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Instant Pot Pumpkin Cheesecake is the most delightful pumpkin cheesecake with gingersnap crust that you’ll ever bite into. The creamy texture with a hint of chocolate will amaze your taste buds.
This easy to make Instant Pot Cheesecake takes only 30 minutes to cook but you’ll need a total of 12 hours to allow your cheesecake to set.
Do you need a special pan to make cheesecake?
No, you don’t need a special pan to make cheesecake. For my Instant Pot Pumpkin Cheesecake, I use a 6-inch push pan. The only extra item you may need to make cheesecake in your Instant Pot is a sling.
I use a sling to transfer the push pan down into my Instant Pot.
Here are some of the supplies I use for making and decorating cheesecakes:
- 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
- Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
- Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
- Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
- Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.
You’ll be amazed at this flavorful recipe. This Instant Pot Pumpkin Cheesecake will taste like the perfect marriage of pumpkin pie to cheesecake.
The pecans give you a slight crunch with every bite and the chocolate chips cure that chocolate craving. This is surely a decedent dessert that satisfies so many cravings at once!
Check Out More Cheesecake Recipes:
Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake. Then, there’s our Peanut Butter Cheesecake and Peppermint Cheesecake. And our Creme Brulee Cheesecake…WOW!
Can any springform pan be used in an instant pot?
Yes, a spring form pan can be used in an Instant Pot, as long as it is a small enough size. This is an optional pan for use with a cheesecake recipe in the Instant Pot.
I personally enjoy using my 6-inch push pan for this Instant Pot Pumpkin Cheesecake with gingersnap crust.
Can I use parchment paper for cheesecake?
The 6-inch push pan makes it easier to mold my cheesecake and blend the ingredients for the perfect fit inside my Instant Pot.
I line my push pan with parchment rounds, but you can use parchment paper for cheesecake. In the first step of my instant pot pumpkin cheesecake you’ll notice I grease the sides of my pan and line it with parchment rounds.
This helps keep your cheesecake from sticking and helps with ease of transfer out of the pan.
Can you put tin foil in an instant pot?
Yes, you can put tin foil in an Instant Pot. For this Instant Pot cheesecake recipe, you’ll cover the cheesecake ingredients with tin foil before placing the push pan into your Instant Pot.
Why make cheesecake in the instant pot?
Making a pumpkin cheesecake with gingersnap crust in the Instant Pot ensures your cheesecake will be moist and creamy. The oven-baked version of cheesecake can come undone in the middle or crack so you’ll be left with uneven texture and a broken cheesecake.
One of the great things about cheesecakes is that they are so forgiving. Even when you end up with a cracked top on a cheesecake, you can decorate it and cover
I absolutely love using an Instant Pot for cheesecake. There’s no other method that can quite match the delicious flavor and perfect texture of an Instant Pot Pumpkin Cheesecake.
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup pumpkin puree
- 4 tablespoons all-purpose flour
- 1/4 sour cream
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped, divided
- 1/2 cup chocolate chips, divided
- Grease the sides and bottoms of a 6-inch push pan and line the pan
with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- In a food processor, combine graham cracker crumbs, sugar and
melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will
help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth,
and then add in one egg at a time while mixing in between adding the eggs.
- Add in the pumpkin, flour, sour cream, pumpkin spice and vanilla
and mix to incorporate.
- Stir in half of the pecans and chocolate chips.
- Pour the filling into the push pan and tap the pan several times
on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to
prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with remaining chocolate chips and pecans. You can also add whipped cream or a pumpkin buttercream frosting.
We used a 6- inch push-pan for this recipe. A 7-inch push-pan could also be used, however the cheesecake will be a little shorter.
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Amount Per Serving: Calories: 301 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 66mg Sodium: 81mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 4g