Instant Pot Pumpkin Cheesecake

Cheesecake without one slice with pumpkin frosting on a blue plate

It's no secret that pumpkin is the flavor of fall, so that means that this Instant Pot Pumpkin Cheesecake is a MUST!

When you can make a cheesecake in less than 1 hour, why are you even waiting? Serve this to your family and friends - or make and enjoy it yourself. The good mark of a cheesecake is when there are only crumbs left!

Cheesecake without one slice with pumpkin frosting on a blue plate

The moist texture paired with that pumpkin flavor makes this cheesecake a must-make and eat! You can eat it as is or top it with whipped cream.

Even thinking about making this simple cheesecake recipe has my mouth watering. This is one of those flavors that will have you putting on your sweater and snuggling down with a good book.

It SCREAMS fall - and for good reason! Why limit that pumpkin flavoring when you really don't have to? It's time to ring in fall with this tasty treat and spoil your tastebuds in the process.

Why This Recipe Works

The crunch of the graham cracker crust pairs perfectly with the smoothness of the cheesecake. It's an amazing dessert that is not only delicious but a show stopper as well.

As long as you take your time and follow the simple directions below, you'll find out that making this cheesecake recipe isn't hard to do at all!

  • It's a fast and easy way to make cheesecake
  • You can easily change up the flavor to fir the seasons
  • The cheesecake recipe feeds a crowd so there is more than enough to share!

Recipe Video

Recipe Ingredients

ingredients needed to make cheesecake in the instant pot

Butter - Make sure to set the butter out and let it come to room temperature before using it.

Graham Crackers - Crush up those crackers to make that crumbly crust! If the kids are helping, this is the perfect job for them!

Coconut Macaroon Cookies - Consider this a little boost to the crust flavor.

Cream Cheese - Don't forget to add the cream cheese. It adds moisture and creaminess to every bite.

White Sugar - You can vary the sugar that you want to add. More for sweetness, less for savory.

Vanilla Extract - Use pure vanilla extract for the best flavor.

Eggs - Used to help hold and bind everything together.

Bourbon Whiskey - This is optional - but why leave it out?

Boiled Pumpkin Puree - You can use store-bought or make Instant Pot Pumpkin Puree yourself.

Spices - Add all those warm spices that you love and crave.

How to make Instant Pot Pumpkin Cheesecake

Make your ingredient list and check it twice. You don't want to leave anything out and miss a crucial ingredient!

Step One: Add 1 tablespoon of butter to the food processor.

Step Two: Add 1 cup of Graham Crackers into the food processor. 

Step Three: Add 6 of the coconut cookies to the food processor.

Step Four: Pulse all the ingredients into fine crumbs and then put the mixture into the fridge. 

Step Five: Grab a large mixing bowl and add 1 tablespoon of Cream cheese to it.

Step Six: Add 1 cup of white sugar. 

Step Seven: Add 1 teaspoon of Vanilla Extract to it.

Step Eight: Add 1 teaspoon of Bourbon Whiskey to it. Mix all the ingredients together with a hand mixer.

Step Nine: Add 1 cup of boiled Pumpkin Puree to it.

Step Ten: Add ¼ teaspoon of all spice to the bowl. 

Step Eleven: Add ¼ teaspoon of Nutmeg and then add ¼ teaspoon of Cinnamon Powder.

Step Twelve: Add two eggs to the mixture, one egg at a time. Whisk until a light and fluffy batter is formed.

Step Thirteen: Grease a springform pan with oil and then cover with parchment paper. 

Step Fourteen: Grab 1 cup of the graham cracker crumbs mix, and press it into the pan. 

Step Fifteen: Pour the cheesecake batter on top of the crust.

Step Sixteen: Cover the pan with the lid. Then pour 1 cup of water into Instant Pot and set a trivet into the pot.  Carefully place the pan on the trivet and cover the pot with the lid. Pressure cook at high for 45 minutes.

Step Seventeen: Do a natural release and then take the pan and dish out and set it on a wire rack. Let it cool at room temperature, then refrigerate it.

Serve and enjoy a delicious cheesecake that will literally melt in your mouth!

Variations

Change up the spices - While I added a lot of the most common spices, have fun with the flavor and taste! Add in some lemon zest or orange zest as well for a fun citrus dessert flavor!

Leave out the alcohol - You can leave out the alcohol or not - it's totally up to you! Maybe you should make one of each and see what you think!

Helpful Tips

  • Make sure that you don't over-stir the batter. You don't want to have air bubbles in it or stir it too much that it "falls" while it's cooking.
  • If the pumpkin puree is lumpy, mash it up with a fork before adding it to the rest of the recipe.
  • To make the cheesecake sweeter, you can drizzle honey or maple syrup on top after it's cooked.

How to Serve

There are so many ways that you can eat cheesecake! You can eat plain, with whipped cream, or even a drizzle of caramel sauce on top! Don't forget that adding a few fresh berries is delicious, too.

FAQ 

How to store leftover cheesecake?

If you have cheesecake leftover, you can easily store it for later. Just make sure to cover it and then keep it in the fridge. Eat any leftovers within 4-5 days.

Can I freeze cooked cheesecake?

Yes, you can freeze a baked cheesecake! The key is to keep it stored properly so make sure that you wrap it in plastic wrap and then store it in an airtight container.

To unthaw it, just move it to the fridge and let it thaw overnight.

Make sure that when you freeze cheesecakes, you add the toppings AFTER you thaw them and are ready to eat.

What are good toppings for cheesecake?

You can add any type of cheesecake toppings that you'd like! Fresh fruit is always a great idea, and whipped cream would go perfectly with this flavor.

You could also add cinnamon and a drizzle of maple syrup on top, too!

Instant Pot Cheesecake Recipes

Love the idea of making more desserts in your Instant Pot? I agree! Here are some other simple recipes that I think you'll love.

Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!

Cheesecake without one slice with pumpkin frosting on a blue plate

Instant Pot Pumpkin Cheesecake

This Instant Pot Pumpkin Cheesecake is a perfect fall dessert! Loaded with warm flavors and ready in less than 1 hour of time!
5 from 6 votes
Print Pin Rate
Course: Dessert, Squash
Cuisine: Greece
Keyword: Graham cracker, instant pot, Instant Pot pumpkin cheesecake, pumpkin cheesecake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Author: Corrie

Ingredients

  • 1 tablespoon butter
  • 1 cup graham crackers
  • 6 coconut macaroon cookies
  • 1 tablespoon cream cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon bourbon
  • 1 cup boiled pumpkins puree
  • 2 eggs
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powdered
  • ¼ teaspoon all spices
  • 1 cup water for the Instant Pot
  • toppings to taste

Instructions

  • In a food processor, mix 1 tablespoon of butter, graham crackers and coconut cookies.
  • Pulse until the mixture is crumbs only and then place it in the fridge.
  • In a large bowl, mix together the cream cheese, sugar, vanilla extract and bourbon whiskey.
  • Mix all the ingredients with a hand mixer until smooth.
  • Add the boiled pumpkin puree, all-spice, nutmeg , cinnamon and eggs.
  • Whisk until you get a fluffy batter consistency.
  • Brush the springform pan with oil and then line with parchment paper.
  • Press the cookie and graham cracker crumb micture into the base of the pan.
  • Pour the cheesecake mixture over the top of the crumb crust and then add a lid.
  • Pour 1 cup of water into the Instant Pot and place a trivet inside.
  • Place the pan on the trivet and cover the instant pot with a lid.
  • Cook on high pressure for 45 minutes.
  • When cooking time is complete, wait for a natural pressure release. (It may take up to 40 minutes to release all the pressure)
  • Once done, take out the cheese cake and let it cool at room temperature for 20 minutes or so.
  • Add the toppings and enjoy!

Nutrition

Calories: 257kcal Carbohydrates: 49g Protein: 4g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 62mg Sodium: 149mg Potassium: 138mg Fiber: 2g Sugar: 38g Vitamin A: 6525IU Vitamin C: 2mg Calcium: 36mg Iron: 1mg

Video

Notes

  • Make sure your cheesecake batter is not dripping from any part of the pan.
  • Feel free to lower the quantity of sugar or use brown sugar instead.
  • Make sure that you don't over-stir the batter. You don't want to have air bubbles in it or stir it too much that it "falls" while it's cooking.
  • If the pumpkin puree is lumpy, mash it up with a fork before adding it to the rest of the recipe.
  • To make the cheesecake sweeter, you can drizzle honey or maple syrup on top after it's cooked.
  • You can add any type of cheesecake toppings that you'd like! Fresh fruit is always a great idea, and whipped cream would go perfectly with this flavor.
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