Description
This Instant Pot Pumpkin Cheesecake is a creamy, rich dessert perfect for fall, Thanksgiving, and Christmas gatherings. Made with a crunchy pecan graham cracker crust and a spiced pumpkin-infused cream cheese filling, it cooks flawlessly every time using an Instant Pot for a perfectly smooth texture.
Ingredients
Scale
For the Crust:
- ¾ cup pecans
- ¾ cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 Tablespoons light brown sugar, packed
- 2 teaspoons ground cinnamon
For the Filling:
- 10 ounces cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, room temperature
- ½ cup heavy cream, room temperature
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 Tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
For Serving (Optional):
- Whipped cream
- Caramel drizzle
- Chocolate drizzle
Instructions
- Prepare the Pan: Spray a 7×3-inch springform pan with nonstick cooking spray to prevent the crust and cheesecake from sticking.
- Make the Crust: Pulse pecans in a food processor until finely ground, then transfer to a small bowl. Add graham cracker crumbs, melted butter, brown sugar, and cinnamon; mix thoroughly until the texture resembles wet sand. Press the mixture evenly into the bottom of the springform pan using a flat-bottomed measuring cup or glass. Freeze for 25 minutes to firm up.
- Make the Pumpkin Cheesecake Filling: While the crust freezes, beat softened cream cheese and both sugars at medium speed using a hand mixer or stand mixer until creamy. Add eggs, heavy cream, pumpkin puree, vanilla extract, cornstarch, and spices; beat until smooth and well combined, scraping down the bowl sides as needed.
- Prep Pan with Foil Lid: Remove the crust from the freezer. Cover the top of the springform pan loosely with a foil ‘lid’—tight around the sides but loose on top to allow room if the cheesecake rises.
- Fill Pan and Cook: Pour the cheesecake filling into the springform pan, leaving about ¼ inch space at the top. Place the foil lid on top. Add 1 ½ cups of water to the Instant Pot, place the trivet inside, then gently place the springform pan on the trivet. Secure the Instant Pot lid with the valve set to “Sealed.” Cook on manual high pressure for 40 minutes, then allow a 25-minute natural pressure release before opening the lid.
- Cool and Chill the Cheesecake: Remove the pan from the Instant Pot and place on a cooling rack, removing the foil lid. Let it cool for about an hour. Run a knife around the edges to loosen the cheesecake. The center may be slightly jiggly but will solidify as it cools. If it stays too soft, cook it in the Instant Pot again for 10 minutes with a 10-minute natural release. Refrigerate for at least 6 hours or preferably overnight before removing from the pan.
- Serve: Serve the cheesecake plain or topped with whipped cream, caramel drizzle, or chocolate drizzle as desired for added flavor and decoration.
Notes
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the batter.
- Tightly sealing the pan with foil helps prevent condensation from dripping onto the cheesecake.
- The cheesecake will be slightly jiggly when removed but will firm up after chilling.
- Use a water bath in the Instant Pot to create a moist cooking environment for even baking.
- Chilling overnight improves the texture and flavor, so plan ahead.
- Optional toppings like whipped cream or drizzles can personalize the dessert.
