Instant Pot Pumpkin Cheesecake with Maple Glaze

Close view of a pumpkin cheesecake slice with thick maple glaze spilling onto the 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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 33

Release, Cooling and Chilling Time 7 20

Total Time 8 8

Servings

Calories 351kcal

Author Gary White

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.

Timing: The displayed 8 hours 8 minutes includes preparation, 33 minutes at high pressure, the minimum 20-minute natural release, 1 hour of cooling, and 6 hours of chilling. Time to reach pressure and optional glaze preparation/cooling are additional.

Nutrition: The estimate is per serving and includes the optional maple glaze.

Nutrition