If you’re looking to impress your family and friends with a dessert that captures the cozy spirit of autumn without any fuss, the Instant Pot Pumpkin Cheesecake Recipe is an absolute winner. This dessert marries the rich, creamy texture of cheesecake with the warm, comforting flavors of pumpkin and autumn spices, all cooked to perfection in your Instant Pot. It’s a wonderfully moist, silky treat with a gingersnap crust that boasts just the right amount of spice and sweetness. Whether it’s a holiday gathering or a special weeknight treat, this recipe brings out the best of pumpkin season in a simple yet show-stopping way.
Ingredients You’ll Need
The beauty of this Instant Pot Pumpkin Cheesecake Recipe is in its straightforward, carefully chosen ingredients that create layers of flavor, texture, and that classic autumn vibe. Each component plays a vital role, from the gingersnap crumbs that give a crunchy, spiced foundation to the creamy, dreamy pumpkin filling with perfect hints of cinnamon and nutmeg.
- 2 cups gingersnap cookie crumbs: For a spiced, crunchy crust that complements the creamy center perfectly.
- ¼ teaspoon ground nutmeg: Adds a subtle earthy warmth to the crust for enhanced flavor depth.
- ¼ teaspoon ground cinnamon: Brings classic fall spice notes straight into the crust.
- ½ cup granulated sugar (crust): Balances the spices with a touch of sweetness in the base.
- 4 tablespoons melted butter: Binds the crust crumbs together for a firm and buttery texture.
- 32 ounces cream cheese (softened): The rich, creamy backbone of the cheesecake filling.
- 1 ¾ cups granulated sugar (filling): Sweetens the filling just right without overpowering the pumpkin flavor.
- ½ cup sour cream (room temperature): Adds tang and a velvety texture for a perfect cheesecake consistency.
- ¾ teaspoon maple extract: A hint of maple sweetness that pairs beautifully with pumpkin.
- 1 teaspoon clear vanilla extract: Enhances flavor brightness; clear extract keeps the filling’s light color.
- 3 large eggs (room temperature): Provide structure and richness to the filling.
- 1 cup canned pumpkin: The seasonal hero that makes this cheesecake shine with authentic pumpkin flavor.
- 1 ¼ teaspoons ground cinnamon (filling): Warms the filling with classic autumn spice.
- ½ teaspoon allspice: Adds a subtle spicy complexity.
- ½ teaspoon nutmeg: Rounds out the pumpkin pie spice mix with its unique flavor.
- 8 ounces cream cheese (softened) for topping: Creates a luscious cream cheese frosting topping.
- 4 tablespoons butter (softened): Blends smoothly into the topping for richness.
- 1 teaspoon maple extract (topping): Keeps the topping perfectly tied to the pumpkin-spiced theme.
- ½ cup powdered sugar: Sweetens and lightens the topping texture.
- â…› cup milk: Adjusts the topping consistency to just the right spreadable thickness.
How to Make Instant Pot Pumpkin Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining your gingersnap cookie crumbs with ground nutmeg, cinnamon, and granulated sugar for that warm, spiced flavor burst. Then stir in the melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a springform pan to create the perfect base. This crust will bake up with just the right snap to contrast the creamy filling.
Step 2: Make the Pumpkin Cheesecake Filling
Next, it’s time to blend the magic filling. Beat together the softened cream cheese and sugar until silky smooth. Add in the sour cream, maple extract, and clear vanilla extract, mixing until fully combined. Crack the eggs in one at a time, beating carefully after each addition to preserve a silky texture. Now fold in your canned pumpkin along with the cinnamon, allspice, and nutmeg for a beautifully spiced pumpkin cheesecake batter that’s ready to be poured over the crust.
Step 3: Cook in the Instant Pot
Pour the cheesecake batter onto your prepared crust and cover the pan tightly with foil. Add a cup of water to your Instant Pot and place a trivet inside. Carefully lower the springform pan onto the trivet. Seal the lid and set your Instant Pot to high pressure for 60 minutes. Once the cooking cycle is complete, allow a natural pressure release to keep the texture smooth and creamy without cracks.
Step 4: Prepare the Cream Cheese Topping
While the cheesecake cools slightly, whip together the softened cream cheese, butter, maple extract, powdered sugar, and milk until smooth and spreadable. Once the cheesecake has cooled and been released from the pan sides, generously spread this luscious topping on to add a final layer of indulgence.
How to Serve Instant Pot Pumpkin Cheesecake Recipe
Garnishes
To make your Instant Pot Pumpkin Cheesecake Recipe truly pop, think of garnishes that add a fresh crunch or a pop of color. Toasted pecans, a sprinkle of cinnamon, or even a dollop of freshly whipped cream can elevate the presentation and highlight the seasonal spices subtly.
Side Dishes
This cheesecake pairs perfectly with simple sides that won’t overpower the rich flavors. Consider serving it alongside spiced coffee, a scoop of vanilla ice cream, or even a light mixed berry salad to offset the creamy richness with refreshing fruit notes.
Creative Ways to Present
If you really want to wow your guests, slice the cheesecake into neat wedges and plate with a drizzle of caramel sauce and a sprig of fresh mint. For a more festive look, serve it in individual mini jars topped with whipped cream and a sprinkle of nutmeg, perfect for holiday parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Pumpkin Cheesecake Recipe keeps beautifully in the fridge, tightly covered, for up to 4 days. Make sure to store it in an airtight container or wrap it securely in plastic wrap to preserve moisture and prevent it from absorbing any fridge odors.
Freezing
You can freeze this cheesecake for up to 2 months. Wrap individual slices tightly in plastic wrap and foil before placing in a freezer-safe container. Thaw overnight in the refrigerator to maintain its wonderful creamy texture.
Reheating
Because cheesecake is best enjoyed chilled, reheating isn’t usually necessary. However, if you prefer it warm, gently warm a slice in the microwave for 10-15 seconds. Be careful not to overdo it, as the texture can become grainy if overheated.
FAQs
Can I use regular vanilla extract instead of clear vanilla extract?
Yes, you can use regular vanilla extract, but keep in mind it will give the filling a slightly darker swirl. Clear vanilla is mostly for visual appeal, so both options work wonderfully flavor-wise.
Do I need a special pan for the Instant Pot pumpkin cheesecake?
A springform pan is ideal as it allows you to easily remove the cheesecake once cooked. Make sure it fits comfortably inside your Instant Pot and use foil to prevent leaks during cooking.
Can I substitute fresh pumpkin for canned pumpkin?
Fresh pumpkin can be used but it should be cooked and pureed first to achieve the smooth, consistent texture canned pumpkin provides. The flavor might be a little fresher but slightly less concentrated.
How do I prevent cracks on my cheesecake?
Cooking under high pressure in the Instant Pot helps maintain moisture and prevent cracks, but also be sure to use room temperature ingredients and allow a natural pressure release for the best results.
Is this recipe gluten-free?
The crust uses gingersnap cookie crumbs which usually contain gluten. For a gluten-free alternative, substitute with gluten-free spiced cookies or graham cracker crumbs labeled gluten-free.
Final Thoughts
If you haven’t baked a cheesecake in the Instant Pot yet, this Instant Pot Pumpkin Cheesecake Recipe is the perfect entry point. It’s rich, comforting, and full of that autumn spirit—all without needing an oven or complicated steps. Give it a try and enjoy this luscious seasonal treat that’s sure to become a new favorite every fall!
Print
Instant Pot Pumpkin Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Pumpkin Cheesecake is a creamy, spiced dessert with a gingersnap crust and a luscious pumpkin-infused filling. Using the Instant Pot ensures a perfectly smooth texture and a moist cheesecake without the need for baking in an oven. The recipe is topped with a rich maple cream cheese frosting that complements the pumpkin and warm spices beautifully, making it an ideal dessert for autumn or any festive occasion.
Ingredients
Crust
- 2 cups gingersnap cookie crumbs
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup granulated sugar
- 4 tablespoons melted butter
Filling
- 32 ounces cream cheese, softened
- 1¾ cups granulated sugar
- ½ cup sour cream, room temperature
- ¾ teaspoon maple extract
- 1 teaspoon clear vanilla extract (or regular vanilla extract; note regular will create a darker swirl)
- 3 large eggs, room temperature
- 1 cup canned pumpkin
- 1¼ teaspoons ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
Maple Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon maple extract
- ½ cup powdered sugar
- â…› cup milk
Instructions
- Prepare the Crust. In a medium bowl, combine the gingersnap cookie crumbs, ground nutmeg, ground cinnamon, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and hold together when pressed. Press the mixture firmly into the bottom of a greased 7-inch springform pan to create an even crust layer. Set aside.
- Make the Filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue mixing until well combined. Add the sour cream, maple extract, and clear vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, ensuring each is blended before adding the next. Stir in the canned pumpkin and the spices: ground cinnamon, allspice, and nutmeg, mixing until the filling is smooth and uniform.
- Assemble and Cook in Instant Pot. Pour the pumpkin cheesecake filling over the prepared gingersnap crust in the springform pan, smoothing the surface with a spatula. Cover the top of the pan tightly with a double layer of aluminum foil to prevent condensation from dripping on the cheesecake during cooking. Add 1 cup of water to the Instant Pot and place the trivet inside. Lower the cheesecake pan onto the trivet. Seal the Instant Pot lid, set the valve to sealing, and cook on high pressure for 60 minutes. When cooking is complete, allow a natural pressure release for 20 minutes before carefully releasing any remaining pressure and removing the cheesecake.
- Cool the Cheesecake. Remove the cheesecake from the Instant Pot and discard the foil. Let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to set fully.
- Prepare Maple Cream Cheese Frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add the maple extract and powdered sugar gradually, beating until well combined. Mix in the milk a little at a time until the frosting reaches a spreadable consistency.
- Frost and Serve. Once the cheesecake has fully chilled, spread the maple cream cheese frosting evenly over the top. Slice and serve chilled for best flavor and texture.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for a smoother batter and better texture.
- Use clear vanilla extract if you want a lighter swirl in the filling; regular vanilla extract will darken it.
- Covering the cheesecake with foil during pressure cooking prevents water condensation dripping onto the cake.
- Allow enough time to chill the cheesecake fully to achieve the best consistency and flavor.
- You can substitute gingersnap cookies with graham crackers mixed with molasses for a different crust flavor.
