Dessert Instant Pot Recipes

Instant Pot Pumpkin Cheesecake with Maple Glaze

Instant Pot Pumpkin Cheesecake | The Foodie Eats
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Instant Pot Pumpkin Cheesecake with Maple Glaze

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.

You may notice there is no pumpkin pie spice in this recipe. While this is a pumpkin cheesecake, it is not meant to be a pumpkin pie cheesecake. However, the cinnamon and nutmeg, which are both components of pumpkin pie spice, add the perfect hint of spice. Die hard pumpkin pie spice fans are welcome to simply swap out the nutmeg and cinnamon for equal amounts of pumpkin pie spice.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

The Process

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Place graham crackers in food processor or blender and blend into fine crumbs.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Transfer graham cracker crumbs to medium bowl and combine with brown sugar.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Add melted butter and syrup and stir until well combined.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Pour crumb mixture into 7×3″ push pan or springform pan.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

In a large mixing bowl… Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Place 3-inch trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Remove crust from freezer and pour batter into pan.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release. Remove foil and carefully transfer to cooling rack for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Before serving, prepare maple glaze by adding heavy cream and maple syrup to clean instant pot. Hit sauté, then immediately set a timer for five minutes.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Mixture will begin to boil. Stir often with a rubber spatula, but not constantly.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Continue to boil. Mixture will turn light caramel. As soon as timer beeps, remove inner pot from Instant Pot and allow to cool.

 

And this is the AMAZING Result…

Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

★ Did you make this Instant Pot Pumpkin Cheesecake?

Please give it a star rating below! ★

Instant Pot Pumpkin Cheesecake | The Foodie Eats
4.5 from 6 votes
Print

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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 314 kcal
Author The Foodie Eats

Ingredients

Cheesecake crust:

  • 1/2 cup graham crackers (120 grams) crushed
  • 2 Tbsp. butter melted
  • 2 tsp. brown sugar
  • 1 Tbsp. maple syrup

Cheesecake batter:

  • 16 oz. cream cheese room temperature
  • 1/2 cup sugar white granulated
  • 2 large eggs room temperature
  • 1/2 cup heavy whipping cream room temperature
  • 1 cup pumpkin purée room temperature
  • 1 Tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg

Maple Glaze

  • 1/2 cup heavy whipping cream
  • 6 Tbsp. pure maple syrup

Instructions

Cheesecake crust:

  1. Crush graham crackers to fine crumbs by pulsing in food processor or blender.

  2. Transfer graham cracker crumbs to medium bowl and combine with brown sugar. Add melted butter and syrup and stir until well combined.

  3. Pour crumb mixture into bottom of 7x3" push pan or springform pan. Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

  4. Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

Cheesecake Batter:

  1. (For best results, all ingredients should be room temperature before beginning.)

    In a large mixing bowl... Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

  2. Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

  3. Remove crust from freezer and pour batter into pan.

Cooking Instructions:

  1. Place 3" trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

  2. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release (will take from 20-30 minutes).

  3. Remove lid and carefully transfer cheesecake to 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 cheesecake. (This can leave marks on the cheesecake if not done carefully, and is an optional step.)  

  4. Allow cheesecake to cool for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

  5. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.

Maple Glaze:

  1. Prepare glaze after cheesecake has been refrigerated for minimum of six hours and is ready to be served. Add heavy cream and maple syrup to empty and clean pressure cooker.

  2. 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 it will thicken slightly.

  3. After five minutes, immediately remove pot from pressure cooker and allow to cool to room temperature. 

  4. Once cooled to room temperature, pour desired amount of glaze over top of prepared cheesecake. Cheesecake can be refrigerated with the glaze, or served immediately.

Nutrition Facts
Instant Pot Pumpkin Cheesecake with Maple Glaze
Amount Per Serving
Calories 314 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 101mg 34%
Sodium 183mg 8%
Potassium 142mg 4%
Total Carbohydrates 23g 8%
Sugars 17g
Protein 4g 8%
Vitamin A 81.6%
Vitamin C 1%
Calcium 7.4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

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16 Comments

  • Reply
    Pumpkin Recipes | Instant Pot Resources
    September 17, 2018 at 5:45 pm

    […] Pumpkin Cheesecake with Maple Glaze […]

  • Reply
    Thanksgiving Recipes | Instant Pot Resources
    September 17, 2018 at 5:48 pm

    […] Pumpkin Cheesecake w/Maple Glaze […]

  • Reply
    Donna
    September 17, 2018 at 7:43 pm

    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 9, 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
    Katie
    September 18, 2018 at 10:13 am

    This will be perfect for Thanksgiving!

  • Reply
    Laura
    September 22, 2018 at 11:02 pm

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

  • Reply
    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
    Denise Shaw
    October 6, 2018 at 10:59 am

    My glaze never thickened at all. 🙁

    • Reply
      Gary
      October 6, 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
    Rae
    October 9, 2018 at 10:20 am

    My whole family loved this!

  • Reply
    Rebecca
    October 9, 2018 at 12:52 pm

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

  • Reply
    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!

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