Instant Pot Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
This Instant Pot pumpkin cheesecake is amazing! So smooth and creamy with a pumpkin flavor! So easy to make and comes out perfect every time! Once you try making pumpkin cheesecake in the Instant Pot, you'll never make it any other way!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
CRUST
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • ¼ tsp cinnamon
  • 4 tbsp butter, melted
FILLING
  • 2 packages (8 oz each) cream cheese
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 cup sugar
  • ¾ tsp vanilla
  • 1½ tsp pumpkin spice (or cinnamon)
  • 2 tbsp cornstarch
FOR PRESSURE COOKING
  • 1 cup water
Instructions
Make the crust
  1. Spray a non-stick 7-inch springform pan that fits into the Instant Pot with a cooking spray.
  2. Put the crust ingredients (graham cracker crumbs, sugar, cinnamon and butter) in a food processor and process until combined (about 1 minute).
  3. Press the graham cracker crumb mixture into the bottom and sides of the springform pan.
  4. Put the springform pan with a graham cracker crust in a freezer for 5-10 minutes (while making the pumpkin cheesecake filling).
Make the filling
  1. Put the cream cheese, pumpkin puree, eggs, sugar, vanilla, pumpkin spice and cornstarch in a food processor and process until smooth (about 2 minutes).
  2. Take the springform pan with a crust out of a freezer and pour the filling into a crust.
Cook pumpkin cheesecake in Instant Pot
  1. Add 1 cup of water to the Instant Pot and insert the trivet (the rack that came with the Instant Pot) with the handles up. Put the springform pan with the pumpkin cheesecake in the Instant Pot on a trivet. DO NOT cover the springform pan with foil or lid.
  2. Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 30 minutes on High pressure.
  3. When the Instant Pot is done cooking, allow the pressure to release naturally (NR) for 10 minutes, then quick release (QR) the remaining steam.
  4. Carefully remove pumpkin cheesecake from the Instant Pot (by grabbing the handles of the trivet with heatproof mitts).
  5. Let the pumpkin cheesecake cool at room temperature for 1 hour, then refrigerate it for at least 4 hours or overnight.
Notes
To make this pumpkin cheesecake gluten-free, use a <a href="https://www.melaniecooks.com/walnut-crust/17227/">gluten-free walnut crust recipe</a> instead of graham cracker crust.
Recipe by Melanie Cooks at https://www.melaniecooks.com/instant-pot-pumpkin-cheesecake/17265/