This recipe makes a 6-inch-wide layered cheesecake in a pressure cooker; no baking needed. A top pumpkin layer and a middle cheesecake layer are supported by an almond crust.
Instant Pot Pumpkin Cheesecake
Prep: 35 minutes
Cook: 40 minutes
Natural Release: 15 minutes
Yield: 6 slices
- 3/4 cup
almond flour(Note 1)
- 3 tablespoons salted butter, melted
- 2 teaspoons
confectioners swerve sweetener(Note 2)
- 12 ounces cream cheese (Note 3)
- 2/3 cup
canned pumpkin(Note 4)
- 1/2 cup
confectioners swerve sweetener(Note 2)
- 2 large eggs
- 3 tablespoons heavy whipping cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1/8 teaspoon
- Prepare: Set cream cheese, eggs, and heavy whipping cream on countertop to warm to room temperature, at least 30 minutes before proceeding with recipe (Note 5). Use separate pieces of
parchment paperto line bottom and sides of aluminum 6-inch round cheesecake panwith removable bottom (Note 6). Place trivet inside pressure cooker, with handles resting on sides of pot (Note 7).
- Make Crust: Stir melted butter and sweetener in mixing bowl until combined, then stir in almond flour until butter is absorbed and forms dough. Transfer dough to prepared cheesecake pan, and use spoon or measuring cup to firmly press down and form flat, smooth crust covering entire bottom of pan. Transfer pan to freezer to chill crust for 20 minutes while making filling.
- Make Cheesecake Filling: Beat cream cheese and sweetener in large bowl with electric
hand mixeron low speed until well-mixed, about 1 minute (Note 8). Add heavy cream, lemon juice, and vanilla extract; beat on low speed until smooth, about 30 seconds. Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Remove pan with chilled crust from freezer. Pour about 75% of batter over crust, being careful to avoid trapped air gaps. Flatten surface with spatula. Return pan to freezer.
- Make Pumpkin Filling: Add pumpkin, cinnamon, ginger, and cloves to remaining batter. Beat on low speed until incorporated, about 10 seconds. Use spatula to scrape down sides and stir until well-mixed. Remove pan from freezer. Carefully pour pumpkin batter over cheesecake layer.
- Pressure Cook: Pour 1 cup of water into pressure cooker pot, and lower cheesecake pan onto trivet. Secure and seal lid. Cook for 40 minutes at high pressure, followed by 15-minute natural release. Manually release any remaining pressure by gradually turning release knob to venting position. Carefully lift lid to avoid dripping condensation on cheesecake. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker.
- Cool Cheesecake: Let cheesecake cool uncovered in pressure cooker for about 1 hour. Use trivet's handles to lift cheesecake from pot onto countertop and let stand until fully cooled. Loosely drape dry paper towel over cheesecake pan and refrigerate for at least 24 hours (Note 9). Carefully remove chilled cheesecake from pan, and peel off parchment paper. Slice and serve (Note 10).
|Makes 6 Servings|
|Amount Per Serving (1 slice):|
|Calories 400 (84% from fat)|
|Total Fat 37g||58%|
|Saturated Fat 18g||91%|
|Net Carb 5.5g|
|Total Carb 8g (Note 11)||3%|
|Dietary Fiber 2.5g||11%|
I am camping and using my Instant Pot for the first time camping and have made other cheesecake recipes that were a flop. Literally. This pumpkin cheesecake came out perfect and is delicious. Thanks so much!
Loved this!!! Was light and not too sweet! Easy to make
I made this for my mother’s b’day party, it was a huge hit! I love it and plan to keep the recipe. So easy!! Thank you so much
Made this yesterday then tackled the swiss steak recipe…they were both EXCELLENT!
Directions say “Return pan to freezer” in step 3. Does not say for how long. Pls explain.
The pan should remain in the freezer until it says “Remove pan from freezer” in Step 4.
I did not care for this cheesecake. Way too much lemon and a horrible aftertaste from the Swerve Confection Sugar. I was very disappointed.
What do you do with the other 25% of the cheesecake part?
See Step 4 — “Make Pumpkin Filling: Add pumpkin, cinnamon, ginger, and cloves to remaining batter.”
1 cup of water in my 6qt Instant Pot was certainly not enough. I got “burn food” notice and the pot shut off (there was no more water in the pot) ..unfortunately, I have no idea how long it cooked, after 15 minutes because I have many kids and fires to put out. I’m going to put it in the freezer and hope for the best. I’ll be very sad if the recipe doesn’t work out for me, because it was all coming together so we’ll up to this point.
Since you had no water left in the pot, my guess is that the pot was not fully sealed. The knob should be set to “sealing” and not “venting” before pressure cooking.
Could be, I’m trying out instant pot (I’ve never used one before this week, and a friend lent me one to try. I’m making all sorts of “wacky” stuff to get a feel for it). Anyway, my cheesecake still managed to turn out deliciously, despite my, uh, issues. Thanks for the recipe, and all the recipes. I’m having fun! (Also, a 7″ Springform pan worked out well for me…looking at a comment down below)
Can this be baked in a conventional oven?
I have an oven recipe for pumpkin cheesecake bars: https://www.savorytooth.com/pumpkin-cheesecake-bars/
I dont have a pan that would fit inside the instant pot, currently 9 months pregnant and craving all things pumpkin!!! so wondering if this would work in individual ramekins ? would also keep me from eating the whole thing in one sitting lol
Haha ramekins would work, I just don’t know how the pressure cooking time would change since I haven’t tested that. Have you seen these pumpkin cheesecake bars? Here’s the link: https://www.savorytooth.com/pumpkin-cheesecake-bars/ They’re baked in the oven and are individual sized.
Could I tent the cheesecake with foil to prevent any condensation from dripping into the cake? I’m making this next week as a Thanksgiving dessert.
I haven’t tried that, but I imagine it would work well.
Have you tried using any egg substitutes? I have to use a sub. because of my food sensitivities. This cheesecake sounds wonderful!
I haven’t tried any egg substitutes, so I’m not sure how they would work. Have you used them previously for cheesecakes? If so, they should work fine in this pressure cooker recipe.