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!
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.
Make the Cheesecake Filling:
Get Ready to Bake in the Instant Pot:
Instant Pot Pumpkin Cheesecake Recipe
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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 spring form 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 the foil sling 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.
- Pour 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.
Nutrition Information:
Amount Per Serving: Calories: 3142Total Fat: 213gSaturated Fat: 97gCholesterol: 785mgSodium: 2334mgFiber: 13gSugar: 151gProtein: 49g
Can this be frozen? Absolutely love this, make it every year and made 2 today to take to a friend’s place but they cancelled last minute and i am so bummed it’ll go to waste!
That is a bummer! I have never frozen it so not sure if it will or not.
Is it supposed to be jiggly when you remove it from the pot? The center was jiggly. Should I cook it more?
It should be set but not liquid, if that makes sense.
Did you blind bake your crust before putting the filling in? The crust looks hard and crunchy. I’ve made a couple of cheesecakes. The recipes said to put the crust in the freezer while preparing the filling. I didn’t see that it helped much. The crust was rather soft instead of crunchy like baked cheesecakes.
Hi Becky! No we did not blind bake the crust. We also didn’t put it in the freezer. I’m not seeing that in our directions. We just set the crust aside while making the filling. The Instant Pot is a pressure cooker so it basically steams food to cook them. Thus the crust will not be crunchy.
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/
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!
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
Oh my word. This looks increditably addicting! Yummy
I had no idea you could bake a cake in an instant pot! The cheesecake looks amazing! Thank you for bringing it to FF:)
Looks fantastic and easy, thanks for sharing.
This looks fantastic and easy. Thank you for the recipe. I just got an instant pot and this helps a lot.
I really need to get me an instant pot. This looks yummy! Thanks for sharing on More the Merrier Monday link party!!
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!
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.
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!