Instant Pot Pumpkin Cheesecake

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Instant Pot Pumpkin Cheesecake is a delicious dessert and one I love to make every fall. in fact, my family are huge fans of cheesecake and I am so excited to share this easy pumpkin cheesecake recipe here on The Inspiration Edit

Instant Pot Pumpkin Cheesecake Recipe

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CAN YOU FREEZE CHEESECAKE?

Yes. You can freeze cheesecake and it’s a great thing to do if you want to split your dessert up or save some for another day. Cheesecake tastes amazing after being chilled and you can generally freeze a cheesecake for 3-4 weeks. You can freeze your cheesecake as a while or in slices. We prefer to slice it first so we can defrost the amount e need as we go. 

Be sure to wrap your cheesecake in foil before freezing and label it so you know what kind of cheesecake it is. 

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RELATED POST: INSTANT POT NEW YORK CHEESECAKE

Maple Pumpkin Cheesecake (Instant Pot) Serves 8-10

  • Prep Time 25 min. 
  • Cook time 1 hour

INGREDIENTS NEEDED FOR INSTANT POT PUMPKIN CHEESECAKE

PUMPKIN cHEESECAKE Crust

  • 2 c gingersnap cookie crumbs
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ½ c granulated sugar
  • 4 tbsp melted butter
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PUMPKIN Cheesecake Filling

  • 32 oz cream cheese (softened)
  • 1¾ c granulated sugar
  • ½ c sour cream (room temperature)
  • ¾ tsp maple extract
  • 1 tsp clear vanilla extract (can use regular vanilla extract but the swirl will be darker)
  • 3 lg eggs (room temperature)
  • 1 c canned pumpkin
  • 1¼ tsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp nutmeg
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PUMPKIN CHEESECAKE Icing

  • 8 oz cream cheese (softened)
  • 4 tbsp butter (softened)
  • 1 tsp maple extract
  • ½ c powdered sugar
  • ⅛ c milk
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Busy Now? Why Not Pin This Pumpkin Cheesecake Recipe For Later!

how to make pumpkin cheesecake

HOW TO MAKE Pumpkin Cheesecake Crust

Stir together the cookie crumbs, sugar, nutmeg, cinnamon and butter until combined. Should resemble the consistency of wet sand.

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Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan and place in the pan. Lightly spray the parchment paper with a non-stick spray.

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Press crust mixture into the bottom and about ¾ inches up the sides of the pan. Place pan in freezer while you prepare the filling.

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Pumpkin Cheesecake Filling INSTRUCTIONS

In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Do not mix more than necessary. Over-mixing can cause your cheesecake to crack.

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Add the eggs, one at a time, mixing lightly after each addition.

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Remove 2½ cups of batter into another bowl.

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To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined.

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Remove crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used.

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With a butter knife or skewer, run the knife through the mixtures to form a swirl design throughout.

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Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your instant pot.

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Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1-hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about ½ hour, then release the sides of pan and place cheesecake in refrigerator to chill while making the icing.

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HOW TO MAKE MAPLE ICING

Beat butter and cream cheese until fluffy. Add maple extract and mix.

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Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick. Place icing into a pastry bag. If the icing seems too soft, refrigerate in the pastry bag for about 15 min. before piping.

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Using a #1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.

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Chill cheesecake until icing sets up a bit. Slice with a knife dipped in hot water and wiped dry.

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Looking for more fantastic recipes? Why not try out the following?

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Check out our Apple Crumble Cheesecake, Apple Cider and Apple Butter recipes. They are also great for fall!

Pumpkin Cheesecake
Yield: 6-8

Instant Pot Pumpkin Cheesecake Recipe

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

You can have this Instant Pot Pumpkin Cheesecake serve to your family during fall season. Follow now this recipe!

Ingredients

  • 2 c gingersnap cookie crumbs
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ½ c granulated sugar
  • 4 tbsp melted butter
  • Pumpkin Cheesecake Filling Ingredients:
  • 32 oz cream cheese (softened)
  • 1¾ c granulated sugar
  • ½ c sour cream (room temperature)
  • ¾ tsp maple extract
  • 1 tsp clear vanilla extract (can use regular vanilla extract but the swirl will be darker)
  • 3 lg eggs (room temperature)
  • 1 c canned pumpkin
  • 1¼ tsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp nutmeg
  • Pumpkin Cheesecake Icing recipe:
  • 8 oz cream cheese (softened)
  • 4 tbsp butter (softened)
  • 1 tsp maple extract
  • ½ c powdered sugar
  • ⅛ c milk

Instructions

    Stir together the cookie crumbs, sugar, nutmeg, cinnamon and butter until combined. Should resemble the consistency of wet sand.

    Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan and place in the pan. Lightly spray the parchment paper with a non-stick spray.

    Press crust mixture into the bottom and about ¾ inches up the sides of the pan. Place pan in freezer while you prepare the filling.

    In crearpting Pumpkin cheesecake filling, first, In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Do not mix more than necessary. Over-mixing can cause your cheesecake to crack.

    Add the eggs, one at a time, mixing lightly after each addition. Then remove 2½ cups of batter into another bowl.

    To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined. Remove crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used.

    With a butter knife or skewer, run the knife through the mixtures to form a swirl design throughout.

    Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your instant pot.

    Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1-hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about ½ hour, then release the sides of pan and place cheesecake in refrigerator to chill while making the icing.

    In making maple icing, beat buter and cream until fluffy. Add maple extract and mix.

    Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick. Place icing into a pastry bag. If the icing seems too soft, refrigerate in the pastry bag for about 15 min. before piping.

    Using a #1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.

    Chill cheesecake until icing sets up a bit. Slice with a knife dipped in hot water and wiped dry.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1695Total Fat: 105gSaturated Fat: 57gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 374mgSodium: 1268mgCarbohydrates: 174gFiber: 4gSugar: 120gProtein: 23g

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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