Instant Pot Pumpkin Cheesecake
So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don’t even need oven space! WIN!
Pumpkin cheesecake in the Instant Pot? Yes, yes and yes!
Why waste oven space this holiday season when we already have 1,000 things going in there, right?
That’s exactly why we’re putting our Instant Pot to use. We don’t need any water baths or any kind of fuss here – the IP takes care of all of it!
Now this recipe has been thoroughly tested and perfected through 7 test runs. Guys, I told you. I’m very committed to my job so I will eat as many pumpkin cheesecakes that I possibly can.
The end result of all this testing? We get a holiday pumpkin cheesecake that’s rich, creamy, and oh-s0-velvety. It’s simply perfect.
And believe me when I tell you – with this gingersnap crust, no one will be missing the pumpkin pie this year. Trust me!
Instant Pot Pumpkin Cheesecake
Ingredients
- 1 ¼ cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter, melted
- ½ cup plus 1 tablespoon granulated sugar, divided
- ¼ teaspoon ground cinnamon
- 12 ounces cream cheese, at room temperature
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons cornstarch
- Pinch of kosher salt
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
- ½ cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 2 cups sweetened whipped cream
Instructions
- Add 1 1/2 cups water to a 6-qt Instant Pot®.
- Place metal trivet into the pot. Lightly oil a 7-inch springform pan or coat with nonstick spray.
- In a large bowl, combine gingersnap cookie crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in 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. Beat in remaining 1/2 cup sugar, pumpkin pie spice, cornstarch and salt. Beat in eggs, one at a time, until well combined. Beat in pumpkin puree, heavy creamy and vanilla.
- Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
- Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
- Remove cheesecake from pan; top with whipped cream.
- Serve immediately, garnished with pumpkin pie spice, if desired.
Did you make this recipe?
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would there be any changes for the 8 qt. instant pot?
wanted to make it but got confused with recipe section 6 set pressure to high for 28 min relieve pressure is that for a pressure cooker ??? not mentioned anywhere ??
It is a recipe for an Instant Pot, which is a modern pressure cooker.
I have been making this cheesecake for a couple of years now. It is everyone’s favorite. The one thing I have changed out is instead of ginger snaps, I use pumpkin snaps. We love pumpkin and it just gives it that extra kick.
Hi! How can this be adapted for a regular oven? Really wanna make it!
How can I modify this for the oven? Is it same ingredients? What temp for how long? Thank you!
What adjustments should I make if using an 8qt instant pot? Thanks!
Hi! If I wanted to make this in an 8qt IP, are there any adjustments I would have to make?
Id like to know the answer to this a well
Damn delicious!! I made this with my son for the my 60th birthday. In Montreal we are under quarantine so it was just the two of us celebrating this milestone. My son loves pumpkin pie and mom used to make a good pumpkin cheese cake in the 80’s. I had recently invested in a 7″ springform pan and am already a fan of your mushroom spinach risotto recipe so used this recipe. I followed your advice and skipped the foil. It came out perfectly. I did have bit too much filling for my pan and popped the surplus in the microwave for a sneak peak. yummm.
I was a little concerned as I was putting this in the instant pot. The filling seemed so runny but it baked up beautifully and everyone thought it was so delicious! I love using ginger snaps for the crust. Definitely a keeper!
Mine is just out of the instant pot. There was A LOT of water on the top, but I think I got it off. Still, it seems quite jiggly. I hope it cools ok!
Best for a dessert lover like me
I don’t have an instant pot but made it in the oven with a 9″ inch graham cracker crust (pre-made) and it turned out great!
could we put foil on the top in the instant pot? made this as a test run and there was a lot of water on top
Question for now when I opened instant pot after 29 minutes there was water droplets on top. Should be fine but the cup and half of water had a lot of butter in it I guess from the crust and steam? I did not put foil on the bottom of my pan but I’ve re read this a dozen times. It’s in fridge I need it for work tomorrow .
I made this for a Thanksgiving potluck at work today. I should’ve made two! Everyone loved it! It’s so easy to make, I will probably make it for all my Thanksgiving get-togethers this year!
Such a great one for parties! Thanks for sharing, Brooke! 🙂
I can’t wait to try to make cheesecake with instant pot. Thank you for sharing the recipe!
I’m very excited to make this. Will an 8″ springform pan work? I don’t have a 7″. Thanks!
A 7″ springform pan is best to use here. Sorry!
Making this a 2nd time to bring to the family thanksgiving potluck tomorrow. Did a test run earlier and it is so damn delicious.
I live for your instant pot recipe listing!
So dreamy, I need this cheesecake in my life!
Oh everybody does!
Do you cover the cheesecake with foil before cooking so the condensation from the lid doesn’t get all over it?
Nope, there’s no need. 🙂
I have an Instant Pot Mini – 3 Quart. If I halve the recipe – will it work?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.