Instant Pot Pumpkin Cheesecake with gingersnap crust is a delicious fall dessert recipe that's super easy to make in the pressure cooker.
If you want to make an Instant Pot cheesecake, this easy pumpkin cheesecake is perfect for fall! It's the ideal dessert to impress friends and family, and making dessert in your pressure cooker comes in handy during the holidays!
I have tons of Instant Pot recipes, but I admit I was slow to make cheesecake in the Instant Pot! I'm more into quick and easy desserts. But, my daughter absolutely loves making cheesecake in the Instant Pot, and she really wanted to try a pumpkin cheesecake for fall.
We did several experiments, if you will, and we finally came up with the perfect pumpkin cheesecake recipe! It's not too rich, not too dense, and the pumpkin flavor isn't overwhelming -- it's just right!
Instant Pot Cheesecake Tips
- Plan ahead -- The cheesecake needs to be refrigerated for at least 4 hours or overnight before you serve it. We usually make cheesecakes the day before and refrigerate them overnight.
- You need a 7-inch springform pan or push pan. The cheesecake pan I have has a handle for easy lifting in and out of the Instant Pot, and I highly recommend it!
- For best results, have your ingredients measured out and ready to go, and have your eggs and cream cheese at room temperature.
- You can taste the batter before you add your eggs (to be safe) and make adjustments to the spices then.
- If you're making pumpkin cheesecake for Thanksgiving or a special occasion, I highly recommend doing a test run before the big day. The same goes for any recipe, really.
- If the cheesecake isn't quite done, you can easily put it back into the pressure cooker and cook it for another 5 minutes or until done.
How to Make Pumpkin Cheesecake in the Instant Pot
First, make your crust by crushing up the gingersnap cookies. You can do this in a food processor or use a rolling pin to mash them in a plastic zip-top bag.
Then, mix the cookies with melted butter, and press the mixture into your pan. You want to build the crust up over the sides a little. Then, pop the pan into the freezer while you make the batter.
Then, pop the pan into the freezer while you make the batter. This helps the crust firm up so there's no need to pre-bake it.
Mix the batter in a large mixing bowl until it's well blended and creamy. You can taste the batter before adding eggs to see if you like the flavor and make adjustments with the spices.
Pour the cheesecake batter over the crust. Then, add water to your Instant Pot, place the trivet inside, and carefully lower the cheesecake pan into the IP.
If your pan does not have a handle, you can make a foil sling to lower it into the pot and remove it after cooking. There's no need to cover the cheesecake with foil when cooking -- just carefully mop up any condensation on the cheesecake with a paper towel when it's done.
The center should be mostly firm, but may jiggle a little, which is fine -- It'll firm up as it cools. You can test the temperature with a thermometer, which should read 150 degrees when done.
Let the cheesecake cool down, then cover and refrigerate for 4 hours or overnight. And that's it -- You made an Instant Pot pumpkin cheesecake!
We served the cheesecake with more gingersnap crumbs and a little whipped cream on top. The kiddos insisted on adding a few marshmallow pumpkins too!
Recipe was originally published in 2019 and updated in 2020.
Instant Pot Pumpkin Cheesecake
- 20 gingersnap cookies about ¾ cup
- 2 tablespoons butter, melted
- 16 ounces cream cheese 2 8-ounce packages, at room temperature
- ½ cup granulated sugar
- 1 cup pumpkin puree not pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1.5 teaspoons pumpkin pie spice
- 2 eggs at room temperature
- Finely crush the ginger snap cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
- Melt the butter and add the crushed cookies to it. Mix until combined and the consistency of wet sand.
- Press the crust into the bottom of a greased 7 in cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
- Place the crust in the freezer until the filling is ready.
- Beat the room temperature cream cheese and sugar until creamy.
- Add the vanilla, pumpkin, pumpkin pie spice, and cinnamon and beat until combined.
- Add the eggs, one at a time, mixing in between until just combined.
- Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
- Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
- If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
- Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 45 minutes, then do a 10 minute natural release.
- Do a quick release to release the remaining pressure. When pin drops, remove lid, and carefully remove the cheesecake from the pot.
- The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
- Take the corner of a paper towel and soak up any water on the top of the cheesecake.
- Allow the cheesecake to cool slightly before covering. Store covered in the fridge for 4 hours to overnight (recommended) before serving.
Nutrition information is estimated. Please do your own calculation to fit special diets.
Pressure Cooker Cheesecake Recipes
Here are more cheesecake recipes for your Instant Pot pressure cooker:
- Peppermint Cheesecake
- Lemon Blueberry Cheesecake
- Peanut Butter Cheesecake
- Dark Chocolate Cheesecake
- Eggnog Cheesecake
This was delicious! Might just replace pumpkin pie on Thanksgiving!
Thank you so much, Ramona! New traditions are always a good thing!
Ted E Sali says
Made this for our (Canadian) Thanksgiving this weekend. My family loves pumpkin pie, but I'm kinda Meh to it, this however I really like, and found that it's not quite as sweet as store bought cakes which is a nice plus.
Easy to make, and a nice break from the old 'stand by'
Thanks for sharing this.
*Note - could not find ginger snaps, had to use graham crumbs for the crust. Still tasty.
Thanks so much for letting me know. So happy your family enjoyed the pie! 🙂
How many eggs?
The recipe uses 2 eggs.
jade manning says
I never knew this could be done in an Instant Pot, Genuis, and it looks delicious!!
Thank you so much, Jade! You can make almost anything in the IP! 🙂
Made this over the weekend and what an awesome recipe. Every one loved it. Great way to start the Pumpkin season!
Thank you so much, James. So happy it was a hit at your house!
Sara Welch says
Such a delicious dessert and perfect for fall. Excited to make this again and again, all season long!
I think you'll love this cheesecake! Thanks, Sara!
Love the idea of dessert in the IP!
I love how easy this pumpkin cheesecake is to make in the Instant Pot!
Yes! Cheesecake is so easy in the IP!
Erin | Dinners,Dishes and Dessert says
This needs to happen at my house very soon!!
I never knew you could make this in an instant pot! Such a great fall dessert.
I know, right? It's definitely a game changer!