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Instant Pot Pumpkin Cheesecake

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 7 hours
Servings 8 servings
This easy Instant Pot Pumpkin Cheesecake recipe makes a creamy cheesecake packed with pumpkin spice goodness! Topped with homemade whipped cream and caramel sauce, this Pumpkin Cheesecake is the ultimate fall dessert!

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 5 Tablespoons butter melted

Filling

  • 3 8 oz. packages cream cheese room temperature I recommend using a name brand such as Philadelphia
  • 3/4 cup pumpkin puree not pumpkin pie filling!
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream cold
  • 2 eggs

Topping:

  • whipped cream
  • caramel sauce
  • pumpkin candy

Instructions

Crust

  • Preheat your oven to 350 degrees/F.
  • Add about 1 1/2 packages graham crackers to a food processor until you get about 1 1/2 cups of crumbs. Add in the cinnamon, sugar, and melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar, flour and mix until just combined.
  • Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Divide the batter evenly between two bowls. In one bowl add the pumpkin puree and pumpkin pie spice and fold in carefully with a spatula. (SEE NOTE)
  • Pour the white batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles. Spoon the pumpkin batter on top of the regular cheesecake filling to create the orange layer.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
  • Once the cheesecake is set, add some whipped cream to a piping bag equipped with a large star tip and swirl generous swirls of whipped cream along the outside of the cheesecake. Drizzle with caramel sauce, and top with pumpkin candy or crushed pecans.
  • Serve and enjoy!

Notes

Splitting the batter is completely optional. If you do not want to do the layered look, simply add the pumpkin puree and the pumpkin pie spice into all the batter.

Equipment

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