Instant Pot Pumpkin Cheesecake is my first attempt at cheesecake.  The pressure cooker made it so easy!  This gluten free, dairy free version was a real treat.

I was always a little nervous about making cheesecake but all the examples on the internet had me drooling.

Having to eat gluten free and avoid most dairy made me reluctant to give it a try.

But this Instant Pot Pumpkin Cheesecake is like, “having a party in your mouth”, according to my Sister-in-law!  It is a rich dessert so you can cut it into small pieces.  

 Every mouthful of this decadent dessert will be savoured! This recipe can yield 8-10 servings. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this decadent dessert I sprayed a 7″ springform pan with cooking spray.  Then I dumped some gluten free graham crumbs and melted margarine into a small mixing bowl.

After stirring them together well, I pressed the crumbs into the bottom of the springform pan.  I placed the pan in the freezer while I prepared the filling.

For the filling I dumped some dairy free cream cheese and some granulated sugar into a mixing bowl.

I used an electric hand mixer to beat the cream cheese and sugar together until they were smooth.

Then I measured in some pure pumpkin puree, vanilla extract, corn starch, ground cinnamon, ground ginger, cloves and nutmeg.

I used a large rubber spatula to stir all the ingredients in until they were just combined.

Next I added in two large eggs.  I added them one at a time and stirred until just combined.  I had been reading that you should not over mix a cheesecake batter.

Once both eggs were added I removed the graham crust from the freezer.

Next I scraped the cream cheese filling on top of the graham crust in the springform pan.

To prevent moisture from getting at the cheese cake, I placed the pan on top of a piece of tinfoil and then covered the top with a piece of paper towel.

Once the paper towel was in place I added a piece of tinfoil to the top and then sealed the pan with both pieces of tinfoil.

After the tinfoil was in place I poured 2 cups of water into the Pot, set the the pan on the trivet and lowered it into the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

After removing the pan from the Pot, I immediately removed the tinfoil and paper towel from the top of the pan.

When it had cooled for a bit I put it in the fridge, covered with plastic wrap, for at least 6 to 8 hours before serving.  

Then I removed the ring and placed it on a plate to prepare for serving.  Mine cracked slightly but this did not impact the flavour!

I drizzled the whole cake with caramel sundae topping before I sliced it.

This Instant Pot Pumpkin Cheese Cake is so rich that you just need to cut it into small slices.

Another option for plating is to drizzle individual servings with chocolate sundae topping as well.

Savour each mouthful, with its wonderful blend of flavours and smooth creamy texture!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Cake Recipes You Will Enjoy…

No Bake Cheesecakes…

A Sampling Of Other Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Pumpkin Cheesecake:

• 1 cup gluten free graham crumbs
• 1/4 cup margarine melted
• 16 oz dairy free cream cheese
• 1/2 cup granulated sugar
• 1/2 cup pure pumpkin puree
• 2 tsp vanilla extract
• 2 tbsp corn starch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 2 eggs, large
• 2 cups water for Pot

How to Make Instant Pot Pumpkin Cheesecake:

1. Grease a 7″ spring form pan.
2. Dump graham crumbs into a small mixing bowl.
3. Pour the melted margarine into the crumbs and stir to combine well.
4. Press into the prepared springform pan and set in freezer while you prepare the filling.
5. For filling dump the cream cheese and granulated sugar into a mixing bowl and use an electric hand mixer to beat until smooth.
6. Add in the pure pumpkin puree, vanilla extract, corn starch, cinnamon, ginger, cloves and nutmeg. Stir with a wooden spoon or spatula until just combined.
7. Add in the eggs, one at a time. Stirring until just combined.
8. Remove the graham crust from the freezer and set it on a piece of tinfoil. Scrape the cheese filling into the pan.
9. Cover the pan with a piece of paper towel and then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.
10. Pour the water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.
11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.
12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
13. Remove the lid, lift out the trivet with the pan and immediately remove top foil and paper towel.
14. Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.
15. Before slicing drizzle whole cake with caramel sundae topping.
16. If desired drizzle each serving with chocolate sundae topping as well.
17. Enjoy!