Instant Pot Pumpkin Cheesecake is an impressive yet simple dessert. A crisp gingersnap crust supports a smooth, warmly spiced pumpkin-cream cheese filling, and the Instant Pot’s moist heat yields reliably creamy results every time.
If you enjoy the flavors of pumpkin pie and the texture of classic cheesecake, this recipe merges both into one easy-to-make dessert that’s ideal for holiday gatherings or weeknight treats.
Kristen’s Keys for Instant Pot Pumpkin Cheesecake
Because this cheesecake is cooked in the Instant Pot, it’s very forgiving: no water bath and minimal risk of cracks. Follow these tips for the creamiest result.
- Room temperature ingredients: Let the cream cheese and eggs come to room temperature for 3–4 hours before beginning so the batter is smooth.
- Use the right pan: A 7-inch springform or a 7-inch cake pan fits well inside most 6- or 8-quart Instant Pots.
- Don’t overmix eggs: Stir the eggs in gently and only until combined to avoid trapping air that can cause cracks or deflation.
- Separate sealing rings: Keep one sealing ring for savory dishes and another for sweets to prevent flavor transfer.
- Make ahead: The cheesecake benefits from chilling 8 hours or overnight to develop flavor and texture—perfect for make-ahead holiday planning.
How to Make Instant Pot Pumpkin Cheesecake
Below are overview steps to guide you; the full ingredient list and exact measurements are in the recipe card further down.
- Make the crust: Pulse gingersnap cookies and pecans in a food processor until crumbly. Add melted butter and process until the mixture holds together like wet sand. Press into a lightly greased 7×3-inch pan and freeze while you prepare the filling.
- Prepare the filling: Beat room-temperature cream cheese with pumpkin puree, sugar, cornstarch, spices, and vanilla on low until smooth. Add eggs and mix just until combined—don’t overbeat.
- Assemble: Pour the filling over the chilled crust and tap the pan gently to release air bubbles. Cover tightly with foil to prevent condensation during pressure cooking.
- Pressure cook: Pour 1½ cups cold water into the Instant Pot, place the trivet, then set the pan on the trivet. Cook on high pressure for 45 minutes.
- Natural release: Let the pressure release naturally for at least 15 minutes after cooking.
- Chill: Let the cheesecake cool briefly at room temperature, then cover and refrigerate for 8–12 hours before serving. Top with whipped cream if desired.
Recipe Modifications
- Crust swaps: Substitute gingersnaps with graham crackers, chocolate sandwich cookies, or Biscoff for a different flavor profile.
- Nut-free option: Omit pecans and use a full cup of cookie crumbs to make the crust nut-free.
- Homemade pumpkin puree: If using fresh pumpkin puree, drain excess liquid in a fine-mesh strainer lined with cheesecloth in the refrigerator until it matches the consistency of canned pumpkin before measuring ½ cup for the recipe.
- Crispier crust: For extra crunch, bake the crust at 350°F (175°C) for 10 minutes before adding the filling and pressure-cooking.
Storage Instructions
- Refrigerate: After cooling, place a paper towel or parchment over the cheesecake to reduce condensation, then wrap with foil or plastic wrap. Store in the refrigerator up to 4 days.
- Freeze: Remove from the pan, wrap tightly in plastic and foil, place in a freezer-safe bag, and freeze up to 1 month. Thaw overnight in the refrigerator before serving.
More Instant Pot Cheesecake Flavor Variations
- Instant Pot Cheesecake (plain)
- Instant Pot Chocolate Cheesecake
- Instant Pot Carrot Cake Cheesecake
Instant Pot Pumpkin Cheesecake
Ingredients
Gingersnap Crust
- ¾ cup gingersnap cookie crumbs, about 10 gingersnaps
- ¼ cup pecans
- 2 tablespoons unsalted butter, melted
Pumpkin Cheesecake Batter
- 16 ounces full-fat cream cheese, at room temperature
- ½ cup canned pumpkin puree
- ⅔ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
Instructions
Gingersnap Crust
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In a food processor, pulse about 10 gingersnap cookies with ¼ cup pecans until you have roughly ¾ cup cookie crumbs plus pecans—about 1 cup total crumbs. Add a couple more cookies if needed to reach the right volume.
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Add 2 tablespoons melted unsalted butter and pulse until the mixture resembles wet sand.
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Press into a lightly greased 7×3-inch springform or cake pan and freeze while you make the filling. For a crisper crust, bake at 350°F (175°C) for 10 minutes before adding the filling.
Instant Pot Pumpkin Cheesecake
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In a large bowl, beat 16 ounces full-fat cream cheese, ½ cup canned pumpkin puree, ⅔ cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, ½ teaspoon grated nutmeg, and ½ teaspoon vanilla on low speed until smooth. Add 2 large room-temperature eggs and mix on low just until combined.
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Pour the batter over the prepared crust, tap the pan gently to release air bubbles, and cover tightly with foil.
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Add 1½ cups cold water to the Instant Pot inner pot and place the trivet. Set the pan on the trivet, close the lid, and set the vent to sealed.
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Cook on high pressure for 45 minutes using the Manual or Pressure Cook setting.
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Allow a natural pressure release for 15 minutes, then release any remaining pressure and remove the cheesecake from the pot.
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Let the cheesecake rest 10 minutes at room temperature, remove the foil, and gently loosen the edges with a butter knife.
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Place a paper towel or parchment on top of the cake, wrap with plastic or foil, and refrigerate 8–12 hours before serving. The towel helps absorb condensation.
Equipment
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Electric pressure cooker (6 or 8 quart)
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7-inch springform pan or 7-inch cake pan
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Food processor
Notes
Storage: Keep refrigerated up to 4 days or freeze up to 30 days.
Pumpkin: Use 100% pumpkin puree (not pumpkin pie filling). If using homemade puree, drain excess liquid before measuring ½ cup.
Crust variations: Swap gingersnaps for graham crackers or other cookies, and omit pecans for a nut-free crust by using a full cup of cookie crumbs.
Spices: Substitute 1 teaspoon pumpkin pie spice for the cinnamon if you prefer a classic pumpkin spice blend.
Water: Use cold water in the Instant Pot; warm water can alter results.
Foil: Covering the cheesecake with foil prevents condensation. If you choose not to cover it, reduce cook time to 35 minutes and be careful removing the lid to avoid dripping condensation.
Eggs + cornstarch: Cornstarch and gentle mixing help prevent the cheesecake from bubbling during pressure cooking, especially in hotter-running Instant Pot models.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.