Instant Pot Pumpkin Cheesecake
A creamy and rich pumpkin cheesecake made effortlessly in an Instant Pot, perfect for fall cravings without the hassle of traditional baking.
Ingredients
Crust Ingredients
- 1 cup crushed graham crackers Classic honey ones work best
- 4 tablespoons butter, melted Brings everything together
- 2 tablespoons white sugar
Cheesecake Filling Ingredients
- 16 ounces cream cheese Full-fat for best results
- 1 cup canned pumpkin Make sure it's pure pumpkin, not pie mix
- 1/2 cup white sugar
- 1/4 cup brown sugar Adds flavor dimension
- 3 large eggs Room temperature or warmed in water
- 2 teaspoons pumpkin pie spice Or a blend of cinnamon, nutmeg, and cloves
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch Keeps the filling thick
Equipment
- 1 Instant Pot With trivet
- 1 7-inch springform pan Smaller pans may lead to mess
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
Use room temperature ingredients for a smoother filling. Cover the pan loosely with foil to prevent condensation.