Instant Pot Pumpkin Cheesecake
This holiday season is the first with my son serving as an office in the Marine Corps. So when he asked for a pumpkin cheesecake as a dessert while he was home for the Thanksgiving holiday, I went to work on creating the perfect cheesecake! And an Instant Pot Pumpkin Cheesecake is the best! With a gingersnap cookie crust, candied pecans as a garnish and fresh whip cream, how could it not be delicious? Now onto how we create a beautiful dessert with little effort!
Instant Pot Pumpkin Cheesecake
Equipment
- Instant Pot
Ingredients
- 1 cup Ginger Snap Cookies, crumbled *Crust **I used a food processor to get a nice, fine consistency
- 2 tbsp Melted Butter *Crust
- 1/4 tsp Salt *Crust
- 2 8 oz Packages of Cream Cheese, room temp *Filling
- 1/4 cup Brown Sugar *Filling
- 2/3 cup Granulated Sugar *Filling
- 1 cup Pumpkin Puree *Filling
- 1/2 cup Sour Cream *Filling
- 2 tsp Vanilla *Filling
- 2 Large Eggs, room temp *Filling
- 2 tsp Cinnamon *Filling
- 1 tsp Pumpkin Pie Spice *Filling
- 2/3 cup Heavy Whipping Cream *Topping
- 1/4 cup Powdered Sugar *Topping
- 1 tsp Vanilla *Topping
- 1/2 tsp Cinnamon, for dusting *Topping
- 1/4 cup Candied Pecans, chopped *Topping *Optional
Instructions
- Bring all the ingredients for the filling to room temperature prior to starting.
- Preheat oven to 350 degrees and coat the inside of your 7" springform pan with nonstick spray.
- Combine the crust ingredients in a small bowl and mix well. Or pulse in a food processor until combined and the cookies are fine crumbs.
- Pour crust combination into the bottom of the pan and evenly distribute on the pan so the crust is even. Then gentle press the crumbs together with a spoon to form the crust.
- Bake crust for 10 minutes at 350 degrees.
- While the crust is cooking, prepare your filling. First, use a paddle attachment for your mixer and mix the cream cheese until smooth in a large mixing bowl.
- Next add the sugar and spices. Mix until evenly combined.
- Add sour cream, pumpkin, vanilla and eggs! Mix well until combined.
- Pour filling into pan over cooked pie crust. Place the springform pan into your silicon sling! Having this tool for the Instant Pot makes life so much easier!
- Add 1 cup of water to your Instant Pot and set timer at high for 35 minutes. Allow the steam to release naturally.
- Once the cheesecake is done cooking, place on the counter to cool. Place in refrigerator (covered) overnight or for at least 8 hours prior to serving.
- When you are ready to serve, combine the heavy whipping cream, powdered sugar and vanilla in mixing bowl and whip with mixer until stiff peaks form. Decorate or serve with fresh whipped cream. Sprinkle cinnamon and candied pecans for an added touch! Then enjoy!
Conclusion
This is another easy, yet delicious recipe from the Instant Pot! Now that I discovered how versatile it is, I can never NOT use it! It is an amazing tool to have in your kitchen! I hope you enjoy this Instant Pot Pumpkin Cheesecake Recipe as much as my son and family did!
Additional Instant Pot Tricks and Tips!
- Unless your recipe instructs otherwise, always have a t least 1 cup of liquid when cooking under pressure. Any less will not generate enough steam.
- Never fill pot more than two-thirds full to allow enough room for steam to build. Or more than half for rice or beans to give them room to expand.
- Cook times start when pot reaches full pressure, not from the moment at which the program button was pressed. So be sure to account for that time when deciding when to start your meal preparations!
- When switching between cooking programs, always press the CANCEL button before selecting a new function.
- Before using the saute function, let the Instant Pot get hot, which will take about 5 minutes. But don’t put the lid on while it’s heating or at any time during the saute function.
I hope you enjoy this Instant Pot Pumpkin Cheesecake Recipe as much as we did! If you want a great main course to pair it with, then check out my recipe for an incredible Spicy Chicken Pasta! Additionally, if you are looking for gourmet fare food recipes, check out It’s Not Complicated!
More importantly, thank you for spending your time here at Colorado Kelly! I love having you here and appreciate everyone that comes to visit and look forward to having you come back soon!
Furthermore, here are some of the products I use and love for all my Instant Pot cooking needs!
Looking for an Instant Pot? Buy one here from Amazon!
Buy a silicone pressure cooker sling via Amazon HERE! It is an amazing tool to have if you love cooking with your Instant Pot!
Nordic Ware has a great 7 inch springform pan! Durable and non-stick! Purchase HERE from Amazon!
Another must have accessory is a set of ring seals! Have separate rings to cook savory vs sweet things in your Instant Pot! I use the red ring for savory and blue for sweet! Purchase HERE from Amazon!
Be entered into our FREE monthly giveaway by subscribing to our monthly newsletter! Always a $75 value or more!
*This post may contain affiliate links! That means, I may get a commission at no additional cost to you! I do not recommend any products/services that I don’t use and love myself!
Adult Holiday Party Favors
Taylor
This looks so easy and tasty! My MIL just got an instant pot, I may have to borrow it and try this!
Kelly
HAHA! It has been an underutilized appliance in my home until recently! It is a great tool to have!
Lindsay
This looks and sounds delicious! I love that you use a ginger snap crust! Yum!
Kelly
Thank you!!!!
Patricia @ Grab a Plate
In the instant pot?! Wow! How cool – I’m always nervous to make cheesecake, but this seems easy! YUM!
Kelly
It is too easy! And a huge time saver!!!
Lecy | A Simpler Grace
You had me at ginger snaps. This sounds amazing!