Pumpkin Cheesecake in the Instant Pot

Hi there friends! If you like pumpkin pie, and you like cheesecake, you will LOVE this recipe. Today I am sharing how to make Pumpkin cheesecake in the Instant Pot.

Find the Insta-Pan HERE

that I use for so many recipes aside from cakes. You can find all my amazing recipes using the 7′ Spring form pan HERE

Pumpkin Cheesecake in the Instant Pot

Pumpkin Cheesecake in the Instant Pot.

I absolutely love making cheesecake in the Instant Pot. To me they not only look like a real pro made them, the taste is equally magnificent.

This time of year is all about pumpkin and spice and everything nice.

My fall menu is well under way! I have already checked off the list Apple Beef Stew. You can find the Apple Beef stew recipe HERE

My initial plan was to make this pumpkin cheesecake with a ginger snap crust. I shopped at Aldi today for all the ingredients and they did not have ginger snaps yet. I improvised and used a vanilla wafer cookie instead. No regrets, the crust was delicious.

There is always something new I learn along the way. Next time I would lightly cover this cheesecake with a foil on top. I think because of the pumpkin it retained a little more water on top than usual. Nothing a paper towel did not blot out though.

This cheesecake tasted, light and had the texture of a light fluffy pillow. It almost tasted calorie free. It clearly is NOT.


Pumpkin Cheesecake in the Instant Pot 

Instant Pot Pumpkin Cheesecake

Pumpkin Cheesecake in the Instant Pot

Course Dessert
Cuisine American


  • 2 packages 8 ounces each cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • (15 ounces) pumpkin puree
  • 1 tablespoon flour
  • 2 teaspoons Pure Vanilla Extract
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 2 cups/ vanilla wafer crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar


  • First prepare your vanilla wafer crust in 7 inch Spring form pan. Using melted butter, and your crushed vanilla wafers. Make sure the wafers are crumbled and fine. I use a ziplock bag to hand crumble and crush in the bag. Be sure to lightly spray the bottom of pan.
    Add the wafers, butter and sugar and mix well to form on the bottom. 
    Place pan in the freezer while preparing the cheesecake mixture.
    For the filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy.
    Add eggs, one at a time, beating on low speed after each addition just until blended.
    Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
    Pour mixture into prepared pan, and place the pan on trivet. Cover pan with foil.
    Add a cup and a half of water to the pot.
    Lower pan and trivet in pot. Set to High Pressure Manual for 35-40 minutes. Let pot natural release.
    Gently remove cheesecake and trivet and set to cool.
    Place in refrigerator for 4 hours to let completely set until ready to serve.

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