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.
The Process
Place graham crackers in food processor or blender and blend into fine crumbs.
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 7×3″ 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.
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.
Place 3-inch trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.
Remove crust from freezer and pour batter into pan.
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.
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.
Mixture will begin to boil. Stir often with a rubber spatula, but not constantly.
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…
★ Did you make this Instant Pot Pumpkin Cheesecake? Please give it a star rating below! ★
Instant Pot Pumpkin Cheesecake with Maple Glaze
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:
- 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.
Cheesecake 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.
Cooking Instructions:
- 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.
Maple Glaze:
- 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.
Notes
Nutrition
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Can I make this in my IP Mini? If so do I just half all ingredients and what about the time? Thanks
Hi Donna! We have not tried this in an IP Mini, so unfortunately I am not able to advise on time or measurement adjustments.
Donna Laura P. Of hippressurecooking dot com has a very good article on adjusting recipes for the IP Mini.
Thank you
This will be perfect for Thanksgiving!
Oh my word this was soooo amazing! I think I may never make pumpkin pie again. This had incredible taste and texture…
If I’m not using the glaze should I increase the sugar in the cheesecake?
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.
My glaze never thickened at all. 🙁
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.
I love this! Such a great cheesecake and the maple glaze really adds something special!
My whole family loved this!
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 🙂
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!
Question. For the crust it calls for maple syrup. For the glaze it calls for pure maple syrup. Is there a difference?
No difference, we only recommend 100% pure maple syrup.
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. 😊
So glad you enjoyed it!