Instant Pot Pumpkin Cheesecake is a pumpkin spice lover's dream come true. A gingersnap crust, velvety and creamy pumpkin spice cheesecake filling and topped with a maple cream cheese icing. This pressure cooker pumpkin cheesecake is one recipe that will satisfy down to the last crumbs. Get more Instant Pot Cheesecake Recipes while you're here.
Instant Pot Pumpkin Cheesecake
Pumpkin is so popular, and I wanted to bring you a pressure cooker cheesecake that is perfect for holiday gatherings, a fun mid-week pick-me-up treat, and a way to curb your pumpkin spice cravings.
How to make Instant Pot Pumpkin Cheesecake
Start by prepping your gingerbread crust. Add the cookie crumbs, spices and butter. Once it is crumbly and well mixed pack down into the greased pan.
Using a hand mixer, you will work on the filling. Beat together the cream cheese and sugar in a large mixing bowl. Beat in the sour cream and extracts. Add in the eggs one at a time to help prevent the batter from becoming lumpy.
Add 2 ½ cups of the batter to a separate bowl and beat in pumpkin puree, cinnamon, allspice, and nutmeg.
Pour the pumpkin spice cheesecake and the maple cheesecake together into the prepared springform pan and swirl! Cover with foil and cook in your pressure cooker as directed below.
Once done, remove, allow to cool, refrigerated then work on the icing and decorate as you would like!
How to freeze Instant Pot Pumpkin Cheesecake
Once the cheesecake has fully set up, you can transfer to a freezer friendly container or wrap well with aluminum foil and place in a freezer bag. I would recommend leaving the frosting off from the cheesecake if you plan on freezing it.
Freeze for up to three months, and then thaw in the fridge the night before serving. I also find I can pre-slice before freezing and then when I have a craving just remove a slice or two and then enjoy!
How to store Instant Pot Pumpkin Cheesecake
Your pumpkin swirl cheesecake will need to be stored in the refrigerator. Once you have it served up always cover and place back in the fridge.
Make sure to have it in a sealed container or wrapped really well in aluminum foil. Otherwise it will take on other odors from your fridge and affect the flavor.
How long will this Instant Pot Cheesecake last
It will store in your refrigerator for up to 5-7 days. Always use your best judgment. If you don't plan to eat it all before then, store it in the freezer.
You can make this a day or two in advance. I always like to do 1 day in advance that way it has time to fully set up, and offers the optimal flavor.
Can I skip the icing
If you want a naked pumpkin cheesecake go right ahead. Even just dollops of homemade whipped cream would be a nice compliment!
You are welcome to whatever you would like in terms of to top or not to top the cheesecake.
Instant Pot Pumpkin Cheesecake
- 2 cups gingersnap cookie crumbs
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cups granulated sugar
- 4 tablespoon butter melted
- 8 ounces cream cheese room temperature
- 4 tablespoon butter softened
- 1 teaspoon maple extract
- ½ cup powdered sugar
- ⅛ cup milk only needed if the icing is too thick
- Add the cookie crumbs, sugar, nutmeg, cinnamon, and melted butter in a medium bowl. Stir until all of the crumbs are coated with butter.
- Lightly spray the sides of an 8-inch springform pan with nonstick baking spray.
- Add the crust mixture to the prepared pan.
- Firmly press the crust into the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer while you prepare the filling.
- In a large bowl, add the cream cheese and granulated sugar. Using a hand mixer on medium speed, beat until smooth.
- Add the sour cream, maple extract, and vanilla extract. Beat until combined.
- Add the eggs, one at a time, beating until each egg is combined. Scrape down the sides and bottom of the bowl after each egg.
- Remove 2 ½ cups of batter and place it in a separate large bowl.
- To the new bowl with 2 ½ cups of batter in it, add the pumpkin, nutmeg, allspice, and cinnamon. Beat until combined.
- Remove crust from the freezer and alternately scoop each mixture into your crust, layering the mixtures until it is all used.
- With a butter knife or skewer, run the knife through the mixtures to form a swirl throughout the cheesecake.
- Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape.
- Add 1 cup of water to the bottom of your instant pot.
- Place the cheesecake on the trivet and lower it into the pot.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Press the manual setting and adjust it to high pressure for 1 hour.
- When the beeper goes off, release pressure naturally for 30 minutes, then manually release and remove cheesecake to a cooling rack.
- Allow to cool for about ½ hour, then place cheesecake in refrigerator to chill overnight.
- Before serving, whip up the frosting to pipe on the top of the cheesecake.
- Beat butter and cream cheese with a hand mixer on medium until fluffy.
- Add the maple extract and powdered sugar. Beat until thoroughly combined and the frosting is smooth and creamy. Use milk to thin out the frosting if it's too thick.
- Place the frosting into a piping bag fitted with the Wilton 1M tip. If the frosting seems too soft, refrigerate in the piping bag for about 15 minutes before piping.
- Pipe stars around the border of the cheesecake.
- Chill cheesecake until the frosting sets up a bit. Slice with a knife dipped in hot water and wiped dry.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)