Instant Pot Pumpkin Cheesecake

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Thanksgiving is quickly approaching and I swear I have no idea where the rest of the year went! It’s been almost a year since we got the Instant Pot on Black Friday. It doesn’t scare me anymore to use it, so that’s a good thing. I love all the desserts that I get out of it. I have yet to use the one I bought for anything but desserts. I keep saying I’m going to have to get one for the house so I can cook regular meals with it. Maybe this Black Friday? Come on Amazon, I need a sale!

I’m a fan of the cheesecakes that I can make with this. This is my first pumpkin anything from the gadget, but I would say this is a pretty tasty recipe. It would be great for any Thanksgiving dessert that you may need. This is simple to make and fairly quick.

I’m also going to add in that you can easily use canned pumpkin for this recipe. But we got pumpkins this year in our farmhouse delivery and so I roasted them up and pureed them to make my own homemade pumpkin puree. I love the taste of this. Just so much better than the canned stuff. But again, I know holidays are approaching and time is important. So if you want a quick and easy, just open the can. It’s still good!

Also another note about the pans you use in the Instant Pot. I have a 7-Inch Round Springform Pan. It’s the same equipment I used to create the Triple Chocolate Cheesecake recipe. After a few comments on that recipe about spill over when cooking, we discovered that all 7″ pans are not the same height. So if you make this leave a little room at the top for the rise of the cake. About an inch should get you enough room so you don’t have spill over.

I made the crust with graham cracker crumbs. But you could easily substitute graham crackers for those little Biscoff Cookies. The cinnamon and brown sugar cookie flavor would be a great crust for the cake. I didn’t realize how good those were until I started flying American Airlines so much this year and they always hand out those cookies on the morning flights. So good with coffee. Now if they could just make a good coffee, I may never want to get off the plane.

I hope you enjoy the recipe as much as we do! Please share in the comments and let us know. Happy Holidays!

Instant Pot Pumpkin Cheesecake



  • 1 cup graham cracker crumbs
  • 2 Tablespoons butter melted
  • 1/2 teaspoon cinnamon
  • 1/2 cup ground almonds toasted and cooled

Pumpkin Cheesecake

  • 1 pound cream cheese
  • 1/4 cup packed dark brown sugar
  • 1/4 cup sugar
  • 1 whole egg room temperature
  • 2 egg yolk room temperature
  • 1/4 cup sour cream
  • 8 ounces pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 Tablespoon flour


  • Spray the 7" springform pan with cooking spray.
  • Add two cups of water to the instant pot and place the rack on the bottom.
  • Make a tin foil sling to lift the cheesecake in and out of the instant pot.


  • In a food processor combine the graham crackers, almonds, cinnamon and the butter.
  • Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.


  • In a food processor, mix the cream cheese with dark brown and white sugar.
  • Once combined, add one egg followed by the 2 egg yolks.
  • Add the sour cream and pumpkin.
  • Continually scrape the bowl down. Add vanilla, cinnamon, nutmeg, cloves, and flour and mix until creamy.
  • Pour mixture into the springform pan and smooth with a spatula.
  • Place pan on the tin foil sling and slowly lower into the Instant Pot.
  • Loosely cover the cheesecake with a foil lid to prevent moisture buildup on the top of the cake.
  • Set Instant Pot to maximum pressure for 27 minutes.
  • Once done, turn machine off and let it return to normal pressure for 15 minutes.
  • Unlock lid and use sling to transfer pan to cooling rack for an hour.
  • Chill in refrigerator overnight.

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      38 comments… add one

      • Lori Geurin November 9, 2017, 9:30 am

        Seriously, you can make cheesecake in an Instant Pot? I have to get one of those! This cheesecake looks amazingly delicious. I’m going to have to make this soon. I’m going to Pin it right now!

        • serena November 9, 2017, 9:55 am

          It’s super simple to make! Love the instant pot for this!

      • Jessica November 9, 2017, 9:53 am

        Instant pot is on my Christmas list! There are so many recipes I wanna try, this cheese cake looks delicious!

        • serena November 9, 2017, 9:56 am

          Keep your eye open on black friday. Last year they had a screaming deal on Amazon.

      • Beth Davidson November 9, 2017, 11:13 am

        I’m obsessed with my Instant Pot, so this is definitely going on my recipe list. I’m so intrigued! Who knew you could do so much in this thing.

        • serena November 10, 2017, 7:17 am

          I know right! It’s a pretty great little kitchen gadget 🙂

      • Andrea November 9, 2017, 11:17 am

        I think I may be the last person on earth without an Instant Pot but seeing this is definitely making me reconsider. That looks amazing!

        • serena November 9, 2017, 7:48 pm

          Thanks so much! I thought I was the last person out there last year. I’m always so surprised by how many people have this gadget!

      • Marissa Mckenna November 9, 2017, 5:24 pm

        I need to add an instant pot to my wish list too. This cheesecake looks fantastic!

        • serena November 9, 2017, 7:48 pm

          Thanks so much! Keep your eyes open on Black Friday, maybe Amazon will have another killer deal on it this year.

      • Sherry Vogel November 10, 2017, 9:12 am

        Can you explain the “tin sling”?

        • serena November 12, 2017, 9:06 am

          Sure. Because the pan gets so hot it’s hard to pull it out of the instant pot, so the foil sling is used to lift it in and out of the pot. Take a piece of foil about 24″, fold it in half and again in half until it gets to be about 2-3″ wide. Use it for lowering pan into the instant pot. You can see a bit of it here around the 30 second mark on our chocolate cheesecake video.

      • krystal November 10, 2017, 4:53 pm

        Yes, please! This looks amazing! I just bought an Instant Pot and had NO idea you could make cheesecake in it!

        • serena November 12, 2017, 8:59 am

          Give it a try. It’s super simple and goes pretty quick.

      • Marge November 11, 2017, 7:04 am

        OMG! I did not know you could make a cheesecake in the Insta Pot. I am going too have to try this for sure. And since my family doesn’t like pumpkin, it will all be for me lol

        • serena November 12, 2017, 8:59 am

          Dessert for one! Sometimes the best kind 🙂 Enjoy!

      • Shoshana Sue November 11, 2017, 7:31 am

        This looks really yummy, would like to try out the recipe. Yes like you, I have no idea where the year has gone.

        • serena November 12, 2017, 8:58 am

          It’s quite an easy recipe. Let us know if you get to try it.

      • Amanda Rosson November 11, 2017, 1:04 pm

        Oh wow, my mouth is watering just looking at this! So beautiful and yummy looking! I absolutely love cheesecake, anything pumpkin, and instant pot recipes so this is right up my alley! I so want to make this ASAP!

        • serena November 12, 2017, 8:55 am

          Great pretty much any day of the week, but a great addition for any Thanksgiving meal.

      • Melissa November 11, 2017, 8:53 pm

        Oh my, this looks so delicious! Love anything pumpkin and this cheese cake looks so so good. I would definitely need to be making it soon.

        • serena November 12, 2017, 8:55 am

          Thanks so much! It’s super simple and fairly quick.

      • Nancy November 17, 2017, 8:25 pm

        Just put this in my Instant Pot! Can’t wait to see how it turns out!

        • serena November 18, 2017, 9:07 am

          Awesome! Thanks for sharing!

      • Tara November 20, 2017, 6:57 am

        Do you cover the top with foil or leave it uncovered? Thanks?

        • serena November 20, 2017, 7:55 pm

          You could cover it loosely to avoid water buildup. If you end up with the water buildup, just dab with a paper towel once you take it out.

      • Charlotte November 20, 2017, 6:25 pm

        Do you think you can use ginger snaps for the crust?

        • serena November 20, 2017, 7:52 pm

          Yes definitely

      • Dawn Davis November 22, 2017, 1:35 pm

        Do you cover with a paper towel and then loosely in tin foil before cooking? I’ve made several cheese cakes in the IP and I didn’t see you post about that step.

        • serena November 22, 2017, 1:38 pm

          Yes you could loosely cover it with foil to prevent moisture. Don’t wrap tight because it will change your cook time.

      • Denise January 4, 2018, 2:38 pm

        Just waiting on my IP to finish up with the npr cycle. This cake was so EASY to make. First time for even making a dessert in my pot! Thank you for sharing. Im counting on it to be amazing!

        • serena January 4, 2018, 8:44 pm

          Hope it is delicious! Love using my IP for cheesecakes 🙂

      • Jonathan November 1, 2018, 10:51 pm

        Thank you for yet another winner! I made this, and it was fantastic! I love that your recipes are simple to follow, and they work. I’ve also made your instant pot triple chocolate cheesecake, and that was off the charts. The next time, I might do a mashup of the two and make the pumpkin cheesecake with the oreo crust. I had never baked a cake from scratch before let alone a cheesecake, and thanks to you I look like I know what I’m doing! Ha!

        • serena November 6, 2018, 5:58 pm

          Thanks so much for sharing! So glad everything worked out for you with the recipes. Let us know how the pumpkin cheesecake turns out with the oreos 🙂

      • Joan November 3, 2018, 5:05 pm

        Thanks for a great recipe…..I have a 6 inch springform pan, increased cook time to 35 minutes, served with almond flavored whipped cream and candied slivered almonds. A keeper!!! Thank you!

        • serena November 6, 2018, 5:59 pm

          Yum! That sounds delish!

      • peggy stair July 9, 2019, 12:54 pm

        i have a few questions- it looks like the crust goes all the way up? but yet only one cup of crackers, second, there is no whipping cream so i assume the sour cream replaces it somehow? I am not seeing actual cheesecake on the side view so i am just wondering about these things before i make it- thank you so much

        • serena July 9, 2019, 9:19 pm

          Hi Peggy, yes correct the crust goes up about half way. This is thin, not a thick crust. Yes, also correct, no whipping cream in the cheesecake. Right above the ingredients is an image with a cut piece of the cheesecake to see the side view. Let me know if any other questions. Enjoy 🙂


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