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Pumpkin cheesecake decorated with whipped cream.
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5 from 6 votes

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake is a creamy cheesecake with real pumpkin, sweet pumpkin pie spice, and a graham cracker crust.
Prep Time15 mins
Cook Time30 mins
Pressure Release10 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: instant pot cheesecake, instant pot pumpkin cheesecake, pumpkin cheesecake
Servings: 8
Calories: 388kcal


For the Crust:

For the Cheesecake Filling:

  • 16 ounces cream cheese
  • 1 cup pumpkin puree
  • 2 tablespoons sour cream
  • 2 eggs
  • 1 yolk
  • ¾ cup powdered sugar
  • ½ teaspoon pumpkin spice
  • 2 tablespoons cornstarch or all-purpose flour
  • Pinch of salt
  • 1 tablespoon pure vanilla extract, optional
  • Whipped cream or caramel sauce, for serving (optional)


  • Combine the graham cracker crumbs, brown sugar, and melted butter in a mixing bowl. Stir with a fork to combine.
  • Remove the bottom of a 7-inch springform pan, wrap in parchment, and fit back into the pan.
  • Spoon the crust mixture into the pan, and use a flat-bottomed glass or measuring cup to press the mixture into the bottom.
  • Place the pan with crust into the freezer while you make the cheesecake batter.
  • In a large mixing bowl, beat the cream cheese, sour cream, and flour with a hand mixer for 30 seconds.
  • Add the sugar and vanilla extract, and mix well.
  • Add the eggs, and mix until just combined.
  • Add the pumpkin puree and pumpkin spice, and mix until combined.
  • Pour the cheesecake batter over the prepared crust.
  • Pour about 1 cup of water into the bottom of your Instant Pot, and then place the trivet on top. Carefully lower your cheesecake onto the trivet.
  • Lock the lid into place, and make sure the valve is set to “sealed.”
  • Select the Pressure Cooking option (Manual) and set the pressure to High. Set the timer for 30 minutes.
  • When the time is up, allow the pressure to release naturally.
    When the floating pressure indicator drops and the pressure has all released, carefully open the lid.
  • Use a paper towel to gently pat away any condensation from the top of the cheescake.
  • Allow the cheesecake to cool completely at room temperature, and then place it in the refrigerator to chill for at least 4 hours or overnight.
  • Serve with whipped cream or caramel sauce.


Calories: 388kcal | Carbohydrates: 27g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 323mg | Potassium: 188mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5813IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg