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    Recipes » Recipes

    Instant Pot Pumpkin Cheesecake

    This post may contain affiliate links. Please see disclosure for more information. Published: Oct 6, 2020 · Modified: Feb 25, 2021 by Dee

    This Instant Pot Pumpkin Cheesecake with gingersnap crust is a delicious fall dessert recipe that's incredibly easy to make in the pressure cooker. It's smooth, creamy with the right amount of spice and perfect for Thanksgiving! via @meamel

    Instant Pot Pumpkin Cheesecake with gingersnap crust is a delicious fall dessert recipe that's super easy to make in the pressure cooker.

    Jump to Recipe -
    instant pot pumpkin cheesecake with gingerbread crust on a white plate with whipped cream, caramel and marshmallow pumpkins

    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.

    press gingersnap crust into 7 inch springform pan

    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.

    pumpkin cheesecake filling in mixing bowl with electric mixer

    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.

    pour cheesecake filling over gingerbread crust in 7 inch springform pan

    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.

    cooked pumpkin cheesecake in springform pan inside instant pot

    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!

    pumpkin cheesecake with gingerbread crust on a white plate over caramel topped with whipped cream, candy pumpkins with pumpkins and instant pot in background on buffalo check tablecloth

    Recipe was originally published in 2019 and updated in 2020.

    instant pot pumpkin cheesecake on thanksgiving table
    instant pot pumpkin cheesecake with gingerbread crust on a white plate with whipped cream, caramel and marshmallow pumpkins

    Instant Pot Pumpkin Cheesecake

    Published by Dee
    This Instant Pot Pumpkin Cheesecake with gingersnap crust is a delicious fall dessert recipe that's incredibly easy to make in the pressure cooker. It's smooth and creamy, with just the right amount of pumpkin flavor and spice
    5 from 7 votes
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    Prep Time 30 mins
    Cook Time 45 mins
    refrigeration time 4 hrs
    Total Time 5 hrs 15 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 354 kcal

    Equipment

    • Instant Pot Pressure Cooker
    • 7 inch Springform Pan

    Ingredients
      

    The Crust

    • 20 gingersnap cookies about ¾ cup
    • 2 tablespoons butter, melted

    The Filling

    • 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

    Instructions
     

    The Crust:

    • 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.

    The Filling:

    • 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.

    Notes

    This recipe was made in a 6-quart Instant Pot electric pressure cooker.
    Recipe uses 1 full cup pumpkin puree, not pie filling, so it takes about 45 minutes to cook completely in the middle. 
    I don't like to cover the cheesecake with foil while cooking, since it can take longer to cook. Blot any water on top of the cheesecake with a paper towel.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 354kcalCarbohydrates: 31gProtein: 5gFat: 24gSaturated Fat: 13gCholesterol: 70mgSodium: 297mgPotassium: 202mgFiber: 1gSugar: 19gVitamin A: 5615IUVitamin C: 1mgCalcium: 82mgIron: 2mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    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

    More Pumpkin Dessert Recipes

    • No-Bake Pumpkin Cheesecake Pie
    • Pumpkin Cheesecake Cookie Cups
    • No Bake Pumpkin Cheesecake Gingersnap Parfaits
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    Reader Interactions

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      Recipe Rating




    1. Ramona says

      November 19, 2019 at 9:55 pm

      This was delicious! Might just replace pumpkin pie on Thanksgiving!5 stars

      Reply
      • Dee says

        November 20, 2019 at 11:23 am

        Thank you so much, Ramona! New traditions are always a good thing!

    2. Ted E Sali says

      October 13, 2019 at 2:34 pm

      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.

      Reply
      • Dee says

        October 15, 2019 at 6:32 pm

        Thanks so much for letting me know. So happy your family enjoyed the pie! 🙂

    3. L.D. says

      October 08, 2019 at 3:35 pm

      How many eggs?

      Reply
      • Dee says

        October 08, 2019 at 3:59 pm

        The recipe uses 2 eggs.

    4. jade manning says

      October 08, 2019 at 10:09 am

      I never knew this could be done in an Instant Pot, Genuis, and it looks delicious!!5 stars

      Reply
      • Dee says

        October 09, 2019 at 8:18 am

        Thank you so much, Jade! You can make almost anything in the IP! 🙂

    5. James says

      October 07, 2019 at 6:56 am

      Made this over the weekend and what an awesome recipe. Every one loved it. Great way to start the Pumpkin season!5 stars

      Reply
      • Dee says

        October 07, 2019 at 7:35 am

        Thank you so much, James. So happy it was a hit at your house!

    6. Sara Welch says

      October 04, 2019 at 2:41 pm

      Such a delicious dessert and perfect for fall. Excited to make this again and again, all season long!5 stars

      Reply
      • Dee says

        October 07, 2019 at 7:34 am

        I think you'll love this cheesecake! Thanks, Sara!

    7. Cathy says

      October 04, 2019 at 2:40 pm

      Love the idea of dessert in the IP!

      Reply
    8. Catalina says

      October 04, 2019 at 8:59 am

      I love how easy this pumpkin cheesecake is to make in the Instant Pot!5 stars

      Reply
      • Dee says

        October 07, 2019 at 7:34 am

        Yes! Cheesecake is so easy in the IP!

    9. Erin | Dinners,Dishes and Dessert says

      October 04, 2019 at 4:47 am

      This needs to happen at my house very soon!!5 stars

      Reply
    10. Demeter says

      October 03, 2019 at 1:42 pm

      I never knew you could make this in an instant pot! Such a great fall dessert.5 stars

      Reply
      • Dee says

        October 07, 2019 at 7:33 am

        I know, right? It's definitely a game changer!

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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