Instant Pot Pumpkin Spice Cheesecake

Warm up this fall with a delicious slice of this instant pot pumpkin spice cheesecake and a cup of hot coffee. Top with whipped cream and lots of chopped pecans for the perfect holiday dessert.

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Keyword: instant pot pumpkin spice cheesecake, instant pot pumpkin cheesecake, pumpkin spice cheesecake, easy pumpkin cheesecake

Prep Time: 20

Cook Time: 50

Chilling Time: 8

Total Time: 9 10

Servings: servings

Calories: 393kcal

Equipment

Instant Pot
7 inch springform pan
sling

Ingredients

1 1/2 cups graham cracker crumbs
1 tbsp brown sugar
4 tbsp butter melted
4 tsp pumpkin pie spice 2 tsp for the crust and 2 tsp for the filling
16 oz cream cheese softened
1/2 cup white granulated sugar
1/2 cup pumpkin puree
3 eggs 2 whole, 1 yolk at room temperature
2 tsp vanilla extract
1/3 cup heavy cream

Instructions

How To Make The Crust

In a blender or food processor, pulse the graham crackers until you have fine crumbs.
Melt the butter in the microwave in 30 second intervals.
In a bowl, combine 2 tsp of pumpkin pie spice, brown sugar, melted butter and the graham cracker crumbs.
Mix together until fully incorporated.
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.
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.
Place the crust in the freezer while you prepare the cheesecake filling.

How To Make The Cheesecake Filling

First, start by creaming together the sugar and cream cheese in a stand mixer on low speed.
Pour the heavy cream and vanilla extract into the mixer while still mixing.
Add the pumpkin puree and pumpkin pie spice. Continue mixing.
Add in each egg one at a time and mix just until combined. Do not over mix.
Remove the crust from the freezer and pour the pumpkin spice cheesecake filling into the crust.
Tap the springform pan against the counter to bring air bubbles to the surface.
Use a fork to pop as many air bubbles as possible.
Cover with aluminum foil. You may also cover the bottom of the pan with foil if your springform pan tends to leak.
Add water to the instant pot. See notes below for quantities.
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.
Lower the cheesecake into the instant pot and close the lid.
Cook on high pressure for 40 minutes with a 10 minute natural release.
Release any remaining pressure and open the lid.
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.
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.
Cover again and chill in the refrigerator for 8 hours or overnight.
Remove the cheesecake from the refrigerator and release it from the springform pan before serving.
Finally top with whipped cream and chopped pecans if desired and enjoy.

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.

Nutrition