Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake is a delicious dessert and one I love to make every fall. In fact, my family are huge fans of cheesecake and I am so excited to share this easy pumpkin cheesecake with you.

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📋 Ingredients

Pumpkin Cheesecake Crust

• Gingersnap Cookie Crumbs: Add a spicy, sweet crunch that complements the pumpkin flavor perfectly.
• Ground Nutmeg: Infuses the crust with a warm, nutty aroma, enhancing the overall fall vibe.
• Ground Cinnamon: Brings a cozy, spicy sweetness that's essential for the ultimate autumnal taste.
• Granulated Sugar: Balances the spices and enhances the crust's sweetness, binding flavors together.
• Melted Butter: Acts as a glue, holding the crumbs together for a firm, flavorful crust.

Pumpkin Cheesecake Filling

• Softened Cream Cheese: Main ingredient that forms the base of the pumpkin cheesecake.
• Granulated Sugar: Helps to achieve the perfect level of sweetness in the dessert.
• Sour Cream: Adds a subtle tanginess and richness to the filling, enhancing the overall taste and mouthfeel.
• Maple Extract: Complements the pumpkin and spices, giving the dessert a warm and autumnal touch.
• Vanilla Extract: Adds a pleasant aroma and enhances the overall flavor profile of the cheesecake.
• Eggs: Add structure and stability to the dessert, helping it set properly during baking.
• Canned Pumpkin Puree: Gives your Instant Pot cheesecake its signature pumpkin flavor.
• Ground Cinnamon, Allspice, Nutmeg: Essential in creating the classic pumpkin spice flavor.

Pumpkin Cheesecake Icing

• Softened Cream Cheese: Complements the flavors of the pumpkin cheesecake and creates a luscious and velvety texture.
• Butter: Contributes richness and a smooth consistency to the icing.
• Maple Extract: Adds another layer of deliciousness to the dessert.
• Powdered Sugar: Sweetens the icing and provides a smooth texture.
• Milk: Helps in achieving the desired thickness and ensures that the icing spreads smoothly and evenly over the cheesecake.

🔀 Substitutions & Variations

• Homemade Whipped Cream: Adds a light, creamy texture and a sweet finish, perfect for dolloping on top before serving for added flair and flavor.
• Pumpkin Pie Spice: You can use pumpkin pie spice instead of cinnamon, nutmeg, and allspice in the filling to make it taste more like fall.
• Brown Sugar: Can be substituted for granulated sugar in both the crust and filling of the Instant Pot Pumpkin Cheesecake to add a deeper, molasses-like flavor and moisture.
• Graham Crackers: Can substitute gingersnap cookie crumbs offering a milder, honeyed flavor and a classic, crunchy base.

🔪How To Make Instant Pot Pumpkin Cheesecake

1. Step 1: Stir together the cookie crumbs, sugar, nutmeg, cinnamon, and butter until combined to resemble the consistency of wet sand.

2. Step 2: Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan (springform pan) and place it in the pan. Lightly spray the parchment paper with a non-stick spray.

3. Step 3: Press the crust mixture into the bottom and about ¾ inches up the sides of the pan. Place the pan in the freezer while you prepare the filling.

4. Step 4: In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Avoid over-mixing, as it can cause your cheesecake to crack.

5. Step 5: Add the eggs, one at a time, mixing lightly after each addition.

6. Step 6: Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin puree, nutmeg, allspice, and cinnamon. Mix until combined.

7. Step 7: Remove the crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used.

8. Step 8: With a butter knife or skewer, run the knife through the mixtures to form a swirl design throughout.

9. Step 9: Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your Instant Pot. Place the cheesecake on the trivet and lower it into the pot. Pressure cook for 1 hour followed by a quick release.

10. Step 10: Allow the cheesecake to cool for about ½ hour, then release the sides of the pan and place the cheesecake in the refrigerator to chill while making the icing.

🔪Making The Pumpkin Icing

1. Step 1: Beat butter and cream cheese until fluffy. Add maple extract and mix.

2. Step 2: Add powdered sugar and mix until thoroughly combined and the icing is smooth and creamy. Use milk to thin if too thick. Place icing into a pastry bag. If the icing seems too soft, refrigerate in the pastry bag for about 15 minutes before piping.

3. Step 3: Using a 1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.

4. Step 4: Chill your Instant Pot pumpkin cheesecake until the icing sets up a bit. Slice with a knife dipped in hot water, serve and enjoy!

Instant Pot Pumpkin Cheesecake Recipe

Angela Milnes

This creamy, spiced pumpkin cheesecake is a delicious fall treat that comes together effortlessly in the Instant Pot! With a smooth pumpkin filling, warm spices, and a buttery graham cracker crust, this cheesecake has all the flavors of autumn wrapped in one indulgent dessert

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 6 Servings

Calories 1538 kcal

Ingredients

  

1x2x3x

For The Crust

• ▢ 2 Cup Ginngersnap cookie crumbs
• ▢ ¼ teaspoon Ground nutmeg
• ▢ ¼ teaspoon Ground Cinnamon
• ▢ ½ Cup Granulated Sugar
• ▢ 4 tablespoon Melted Butter

For The Cheesecake Filling

• ▢ 32 oz Cream Cheese softened
• ▢ 1¾ Cup Granulated Sugar
• ▢ ½ Cup Sour Cream room temperature
• ▢ ¾ teaspoon Maple Extract
• ▢ 1 teaspoon Vanilla Extract can use regular vanilla extract but the swirl will be darker
• ▢ 3 Eggs room temperature
• ▢ 1 Canned Pumpkin
• ▢ 1¼ teaspoon Ground Cinnamon
• ▢ ½ teaspoon Allspice
• ▢ ½ teaspoon Nutmeg

For The Icing

• ▢ 8 oz Cream Cheese softened
• ▢ 4 tablespoon Butter softened
• ▢ 1 teaspoon Maple Extract
• ▢ ½ Cup Powdered Sugar
• ▢ ⅛ Cup Milk

Instructions

 

• Stir together the cookie crumbs, sugar, nutmeg, cinnamon, and butter until combined to resemble the consistency of wet sand.
• Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan (springform pan) and place it in the pan. Lightly spray the parchment paper with a non-stick spray.
• Press the crust mixture into the bottom and about ¾ inches up the sides of the pan. Place the pan in the freezer while you prepare the filling.
• In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Avoid over-mixing, as it can cause your cheesecake to crack.
• Add the eggs, one at a time, mixing lightly after each addition.
• Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin puree, nutmeg, allspice, and cinnamon. Mix until combined.
• Remove the crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used.
• With a butter knife or skewer, run the knife through the mixtures to form a swirl design throughout.
• Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your Instant Pot. Place the cheesecake on the trivet and lower it into the pot. Seal the Instant Pot according to your instructions that came with the pot. Set the timer for 1 hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove the cheesecake to a cooling rack.
• Allow the cheesecake to cool for about ½ hour, then release the sides of the pan and place the cheesecake in the refrigerator to chill while making the icing.
• Beat butter and cream cheese until fluffy. Add maple extract and mix.
• Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick.
• Place icing into a pastry bag. If the icing seems too soft, refrigerate in the pastry bag for about 15 minutes before piping.
• Using a 1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.
• Chill your Instant Pot pumpkin cheesecake until the icing sets up a bit. Slice with a knife dipped in hot water, serve and enjoy!

Notes

Cream Cheese Coolness: Make sure your cream cheese is at room temperature to avoid lumps.

Water Wrap: When cooking, wrap your cheesecake pan in foil to keep water out during the Instant Pot's steam cycle.

Nutrition

Calories: 1538kcalCarbohydrates: 151gProtein: 21gFat: 99gSaturated Fat: 53gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 325mgSodium: 1402mgPotassium: 324mgFiber: 3gSugar: 124gVitamin A: 3280IUVitamin C: 0.3mgCalcium: 233mgIron: 2mg

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