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Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake

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This easy pumpkin cheesecake will cook perfectly in your Instant Pot.



  • 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.


Recipe Source: SerenaLissy.com
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Course: Dessert
Keyword: Cheesecake, Instant Pot, Instant Pot Cheesecake, Pumpkin cheesecake