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instant-pot-pumpkin-cheesecake-recipe-guide

Instant Pot Pumpkin Cheesecake Recipe Guide

This Instant Pot Pumpkin Cheesecake is a creamy and delicious dessert perfect for fall. Made with a graham cracker crust and a rich pumpkin-flavored filling, it's sure to be a hit at any gathering.
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 380 kcal

Equipment

  • Instant Pot
  • Springform Pan

Ingredients:  

Main Ingredients

  • 1.5 cups graham cracker crumbs
  • 0.25 cup melted butter
  • 16 oz cream cheese, softened
  • 0.5 cup sugar
  • 0.5 cup canned pumpkin puree
  • 2 eggs
  • 0.25 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Whipped cream, for topping

Instructions: 

  • In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
  • In a separate bowl, beat cream cheese and sugar until smooth. Add pumpkin, eggs, sour cream, vanilla, and pumpkin pie spice. Mix until well combined.
  • Pour the mixture over the crust in the pan.
  • Add 1 1/2 cups of water to the Instant Pot. Place a trivet inside and put the cheesecake on top.
  • Close the lid, set to high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release.
  • Remove the cheesecake and let it cool. Refrigerate for at least 4 hours.
  • Serve topped with whipped cream.

Nutrition value:

Calories: 380kcalCarbohydrates: 25gProtein: 6gFat: 29gSaturated Fat: 16gCholesterol: 120mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 17gVitamin A: 300IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Keywords:

Keyword Fall Dessert, Instant Pot, Pumpkin Cheesecake
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