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!
Helene says
Could I bake this in the oven in a water bath?
I have done the 2 ingredient cheese cake this
With success
Thank you
Ashley - My Heart Beets says
Hi Helene, I have yet to try it this way but I’m sure it can be done! If you’ve done it before, I’d just do what you did before 🙂
Surabhi says
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.
Ashley - My Heart Beets says
Surabhi, that’s so nice to hear. 🙂 I’m glad you and your family are enjoying my recipes!
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!!
My Heart Beets says
Thanks, Judy! I’m so glad you liked it 🙂
Monica says
Hi what is the carb count per serving?
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.
Thanks
Diana
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.
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!
My Heart Beets says
Kathy, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Asha says
Just made it. Will be serving tonight and looking forward to tasting it tonight.
My Heart Beets says
Asha, I’m so happy to hear that! Hope everyone loves it!
Asha says
Yes, everyone loved it, most of all, I loved it and I agree it was super easy to make and will be repeated in the future. Thank you!
My Heart Beets says
That’s so great! Thank you for letting me know what everyone thought of it! 🙂
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!
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!
Don says
Any suggestions on where to procure a pan like the one you made this in?
My Heart Beets says
You can find these on amazon – here’s a link to the 6 inch pan I use most often: http://amzn.to/2FSee0p