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+ servings
slice of pumpkin cheesecake
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5 from 1 vote

Instant Pot Pumpkin Cheesecake

Course: Dessert
Cuisine: American
Keyword: instant pot pumpkin cheesecake, pumpkin cheesecake
Servings: 1
Calories: 5321kcal


  • Pressure cooker or Instant Pot



  • 1 cup graham cracker crumbs
  • 1/2 cup ground pecans
  • 2 Tbsp light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 5 Tbsp unsalted butter melted

Pumpkin Cheesecake :

  • 2 - 8 oz. cream cheese softened
  • 1/2 Cups sugar
  • 1 Tbsp cornstarch
  • 2 large eggs
  • 1/2 Cup heavy whipping cream
  • 1/2 Cup pumpkin puree
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp pumpkin pie spice
  • 1/8 tsp ground cloves
  • 1/8 tsp all spice

Cinnamon Whipped Cream:

  • 2 Cups heavy whipping cream
  • 3/4 Cups powder sugar
  • 1 Tbsp ground cinnamon
  • 1 large piping bag with star tip


Crust Directions

  • Spray a 6-inch springform pan with baking spray and set aside
  • Using a food processor, grind up the pecans
  • Using a large bowl, whisk together the ground pecans, graham cracker crumbs, ground cinnamon, nutmeg, ginger, brown sugar and melted butter and mix together until combined
  • Press into the springform pan

Cheesecake Directions

  • Using a large mixing bowl, beat the cream cheese and sugar until light and fluffy
  • Add the rest of the ingredients and beat until creamy and smooth
  • Pour the batter into the crust

Baking Directions

  • Place a trivet into a 8-qt instant pot and add 1 1/2 C water
  • Transfer the cheesecake onto the top of the trivet and cover with foil
  • Press the manual setting and adjust it to high pressure to 40 minutes
  • When the beeper goes off, release pressure for 30 minutes
  • Carefully open the lid and remove the cheesecake to a wire rack
  • Allow the cheesecake to sit for an hour before moving to the fridge
  • Using a mixing bowl, beat together the heavy whipping cream, powder sugar and cinnamon until stiff peaks
  • Smooth evenly over the top of the cheesecake
  • Scoop the rest of the whipped cream into the piping bag
  • Pipe whipped cream around the edging
  • Sprinkle cinnamon around the edging, cut and enjoy!


Calories: 5321kcal | Carbohydrates: 345g | Protein: 54g | Fat: 428g | Saturated Fat: 236g | Cholesterol: 1605mg | Sodium: 1843mg | Potassium: 1563mg | Fiber: 18g | Sugar: 248g | Vitamin A: 33843IU | Vitamin C: 8mg | Calcium: 997mg | Iron: 11mg