This Instant Pot pumpkin cheesecake is lightly sweetened and creamy, with a graham cracker crust and a sweet maple glaze. It brings pumpkin to the holiday table in a different way from pumpkin pie.
Want to compare flavors and finishing steps? Start with my guide to cheesecake recipes.
Lightly sweetened pumpkin cheesecake. Optional maple-cream glaze.
Real Talk
The filling is lightly sweetened; the maple glaze provides a sweeter finish. Add the glaze only after the cheesecake has chilled and the glaze has cooled.
This recipe is adapted from a family recipe my wife has enjoyed her whole life. Those are always my favorites. The cheesecake itself is lightly sweetened, which is what makes the richer maple glaze work so well with it. I love pumpkin, but pumpkin pie is not my favorite; this is the dessert I want instead.
Why This Recipe Works
- Balanced sweetness: The lightly sweetened pumpkin filling pairs with a sweeter glaze made from heavy cream and pure maple syrup.
- A graham cracker base: Fine crumbs are pressed into the pan and frozen while the batter is prepared.
- Steam cooking: The covered pan sits above the water on a trivet, leaving the oven available for the rest of dinner.
Ingredients
Crust
- 1½ cups fine graham cracker crumbs, approximately 127.5 grams
- 2 tablespoons butter, melted
- 2 teaspoons brown sugar
- 1 tablespoon maple syrup
Pumpkin Filling
- 16 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup heavy whipping cream, room temperature
- 1 cup plain pumpkin purée, room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Optional Maple Glaze
- ½ cup heavy whipping cream
- 6 tablespoons pure maple syrup
Ingredient Notes
- Graham cracker crumbs: Use 1½ cups of fine crumbs, approximately 127.5 grams. Measure the crumbs after crushing the crackers.
- Pumpkin purée: Use plain pumpkin purée. Pumpkin pie filling already contains sugar and seasoning and changes this recipe’s balance.
- Room-temperature filling ingredients: Soften the cream cheese and bring the eggs, cream, and pumpkin purée to room temperature so they combine into a smooth batter.
- Maple syrup and heavy cream: The glaze uses pure maple syrup and heavy whipping cream. The maple glaze supplies much of the dessert’s sweetness.
- Pan and trivet: Use a 7×3-inch cheesecake push pan or springform pan, foil to cover it, and a 3-inch trivet. The water goes in the cooker under the trivet.
Time and Pan
Pan: 7×3 inches.
Pressure cook: 33 minutes at high pressure.
Release: natural, approximately 20 to 30 minutes.
Cool: 1 hour.
Chill: at least 6 hours, preferably overnight.
Optional glaze: start the 5-minute timer when selecting sauté, then allow the glaze to cool.
Plan to make the cheesecake a day ahead. It needs a natural pressure release, 1 hour of cooling, and at least 6 hours in the refrigerator. Make the optional glaze after the cheesecake is chilled and ready to serve, then let the glaze cool before pouring it on.
Allow additional time for the cooker to come to pressure.
How to Make Pumpkin Cheesecake
Step 1: Make and freeze the crust
Blend the graham crackers into fine crumbs.
Measure 1½ cups of crumbs, then combine them with 2 teaspoons brown sugar, 2 tablespoons melted butter, and 1 tablespoon maple syrup.
Spread the crumb mixture across the bottom of the 7×3-inch pan.
Press it firmly into an even layer with the bottom of a glass, paying attention to the edges. Put the pan in the freezer while you make the batter.
Step 2: Mix the pumpkin filling
Beat the room-temperature cream cheese and sugar on low speed until light and fluffy.
Add the eggs, heavy cream, pumpkin purée, cornstarch, vanilla, and pumpkin pie spice. Continue mixing until smooth, scraping the sides and bottom of the bowl so no cream cheese is left behind.
Remove the crust from the freezer and pour in the batter.
If you want a smoother surface, gently tap the pan on the counter and pop visible air bubbles with a toothpick.
Step 3: Pressure-cook, cool, and chill
Place the 3-inch trivet in the Instant Pot and add 1½ cups water.
Cover the cheesecake pan with foil and carefully lower it onto the trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release. Release time varies; the recipe allows approximately 20 to 30 minutes.
Carefully transfer the pan to a cooling rack and remove the foil. If water has collected around the edges, gently touch it with the corner of a paper towel; this is optional, and dragging the towel over the surface can leave marks.
Let the cheesecake cool for 1 hour. Run a paring knife around the edge to separate it from the pan, then refrigerate for at least 6 hours, preferably overnight. Wait until it is thoroughly chilled before unmolding. For a push pan, support the center of the base on a can or glass and lower the outer ring; for a springform pan, remove the outer ring gently.
Step 4: Make the maple glaze
After the cheesecake has chilled and is ready to serve, add ½ cup heavy whipping cream and 6 tablespoons pure maple syrup to a clean Instant Pot insert. Select sauté and immediately start a 5-minute timer. The timer starts when you select sauté, including the time it takes to begin boiling.
Stir often with a rubber spatula as the cream and syrup boil.
Watch for a light caramel color and slight thickening. When the timer ends, immediately remove the inner pot from the cooker and let the glaze cool.
If the glaze is still pale and thin, return it to sauté for another minute or two, watching closely. Stop when it is light caramel and beginning to thicken. Continuing much past that point can turn it into sticky caramel that will not spread easily.
Once cooled, pour the glaze over the chilled cheesecake. Serve it immediately or return the glazed cheesecake to the refrigerator.
Expert Tips
- Do the long stages first: Cook and chill the cheesecake the day before your meal. Leave time for the glaze to cook and cool before serving.
- The glaze is optional: The cheesecake remains lightly sweetened without it. If you skip it, tap out the batter’s air bubbles before cooking for a smoother top.
- Use a clean, warm knife: Dip the knife in hot water, dry it, and wipe it between slices. The glaze may drizzle down the cut edges.
Storage
Cover leftover cheesecake or transfer slices to an airtight container and keep them refrigerated. Return leftovers to the refrigerator after serving.
FAQs
Use plain pumpkin purée. Pumpkin pie filling contains added sugar and seasoning, which changes this recipe’s flavor and sweetness.
Use the 7×3-inch cheesecake pan specified in the recipe. Changing the diameter or depth changes the filling’s cooking conditions.
Start it immediately when you select sauté. The five minutes include the time it takes the cream and syrup to begin boiling.
Look for a light caramel color and slight thickening. If it is still pale and thin after five minutes, return it to sauté briefly and watch closely. Cooking it too far can make it sticky and difficult to spread.
More Cheesecake Recipes
Compare all seven in my cheesecake recipe guide, or choose another flavor below.
- Gingerbread Cheesecake: gently spiced filling and a gingersnap crust, with no separate topping to cook.
- Baileys Irish Cream Cheesecake: Irish cream filling and chocolate ganache; this recipe contains alcohol.
- White Chocolate Strawberry Cheesecake: white chocolate filling and strawberry sauce; allow a final 2-hour chill after topping.
- Chocolate Cheesecake: cocoa and semisweet chocolate filling, with no separate cooked topping.
- Peppermint Bark Cheesecake: white chocolate filling, a chocolate-mint crust, and candy cane bits.
- Gluten-Free Key Lime Cheesecake Bars: oven-baked lime cheesecake and curd layers, gluten-free as written.
Did you make this pumpkin cheesecake?
Please leave a star rating and tell me how it turned out!
📖 Recipe
Instant Pot Pumpkin Cheesecake with Maple Glaze
Ingredients
Cheesecake crust:
- 1 ½ cup fine graham cracker crumbs approximately 127.5 grams
- 2 Tbsp. butter melted
- 2 tsp. brown sugar
- 1 Tbsp. maple syrup
Cheesecake batter:
- 16 oz. cream cheese room temperature
- ½ cup sugar white granulated
- 2 large eggs room temperature
- ½ cup heavy whipping cream room temperature
- 1 cup pumpkin purée room temperature
- 1 Tbsp. cornstarch
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
Maple Glaze
- ½ cup heavy whipping cream
- 6 Tbsp. pure maple syrup
Instructions
Cheesecake crust:
- If starting with whole graham crackers, blend them into fine crumbs in a food processor or blender. Measure 1 ½ cups of the fine crumbs, approximately 127.5 grams, for the crust.
- Transfer graham cracker crumbs to a medium bowl and combine them with brown sugar. Add melted butter and syrup and stir until well combined.
- Pour the crumb mixture into the bottom of a 7x3-inch push pan or springform pan. Shake the pan lightly to distribute the crumbs, then use a spatula or fingers to even them out.
- Use the bottom of a glass or mason jar to press the crumb mixture firmly and evenly until you have a consistently even crust layer. Then place it in the freezer while you make your batter.
Cheesecake Batter:
- (For best results, all ingredients should be at room temperature before beginning.)In a large mixing bowl, combine cream cheese and sugar on low speed until light and fluffy, using a hand or stand mixer.
- Add remaining ingredients and continue beating until well combined and smooth, scraping the sides and bottom of the bowl with a spatula as you mix.
- Remove the crust from the freezer and pour the batter into the pan.
Cooking Instructions:
- Place a 3-inch trivet in the Instant Pot and add 1 ½ cups water.
- Cover pan in foil and carefully place into the pressure cooker on top of the trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release (will take from 20-30 minutes).
- Remove the lid and carefully transfer the cheesecake to a cooling rack. Remove foil and gently use the corner of a paper towel to dry any water that may have gathered around the edges of the cheesecake. (This can leave marks on the cheesecake if not done carefully and is an optional step.)
- Allow cheesecake to cool for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate it from the pan. Refrigerate for at least 6 hours, preferably overnight.
- Carefully push cheesecake up from the pan by placing the center of the pan on top of a can or glass and pushing the edges down. If using a springform pan, gently remove the outer edge of the pan.
Maple Glaze:
- If using the optional glaze, prepare it after the cheesecake has been refrigerated for a minimum of six hours and is ready to be served. Add heavy cream and maple syrup to an empty and clean pressure cooker.
- Select Sauté and immediately start a five-minute timer. The cream and syrup will begin to boil and bubble. Stir often, watching for a light caramel color and slight thickening.
- After five minutes, immediately remove the inner pot from the cooker and let the glaze cool. If it has not begun to thicken, return it to Sauté for a minute or two longer, checking the color and texture. Do not restart the timer when the glaze begins to boil.
- Once cooled, pour the glaze over top of the cheesecake. Cheesecake can be refrigerated with the glaze or served immediately.
Video
Notes
- Use a 7x3-inch push pan or springform pan. Chill the cheesecake fully before unmolding.
- The maple glaze is optional. Start its five-minute timer when selecting Sauté. It should turn light caramel and begin to thicken; cooking past that stage can make it sticky.
- For a smoother top, gently tap the filled pan and pop visible air bubbles with a toothpick before covering it.
- For clean slices, warm the knife in hot water, dry it, and wipe the blade between cuts.
- Keep the cheesecake and leftover slices covered in the refrigerator.
Sue
Amazing! Easy to prepare, delicious to eat! I topped mine with chopped pecans
Leigh Ann
I just made this cheesecake tonight and it was delicious AND beautiful! Thank you so much for such a great recipe. Also thanks for adding the note about the glaze. I may not have cooked it long enough otherwise. Initially I thought it was five minutes from the moment I put it on the heat but it was more like 5 minutes from the boiling point. I went be the color just like you said. 😊
Gary White
So glad you enjoyed it!
Chantelle
Question. For the crust it calls for maple syrup. For the glaze it calls for pure maple syrup. Is there a difference?
Gary White
No difference, we only recommend 100% pure maple syrup.
Tanya
ok i know this is kinda last minute but my pan is only 7 x 2 1/2 🙁 Do you know how much of the batter to use so it doesnt overfill? I will use the leftovers in a cupcake pan 🙂
Rachael
Sorry we didn't get back to you sooner. I haven't tried it in a 2 1/2" pan, so I'm not quite sure. I hope it worked out for you!
Rae
My whole family loved this!
Rebecca
I love this! Such a great cheesecake and the maple glaze really adds something special!
Denise Shaw
My glaze never thickened at all. 🙁
Gary
Hi Denise, I'm sorry to hear it didn't thicken. We've never had a problem with our glaze not thickening, but my guess would be your pot took a little longer to heat fully. In the future, if the glaze doesn't thicken within five minutes, you can put it back on sauté and heat for a minute or two longer. It should be a nice caramel color, as pictured in the process shots above, when it's ready to be removed from the heat.
Judith Mansfield
If I'm not using the glaze should I increase the sugar in the cheesecake?
Chef Gary
The glaze adds a richness, but the cheesecake is still sweet on it's own. We've eaten it without the glaze before, but if you prefer a richer cheesecake, you can increase the sugar.
Laura
Oh my word this was soooo amazing! I think I may never make pumpkin pie again. This had incredible taste and texture...
Katie
This will be perfect for Thanksgiving!
Donna
Can I make this in my IP Mini? If so do I just half all ingredients and what about the time? Thanks
Chef Gary
Hi Donna! We have not tried this in an IP Mini, so unfortunately I am not able to advise on time or measurement adjustments.
Jerry
Donna Laura P. Of hippressurecooking dot com has a very good article on adjusting recipes for the IP Mini.
Donna
Thank you