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    Home » Dessert

    Instant Pot Pumpkin Cheesecake with Maple Glaze

    Published August 12, 2022. Last modified August 12, 2022 By Gary White

    3.8K shares
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    Instant Pot Pumpkin Cheesecake image for Pinterest.
    Instant Pot Pumpkin Cheesecake image for Pinterest.
    Instant Pot Pumpkin Cheesecake image for Pinterest.
    Instant Pot Pumpkin Cheesecake double image for Pinterest.

    This Instant Pot pumpkin cheesecake with maple glaze is a delicious fall treat. It's a lightly sweetened, creamy pumpkin cheesecake covered in a sweet maple glaze.

    Instant Pot Pumpkin Cheesecake on white plate next to window.

    We are very excited to share this Instant Pot pumpkin cheesecake with everyone. This recipe is an adaption of a family recipe that my wife has been enjoying her whole life. Those are always my favorites! You might expect this cheesecake to be overly sweet, but it's not. The cheesecake itself is lightly sweetened, which pairs perfectly with the sweet maple glaze.

    Why This Recipe Works

    1. The flavors in this cheesecake are well-balanced: the cake itself is lightly sweetened and tart and pairs well with the very sweet maple glaze.
    2. This is a perfect dessert for pumpkin lovers who are not fans of pumpkin pie. Like me!
    3. Instant Pot cheesecakes are a breeze to make. Since they naturally use steam for cooking, there is no need for the water bath that's required for oven baking.
    Slice of Instant Pot Pumpkin Cheesecake with maple glaze poured over.

    What You'll Need

    ingredients for Instant Pot pumpkin cheesecake

    How To Make Instant Pot Pumpkin Cheesecake

    Graham crackers in food processor.
    Place graham crackers in a food processor or blender and blend into fine crumbs.
    Graham cracker crumbs and brown sugar with whisk.
    Combine brown sugar and graham cracker crumbs in a medium bowl.
    Melted butter poured over graham cracker crumbs.
    Add melted butter and syrup and stir until well combined.
    Graham cracker mixture in bottom of cheesecake pan.
    Pour crumb mixture into a 7x3" cheesecake pan or springform pan. Shake the pan lightly to distribute crumbs across the pan, then use a spatula or fingers to even them out.
    Pressing crumb mixture down with bottom of a glass.
    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.
    Whipped cream cheese in mixing bowl.
    Combine room temperature cream cheese and sugar in a large bowl and, using a hand or stand mixer, beat on low speed until light and fluffy.
    Heavy cream, pumpkin purée, and spices in mixing bowl.
    Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of the bowl with a spatula as you mix.
    Trivet in pot with water on the bottom.
    Place 3" trivet into a 6-qt and add 1 ½ cups water.
    Uncooked cheesecake batter in pan.
    Remove crust from freezer and pour batter into pan.
    Cheesecake pan covered with foil inside pot.
    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. Then carefully transfer to cooling rack for one hour. Carefully run a paring knife around the edge of the cheesecake to separate it from the pan, then refrigerate for 6 hours or overnight.
    Heavy cream and maple syrup inside pot.
    Before serving, prepare maple glaze by adding heavy cream and maple syrup to a clean Instant Pot. Hit sauté, then immediately set a timer for five minutes.
    Heavy cream and syrup boiling in pot.
    The mixture will begin to boil. Stir often with a rubber spatula, but not constantly.
    Maple glaze boiling in pot.
    Continue to boil. The mixture will turn light caramel. As soon as the timer beeps, remove the inner pot from Instant Pot and allow it to cool.

    And this is the AMAZING Result…

    Instant Pot Pumpkin Cheesecake on white plate.

    Expert Tips

    1. While the maple glaze is optional, it adds a unique and delicious richness to the cheesecake. When cooking, if the maple glaze doesn’t thicken within five minutes,  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.
    2. If you plan to skip the maple glaze, you'll want a smooth, blemish-free cheesecake. After pouring the cheesecake batter into the pan, gently tap the pan against the counter to encourage air bubbles to rise to the top. Then, carefully burst the air bubbles with a toothpick or the tine of a fork.
    3. When slicing a cheesecake, I recommend using a hot knife. This prevents the cheesecake from sticking to the knife and leaves cleaner slices. However, the glaze on this cheesecake often drizzles over the sides after cutting, so this step is optional. If desired, heat your knife by dipping it into a glass of hot water, then dry and slice.

    FAQs

    What size Instant Pot can I use? 6-quart work best. The 8-quart cookers need an additional 10 minutes of cooking time. We have not tested this recipe with the mini.

    What kind/size pan will I need? Any 7-inch springform pan or cheesecake pan should work for you.

    Why isn't my glaze thickening? You probably just need to cook it a little longer. It will take approximately 5 minutes once it begins to boil. If it has not thickened by then, continue to cook on sauté for a minute or two until it is a light caramel color and just beginning to thicken.

    Why won't my glaze spread? You may have overcooked it, or it may have cooled too much. It will be a light caramel color when finished. Continuing to cook past that point will turn it into sticky caramel.

    A Few Other Cheesecake Favorites

    • Chocolate Cheesecake
    • Bailey's Irish Cream Cheesecake
    • White Chocolate Strawberry Cheesecake
    • Peppermint Bark Cheesecake
    • Gingerbread Cheesecake

    ★ Did you make this Instant Pot pumpkin cheesecake?

    Please give it a star rating below! ★

    Instant Pot Pumpkin Cheesecake on white plate.

    Instant Pot Pumpkin Cheesecake with Maple Glaze

    The best part of this cheesecake is that it is not overly sweet. Perfectly balanced with the glaze.
    4.87 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
    Calories: 314kcal
    Author: Gary White

    Ingredients

    Cheesecake crust:

    • ½ cup graham crackers crushed (about 120 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:

    • Place graham crackers in a food processor or blender and blend into fine crumbs.
    • 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 a 7x3" cheesecake or springform pan's bottom. Shake the pan lightly to distribute crumbs across it, 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" trivet into a 6qt pressure cooker 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:

    • Prepare glaze 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.
    • Using sauté setting... Set a timer for five minutes. The cream and syrup will begin to boil and bubble. Stir often. The color will start to change to a light caramel color and thicken slightly.
    • After five minutes, immediately remove the pot from the pressure cooker and allow it to cool. 
    • Once cooled, pour the glaze over top of the cheesecake. Cheesecake can be refrigerated with the glaze or served immediately.

    Video

    Notes

    Expert Tips

    1. While the maple glaze is optional, it adds a unique and delicious richness to the cheesecake. When cooking, if the maple glaze doesn’t thicken within five minutes,  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.
    2. If you plan to skip the maple glaze, you'll want a smooth, blemish-free cheesecake. After pouring the cheesecake batter into the pan, gently tap the pan against the counter to encourage air bubbles to rise to the top. Then, carefully burst the air bubbles with a toothpick or the tine of a fork.
    3. When slicing a cheesecake, I recommend using a hot knife. This prevents the cheesecake from sticking to the knife and leaves cleaner slices. However, the glaze on this cheesecake often drizzles over the sides after cutting, so this step is optional. If desired, heat your knife by dipping it into a glass of hot water, then dry and slice.

    FAQS

    What size Instant Pot can I use? 6-quart works best. The 8-quart cookers need an additional 10 minutes of cooking time. We have not tested this recipe with the mini.
    What kind/size pan will I need? Any 7-inch springform pan or cheesecake pan should work for you.
    Why isn't my glaze thickening? You probably just need to cook it a little longer. It will take approximately 5 minutes once it begins to boil. If it has not thickened by then, continue to cook on sauté for a minute or two until it is a light caramel color and just beginning to thicken.
    Why won't my glaze spread? You may have overcooked it, or it may have cooled too much. It will be a light caramel color when finished. Continuing to cook past that point will turn it into sticky caramel.

    Nutrition

    Calories: 314kcal | Carbohydrates: 23g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 183mg | Potassium: 142mg | Sugar: 17g | Vitamin A: 4080IU | Vitamin C: 0.8mg | Calcium: 74mg | Iron: 0.7mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. Donna

      September 17, 2018 at 7:43 pm

      5 stars
      Can I make this in my IP Mini? If so do I just half all ingredients and what about the time? Thanks

      Reply
      • Chef Gary

        September 18, 2018 at 5:21 pm

        Hi Donna! We have not tried this in an IP Mini, so unfortunately I am not able to advise on time or measurement adjustments.

        Reply
      • Jerry

        October 09, 2018 at 8:13 am

        Donna Laura P. Of hippressurecooking dot com has a very good article on adjusting recipes for the IP Mini.

        Reply
        • Donna

          October 28, 2018 at 12:46 pm

          Thank you

          Reply
    2. Katie

      September 18, 2018 at 10:13 am

      5 stars
      This will be perfect for Thanksgiving!

      Reply
    3. Laura

      September 22, 2018 at 11:02 pm

      5 stars
      Oh my word this was soooo amazing! I think I may never make pumpkin pie again. This had incredible taste and texture...

      Reply
    4. Judith Mansfield

      September 28, 2018 at 5:52 pm

      If I'm not using the glaze should I increase the sugar in the cheesecake?

      Reply
      • Chef Gary

        September 28, 2018 at 7:53 pm

        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.

        Reply
    5. Denise Shaw

      October 06, 2018 at 10:59 am

      3 stars
      My glaze never thickened at all. 🙁

      Reply
      • Gary

        October 06, 2018 at 12:42 pm

        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.

        Reply
    6. Rebecca

      October 09, 2018 at 12:52 pm

      5 stars
      I love this! Such a great cheesecake and the maple glaze really adds something special!

      Reply
    7. Rae

      October 13, 2018 at 10:20 am

      5 stars
      My whole family loved this!

      Reply
    8. Tanya

      November 21, 2018 at 11:53 am

      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 🙂

      Reply
      • Rachael

        November 25, 2018 at 12:16 pm

        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!

        Reply
    9. Chantelle

      August 24, 2019 at 2:10 pm

      Question. For the crust it calls for maple syrup. For the glaze it calls for pure maple syrup. Is there a difference?

      Reply
      • Gary White

        August 24, 2019 at 9:00 pm

        No difference, we only recommend 100% pure maple syrup.

        Reply
    10. Leigh Ann

      January 03, 2020 at 12:06 am

      5 stars
      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. 😊

      Reply
      • Gary White

        January 03, 2020 at 8:04 am

        So glad you enjoyed it!

        Reply
    4.87 from 15 votes (7 ratings without comment)

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