This Instant Pot Pumpkin Cheesecake with Maple Glaze is a delicious fall treat. Lightly sweetened, creamy pumpkin cheesecake, covered in a sweet 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.
And this is the AMAZING Result…
★ Did you make this Instant Pot Pumpkin Cheesecake? Please give it a star rating below! ★
Instant Pot Pumpkin Cheesecake with Maple Glaze
- 1/2 cup graham crackers (120 grams) crushed
- 2 Tbsp. butter melted
- 2 tsp. brown sugar
- 1 Tbsp. maple syrup
- 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
- 1/2 cup heavy whipping cream
- 6 Tbsp. pure maple syrup
- Crush graham crackers to fine crumbs by pulsing in food processor or blender.
- Transfer graham cracker crumbs to medium bowl and combine with brown sugar. Add melted butter and syrup and stir until well combined.
- 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.
- 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.
- (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.
- Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.
- Remove crust from freezer and pour batter into pan.
- Place 3" trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.
- 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).
- 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.)
- 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.
- 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.
- 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.
- 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.
- After five minutes, immediately remove pot from pressure cooker and allow to cool to room temperature.
- 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.
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