This Instant Pot pumpkin cheesecake layers a gingersnap crust, spiced pumpkin filling, caramel, and pecans in a tall 6-inch cake. It is a make-ahead dessert for fall dinners and Thanksgiving: cook it the day before, chill overnight, and add the topping when you are ready to serve.

Jump to Recipe

Before you start

Use a 6 x 3-inch springform or removable-bottom cheesecake pan and a 6-quart or larger electric pressure cooker. Make sure the pan fits with room for steam to circulate. You also need a trivet, heat-safe sling, foil, and an instant-read thermometer. The 30-minute pressure setting does not include coming to pressure, natural release, or chilling.

Ingredients that matter

• Cream cheese: two 8-ounce blocks of full-fat cream cheese, softened enough to mix smoothly.
• Pumpkin: use plain pumpkin puree, not sweetened pumpkin pie filling. If homemade puree is watery, drain it before measuring.
• Gingersnaps: measure 1 cup after crushing the cookies finely. Cookie brands vary; the buttered crumbs should hold together when pressed.
• Pecans and caramel: pecans go into the filling and on top. Start with 1/3 cup prepared caramel for the topping and add more to taste.

Instant Pot Pumpkin Caramel Pecan Cheesecake

A small, tall pumpkin cheesecake with a gingersnap crust, warm spices, caramel, and pecans. Use a 6 x 3-inch pan; plan ahead for natural pressure release and overnight chilling.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Cooling and chilling (plus pressure release) 5 hours hrs

Servings: 8 slices

Ingredients Method

Ingredients

  

• 1 cup gingersnap cookie crumbs finely crushed; about 100 g, depending on brand
• 2 teaspoons sugar for crust
• 1 teaspoon finely grated orange or lemon zest
• 2 tablespoons butter melted
• 16 ounces cream cheese two 8-ounce blocks, softened
• 1/2 cup pumpkin puree not pie filling
• 1/4 cup chopped pecans for filling
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 cup sugar for filling
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup heavy cream
• 2 large eggs room temperature
• 1 large egg yolk room temperature
• 1/3 cup prepared caramel topping plus more to taste
• 1/4 cup pecans chopped or whole, for topping
• 1 1/2 cups water for the cooker for a 6-quart cooker; follow your model minimum

Method

 

1. Grease a 6 x 3-inch springform or removable-bottom cheesecake pan and line the base with parchment. Stir together gingersnap crumbs, 2 teaspoons sugar, citrus zest, and melted butter. Press firmly across the base and about 1 inch up the sides. Freeze while preparing the filling.
2. Beat the softened cream cheese, 1/2 cup sugar, pumpkin puree, flour, vanilla, cinnamon, nutmeg, ginger, and cloves on low speed until smooth. Scrape the bowl. Mix in the cream and 1/4 cup chopped pecans. Add the eggs and yolk last; mix on low just until blended.
3. Pour into the crust, leaving at least 1/2 inch of headroom. Cover the pan snugly with foil. Add 1 1/2 cups cold water to a 6-quart Instant Pot, or the minimum required by your model. Set a trivet inside and lower the pan onto it with a heat-safe sling. The pan must sit above the water.
4. Seal the cooker and select Pressure Cook, High, for 30 minutes. Let the pressure release naturally until the float valve drops; do not force the lid open. The pressure-building and release time is additional to the 30-minute setting.
5. Carefully lift out the pan and remove the foil without dripping condensation onto the cake. The edges should be set and the center should wobble gently rather than ripple like liquid. Check that the center reaches 160°F with an instant-read thermometer. If below that temperature or still liquid, re-cover, return to the trivet, check that the cooker still has its required water, and pressure-cook 5 minutes more, followed by natural release. Recheck and repeat if needed.
6. Cool on a rack for about 30 minutes. Run a thin knife around the edge, cover, and refrigerate within 2 hours of cooking. Chill at least 4 hours, preferably overnight, before unmolding. Add the caramel and 1/4 cup topping pecans just before serving. Refrigerate leftovers at 40°F or below and use within 4 days.

How to get a smooth cheesecake

Mix the cream cheese until smooth before adding the eggs. Once the eggs go in, mix on low only until combined. Too much air makes the filling puff and crack. Cover the pan with foil to reduce drips from condensation, then let the cooker depressurize naturally.

How to tell when it is done

The outside should look set and the center should wobble slightly as one piece, rather than slosh. Use a thermometer to check that the center reaches 160°F. If it needs more time, follow the additional cooking steps in the card. Chilling firms the texture; it does not replace cooking an underdone center.

Make ahead and store

Cool briefly on a rack, loosen the edge with a thin knife, and refrigerate within 2 hours. Chill at least 4 hours; overnight gives cleaner slices. Add the caramel and topping pecans just before serving. Keep covered at 40°F or below and enjoy within 4 days.

Equipment

As an Amazon Associate, we earn from qualifying purchases. Check pan dimensions and cooker compatibility before ordering.

• 6 x 3-inch cheesecake pan
• Pressure cooker sling and trivet
• Food processor

Plan a cozy dinner

Start with our Instant Pot chicken noodle soup, then bring out the chilled cheesecake for dessert.