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!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake, instant pot dessert, instant pot pumpkin cheesecake, pumpkin, pumpkin cheesecake
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
Put the cream cheese, pumpkin puree, eggs, sugar, vanilla, pumpkin spice and cornstarch in a food processor and process until smooth (about 2 minutes).
Take the springform pan with a crust out of a freezer and pour the filling into a crust.
Cook pumpkin cheesecake in Instant Pot
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.
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.
When the Instant Pot is done cooking, allow the pressure to release naturally (NR) for 10 minutes, then quick release (QR) the remaining steam.
Carefully remove pumpkin cheesecake from the Instant Pot (by grabbing the handles of the trivet with heatproof mitts).
Let the pumpkin cheesecake cool at room temperature for 1 hour, then refrigerate it for at least 4 hours or overnight.