This is the Best Ever Pumpkin Cheesecake that you will sink your teeth into. Whether you make this Instant Pot Pumpkin Cheesecake for fall, Christmas, or a special occasion, this pumpkin cheesecake with maple flavor is absolutely amazing.
Instant Pot Pumpkin Cheesecake
This Pumpkin Cheesecake recipe is simple and easy to follow and will be ready in no time. The sweet pumpkin flavor mixed with the creamy cheesecake is a delicious mix of flavor. Your loved one will love to share this while making amazing memories with you. And this quick recipe is definitely for the books, so be sure to save it.
- Gingersnap cookie crumbs- This will be used for the base crust.
- Ground nutmeg- This will allow for an amazing aroma.
- Ground cinnamon- You can ground your own spices or by pre-ground.
- Granulated sugar- This will be mixed in with your base crust and will affect the texture of your crust.
- Butter- Always use unsalted butter to control the amount of salt in the recipe.
- Cream cheese- Best use softened or at room temperature.
- Sour cream- Use room temperature sour cream.
- Maple extract- You should always use pure for best flavoring.
- Clear vanilla extract- You can use regular vanilla extract but the swirl will be darker.
- Eggs- Make sure the eggs are room temperature.
- Pumpkin- Make sure it is pumpkin puree and not pumpkin pie filling.
- Allspice- This will add additional flavoring to your dish
- Powdered sugar- This is the best sugar for homemade frosting.
- Milk- You can use whole or 2%
How to Make Instant Pot Pumpkin Cheesecake
Make the Crust
Mix together the cookies, sugar, nutmeg, cinnamon, and butter until well combined. The consistency should look like wet sand.
Cut a circular shape out of your parchment paper that is the size of a 8-inch pan and then set in your pan. Evenly spray your paper with non-stick spray.
Gently push in your base ingredients into the bottom of the pan and about ¾ inches up the sides of the pan. While you prepare the filling, place your pan in the freezer.
Make the Cheesecake Filling
Beat the cream cheese and granulated sugar until light and creamy in a standing mixing bowl. And pour in your wet ingredients, the sour cream and maple, and vanilla extracts, and mix until thoroughly combined. You don’t want to over mix your ingredients because it will cause your cheesecake to crack.
One at a time, add in your eggs and stir after each one.
Take out 2½ cups of batter into another bowl. This bowl, you will add your pumpkin, nutmeg, allspice, and cinnamon until combined.
Take out the crust from the freezer. Spoon each mixture alternately in the crust until it is all used. Using a butter knife or skewer, run throughout the mixture to create a swirl design.
Put foil over cheesecake and close off the edges. Poke a ton of small holes to allow steam to release. Pour a cup of water around the bottom of the instant pot.
Set on the trivet and lower into pot. Close the instant pot by following the directions on the pot. Set a 1 hour timer on high pressure. Naturally, release pressure to L-10, then manually and take out and place it on the cooling rack. Cool for half an hour and release sides of the pan and set in the fridge to chill while making icing.
Make the Icing
Mix the butter and cream cheese until light and fluffy. Pour in the maple extract and stir.
Pour in your powdered sugar and mix until completely combined and the icing is creamy. If it is too thick, add in some milk. Put the icing into a pastry bag. If the icing looks or seems too soft, then for 15 minutes refrigerate in the pastry bag before piping.
Use a #1M icing tip, place stars around the border of the cheesecake. Place a large flower in the middle with the same tip if you like.
Cool the cheesecake until icing sets a little. Using a knife dipped in hot water and wiped dry, cut your cheesecake and serve.
What Crust Goes with Pumpkin Cheesecake?
You want to make sure that the crust compliments the pumpkin cheesecake. You don’t want to overpower the dessert with a crazy crust. The best crust to use would be the one in this recipe. This is the one that fits best.
Can I Use Homemade Pumpkin Puree in Cheesecake?
It is definitely an option to make any of your ingredients homemade. So, yes you are able to make your own homemade pumpkin puree. But, to save time and get your recipe done quicker, you can always use the pre-made canned version.
More Pumpkin Recipes
- Homemade Caramel Pumpkin Latte
- Pumpkin Pie Croissants with Maple Glaze
- Best Ever Pumpkin Cobbler
- Mini Chocolate Pumpkin Cheesecake
- Double Chocolate Pumpkin Bread
Instant Pot Pumpkin Cheesecake
- 2 c gingersnap cookie crumbs
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ c granulated sugar
- 4 tbsp melted butter
- 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
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 1 tsp maple extract
- ½ c powdered sugar
- ⅛ c milk
- 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 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.
- 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.
- Beat butter and cream cheese 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.