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instant pot pumpkin cheesecake by ashley of myheartbeets

Easy Instant Pot Pumpkin Cheesecake


  • Author: My Heart Beets

Ingredients

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

Instructions

To make the crust:

  1. Blend all of the ingredients together in a food processor until well combined.
  2. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.

To make the Pumpkin Cheesecake:

  1. Add the condensed milk, yogurt, pumpkin puree and spices to a bowl and mix well.
  2. Pour the mixture on top of the pie crust then cover the pan with foil.
  3. 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.
  4. Secure the lid, close pressure valve and cook for 30 minutes at high pressure.
  5. Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set – it shouldn’t wiggle.
  6. Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
  7. Put the cheesecake in the fridge to chill for 4-6 hours.

To make Pumpkin Glaze:

  1. 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!