Name: Instant Pot Pumpkin Cheesecake Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 8 h 43 min
Cuisine: American
Ingredients: 1 1/4 cups gingersnap cookie crumbs; 4 tablespoons unsalted butter, melted; 1 tablespoon granulated sugar; 1/4 teaspoon ground cinnamon; 12 ounces cream cheese, at room temperature; 1/2 cup granulated sugar; 1 1/2 teaspoons pumpkin pie spice; 1 1/2 teaspoons cornstarch; Pinch of kosher salt; 3 large eggs, at room temperature; 1 cup canned pumpkin puree; 1/2 cup heavy cream, at room temperature; 2 teaspoons vanilla extract; 2 cups sweetened whipped cream; Pumpkin pie spice, for garnish (optional)

Jump to Recipe· 4.1 from 32 reviews

If you think cheesecake is delicious but too fussy to make, wait until you try this Instant Pot Pumpkin Cheesecake Recipe. It’s a wonderfully rich and creamy dessert with the perfect balance of warm pumpkin spice and velvety cream cheese, all coming together in a fraction of the usual baking time. This recipe transforms the classic fall favorite into an easy, hands-off treat that’s guaranteed to impress anyone who tries it. With a golden gingersnap crust and a luscious pumpkin filling, it’s the ultimate comfort dessert to share with family and friends any time of the year.

Ingredients You’ll Need

A cake with three layers sits on a white cake stand with a decorative edge. The bottom layer is a thick, dark brown crust that looks firm. The middle layer is a light brown, smooth, and creamy filling. The top layer is thick white whipped cream spread unevenly with small peaks and sprinkled lightly with brown powder, likely cinnamon. One slice is removed, showing the cake's layers clearly. The scene has cinnamon sticks scattered on a blue surface beneath the cake stand, while the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Instant Pot Pumpkin Cheesecake Recipe lies in its simple, carefully chosen ingredients. Each one plays a starring role, whether it’s creating the crisp crust, the smooth and luscious filling, or the delicate spice notes that make every bite unforgettable.

Gingersnap cookie crumbs: These add a spicy, crunchy base that pairs perfectly with the creamy filling.
Unsalted butter (melted): Binds the crust together and adds richness without overpowering flavors.
Granulated sugar (divided): Sweetens both the crust and filling just right.
Ground cinnamon: Adds warmth and depth to the crust’s flavor profile.
Cream cheese (room temperature): The star ingredient giving the cheesecake its creamy, smooth texture.
Pumpkin pie spice: Infuses the filling with that signature cozy spiced aroma.
Cornstarch: Helps to stabilize the filling, ensuring a perfect set without cracks.
Kosher salt: Enhances all the other flavors and balances the sweetness.
Large eggs (room temperature): Bind the filling ingredients together and add richness.
Canned pumpkin puree: Provides the moist, flavorful pumpkin foundation.
Heavy cream (room temperature): Creates a luscious, creamy final texture.
Vanilla extract: Brightens up the filling with a sweet, fragrant note.
Sweetened whipped cream: For topping, adding lightness and a beautiful finishing touch.

How to Make Instant Pot Pumpkin Cheesecake Recipe

Step 1: Prepare Your Instant Pot and Pan

First things first, add 1 1/2 cups of water to your 6-quart Instant Pot. This water is crucial because it creates the steam and pressure necessary for cooking the cheesecake perfectly. Next, place the metal trivet inside the pot – this keeps your cheesecake pan elevated and away from the direct heat. Lightly oil a 7-inch springform pan or coat it with nonstick spray so your cheesecake can be easily removed after cooking.

Step 2: Make the Gingersnap Crust

In a large bowl, mix together gingersnap cookie crumbs, melted butter, 1 tablespoon of sugar, and ground cinnamon until everything is evenly combined. Press this crumb mixture onto the bottom and about 1 1/2 inches up the sides of the springform pan. Pop the crust into the freezer to firm up while you prepare the filling. This step gives your crust a chance to set and hold its shape under the creamy filling.

Step 3: Whip Up the Creamy Pumpkin Filling

Using an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, scraping the bowl as needed for a consistent texture. Then add the remaining 1/2 cup sugar, pumpkin pie spice, cornstarch, and a pinch of kosher salt. Beat until just combined. Next, add eggs one at a time to ensure they fully incorporate without overmixing. Finally, beat in the pumpkin puree, heavy cream, and vanilla extract until the mixture is silky and even.

Step 4: Assemble and Cook in the Instant Pot

Take the crust-lined pan out of the freezer and pour the cream cheese mixture over it, smoothing the surface gently. Carefully place the pan on the trivet inside your Instant Pot. Seal the lid and select the Manual setting. Adjust the pressure to high, and set the timer for 28 minutes. After cooking, it’s important to let the pressure release naturally for about 20 to 30 minutes, which helps prevent cracks in the cheesecake.

Step 5: Cool and Chill

Remove the cheesecake carefully and set it on a wire rack to cool for 1 hour. Running a paring knife around the edge helps the cheesecake release from the pan smoothly. Then cover the cheesecake and refrigerate it for at least 6 hours or overnight, which allows the flavors to develop fully and the texture to firm up to that perfect sliceable consistency.

Step 6: Add the Finishing Touches

Once chilled, gently remove the cheesecake from the springform pan. Top the surface generously with sweetened whipped cream for a light, dreamy layer. Add a sprinkle of pumpkin pie spice on top if you want to amp up the festive look and flavor. This final step makes the cheesecake truly irresistible.

How to Serve Instant Pot Pumpkin Cheesecake Recipe

A round cheesecake with three clear layers sits on a white, decorative cake stand. The bottom layer is a thick, dark brown crust. Above it, a smooth light beige creamy layer forms the main body of the cake. The top layer is a fluffy, white whipped topping sprinkled lightly with ground cinnamon. A single slice is removed from the cheesecake, showing the distinct layers clearly. The cake stand is placed on a blue surface with several cinnamon sticks beside it. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The whipped cream topping is a must-have, but you can also add extra touches like toasted pecans, a drizzle of caramel sauce, or a dusting of cinnamon to make it even more special. Fresh cranberries or pomegranate seeds can add a surprising pop of color and tartness that balances the sweetness beautifully.

Side Dishes

This cheesecake shines best on its own, but if you want to serve something alongside, consider pairing it with a hot cup of coffee or spiced chai tea to enhance the cozy fall flavors. A small bowl of mixed berries or a creamy vanilla ice cream also works wonderfully to round out the experience.

Creative Ways to Present

For a festive occasion, slice the cheesecake into small, bite-sized squares and serve them on a decorative platter with individual dollops of whipped cream. You could layer it in a trifle glass with crushed gingersnaps and whipped cream for a stunning dessert jar. Either way, it’s sure to steal the show.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin cheesecake should be covered tightly and refrigerated, where it will stay fresh for up to 4 days. Keeping it sealed is key to preserving the creamy texture and avoiding any fridge odors mixing in.

Freezing

This Instant Pot Pumpkin Cheesecake Recipe also freezes well. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then in foil, freezing for up to 2 months. Thaw overnight in the refrigerator for best results before serving.

Reheating

Since cheesecake is best enjoyed chilled, reheating isn’t usually necessary. However, if you prefer it slightly warmer, let it come to room temperature for 20 to 30 minutes before serving. Avoid microwaving to prevent changing the texture.

FAQs

Can I use a different type of crust instead of gingersnap?

Absolutely! Graham cracker crust works beautifully if you want a milder, more classic cheesecake base. Just adjust the spices accordingly to complement your crust choice.

Why is it important to use room temperature eggs and cream cheese?

Room temperature ingredients blend more evenly, resulting in a silky smooth filling without lumps. It also helps prevent overmixing, which can cause cracks or a grainy texture.

Can I make this cheesecake in a regular oven instead of an Instant Pot?

Yes, but the Instant Pot speeds up the cooking time and provides a moist environment that reduces cracking. Oven baking typically requires a water bath and longer baking times.

What is natural pressure release and why does it matter?

Natural pressure release means allowing the Instant Pot to release pressure slowly on its own, rather than using the quick release valve. This gradual process helps the cheesecake settle and prevents sudden temperature changes that can cause cracks.

Can I substitute canned pumpkin puree with fresh pumpkin?

You can, but fresh pumpkin should be cooked and pureed until smooth first. Canned pumpkin has a consistent texture and moisture content that helps maintain the perfect filling consistency.

Final Thoughts

If you’re looking for a crowd-pleaser that combines ease and gourmet flavor, this Instant Pot Pumpkin Cheesecake Recipe is your new best friend. It’s the right mix of cozy, creamy, and comforting without spending hours in the kitchen. Trust me, once you try this recipe, it will become your go-to for holidays, parties, or whenever you want a slice of pumpkin heaven. Go ahead, give it a try and watch everyone’s eyes light up!