It’s that time of the year where everything pumpkin pops up, including this Instant Pot Pumpkin Cheesecake recipe.
It seems like as soon as the kids head back to school there is a large presence of pumpkin spice lattes, pumpkin donuts, and pumpkin everything on television and in the stores.
Just walk by any Starbucks and you will see large posters of the newest variety of a Pumpkin Spice drink hanging on the windows.
And if you dare to go in a donut shop, there will surely be a pumpkin spice donut or two calling your name.
But for me, the one thing I look forward to the most in pumpkin form is cheesecake!
There is just something so delicious about creamy pumpkin puree mixed with the cream cheese filling that makes my mouth drool.
And the graham cracker crust is to die for! Graham crackers mixed with a little sugar and pumpkin pie spice that finishes off each bite that you take.
Oh, and don’t forget – the optional (but really is it?) caramel or chocolate topping!
The topping alone on the Instant Pot Pumpkin Cheesecake is enough to send your taste buds over the edge!
Cheesecake In The Instant Pot
So many people ask me about the details of making cheesecake in the Instant Pot. Why bother?
There are so many reasons that Instant Pot Pumpkin Cheesecake, and all other cheesecakes, are so much better when made in the pressure cooker.
First of all, there is no need to heat up your oven. Even October days can be quite warm, and therefore heating up the kitchen should be avoided whenever possible.
Second, the cheesecake turns out creamy and with no cracks or drying out. The moisture in the Instant Pot allows the cheesecake to maintain a smooth texture that every cheesecake deserves.
Plus, during the cooking process, there is no worrying about opening the oven door to check on how the cheesecake is doing.
Instant Pot Pumpkin Cheesecake is a just fix it and forget it dessert. When the time is up, the cheesecake is done and ready to cool.
Tips For Making Instant Pot Pumpkin Cheesecake
However, in order to have a professional looking cheesecake, there are a couple basic steps to note.
If you use a smaller 6 inch pan you will need to add an additional 10 minutes of cooking time. Most 6 inch spring form pans are deeper than the 7 inch pans and therefore take longer to cook.
However, if you are using the 8 inch pan that fits down in the 8 quart Instant Pot, you will most likely need less time for the final product to be cooked.
When mixing your batter it is EXTREMELY IMPORTANT to not over mix the eggs. You just want to incorporate them in, not scramble them.
If you over mix the eggs in the batter, your cheesecake will not set up properly. Use a silicone spatula to fold in the eggs after you have pulsed them with the food processor just 2-3 times.
And when ready to cook make sure you cover your batter and pan to prevent moisture building up and sitting on top of the cheesecake.
The best way to do this is to add a paper towel over the pan and then add a layer of aluminum foil. The paper towel will soak up the excess moisture and the foil will prevent condensation from dripping on top.
Once the cooking time expires, allow for a natural pressure release. The cheesecake will continue to set as the pressure begins to release.
Allow for another 10 minutes of rest time on a cooling rack once you take it out of the pressure cooker.
You will know if your Instant Pot Pumpkin Cheesecake is fully cooked if the center core, about 1 inch in diameter, jiggles slightly when you shake the pan.
If there is a larger circumference that jiggles or if it looks like the center is completely wet, the cheesecake will need more time to cook.
As with all pressure cooked foods, the time will need adjusted based on your altitude. This recipe was tested at sea level.
To Make Things Even Easier…
There are a couple more hints that will make your life easier.
Spray your pan with cooking spray before adding your batter. Even better – line the bottom of your pan with parchment paper and then spray it.
This will help prevent the crust from sticking when you go to slice your cheesecake.
And finally, make an aluminum foil sling. It only takes a minute and will make taking the pan in and out of the Instant pot a breeze!
Check out the printable recipe below and all of our recipes and let me know what you think!
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