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If you’re craving a dessert that’s creamy, rich, and packed with fall flavor, this Instant Pot Pumpkin Cheesecake is your answer. It’s the perfect fusion of velvety cheesecake and spiced pumpkin pie, bringing together the best of both worlds in one irresistible bite. And the best part? It’s made entirely in the Instant Pot, making it foolproof and quick to prepare.

Instant Pot Pumpkin Cheesecake

The magic of this recipe lies in how effortlessly the Instant Pot creates the ideal environment for baking cheesecake. No need to worry about cracking or uneven baking—just a smooth, creamy texture every time. With a buttery graham cracker crust and a spiced pumpkin filling, it’s the ultimate fall dessert that pairs perfectly with a hot cup of coffee or tea.

Inspired by the warm, comforting flavors of autumn, this Instant Pot Pumpkin Cheesecake will have you ditching the oven and reaching for your pressure cooker instead. Whether you’re whipping it up for Thanksgiving or a cozy weekend treat, this recipe is sure to become a seasonal favorite!

What You Will Love About Instant Pot Pumpkin Cheesecake

What people will love about this Instant Pot Pumpkin Cheesecake is how it perfectly balances the creamy richness of traditional cheesecake with the warm, spiced flavors of pumpkin pie. The Instant Pot makes the whole process easy and stress-free, delivering a beautifully smooth and moist cheesecake every time—no cracks or fuss! Plus, the graham cracker crust adds a buttery crunch that complements the velvety filling, making each bite a delightful blend of texture and taste.

Ingredients

Crust

• 1 cups graham crackers crumbs
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter melted

Cheesecake Batter

• 16 ounces cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup white sugar
• 1 cup pumpkin puree
• 1/2 cup sour cream, room temperature
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 pinches sea salt
• Caramel Syrup
• chopped pecans

Read below for the step-by-step instructions…..

Tips & Tricks for Instant Pot Pumpkin Cheesecake:

1. Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth batter without lumps, giving you a creamy cheesecake texture.
2. Avoid Overmixing: When blending the ingredients, mix at low speed and only until they’re just combined. Overmixing can incorporate too much air, which may cause cracks in the cheesecake during cooking.
3. Use a Foil Sling: For easy removal of the cheesecake from the Instant Pot, create a foil sling by folding a long piece of aluminum foil to lift the springform pan in and out without any hassle.
4. Prevent Moisture on the Cheesecake: When releasing the pressure, quickly remove the lid to prevent condensation from dripping onto the top of your cheesecake. You can also loosely cover the cheesecake with foil before cooking.
5. Chill Overnight for Best Results: Allow the cheesecake to cool and set in the fridge for at least 4 hours, but overnight is even better! This helps the flavors to deepen and the texture to firm up.

• Why did my cheesecake crack? Cracks can happen if the cheesecake is overmixed, cooked too long, or if the ingredients weren’t at room temperature. Make sure to mix on low speed and avoid overbeating the eggs. Also, a natural pressure release helps to prevent cracking.
• How do I know when the cheesecake is done? The cheesecake should still have a slight jiggle in the center when you take it out of the Instant Pot. It will continue to set as it cools. If the middle is too loose, you can cook it for an additional 3-5 minutes.
• Can I freeze the cheesecake? Absolutely! After the cheesecake has fully chilled, you can wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• How can I customize this recipe? You can add a swirl of caramel or a dash of nutmeg for extra flavor. Topping with whipped cream or pecans also adds a nice touch!

Continue to Content

Yield: 6 6

Instant Pot Pumpkin Cheesecake

Prep Time: 7 minutes

Cook Time: 35 minutes

Total Time: 42 minutes

This Instant Pot Pumpkin Cheesecake is so creamy and delicious.  It is everything that you love about pumpkin with a creamy delicious cheesecake base.  Pure pumpkin heaven.

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Ingredients

Crust

• 1 cups graham crackers crumbs
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter melted

Cheesecake Batter

• 16 ounces cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup white sugar
• 1 cup pumpkin puree
• 1/2 cup sour cream, room temperature
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 pinches sea salt
• Caramel Syrup
• chopped pecans

Instructions

Cheesecake Crust:

1. Lightly spray a springform pan with canola spray and set aside.
2. Add the graham cracker crumbs, brown sugar, cinnamon, and melted butter to a bowl and stir until it starts to hold shape as you press down.
3. Press the mixture into the prepared springform pan. Using a flat surface or your hand to press the crust and try to line the sides about to the middle of the pan edges.
4. Freeze for 20-30 minutes.

Cheesecake Batter:

1. Mix cornstarch, sea salt, and white sugar together in a small bowl and set aside.
2. In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed. These are crucial steps as tested by cheesecake 17
3. Add in half the sugar mixture and beat until just incorporated using low speed (20-30 seconds).
4. Scrape down the sides and the hand mixer with a spatula making sure it is completed incorporated.
5. Add remaining sugar mixture and beat until just incorporated using low speed (20-30 seconds).
6. Add pumpkin puree, sour cream, and vanilla to the cream cheese mixture.
7. Beat until just incorporated using low speed (20-30 seconds).
8. Blend in the two eggs using low speed. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.
9. Using a spatula scrape down the sides and hand mix and fold until you are sure all of the ingredients are incorporated.
10. Pour cheesecake batter into your frozen crust.
11. Drop the springform pan (i used a 6") onto the counter a few times to ensure there are no air pockets.
12. Pour 1 cup of water into your pot.
13. Place your cheesecake on top of your trivet and a foil sling (for easier removal)
14. Put your cover on and set to sealing.
15. Set for 35 min High Pressure. Do a natural release.
16. Once the natural release is completed, remove your cover quickly so no water drops on top of your cheesecake.
17. Let cool to room temperature either in your pot or on the counter.
18. Let cool in the fridge for at least 4 hours. I let mine cool overnight.

Garnish with caramel syrup and chopped pecans.

Notes

Thank you to Amy & Jacky for trying 16 times before reaching perfection. 

For this recipe I used my 8 QT IP with a 7" springform pan. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 576Saturated Fat: 22gCholesterol: 167mgSodium: 511mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 8g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

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