Instant Pot Pumpkin Cheesecake

Introduction

You get all the creamy, spiced perfection of a classic pumpkin cheesecake in a fraction of the time with this Instant Pot version. The press-in gingersnap crust provides a spicy crunch that perfectly complements the rich, velvety filling. It’s an impressive, foolproof dessert ideal for any autumn gathering.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (plus cooling/chilling time)
• Servings: 8

Ingredients

• 2 cups gingersnap cookie crumbs
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cups granulated sugar
• 4 tablespoon butter (melted)
• 32 ounces cream cheese (room temperature)
• 1 3/4 cups granulated sugar
• 1/2 cup full-fat sour cream (room temperature)
• 3/4 teaspoon maple extract
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 3 large eggs
• 1 cup pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 8 ounces cream cheese (room temperature)
• 4 tbsp butter (softened)
• 1 teaspoon maple extract
• 1/2 cup powdered sugar
• 1/8 cup milk (only needed if the icing is too thick)

Instructions

1. Prepare Crust: In a medium bowl, mix the gingersnap cookie crumbs, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/2 cup granulated sugar, and 4 tablespoons melted butter until combined. Press firmly and evenly into the bottom and slightly up the sides of a 7-inch springform pan. Place in the freezer while you make the filling.
2. Make Filling: In a large bowl using a hand mixer or stand mixer, beat the 32 ounces of cream cheese with 1 3/4 cups granulated sugar until completely smooth and creamy. Scrape down the bowl.
3. Add Pumpkin & Spices: In a separate small bowl, whisk together the pumpkin puree, 1 1/4 teaspoons cinnamon, allspice, and 1/2 teaspoon nutmeg. Gently fold this pumpkin mixture into the cream cheese batter until no streaks remain.
4. Assemble & Cook: Pour the filling over the chilled crust. Cover the pan tightly with foil. Pour 1 1/2 cups of water into your Instant Pot. Lower the cheesecake onto the trivet and carefully lower it into the pot. Seal the lid and cook on HIGH pressure for 60 minutes. Allow a 20-minute natural pressure release, then carefully release any remaining pressure.
5. Chill: Carefully remove the pan. The center will be slightly jiggly. Let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
6. Make Icing: Before serving, beat together the 8 ounces of cream cheese and 4 tablespoons softened butter until smooth. Beat in 1 teaspoon maple extract. Gradually add the powdered sugar and beat until fluffy. If the icing is too thick, add milk, 1 teaspoon at a time, until desired consistency is reached.
7. Serve: Run a knife around the edge of the cheesecake, release the springform ring, and pipe or spread the icing on top. Slice and serve chilled.

Variations

• Crustless: For a lower-carb option, skip the crust and simply pour the filling into a well-greased pan for a crustless pumpkin cheesecake.
• Individual Servings: Divide the batter among 4-6 small (4 oz) mason jars or ramekins, reduce the cooking time to 25-30 minutes, and create single-serve cheesecakes.
• Caramel Drizzle: For serving, skip the icing and drizzle each slice with warm caramel sauce and a sprinkle of toasted pecans.
• Spice Swap: Replace the individual spices in the filling with 2 1/4 teaspoons of pre-mixed pumpkin pie spice for convenience.

Tips for Success

• Ensure all refrigerated ingredients (cream cheese, sour cream, eggs) are truly at room temperature to prevent a lumpy batter and ensure a smooth, crack-free top.
• Use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
• When releasing the cheesecake from the pan, run a thin, hot knife under hot water and dry it between each cut for perfectly clean slices.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, serve cold. The cheesecake can be frozen (without icing) for up to 2 months; thaw overnight in the refrigerator before icing and serving. This dessert is not typically reheated.

FAQ

Can I make this without an Instant Pot?

Yes, you can bake it in a traditional oven. Bake the cheesecake in a water bath at 325°F (160°C) for about 60-75 minutes, or until the edges are set but the center still jiggles slightly.

Why is my filling lumpy?

This is almost always because the cream cheese was too cold. Make sure it is soft at room temperature before you begin mixing.

Can I use a different type of cookie for the crust?

Absolutely. Graham cracker crumbs are a classic alternative. The measurements (2 cups crumbs, sugar, butter, spices) would remain the same.

My cheesecake cracked. What happened?

Cracking can occur from overmixing the batter (which incorporates too much air), a drastic temperature change, or overcooking. Using room temperature ingredients, not over-beating after adding eggs, and allowing for the natural pressure release helps prevent this.

Can I make this recipe ahead of time?

Yes, it’s actually better made ahead! The flavors develop more fully after a night in the refrigerator. Prepare and chill the cheesecake up to 2 days in advance, and add the icing on the day you plan to serve it.

Do I have to use the icing?

No, the icing is optional. The cheesecake is delicious on its own or simply topped with a dollop of whipped cream.