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
Scale
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.
