I love the way a warm kitchen and the smell of cinnamon can wrap you like a blanket — that’s what this Instant Pot pumpkin cheesecake does for me. Every fall I tuck into this recipe when I crave something silky, spiced, and reassuringly homey: the air fills with sweet pumpkin and toasted graham crumbs, and the house feels like a hug. I keep this version simple and reliable so you can make it any night you need comfort without wrestling with a water bath or an oven that won’t behave.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 25 minutes
- Cook Time: 45 minutes (includes 35 minutes pressure + 10 minutes natural release)
- Total Time: 5 hours 10 minutes (includes 4 hours chilling)
Why This Recipe is Awesome
This Instant Pot pumpkin cheesecake gives you a luxuriously smooth, custardy center with just enough spice to feel seasonal — without fiddly oven water baths or worrying about cracks. It sings with warm notes of cinnamon and nutmeg, and the crust stays pleasantly buttery and slightly crunchy. It’s so forgiving even if you’re multitasking in the kitchen — the pressure cooker does the heavy lifting and I get to enjoy that pumpkin-sweet aroma wafting through the house.
Ingredients
For the Main Dish:
- 1 1/2 cups graham cracker crumbs (about 12–14 crackers)
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, room temperature (24 oz total)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- Pinch of salt
For the Sauce / Garnish (optional):
- 1 cup whipped cream or whipped topping
- 1/2 cup caramel sauce, store-bought or homemade
- Extra cinnamon for dusting
How I Make It
Step 1:
I press the graham crumbs and melted butter into the bottom of a 7-inch springform pan, building a neat, even crust. Press firmly so the crust holds together — I use the bottom of a measuring cup to get an even layer. The butter gives the crumbs a warm, toasty aroma and a slightly crunchy texture that contrasts with the silky filling.
Step 2:
I beat the room-temperature cream cheese until ultra-smooth, then add granulated sugar and brown sugar until the mixture looks glossy. Keeping ingredients at room temp avoids lumps — that’s my biggest tip. I scrape the bowl, then add the pumpkin puree, vanilla, and the spice mix: cinnamon, ginger, nutmeg, and a pinch of cloves if I’m feeling fancy.
Step 3:
I add the eggs one at a time, mixing gently until each egg disappears into the batter. Overmixing traps air and can cause cracks, so I mix until just combined and the batter looks pillowy and smooth — a deep orange custard that smells like pumpkin pie filling. I finish with the sour cream for creaminess and a pinch of salt to brighten the flavors.
Step 4:
I pour the batter over the crust, smooth the top, then cover the springform pan tightly with two layers of heavy-duty foil to keep moisture out. I add 1 cup of hot water to the Instant Pot, place a trivet, and set the pan on a sling for easy removal. I pressure cook on HIGH for 35 minutes, then let the cooker sit for a 10-minute natural release before I quick release the rest. When I lift the lid, the kitchen fills with a gentle, spiced steam and I peek at the cheesecake — the center should wobble slightly like Jell-O, and the edges look set and matte.
Step 5:
I remove the pan carefully, unwrap, and cool on the counter for 30 minutes before chilling in the fridge for at least 4 hours (overnight is best). Before serving, I run a thin knife around the edge to loosen, remove the springform, and top with whipped cream and a drizzle of caramel. The first slice reveals a dense, creamy interior with a buttery crust and spiced aroma — that first forkful always makes me smile.
Pro Tips
- Bring cream cheese, eggs, and sour cream to room temperature — they blend smoothly and reduce lumps.
- Seal the pan well with foil to stop condensation from dripping onto the cheesecake and causing a soggy top.
- Let the cheesecake chill at least 4 hours (overnight is ideal) for the flavors and texture to set perfectly.
- If you get a tiny crack, cover it with whipped cream or caramel — nobody will judge, promise.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use gingersnap or speculoos crumbs instead of graham crackers for extra spice and crunch.
- Swap sour cream for full-fat Greek yogurt for a tangy, slightly lighter texture.
- For dairy-free: use vegan cream cheese and coconut yogurt; crust with dairy-free butter — expect a slightly softer, coconut-tinged result.
- For gluten-free: use gluten-free graham or almond meal for the crust — almond meal gives a nuttier texture and firmer crust.
Variations & Tips
- Add a streusel layer on top before chilling (don’t pressure cook with loose streusel — add it after chilling and broil quickly if you want crisp).
- Stir in 1/2 cup chopped toasted pecans into the crust for a nutty surprise.
- Make single-serve mini cheesecakes in ramekins — reduce pressure time to 25–30 minutes.
- For a boozy twist, fold 1–2 tbsp bourbon into the batter for warm caramel notes.
- Top with spiced pear compote instead of caramel for a fruit-forward variation.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble and pressure cook, then chill overnight. Store covered in the fridge for up to 4 days. Bring to room temp for about 20–30 minutes before serving for the best texture.
- Can I double the recipe?
- Sure thing. Use two pans and cook them one at a time, or use a larger pan if it fits your Instant Pot — increase pressure time by 5–10 minutes for a thicker cake and ensure the pot still has enough water.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and the crust will be a touch softer and less toasty.
- How do I know it’s done?
- Look for set edges and a center that jiggles slightly when you shake the pan — think soft custard, not liquid. Overcooking makes it dry; undercooking makes it too gooey.
- What if I don’t have ingredient X?
- If you don’t have brown sugar, use white sugar + 1 tbsp molasses. No sour cream? Use full-fat Greek yogurt. No canned pumpkin? Puree roasted squash and drain excess water.
How I Like to Serve It
I slice this cheesecake for cozy weeknight desserts, Thanksgiving tables, or potlucks. I serve it with a dollop of whipped cream and a drizzle of warm caramel, and pair it with strong coffee or a spiced cider. It feels right at home in autumn, but honestly I’ll make it whenever the craving for something creamy and warmly spiced hits.
Notes
- Store leftovers covered in the fridge for up to 4 days. Freeze slices wrapped tightly for up to 1 month.
- No meat temps here — but remember to keep dairy chilled below 40°F until you’re ready to use it.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Instant Pot pumpkin cheesecake. It’s cozy, forgiving, and absolutely worth the chill time.