Fall is the perfect time for cozy desserts, and what better way to celebrate the season than with a rich and creamy Instant Pot Pumpkin Cheesecake? This delicious dessert combines the smoothness of traditional cheesecake with the warm flavors of pumpkin and spices, making it an ideal treat for holiday gatherings or a simple family dinner. Plus, making it in an Instant Pot cuts down on time and hassle!
Why Make This Recipe
There are many reasons to whip up this Instant Pot Pumpkin Cheesecake. First, it’s a delightful twist on traditional cheesecake, bringing in the flavors of pumpkin spice that everyone loves. Second, the Instant Pot makes the cooking process super easy and quick. No need for a water bath or long baking time! Lastly, this cheesecake is sure to impress your family and friends. It’s a show-stopping dessert that will have everyone asking for seconds.
How to Make Instant Pot Pumpkin Cheesecake
Making this cheesecake is straightforward and rewarding. Follow these simple steps, and you’ll have a delicious pumpkin cheesecake ready to serve.
Ingredients:
- 1 1/4 cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter (melted)
- 1/2 cup plus 1 tablespoon granulated sugar (divided)
- 1/4 teaspoon ground cinnamon
- 12 ounces cream cheese (at room temperature)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons cornstarch
- Pinch of kosher salt
- 3 large eggs (at room temperature)
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream (at room temperature)
- 2 teaspoons vanilla extract
- 2 cups sweetened whipped cream
Directions:
- Add 1 1/2 cups water to a 6-qt Instant Pot®.
- Place the metal trivet into the pot. Lightly oil a 7-inch springform pan or coat it with nonstick spray.
- In a large bowl, combine gingersnap cookie crumbs, melted butter, 1 tablespoon sugar, and ground cinnamon. Press this crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; then place it in the freezer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed (about 2 minutes).
- Add the remaining 1/2 cup sugar, pumpkin pie spice, cornstarch, and kosher salt. Beat until well mixed.
- Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree, heavy cream, and vanilla.
- Remove the crust from the freezer and pour the cream cheese mixture into the prepared pan.
- Carefully place the prepared pan on top of the trivet in the Instant Pot.
- Select the manual setting, adjust the pressure to high, and set the time for 28 minutes.
- When finished cooking, release pressure naturally according to the manufacturer’s directions (about 20-30 minutes).
- Remove the cheesecake and let it cool on a wire rack for 1 hour. Run a paring knife around the edges.
- Cover and refrigerate for at least 6 hours or overnight.
- Remove the cheesecake from the pan and top with whipped cream.
- Serve immediately, garnished with pumpkin pie spice if desired.
How to Serve Instant Pot Pumpkin Cheesecake
This cheesecake is best served chilled. You can slice it into wedges and add a dollop of whipped cream on top. For an extra special touch, sprinkle some pumpkin pie spice or chocolate shavings as a garnish.
How to Store Instant Pot Pumpkin Cheesecake
To store any leftovers, place the cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. Make sure it is fully chilled before covering it to avoid condensation.
Tips to Make Instant Pot Pumpkin Cheesecake
- Use room temperature ingredients: This helps to create a smooth texture in the batter.
- Don’t overmix the batter: Overmixing can lead to cracks in the cheesecake once it’s cooked.
- Let it cool gradually: Avoid a sudden temperature change by letting the cheesecake cool on a wire rack.
Variation
If you want to mix it up, try adding a layer of caramel sauce between the cheesecake filling and the crust for an added flavor twist. You can also swap gingersnap crumbs for graham cracker crumbs if you prefer a milder taste.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Just make sure it is cooked and pureed until smooth.
Q: Can I make this cheesecake in advance?
A: Definitely! This cheesecake tastes even better after resting in the refrigerator for a day.
Q: Can I freeze leftovers?
A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw it in the refrigerator before serving.
Now you’re ready to try making your own Instant Pot Pumpkin Cheesecake! Enjoy the creamy, spiced flavors of this easy and delightful dessert.
Instant Pot Pumpkin Cheesecake
Ingredients
For the crust
- 1 ¼ cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar To be mixed with the crust ingredients
- ¼ teaspoon ground cinnamon
For the cheesecake filling
- 12 oz cream cheese At room temperature
- ½ cup granulated sugar To be mixed with filling ingredients
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons cornstarch
- 1 pinch kosher salt
- 3 large eggs At room temperature
- 1 cup canned pumpkin puree
- ½ cup heavy cream At room temperature
- 2 teaspoons vanilla extract
For serving
- 2 cups sweetened whipped cream
Instructions
Preparation
- Add 1 1/2 cups water to a 6-qt Instant Pot.
- Place the metal trivet into the pot. Lightly oil a 7-inch springform pan or coat it with nonstick spray.
- In a large bowl, combine gingersnap cookie crumbs, melted butter, 1 tablespoon sugar, and ground cinnamon. Press this mixture onto the bottom and 1 1/2 inches up the sides of the pan; then place it in the freezer.
Making the Filling
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed (about 2 minutes).
- Add the remaining 1/2 cup sugar, pumpkin pie spice, cornstarch, and kosher salt. Beat until well mixed.
- Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree, heavy cream, and vanilla.
Cooking
- Remove the crust from the freezer and pour the cream cheese mixture into the prepared pan.
- Carefully place the prepared pan on top of the trivet in the Instant Pot.
- Select the manual setting, adjust the pressure to high, and set the time for 28 minutes.
- When finished cooking, release pressure naturally according to the manufacturer’s directions (about 20-30 minutes).
- Remove the cheesecake and let it cool on a wire rack for 1 hour. Run a paring knife around the edges.
- Cover and refrigerate for at least 6 hours or overnight.
Serving
- Remove the cheesecake from the pan and top with whipped cream.
- Serve immediately, garnished with pumpkin pie spice if desired.
