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Easy Instant Pot Pumpkin Cheesecake

instant pot pumpkin cheesecake by ashley of myheartbeets

Easy Instant Pot Pumpkin Cheesecake

5 from 7 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!
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