This delicious and creamy pumpkin cheesecake is so simple to make. You only need a few ingredients to make this cheesecake, and you can do it all in an Instant Pot!
Pumpkin Cheesecake with a Cookie Crust
Move over pumpkin pie! There’s a new dessert in town. Meet my friend: pumpkin cheesecake. This isn’t your average pumpkin cheesecake either… this is a super tasty and creamy pumpkin spiced cheesecake with an oatmeal cookie crust! And it’s topped with a sweet pumpkin glaze. It’s going to blow all of your other desserts out of the water.
I’m not sure why I’m getting competitive over dessert – because really, you can have it all over the holidays. Have your Pumpkin Pie, Pecan Pie, and apple pie. Just don’t forget this pumpkin cheesecake because it’s the best. Sorry, I can’t help myself! It’s really that good.
“Hi Ashley, The Pumpkin Cheesecake was a HUGE hit! My first taste and my eyes got as big as saucers.”
John
Pumpkin Cheesecake Ingredients:
This isn’t your average cheesecake; the two main ingredients that make the base of this cheesecake: yogurt and condensed milk. I know, I know – how can it be cheesecake without cheese?! Well, these two ingredients somehow form the most magical dessert, and it tastes JUST like cheesecake.
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Here’s a video of me making a lemon cheesecake – it’s pretty much the same process as this pumpkin cheesecake:
I can’t wait for you to try my pumpkin cheesecake! You’re going to love everything about it! While you can certainly make this without a crust – I highly suggest trying it with my oatmeal cookie crust – the two go together SO well. Sweet and creamy pumpkin cheesecake with a little bit of sweet crunch in the crust! You’ll love it!
Looking for More Cheesecake Recipes?
This recipe just so happens to be easily adaptable. Here is my Original Cheesecake recipe, and from this, I’ve also shared recipes for:
Ingredients
Oatmeal Cookie Crust:
- ½ cup rolled oats I buy gluten-free oats from trader joes
- ÂĽ cup pecans
- ÂĽ cup brown sugar
- 2 tablespoons melted butter
Pumpkin Cheesecake
- 1 14 ounce can condensed milk (sweetened)
- 1 cup whole milk Greek yogurt full fat
- ÂĽ cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice
- ÂĽ teaspoon cinnamon
Pumpkin Glaze
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- ÂĽ teaspoon pumpkin pie spice
Instructions
To make the crust:
- Blend all of the ingredients together in a food processor until well combined.
- Press the crust onto the bottom of a well-greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
To make the Pumpkin Cheesecake:
- Add the condensed milk, yogurt, pumpkin puree, and spices to a bowl and mix well.
- Pour the mixture on top of the pie crust then cover the pan with foil.
- Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
- Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
- Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
- Put the cheesecake in the fridge to chill for 4-6 hours.
To make Pumpkin Glaze:
- Combine the pumpkin puree, maple syrup, and spice together in a bowl and mix well. Pour this on top of the cake right before serving. This will add great flavor and color to the cake and make it look pretty!
Anna says
Hi! Can you make the cheesecake day before and leave in the fridge? We LOVE myheartbeets, thanks for all you do!
Jeanette says
This looks fabulous! I am excited to have a pumpkin dessert for Thanksgiving. Can I use a springform cheesecake pan?
Ashley - My Heart Beets says
Thanks, Jeanette! I’m so sorry for the late reply but to answer your question, the issue with a springform pan is that it can sometimes leak, which is why I prefer using a cheesecake pan (linked in the post). You can try your pan and hopefully it won’t leak! Let me know what you think of this if you try 🙂
Addie says
Hi Ashley, I am wondering if I can sub sweetened condensed coconut milk for the regular sweetened condensed milk and also if I can sub full fat coconut yogurt for the greek yogurt so I can make this for people with dairy allergies. Please advise. Thanks. Addie
Ashley - My Heart Beets says
Hi Addie, unfortunately, you cant substitute condensed coconut milk for regular condensed milk – I’ve tried and it doesn’t work. I recently shared a recipe for coconut burfi that you can make dairy-free. It’s been a hit with my dairy-free friends!
John says
Hi Ashley,
The Pumpkin Cheesecake was a HUGE hit! My first taste and my eyes got as big as saucers. One question though; could I double the recipe and keep the time on the instant pot the same? For some reason the cheesecake was much smaller than the one pictured, so I thought doubling up would make it thicker. Thanks for all you do!
Ashley - My Heart Beets says
Hi John, happy to hear that it was a hit! I haven’t tried doubling the recipe so I’m not sure – my guess is you’d need to add a few more minutes to the cook time. I used a 6-inch cheesecake pan for the photos – I’m guessing you might have used a larger one, which works but does result in a thinner cheesecake. If you experiment, please let us know how it goes!
Sandra says
Hi,
I need to avoid sugar. How can I substitute the condensed milk?
Thanks.
Ashley - My Heart Beets says
Hi Sandra, sorry there’s no skipping sugar in this recipe – you can try one of my naturally sweetened desserts! This is a favorite: https://myheartbeets.com/khajoor-mithai-date-fudge/
Jen says
Can sour cream be used instead of Greek yogurt ?
Ashley - My Heart Beets says
I haven’t tried this with sour cream so I’m not sure. If you experiment, please let us know how it goes!