Instant Pot Pumpkin Spice Cheesecake

Hold tight everyone, September is just around the corner and this instant pot pumpkin spice cheesecake is the answer for all of us pumpkin spice lovers.

Instant pots make the creamiest, most delicious cheesecakes I have ever tried. This recipe for pumpkin spice cheesecake beats the oven version out every single time and it also makes the ultimate Thanksgiving dessert. Why you ask? Because the instant pot has a perfectly moist environment which is best for making super creamy cheesecakes. So if you haven’t tried an instant pot cheesecake yet, you’re truly missing out. Start out by trying this delicious Instant Pot Death by Chocolate Cheesecake or this Instant Pot RumChata Cheesecake.

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An Explanation Of The Ingredients

• Cream Cheese – Use a good brand like Philadelphia’s cream cheese for this recipe.
• Pumpkin Puree – Not pumpkin pie filling!
• Heavy Cream – Balances out the other ingredients to create a super cream cheesecake.
• Vanilla Extract – Combines really well with all of the pumpkin spice flavors.
• Pumpkin Pie Spice – Find it in the spice aisle at your local super market.
• Eggs – Mix the eggs into the cheesecake batter just until combined.
• Sugar – White granulated sugar works well.
• Graham Crackers – Pulse in a blender or processor until you have fine crumbs to make the crust.
• Butter – Melted butter is what binds the graham cracker crumbs together to form the crust.
• Brown Sugar – Add just a little bit of brown sugar to the crust to add a little sweetness.

How To Make The Crust

1. In a blender or food processor, pulse the graham crackers until you have fine crumbs.
2. Melt the butter in the microwave in 30 second intervals.
3. In a bowl, combine 2 tsp of pumpkin pie spice, brown sugar, melted butter and the graham cracker crumbs.
4. Mix together until fully incorporated.
5. Generously grease a springform pan. You may use round parchment paper if you’d like. Spray the parchment paper with non stick cooking spray if using.
6. Pour the graham cracker mixture into the springform pan and use a measuring cup to press the mixture down into the pan and up the sides to form the crust.
7. Place the crust in the freezer while you prepare the cheesecake filling.

Press the crust down into the springform pan and up the sides.

Pour the cheesecake filling into the crust.

How To Make Instant Pot Pumpkin Spice Cheesecake

1. First, start by creaming together the sugar and cream cheese in a stand mixer on low speed.
2. Pour the heavy cream and vanilla extract into the mixer while still mixing.
3. Add the pumpkin puree and pumpkin pie spice. Continue mixing.
4. Add in each egg one at a time and mix just until combined. Do not over mix.
5. Remove the crust from the freezer and pour the pumpkin spice cheesecake filling into the crust.
6. Tap the springform pan against the counter to bring air bubbles to the surface.
7. Use a fork to pop as many air bubbles as possible.
8. Cover with aluminum foil. You may also cover the bottom of the pan with foil if your springform pan tends to leak.
9. Add water to the instant pot. See notes below for quantities.
10. Place the cheesecake on a sling if you have one. If not, you may use the trivet. The sling just makes the process of removing the cheesecake from the instant pot a lot easier.
11. Lower the cheesecake into the instant pot and close the lid.
12. Cook on high pressure for 40 minutes with a 10 minute natural release.
13. Release any remaining pressure and open the lid.
14. Remove the cheesecake and let it sit at room temperature for 45 minutes to an hour before transferring to the refrigerator. I recommend uncovering the cheesecake while it is at room temperature so that any condensation on top of the cheesecake can evaporate.
15. Before transferring to the refrigerator, run a small pairing knife around the cheesecake to loosen it up but leave it inside of the springform pan.
16. Cover again and chill in the refrigerator for 8 hours or overnight.
17. Remove the cheesecake from the refrigerator and release it from the springform pan before serving.
18. Finally top with whipped cream and chopped pecans if desired and enjoy.

Where Can I Buy Pumpkin Pie Spice?

Pumpkin pie spice can be found at most grocery stores in the spice aisle, mostly around the fall season or you can purchase from here any time. Pumpkin pie spice is simply a blend of cinnamon, allspice, cloves, nutmeg and ginger.

Making Ahead

It’s perfectly fine to make this instant pot pumpkin spice cheesecake ahead and freeze. People like doing this when they’re making multiple desserts for some kind of event. Or sometimes during the holidays, we’re all so busy with multiple preparations that it’s just easier to make dessert ahead and freeze. Remove the bottom of the springform pan from the cheesecake and set it on top of a piece of cardboard. Wrap the cheesecake up completely in plastic wrap and then aluminum foil. As an extra precaution, I also place it inside of an air tight container. It will last for up to 2 months using this storing method. Always thaw over night inside of the refrigerator.

Optional Toppings

• Whipped Cream
• Chopped Pecans
• Chocolate Ganache
• Caramel
• Dulce de Leche
• Chocolate Chips
• Sprinkles
• Candy Pumpkins
• Cinnamon

Recipe Notes

• Use 1 cup of water for a 6 qt instant pot, 1 1/2 cups for an 8 qt and 2 cups for a 10 qt.
• The 7 inch springform pan will fit inside 6, 8 and 10 qt instant pots.
• Use a sling to make the process of removing the cheesecake from the instant pot a little easier.
• The center of the pumpkin spice cheesecake will slightly jiggle once you remove it from the instant pot. This is completely normal because this is a creamy cheesecake recipe and it will finish setting in the refrigerator.