Easy Instant Pot Pumpkin Cheesecake


This delicious and creamy pumpkin cheesecake is so easy to make! You only need a few ingredients to make this cheesecake, and you can do it all in an instant pot!

instant pot pumpkin cheesecake by ashley of myheartbeets

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, your 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.

instant pot pumpkin cheesecake by ashley of myheartbeets

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.

This recipe just so happens to be easily adaptable. Here is my original recipe, and from this, I’ve also shared recipes for mango cheesecake, lemon cheesecake, and now this pumpkin cheesecake!

instant pot pumpkin cheesecake by ashley of myheartbeets

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!

instant pot pumpkin cheesecake by ashley of myheartbeets

Easy Instant Pot Pumpkin Cheesecake

instant pot pumpkin cheesecake by ashley of myheartbeets

Easy Instant Pot Pumpkin Cheesecake

5 from 3 reviews
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Oatmeal Cookie Crust:

  • ½ cup rolled oats I buy gluten-free oats from trader joes
  • ¼ cup pecans
  • ¼ cup brown sugar
  • 2 tablespoons melted butter

Pumpkin Cheesecake

  • 1 14 ounce can condensed milk (sweetened)
  • 1 cup whole milk Greek yogurt full fat
  • ¼ cup canned pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon

Pumpkin Glaze

  • 2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup
  • ¼ teaspoon pumpkin pie spice


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!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Surabhi says

    5 stars
    This is the best recipe known to mankind. Can’t thank you enough Ashley for all the wonderful recipes you put up on your blog. They are a big hit in our family and friends.

  2. Judy Hardwick says

    OMGOODNESS – this is wonderful!
    I’ve just posted about it on facebook – and am planning a blog post soon – all with your link, of course!!

  3. Diana says

    Hi Ashley
    If i want to avoid pecans due to nut allergies , is it ok to increase the oatmeal ? or do you recommend a different substitute.


    • My Heart Beets says

      Hi Diana, any type of crust will work! If you want to make an oatmeal crust, maybe replace the nuts with some flour (gluten-free all purpose or any kind you’d like). I know several people in my facebook group have made my cheesecake using crusts made from (gluten-free or regular) graham crackers and butter, which might also be an option? Let me know what you try and how it goes!

    • SJ says

      I often substitute seeds (sunflower or pumpkin) for nuts in recipes, and it works well—especially when such a small amount (1/4 cup) is needed.

  4. Kathy says

    This was the first dessert I made in my new Instant Pot & it was so easy. This turned out delicious & the crust was amazing. Thanks!

  5. sara says

    hey there, I am interested in this cheesecake recipe but want to put an indian twist on it for a diwali party. I have seen some recipes for gulab jaman cheesecakes online. Do you think we could cut some gulab jaman in half and place them on bottom then the cheesecake mixture on top? or any suggestions of how to incorporate it to this recipe? thanks!

    • My Heart Beets says

      Hi Sara! I haven’t tried it that way but I think that would be delicious! My only suggestion is to just to make sure the gulab jamun’s aren’t too wet as the extra moisture could cause issues with it setting properly. Please let me know how it goes if you try!

  6. carmen says

    hi there, i notice you use this “instant pot” in many recipes. i have never heard of it, it seems like a pressure cooker. i do not have one of these so i do not know how i make many of your recipes, which seem delicious! if you have alternative cooking instructions for stovetop or oven use equivalent to “instant pot” times, i would love to know. thank you!

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