As fall rolls in and the leaves start to change colors, I can’t help but crave everything pumpkin-flavored. Nothing quite says “autumn” like a slice of creamy pumpkin cheesecake paired with a steaming cup of spiced chai or even classic black coffee. This Instant Pot Pumpkin Cheesecake has become my go-to fall dessert. It’s wonderfully rich, luscious, and surprisingly easy to whip up, making it a treasured addition to my dessert table and a definite conversation starter at gatherings. Friends and family rave about it! Every fall, this cheesecake makes its appearance, and let me tell you, it never disappoints.

Pumpkin cheesecake in an Instant Pot? Yes, please! This delightful dessert combines the classic flavors of pumpkin pie with the creamy richness of cheesecake, and when made in an Instant Pot, it comes out incredibly smooth and perfectly set. If you’re looking for a fantastic dessert that showcases seasonal flavors, look no further. This recipe is not just about taste; it’s also quick and hassle-free. In no time, you will have a beautiful, delicious cheesecake that’s sure to impress your guests.

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What is Instant Pot Pumpkin Cheesecake?

Instant Pot Pumpkin Cheesecake is simply a fusion of traditional cheesecake and pumpkin pie made in a pressure cooker, yielding a super creamy texture and a convenient cooking method. With the Instant Pot, the cheesecake cooks evenly and steams gently, avoiding those pesky cracks that can happen in traditional baking. Infused with flavors like cinnamon, nutmeg, and pumpkin, this dessert is a seasonal favorite that can become a year-round staple!

Why You’ll Love This Instant Pot Pumpkin Cheesecake

There are so many reasons to love this cheesecake! First, it cooks quickly, saving you precious oven space during those busy holiday meal preparations. Moreover, the pressure cooking method ensures that it turns out perfectly moist every time. The unique blend of spices captures the essence of fall, while the creamy texture makes it comforting and satisfying. Plus, you can make it ahead of time, keeping your stress levels down as you entertain.

The Ingredients

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need, with a few adjustments to enhance flavor:

For the crust

– 10 graham cracker sheets (approximately 1 ½ cups of crumbs)

– 4 tablespoons of melted butter

– 3 tablespoons of packed brown sugar

– A pinch of sea salt

For the filling

– 16 ounces cream cheese, softened

– 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)

– 2 large eggs, at room temperature

– ½ cup sour cream (or use heavy cream)

– ½ cup packed brown sugar

– ¼ cup granulated sugar

– ¼ cup all-purpose flour

– 2 tablespoons cornstarch

– 2 tablespoons pumpkin pie spice

– 2 teaspoons vanilla extract

– 1 ½ teaspoons ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon allspice

– ½ teaspoon ground ginger

– ¼ cup maple syrup (new addition for extra flavor)

– 1 teaspoon lemon juice (to add brightness)

How to Make Instant Pot Pumpkin Cheesecake

Let’s get right to the fun part: making the cheesecake! This is a quick overview. By following the step-by-step directions below, you’ll see that creating this dessert can be done with some straightforward steps, making it a great choice for both beginners and seasoned bakers alike.

Step-by-Step Directions

Step 1: Prepare the Crust

Pulse the Graham Crackers: Start by breaking up the graham crackers into a food processor. Pulse until they turn into fine crumbs. If you don’t have a food processor, you can place the crackers in a sturdy zip-lock bag and crush them with a rolling pin until they resemble crumbs.

Add Butter and Sugar: Once you have the crumbs, transfer them into a mixing bowl. Pour in the melted butter, brown sugar, and a pinch of sea salt. Mix until well combined. The mixture should be moist enough to hold together when pressed.

Shape the Crust: Take a 7-inch springform pan and pop out the bottom. Line it with parchment paper, then lightly spray the sides and bottom with non-stick cooking spray. Pour the cracker mixture into the pan and press it down with the back of a measuring cup or a mason jar, creating an even layer. Place the crust in the freezer while you prepare the filling—this will help it set nicely.

Step 2: Prepare the Filling

Mix the Filling Ingredients: In a large mixing bowl, start with the softened cream cheese. Beat it with an electric mixer until it’s light and smooth. Next, add the pumpkin puree, sour cream, and maple syrup. Incorporate the two eggs one at a time, mixing well after each addition.

Add Dry Ingredients: Now, you’ll want to add the brown sugar, granulated sugar, flour, cornstarch, pumpkin pie spice, vanilla extract, ground cinnamon, nutmeg, allspice, and ginger. Mix until everything is well combined and there are no lumps—stop mixing to avoid overbeating.

Step 3: Combine and Prepare for Cooking

Pour the Filling into the Crust: Remove the crust from the freezer and pour the cheesecake filling over it. Use a spatula to smooth the top if necessary.

Set Up the Instant Pot: Add one cup of water to the bottom of your Instant Pot. This water is essential for creating steam and achieving that creamy texture. Carefully place the cheesecake pan onto the trivet and lower it into the pot.

Seal and Cook: Secure the lid on your Instant Pot, making sure the valve is set to sealing. Cook on HIGH pressure for 40 minutes.

Step 4: Natural Pressure Release

Natural Release: After the cooking time is complete, let the pressure release naturally for about 40 minutes. This helps to set the cheesecake even further. After that, carefully switch the valve to venting to release any remaining steam.

Remove the Cheesecake: Once the steam has released, carefully open the lid. Using the trivet, carefully lift the cheesecake out of the pot. You might see some condensation on top; if so, you can gently blot it away with a paper towel.

Step 5: Cooling and Serving

Cool the Cheesecake: Allow the cheesecake to cool on the counter for about 15 minutes. Then, transfer it to the refrigerator for at least 4 hours to chill—ideally, overnight is best.

Release from Springform Pan: Once chilled, run a sharp knife around the edges to loosen it. Remove the sides of the springform pan gently.

Decorate and Enjoy: At this point, you can decorate your cheesecake as desired. Whipped cream, a sprinkle of cinnamon, or even a dash of caramel sauce are excellent toppings!

Tips & Tricks

– Use Room Temperature Ingredients: For the best texture, ensure all dairy ingredients are at room temperature.

– Don’t Overmix: More mixing can lead to cracks in your cheesecake—beat just until combined.

– Check for Doneness: The center should be slightly jiggly; it will firm up as it cools in the refrigerator.

– Lighten It Up: Consider using light cream cheese or Greek yogurt for a lower-calorie version without sacrificing too much flavor.

– Experiment: Feel free to add chocolate chips or nuts to the filling for a fun twist.

Can I Store Instant Pot Pumpkin Cheesecake?

Absolutely! This cheesecake stores incredibly well. Once it’s fully chilled, cover it with plastic wrap or foil and keep it in the refrigerator. It can last for about 5 to 7 days. For longer storage, consider freezing it. Simply wrap individual slices in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.

Nutrition Information

Each slice of this Instant Pot Pumpkin Cheesecake is relatively rich in calories, mainly due to the cream cheese and sugar, offering roughly 350 calories. It provides a good source of calcium, vitamins A and C, and moderate amounts of protein. Moderation is key, but this can be a delightful addition to your festive meal if balanced with lighter dishes.

What Can I Serve with Instant Pot Pumpkin Cheesecake?

If you’re looking to elevate your cheesecake experience, consider pairing it with:

– Spiced Whipped Cream: A dollop of homemade whipped cream with added cinnamon.

– Caramel Sauce: Drizzling warm caramel over the slice for added sweetness and richness.

– Gingersnap Cookies: Crunchy cookies on the side give a nice contrast in texture.

– Fresh Fruit: Slices of pear or apples bring a refreshing balance.

– Chocolate Ganache: A rich chocolate topping can add a decadent twist.

What Other Substitutes Can I Use in Instant Pot Pumpkin Cheesecake?

Maybe you want to switch things up? Here are some substitutes you can consider:

– Greek Yogurt for Sour Cream: Use plain Greek yogurt for a tangy flavor and a bit less fat.

– Almond Flour Instead of All-Purpose Flour: For a gluten-free version, almond flour works wonderfully.

– Silken Tofu for Cream Cheese: A vegan option where silken tofu mimics cream cheese well.

– Honey Instead of Granulated Sugar: For a natural sweetener, honey can add depth without refined sugars.

– Coconut Milk for Heavy Cream: For a dairy-free alternative, coconut milk can bring a lovely flavor.

Instant Pot Pumpkin Cheesecake

Pumpkin cheesecake in an Instant Pot? Yes, please! This delightful dessert combines the classic flavors of pumpkin pie with the creamy richness of cheesecake, and when made in an Instant Pot, it comes out incredibly smooth and perfectly set. If you're looking for a fantastic dessert that showcases seasonal flavors, look no further. This recipe is not just about taste; it’s also quick and hassle-free. In no time, you will have a beautiful, delicious cheesecake that’s sure to impress your guests.

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Author: Optimizer One

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 49

Calories: 350kcal

Equipment

Instant pot
Mixing Bowls
Food processor
springform pan
trivet

Ingredients

Before we dive into the recipe let’s gather our ingredients. Here’s what you’ll need, with a few adjustments to enhance flavor:

For the crust

– 10 graham cracker sheets approximately 1 ½ cups of crumbs
– 4 tablespoons of melted butter
– 3 tablespoons of packed brown sugar
– A pinch of sea salt

For the filling

– 16 ounces cream cheese softened
– 1 can 15 ounces pure pumpkin puree (not pumpkin pie filling)
– 2 large eggs at room temperature
– ½ cup sour cream or use heavy cream
– ½ cup packed brown sugar
– ¼ cup granulated sugar
– ¼ cup all-purpose flour
– 2 tablespoons cornstarch
– 2 tablespoons pumpkin pie spice
– 2 teaspoons vanilla extract
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon allspice
– ½ teaspoon ground ginger
– ¼ cup maple syrup new addition for extra flavor
– 1 teaspoon lemon juice to add brightness