Instant Pot Pumpkin Cheesecake Recipe

Instant Pot Pumpkin Cheesecake Recipe

How To Make Instant Pot Pumpkin Cheesecake

An easy guide to making an instant pot pumpkin cheesecake. The goodness of pumpkin pie and cheesecake rolled into one; just pop it in your instant pot.

Preparation: 15 minutes
Cooking: 1 hour
Chill Time: 12 hours
Total: 13 hours 15 minutes



For the Crust:

  • ¼cuppecans,or pecan pieces
  • 8graham cracker sheets
  • 1tbspbrown sugar,or turbinado sugar
  • 1tbspunsalted butter,melted and cooled
  • ¼tspkosher salt

For the Filling:

  • 12ozcream cheese,at room temperature
  • ¼cupheavy cream
  • ½cuppumpkin puree,canned
  • ½cupbrown sugar,or turbinado sugar
  • 1tbspall purpose flour
  • 1tspvanilla extract
  • ¾tsppumpkin pie spice
  • 2large eggs,plus 1 egg yolk, at room temperature

For the Whipped Cream:

  • 1cupheavy cream
  • 1tbspbourbon
  • 1tbspsugar,powdered

To Garnish:

  • ground cinnamon
  • 2tbsppecans,chopped, toasted


  1. Prepare the pan: Line the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with parchment paper. Lightly grease the sides of the pan with butter or nonstick cooking spray.

  2. Toast the pecans: Toast the pecans in a dry skillet over medium heat on the stovetop for 4 to 5 minutes until they become fragrant; watch carefully to avoid burning. Alternatively, toast the pecans in a 350°F oven for about 10 minutes, checking frequently, until toasted and fragrant. Allow the nuts to cool.

  3. Process and prepare the crust: In a food processor, process the cooled pecans and graham crackers to fine crumbs. Add the brown sugar, melted butter, and salt. Using 1-second pulses, process until the mixture resembles damp sand. Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and about 1/2 inch up the sides of the pan. Use the bottom of a drinking glass to firmly press the crumbs into the bottom. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.

  4. Make the filling: In the now-empty food processor, combine the cream cheese, heavy cream, pumpkin puree, brown sugar, flour, vanilla, and pumpkin pie spice. Process the mixture for about five 1-second pulses, just until smooth, stopping to scrape down the sides of the bowl as needed. One at a time, add the eggs and the egg yolk, processing for two 1-second pulses after each addition until just barely combined. Using a rubber spatula, gently stir in any large streaks of egg yolk. It’s fine if a few small streaks remain. (Do not over-process the filling, or the batter may overflow the pan as it cooks and you will end up with an overly fluffy cheesecake, which may crack as it cools.)

  5. Pour the filling into the prepared crust. Remove the crust from the freezer and pour in the filling. Tap the pan firmly against the countertop a few times to remove any air bubbles from the filling. Place the pan on a long-handled silicone steam rack. If you are using a tall push pan, you can cover it with aluminum foil to keep any condensation off of the cheesecake. If using a springform, do not cover.

  6. Pressure cook the cheesecake: Pour 1 1/2 cups water into the Instant Pot. Holding the handles of the steam rack, lower it into the pot. Secure the lid and set the Pressure Release to “Sealing.” Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 32 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  7. Release the pressure and cool: When the cooking program ends, leave the pot on its default “Keep Warm” setting for 20 minutes, letting the pressure release naturally. After 20 minutes, open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grab the handles of the steam rack, lift it out of the pot, and transfer the cheesecake to a cooling rack. If you have not covered the pan with foil, use a paper towel to dab up any moisture that may have settled on the top. If the pan is covered, remove the foil, taking care not to get burned from the steam. The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools.

  8. Cool and refrigerate the cheesecake: Let the cheesecake cool on the rack for about 1 hour, then cover (or re-cover) and refrigerate for at least 12 hours, or up to 24 hours.

  9. Prepare the whipped cream: The day you plan to serve the cheesecake, make the whipped cream. In a medium bowl or stand mixer, combine the heavy cream, bourbon, and powdered sugar. Using an electric mixer or whisk, beat the mixture vigorously (about 2 minutes on high) until fluffy and just stiff enough to hold its shape. Cover the bowl and refrigerate for up 12 hours.

  10. Serve the cheesecake: If using a springform pan, run a knife around the side of the pan, then unclasp the collar on the pan and lift it off to unmold it. Use the parchment border to tug the cheesecake off the base of the pan and onto a plate. If you’re using a push pan, run a knife around the side of the pan, place a drinking glass under the pan, then gently slide the outside ring of the pan downwards. Transfer the cheesecake to a serving plate. Cut into wedges and serve each piece topped with whipped cream, chopped nuts, and a sprinkle of cinnamon.


  • Calories: 457.61kcal
  • Fat: 35.85g
  • Saturated Fat: 18.62g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 10.72g
  • Polyunsaturated Fat: 3.18g
  • Carbohydrates: 28.45g
  • Fiber: 1.64g
  • Sugar: 18.16g
  • Protein: 6.54g
  • Cholesterol: 148.04mg
  • Sodium: 314.17mg
  • Calcium: 105.39mg
  • Potassium: 196.97mg
  • Iron: 1.44mg
  • Vitamin A: 459.98µg
  • Vitamin C: 0.97mg
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