Instant Pot Pumpkin Cheesecake with Maple Glaze

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

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

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.
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.
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