Creamy Pumpkin Cheesecake slathered with Salted Caramel and Candied Pecans is fast and easy to make in the Instant Pot! This dessert is a hand’s down favorite in every taste test.
There is no more irresistible dessert than this Instant Pot Pumpkin Cheesecake.
Between the creamy texture, gingersnap crust, wonderful pumpkin flavor and those caramel pecan toppings. It’s a favorite for Thanksgiving or any night of the week.
You’ll love that it’s made in the Instant Pot. That makes the creation of your masterpiece out of the way of the oven or stove top.
There is no hard part about making this pumpkin cheesecake. Well, waiting while it chills 4 hours before you eat it CAN be hard!
Need a conventional (non Instant Pot) Pumpkin Cheesecake recipe? Try this recipe or our Pumpkin Cheesecake Bars. You can still make and add the toppings too.
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Making cheesecake in the Instant Pot is very easy. The moist pressure cooker environment was made for cheesecake.
Unlike baking one in the oven, it’s easy to ensure they won’t crack.
With some PRO TIPS, you’ll be effortlessly dazzling friends and family with this elegant dessert.
No one needs to know how easy it really is!
How to Make Caramel Pecan Pumpkin Cheesecake in the Instant Pot
There are four main steps for making this pumpkin cheesecake. You’ll find them described below with detailed photos.
For a detailed printable recipe refer to the recipe card at the end of the blog post.
STEP 1. Make the crust
Using a mini-chopper or food processor, add the crust ingredients and pulverize into a fine crumb mixture. Add the melted butter and pulse to combine.
Add to the prepared springform pan and pack down. Place in the freezer.
STEP 2. Make filling
Add all the filling ingredients, beating in between and scraping the sides of the mixing bowl.
This keeps the filling smooth and free of lumps (be sure to use softened cream cheese).
Be sure to read the PRO TIPS below before beginning to get a perfect cheesecake every time!
STEP 3. Fill
Remove the crust from the freezer when the filling is ready. Pour in the cheesecake filling.
STEP 4. Cook
Cover the top of the pan tightly with foil. Add the trivet and water to the Instant Pot.
Secure the lid and vent to the sealing position.
Cook on HIGH PRESSURE for 40 minutes. Follow with a NATURAL RELEASE.
STEP 5. Cool
Cool on a rack until room temperature. Place in the refrigerator to fully set for minimum 4 hours, preferably overnight.
SUPPLY TIPS
I use a mini chopper for everything. It’s great for small food processing jobs like this.
This is my favorite springform pan for the Instant Pot. It’s sturdy, non-stick, scratch resistant.The sides are higher than others so there is plenty of room to fill it up.
A paddle attaching for standing mixer should be used for this recipe. I also love this paddle attachment with beater blades. It helps with the bowl scraping!
Pro Tips for Making a PERFECT Instant Pot Cheesecake
Cream Cheese
A good cheesecake starts with good quality cream cheese. I recommend using Philadelphia brand.
Before beginning the recipe ensure the cream cheese is at room temperature.
Also take the extra time at the beginning to mix the cream cheese well to avoid getting a lumpy cheesecake.
Springform Pan
You can use a 6” OR 7” springform pan for this recipe.
The cheesecake will be a little thicker if using the 6” pan (or you can use less of the filling if you wish).
Condensation
Condensation on top of the cheesecake? That is OKAY!
Just take a clean paper towel and dab the access water off.
Freezing the Crust
Why do you freeze the crust?
This keeps the crust from getting a soggy.
Freezing it helps keep the crust firm through the pressure-cooking process.
What the Cheesecake Should Look Like
The cheesecake looks uncooked. Yes, as soon as you take it out it will look uncooked.
The cheesecake should jiggle in the center but should be firm on the outside.
It will set completely in the refrigerator.
Scrape, Scrape, Scrape the Mixing Bowl
Make sure to scrape the bowl in between every addition of ingredients.
This will help make sure everything is evenly distributed and avoid lumps in your pumpkin cheesecake.
Eggs
Do not overmix the eggs. This is an important step to get the desired texture of the Instant Pot cheesecake.
Just mix enough to incorporate the eggs and stop.
Creating a Homemade Sling
Using a sling to lower the cheesecake into the Instant Pot and remove it when it has completed cooking makes those maneuvers much easier.
- Create a foil sling using a 20-inch piece of foil folded in thirds vertically.
- Center the pan on the middle of the sling and lower it into the Instant Pot onto the trivet.
- Fold the ends of the sling over as needed to allow locking the Instant Pot lid, keeping them pressed outward to the walls of the Instant Pot insert; do not fold them onto the top of the pan.
Pumpkin Cheesecake Toppings
To really put this Instant Pot cheesecake over the top, Salted Caramel and Candied Pecans are added.
Both toppings are very fast and easy to make.
They can be made while the cheesecake is chilling so are ready to serve when it’s done.
The toppings are optional too! Make both, make one, skip them all together.
To keep this blog post from being too long I’ve created separate recipes for the toppings.
They are linked below and in the recipe card at the end of the blog post.
Salted Caramel
This has to be the most irresistible sauce on the planet. Buttery, sweet caramel with a hint of salt to heighten the flavors.
It’s a perfect addition to the creamy pumpkin cheesecake and gingersnap crust.
Once you taste it you’ll want to eat the sauce on everything!
Salted Caramel Ingredients
- Butter
- Granulated Sugar
- Brown Sugar
- Heavy Cream
- Course Sea Salt
Cinnamon Sugar Candied Pecans
To add crunch, flavor and visual appeal, these candied pecans do the trick. The warm, sweet flavor is the crowning glory on the pumpkin cheesecake.
Candied Pecans Ingredients
- Pecan Halves
- Butter
- Granulated Sugar
- Brown Sugar
- Cinnamon
How to Store Pumpkin Cheesecake
Store the Instant Pot cheesecake in an airtight container for up to 5 days in the refrigerator.
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Recipe
Instant Pot Caramel Pecan Pumpkin Cheesecake
Ingredients
Crust
- 20 gingersnap cookies regular or gluten-free
- 1/8 teaspoon fine sea salt
- ½ teaspoon cinnamon
- 3 tablespoons butter melted
Cheesecake
- 2 8-ounce packages cream cheese softened
- ¼ cup brown sugar packed
- ½ cup granulated sugar
- 1 cup pumpkin puree
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 2 eggs
Optional Toppings
- 1 batch Cinnamon Sugar Candied Pecans
- 1 batch Salted Caramel Sauce
Instructions
Prepare the Crust
- Spray a 7” springform pan with nonstick spray and set aside. We use the Instant Pot official springform pan which is deeper than others.
- Place the gingersnap cookies, sea salt, and cinnamon into a food processor and pulse until fine crumbs are formed.
- Add in the melted butter and pulse until well combined.
- Pour the cookie crumbs into the bottom of the prepared pan. Using a clean hand or a spoon, press the crumbs into the bottom forming a crust.
- Place the crust in the freezer while you prepare the filling.
Prepare the Filling
- Add the softened cream cheese into the bowl of a stand mixer equipped with a paddle attachment (a hand mixer may also be used). Turn the mixer to high speed and mix for 5-6 minutes. Scrape the sides of the bowl every minute or so.
- Scrape down the sides of the bowl and add in both sugars. Mix on a medium speed until well combined.
- Scrape down the sides of the bowl and add in the pumpkin puree and sour cream. Mix on medium speed until combined.
- Scrape the side of the bowl and add in the vanilla extract, cinnamon, and pumpkin pie spice. Mix on medium speed until combined.
- Scrape the sides of the bowl with a spatula and the bottom making sure there are no lumps. Mix once more until everything is nice and smooth.
- With the mixer on a low speed, add the eggs one at a time, mixing well between each addition. NOTE: Make sure to scrape the bowl after both eggs are incorporated and mix on low for about 1 minute. Be very careful not to overmix. Mix just enough to make sure the eggs are incorporated well.
- Remove the crust from the freezer and pour in the cheesecake filling. Gently tap the cheesecake on the counter 5-6 times to remove air bubbles.
- Cover the top of the pan with aluminum foil making sure to seal the top of the pan well.
- Add 1 cup of water and the trivet into the Instant Pot.
- Place the cheesecake on the trivet and seal the lid. Consider using a sling (see NOTES below).
- Set the Instant pot to HIGH PRESSURE for 40 minutes and allow to naturally release.
- Once you can open the lid, CAREFULLY remove the cheesecake and place on a wire rack to cool to room temperature.
- Place in the refrigerator for at least 4 hours preferably overnight.
Assembling the Pumpkin Cheesecake with Toppings (optional)
- Remove cheesecake from the springform pan and place on a serving plate. Top with the cinnamon sugar pecans
and drizzle with the homemade caramel sauce. Serve and enjoy!
Video
Notes
- Create a foil sling using a 20-inch piece of foil folded in thirds vertically.
- Center the pan on the middle of the sling and lower it into the Instant Pot onto the trivet.
- Fold the ends of the sling over as needed to allow locking the Instant Pot lid, keeping them pressed outward to the walls of the Instant Pot insert; do not fold them onto the top of the pan.
Nutrition
Caramel Pecan Pumpkin Cheesecake cooked in the Instant Pot is a creamy, rich dessert celebrating fall flavors.
Karen says
It’s a great recipe. We all loved it.
Jen says
This may have been the best cheesecake I have ever made. It was a huge hit at Thanksgiving!
Toni Dash says
That makes me so happy to know Jen! Thank you for leaving your comment and Happy Holidays!
Suzy says
Between the flavor of the crust and the flavor of the cheesecake this came out to be one perfect dessert! LOVED IT!
Krystel | Frugal Living says
How is this even possible? Looks amazing, a must try
Lyanna Soria says
That pumpkin cheesecake dessert looks absolutely delicious! I’d love to make this someday and serve it after dinner, I’m sure my husband would love it.
Annemarie LeBlanc says
You always have really great recipes. I love visiting your blog and I have tried some of your recipes which gave my family happy tummies. This pumpkin cheesecake recipe looks so good, I will have to try making it this weekend.
Wren says
This makes me really want an instant pot! looks so simple and delicious and I want to try it! Anything pumpkin right now is my jam! This the season for Pumpkin!
Laura says
This sounds delicious and I love that it can be made in the instant pot!