecake from the pot and let it cool at room temperature before chilling in the refrigerator for at least four hours or overnight.

Now you can impress everyone with your fabulous Instant Pot Pumpkin Cheesecake—your taste buds will thank you! savory vegetarian pumpkin chili.

You Must Know

This Instant Pot Pumpkin Cheesecake is not just a dessert; it’s a creamy, dreamy masterpiece that impresses everyone
The warm spices and rich pumpkin flavor create an inviting aroma that fills your kitchen and makes your taste buds dance

Perfecting the Cooking Process

Start by preparing the crust, then blend the filling while the crust bakes. Once ready, pour the filling over the cooled crust and pressure cook until set.

Add Your Touch

Feel free to swap cream cheese with ricotta for a lighter texture or add chocolate chips for a sweet surprise.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. Reheat slices gently in the microwave to preserve creaminess.

Chef's Helpful Tips

To achieve a perfect cheesecake, ensure all ingredients are at room temperature before mixing
Avoid overmixing to prevent cracks in the filling
Allow the cheesecake to chill completely before serving for best results

Sharing my first experience making this Instant Pot Pumpkin Cheesecake brings back fond memories of friends raving about its creamy goodness at my fall dinner party.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree it thoroughly for best results.

How long does it take to cook in the Instant Pot?

Pressure cooking time is about 35 minutes, plus natural release for perfect texture.

Can I freeze Instant Pot Pumpkin Cheesecake?

Absolutely! Freeze it in portions for up to three months, then thaw before serving.

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