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. You can still make and add the toppings too.
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: Making the Crust
Using a mini-chopper or food processor, add the crust ingredients and pulverize into a fine crumb mixture.
Add to the prepared springform pan and pack down. Place in the freezer.
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.
STEP 2: The 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!
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!
Remove the crust from the freezer when the filling is ready.
STEP 3: Cooking in the Instant Pot
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 4: Cooling the Cheesecake
Cool on a rack until room temperature.
Place in the refrigerator to fully set for minimum 4 hours, preferably overnight.
Pro Tips for Making a PERFECT Instant Pot Cheesecake
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.
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 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.
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.
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
- 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
- Granulated Sugar
- Brown Sugar
How to Store Pumpkin Cheesecake
Store the Instant Pot cheesecake in an airtight container for up to 5 days in the refrigerator.
What to Serve with Pumpkin Instant Pot Cheesecake
- Instant Pot Turkey Breast
- Boneless Pork Loin Roast with Garlic and Fresh Herbs
- Salt and Pepper Roasted Chicken Thighs
- Winter Salad
- French Green Bean Casserole
- Roasted Garlic Buttermilk Smashed Red Potatoes
More Cheesecake Recipes You’ll Love
- Chocolate Cherry Instant Pot Cheesecake
- Mini Pumpkin Pie Cheesecakes in Mason Jars
- Lime Cheesecake in the Instant Pot
- Creamy Lemon Cheesecake with Vanilla Wafer Crust
- Irish Whiskey and Baileys Cheesecake
- Mini Mascarpone Key Lime Curd Cheesecakes in Jars
- Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping
Caramel Pecan Pumpkin Cheesecake cooked in the Instant Pot is a creamy, rich dessert celebrating fall flavors.