This article may contain affiliate links which support this site at no cost to you.

This Thanksgiving free up oven space and make this Instant Pot Pumpkin Cheesecake Recipe in your electric pressure cooker.  A gingersnap cookie crust gives this pumpkin cheesecake a little extra YUM!

Make a mini 6 inch pumpkin cheesecake in your Instant Pot with this Instant Pot Pumpkin Cheesecake Recipe with a gingersnap cookie crust! #instantpotrecipe #pumpkinrecipe #pumpkincheesecake

Last year for Christmas my husband got me an Instant Pot. I wasn't sure that I would love it. I've always loved my slow cooker as evidenced by the many slow cooker recipes I share. But the idea of being able to cook food quickly, well, that's hard to pass up.

Almost a year later and I can say I love, love my Instant Pot! There was a bit of a learning curve to figure out how it cooked and worked. But now that I have the hang of it, I'm already trying to decide if I need another one.

I've pretty much stuck with recipes you'd expect to make in an Instant Pot like Instant Pot Parmesan Garlic Red Potatoes and a 30 Minute Pressure Cooker Chili Recipe.

But I kept hearing that you can actually bake a really good (although small) cheesecake in the Instant Pot.  I just kept putting off trying it. With Thanksgiving around the corner, though, it was time to see if my favorite pumpkin cheesecake recipe could stand the test of the Instant Pot.  This way we could have pumpkin pie, pumpkin sheet cake and a small pumpkin cheesecake at Thanksgiving.

Instant Pot Pumpkin Cheesecake Recipe

We had to adjust the ingredients of the original recipe to fit in to a 6″ springform pan that would fit inside the Instant Pot.  So follow these measurements!

Make the Crust:

Start by making the crust out of gingersnap cookies. This is the secret to this cheesecake! This crust is unbelievable.  It is easiest to make this cheesecake in a food processor. But if you don't have one, then put the cookies in a plastic bag and use a rolling pin to crush them into crumbs.

Process crust ingredients in a food processor until fine crumbs form.
Pour into a 6″ springform pan and press gently on the bottom and up the sides to create crust.  You really need to make the crust go all the way to the top of the pan otherwise all the filling won't fit in the pan. We had to toss a bit of our filling because we didn't bring the crust all the way up. Set aside.

Make the Cheesecake Filling:

Now it's time to make the pumpkin cheesecake filling! Start by beating the cream cheese and sugar in a mixer until smooth.
Add eggs and beat well. You can add all the eggs at the same time.
Finish the wet ingredients by beating in the pumpkin puree, vanilla and sour cream and beat well.
Finally add the pumpkin spice and flour and mix or beat in.

Get Ready to Bake in the Instant Pot:

Create a foil sling by tearing off a long piece of foil and folding in half. Place the springform pan on top of the aluminum foil. It needs to be long enough to fold over and cover the pan later.
Pour the batter into prepared pan only to the top. If you have more cheesecake filling than pan or crust, discard the rest.
Gently place a paper towel on top of the cheesecake. You don't want any filling touching the paper towel so scoop some out if needed. 
Next, take a piece of aluminum foil, not the one under the pan, and cover the paper towel loosely with the aluminum foil.
Wrap the foil sling that's under the pan up and around the covered cheesecake. Fold the top to seal, but keep loose around the top of the pan like a tent.
Place 1-1/2 cups of water into the instant pot and place the trivet in the pot.
Place the cheesecake on the trivet and close the lid. Seal the pressure release valve. Heat on high pressure for 30 minutes and allow instant pot to release pressure naturally.
Open lid and remove the cheesecake. Remove the foil and let set until cooled.
Refrigerate for 4 hours or overnight before serving your Instant Pot Pumpkin Cheesecake.

Instant Pot Pumpkin Cheesecake Recipe

Yields 1 6     adjust servings

Preparation 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

 

Ingredients

For the crust

  • 26 Gingersnap Cookies
  • 1/2 cup pecans
  • 2 Tablespoons butter
  • 2 Tablespoons sugar

For the Cheesecake

  • 1-1/2 blocks (12 ounces) cream cheese, softened
  • 1/2 cup brown sugar
  • 2 whole eggs plus 1 yolk
  • 1/2 cup pumpkin puree
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon flour

Instructions

Process crust ingredients in a food processor until fine crumbs form. Pour into springform pan and press gently on the bottom and up the sides to create crust. Set aside. 
Beat cream cheese and sugar in a mixer until smooth. Add eggs and beat well. beat in pumpkin puree and sour cream and beat well. Beat in vanilla, spice and flour. 
Pour batter into prepared pan. Place a paper towel on top of the cheesecake and cover loosely with aluminum foil. 
Create a foil sling by tearing off a long piece of foil and folding in half. Place under the pan and wrap it up and around the covered cheesecake. Fold the top to seal, but keep loose around the top of the pan like a tent. 
Place 1-1/2 cups of water into the instant pot and place the trivet in the pot. Place the cheesecake on the trivet and close the lid. Seal the pressure release valve. Heat on high pressure for 30 minutes and allow instant pot to release pressure naturally. 
Open lid and remove the cheesecake. Remove the foil and let set until cooled. Refrigerate for 4 hours or overnight before serving. 

Recipe Notes

 

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 3142kcal Calories from fat 1918
% Daily Value
Total Fat 213g 328%
Saturated Fat 97g 485%
Transfat 1g
Cholesterol 785mg 262%
Sodium 2334mg 97%
Carbohydrate 273g 91%
Dietary Fiber 13g 52%
Sugars 151g
Protein 49g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
Leave review!
1 review
This article may contain affiliate links.

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

13 comments on “Instant Pot Pumpkin Cheesecake Recipe

  1. Pumpkin and Cheesecake? Oh my goodness. Just added this to my 20 Thanksgiving Day Sides Round-up. Thanks for sharing!! https://www.happyandblessedhome.com/20-tasty-thanksgiving-day-side-dishes/

  2. Thanks so much for linking up this yummy recipe at The Pretty Pintastic Party! We love it so much we’ll be featuring it at this weekend’s party!
    I hope you’ll stop by, grab a featured badge, and link up some more amazing posts!

  3. Your Pumpkin Cheesecake looks delicious and what a great way to prepare it in the Instant Pot! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
    Miz Helen

  4. Oh my word. This looks increditably addicting! Yummy

  5. I had no idea you could bake a cake in an instant pot! The cheesecake looks amazing! Thank you for bringing it to FF:)

  6. Looks fantastic and easy, thanks for sharing.

  7. This looks fantastic and easy. Thank you for the recipe. I just got an instant pot and this helps a lot.

  8. I really need to get me an instant pot. This looks yummy! Thanks for sharing on More the Merrier Monday link party!!

  9. Is an instant pot similar to a slow cooker? I’ve not heard of it before. Your cheesecake looks gorgeous!

    • Yes and no. An Instant Pot is an electric pressure cooker so it works a little differently and a lot quicker. But most of the Instant Pots also have a slow cooker function so you can use it for that, too!

  10. Honestly your cheesecake looks fabulous- but I am not sure about the instant pot. It seems like all the work is done befoe you put it in the instant pot and then the aluminum sleeve etc. .. I have an instant pot that I purchased 2 months ago that is still sitting in the box.. I keep intending to use it buy have not. I just don’t see what the time save is??

    • On the cheesecake, it’s not going to save you time at all really. But it provides a fantastic bain marie baking for the cheesecake so they turn out amazing! I use mine pretty much every night. This week I’ve steamed artichokes in 8 minutes (takes me 30 on the stove top) and made amazing mashed potatoes in about 12 minutes and no draining of water is needed. Tonight I’m trying a goulash recipe that should cook in roughly 5-6 minutes instead of 30 on the stove. There is a learning curve with the IP so I started by just looking up easy recipes and following them exactly. But now I understand how it works so I’m more comfortable just winging it. 🙂 I’ll put up a few more easy recipes for some encouragement. The IP is hands down the best time saver I have in my kitchen right now.

      • Chris Willis on said:

        I make at least a half dozen hard boiled eggs in my IP every weekend. I can pop them into the pot right out of the fridge with a cup of water, set it on high for 3 minutes, then walk away and let it do its thing and natural release. After cooling the cooked eggs in an ice water bath they go in the fridge and when we want one, the peel slides right off due to the pressure cooking. I only post this because it is so easy, and this alone has made the IP worth the investment! We can have deviled eggs and egg salad any time in our house!