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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

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

Method
 

Preparation
  1. Make the crust by mixing crushed graham crackers, melted butter, and white sugar together.
  2. Press the mixture into the bottom of a springform pan using the bottom of a glass.
  3. Place the crust in the freezer while preparing the filling.
  4. In a mixing bowl, beat the cream cheese until smooth.
  5. Add the white sugar and brown sugar to the cream cheese and beat until combined.
  6. Add the canned pumpkin, pumpkin pie spice, cornstarch, and vanilla extract; mix until smooth.
  7. Add the eggs one at a time, mixing gently until just combined.
  8. Pour the cheesecake filling over the chilled crust.
Cooking
  1. Add 1 cup of water into the Instant Pot.
  2. Place the cheesecake pan on the trivet and lower it carefully into the Instant Pot.
  3. Lock the lid and set the Instant Pot to manual/high pressure for 35 minutes.
  4. Allow for natural release without peeking.
  5. 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.