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5 from 4 votes

Instant Pot Pumpkin Bourbon Cheesecake

Course Dessert
Cuisine American
Keyword Graham cracker, Pumpkin Bourbon Cheesecake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 410kcal


  • 4-6 sheets Graham cracker
  • 1 cup coconut macaroon cookies
  • 2 tbsp butter
  • 8 oz cream cheese
  • 1/2 cup white sugar
  • 1 tsp vanilla bourbon extract or 1 tsp. vanilla extract
  • 1 tsp whiskey or bourbon
  • 3/4 cup canned pumkin
  • 2 eggs
  • 1/4 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp allspice or Pumpkin Spice


  • In a food processor, pulse butter, coconut macaroons and graham cracker to a crumbly mixture.
  • Take a cake pan and grease the bottom of the pan lightly with butter. 
  • Spread rumbles cookie mixture on the bottom of the pan. 
  • Beat the cream cheese, sugar, vanilla extract and bourbon well. 
  • Now add all the other ingredients to make a smooth and creamy mixture. 
  • Carefully pour the mixture on the crust evenly.
  • Add water into an Instant pot and place the trivet.
  • Cover the cheesecake tin with a foil to avoid condensation in the centre.
  • Place the cheesecake tin on the metal trivet.
  • Close the lid and select the “Manual” at high pressure for 45 minutes.
  • Select “Cancel” and release the pressure naturally.
  • Remove the cheesecake; toothpick should come out clean when inserted in cheesecake.
  • Serve chilled.


Calories: 410kcal