Perfect Instant Pot Pumpkin Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



For the crust:

  • 1/3 cup butter, melted
  • 1 cup chocolate graham crumbs

For the pumpkin filling:

  • 16 oz cream cheese
  • 1/2 cup sugar
  • 1 Tablespoon cornstarch
  • 2 eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice, optional


  1. Fit your springform pan inside of your Instant Pot before you begin to ensure it can fit!
  2. Wrap the bottom of the springform pan with tin foil.
  3. Grease and line the inside with parchment paper and set aside.
  4. In a food processor or blender, blitz the chocolate graham crackers until broken down into crumbs.
  5. Place in a bowl and stir in the melted butter, stopping and checking the consistency.
  6. Press the graham cracker mixture into the bottom of your springform pan in an even layer.
  7. Place the cream cheese in a large bowl and add in the sugar, cornstarch, and Greek yogurt. Beat until smooth, about 1 minute.
  8. Add eggs, pumpkin, pumpkin spice, and vanilla; beat to fully incorporate.
  9. Pour the cream cheese filling over the chocolate graham cracker crust.
  10. Fill your IP with water until the 2″ mark.
  11. Place the trivet that came with your IP in the pot and then place the springform pan over top.
  12. Secure the lid, select “manual” and set time to 30 minutes. Natural release for 10-12 minutes.
  13. Cover and chill the cheesecake for 2 hours or overnight for the best texture.
  14. Remove cheesecake from springform pan onto serving platter.
Recipe Card powered byTasty Recipes