Instant Pot Pumpkin Cheesecake has totally saved my fall baking game. You know those times you want something creamy and rich (like, really bakery-good) but can’t handle spending three hours glued to your oven? Been there, suffered through it. Plus, my oven basically acts like it’s haunted—half the time things come out lopsided. With this recipe, you’ll skip that mess. It’s fast. Nearly foolproof. The Instant Pot does all the heavy lifting—so you get that cozy autumn vibe with like, barely any hands-on work. And, best part, you end up with a cheesecake that everyone will swear came from a fancy little spot downtown.
Why you will love this recipe
So, let’s just get honest—cheesecake can be kind of a pain. Leaky pans. Cracked tops. Stressed-out bakers. Trust me, I get it. But this Instant Pot Pumpkin Cheesecake? None of that drama. It’s smooth. It’s silky. The pumpkin flavor is outta this world, perfect for cravings that just sneak up out of nowhere. You press a few buttons and wow, there it is—like restaurant quality after one episode of your favorite show. Nobody has to know you did almost nothing.
Every time I’ve made this, friends ask for the recipe and then don’t believe how easy it is. Also, since you cook it with steam, it basically can’t dry out. One more reason to love it: you can dress it up or leave it simple and still look like an absolute dessert hero.
“This pumpkin cheesecake recipe in the Instant Pot is literally the only way mine turns out! No cracks, no fuss—everyone who’s tried it thinks I’m a pro baker. If you’re intimidated, don’t be. You’ll get awesome results!” — Megan, Vermont
What you will need
Alright, let’s talk about what you’ll need to get this Instant Pot Pumpkin Cheesecake rolling. Nothing wild here—I promise, nothing from a specialty store or eight different Amazon tabs.
- Crushed graham crackers (for the crust—those classic honey ones work best)
- Butter (melted, because it brings everything together and tastes, well, buttery)
- Cream cheese (the full-fat kind if you’re feeling like treating yourself)
- Canned pumpkin (pure pumpkin, not the sweet pie mix)
- White sugar and brown sugar (adds a little extra flavor dimension)
- Eggs (room temperature, or just dunk them in warm water for ten)
- Pumpkin pie spice (grab a blend or just cinnamon, nutmeg, and cloves if you’re in a pinch)
- Vanilla extract (because, honestly, it’s everything)
- A little cornstarch (keeps things thick)
- Oh and obviously, an Instant Pot with a trivet, plus a 7-inch springform pan (any smaller and it’s, uh, kinda messy).
That’s it. See? Basically pantry stuff. Not intimidating at all.
How to make
So here’s where the magic happens. And no, nothing too complicated—promise.
First, you make your crust. Just toss those crushed graham crackers with melted butter and a little sugar. Press it down in your springform pan (use the bottom of a glass—that’s my trick). Pop it in the freezer for a few while you whip up the rest. For the filling, beat cream cheese until it’s so smooth it complains. Then, add the sugars—beat again. Next comes pumpkin, spice, cornstarch, and vanilla. Add eggs at the end, one at a time, just mixing until combined (don’t go wild here, or you’ll get bubbles everywhere). Pour that jazz over your cold crust.
Add a cup of water into your Instant Pot. Set the cheesecake pan on the trivet and lower it in carefully. Lock the Instant Pot lid, hit manual/high pressure for about 35 minutes. Natural release—no peeking. Let it cool right in the pot for a while, then chill in the fridge at least four hours.
That’s it. The hardest part is waiting to eat it.
Expert tip
Here’s something you shouldn’t skip: room temp ingredients. It sounds like kitchen snobbery, but it works. The filling turns out way smoother when the cream cheese and eggs aren’t ice-cold. Oh, and if you want to avoid those little condensation puddles sneaking onto the surface, cover your pan loosely with foil before pressure cooking. Just a little insurance—it’s saved me more than once from soggy tops.
Recipe variations and add-ins
Wanna mix it up? Get creative. Sometimes (especially when I have company) I’ll toss in a small handful of mini chocolate chips to the batter. Not kidding, it tastes like pumpkin spice meets chocolate chip cookie dough. Or—try a swirl of caramel topping on the cheesecake right before serving. For a crunchier twist, stir chopped pecans into the crust.
If you’re someone who likes to keep things classic, stick with a dollop of whipped cream and maybe a dusting of extra pumpkin spice. And if you’ve got maple syrup sitting around, drizzle. People lose their minds every time.
Serving Suggestions
Don’t overthink it. Here’s what I usually do:
- Cut thick slices and add a spoonful of whipped cream right before serving.
- Sprinkle with a pinch more pumpkin pie spice if you’re feeling extra.
- A warm mug of coffee or chai alongside? Chef’s kiss.
- For the holidays—add a scatter of toasted pecans for a wow factor.
Common Questions
How do I know when my Instant Pot Pumpkin Cheesecake is done?
The center should jiggle just a smidge (like, barely wobbly). If it’s soupy, pop it back in for five more minutes.
Can I freeze leftovers?
Absolutely. Slice and wrap tightly—then hide them in the back so you can sneak a treat later.
Do I have to use a springform pan?
Technically no, but they make life one thousand times easier. You could try a silicone pan in a pinch.
Help, my cheesecake is cracked! Now what?
It’ll still taste great—just go heavy on the whipped cream topping.
Is canned pumpkin okay?
Yes, it’s what I always use. Just make sure it’s pure pumpkin, not pumpkin pie filling.
Give it a whirl—your dessert just leveled up
There you go—if you ever craved cheesecake that delivers big flavor without making you sweat in the kitchen, Instant Pot Pumpkin Cheesecake is really the answer. With so many easy options for add-ins and basically no way to mess it up, you’ll be hooked. If you want even more inspiration, check out this fantastic recipe from Simply Happy Foodie or try another twist with Easy Instant Pot Pumpkin Cheesecake on Kroll’s Korner. Honestly, there’s no better time to try it and break out your Instant Pot skills—trust me, your tastebuds will thank you.
Instant Pot Pumpkin Cheesecake
Ingredients
Method
- Make the crust by mixing crushed graham crackers, melted butter, and white sugar together.
- Press the mixture into the bottom of a springform pan using the bottom of a glass.
- Place the crust in the freezer while preparing the filling.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the white sugar and brown sugar to the cream cheese and beat until combined.
- Add the canned pumpkin, pumpkin pie spice, cornstarch, and vanilla extract; mix until smooth.
- Add the eggs one at a time, mixing gently until just combined.
- Pour the cheesecake filling over the chilled crust.
- Add 1 cup of water into the Instant Pot.
- Place the cheesecake pan on the trivet and lower it carefully into the Instant Pot.
- Lock the lid and set the Instant Pot to manual/high pressure for 35 minutes.
- Allow for natural release without peeking.
- Let the cheesecake cool in the pot for a while, then refrigerate for at least 4 hours before serving.
