Pumpkin Caramel Pecan Cheesecake

Pumpkin Caramel Pecan Cheesecake | Pressure Cooking Today

A cross between cheesecake and pumpkin pie, this cheesecake is even more moist and delicious when “baked” in the pressure cooker. Serve it topped with creamy caramel and crunchy pecans.

My husband loves cheesecake and he loves pumpkin pie, so I knew he would love this pumpkin cheesecake. It’s softer than a traditional New York style cheesecake, and creamier than a pumpkin pie. A perfect combination of the two, and a fun way to change up dessert for the holidays.

Pumpkin Caramel Pecan Cheesecake Collage | Pressure Cooking Today

I adapted the recipe for the pressure cooker from a Kraft Philadelphia Cream Cheese recipe in Bon Appetit magazine. This cheesecake is half the size of the original cheesecake. Making it in the pressure cooker in a 7″ springform pan, it makes 8 servings instead of the original 16 servings. The perfect size for a small family gathering.

I put the caramel on the cheesecake for the pictures, but it made it hard to serve, so I’ve indicated in the directions that you should add the caramel and nuts to individual servings. Enjoy!

Pumpkin, Caramel, Pecan Cheesecake

Yield: 8 servings

Pumpkin, Caramel, Pecan Cheesecake


  • 3/4 cup Ginger Snaps (about 20 cookies)
  • 2 tablespoons pecans
  • 2 tablespoons butter, melted
  • 2 8 ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • Topping:
  • 14 caramels
  • 2 tablespoons milk
  • 2 tablespoons chopped pecans


  1. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.
  2. In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl, mix cookie crumbs and melted butter until well combined.
  3. Use your fingers or the bottom of a drinking glass and press crumbs firmly into the bottom and up the sides of a 7" springform pan. Put the pan in the freezer until ready to use.
  4. In a large mixing bowl, mix the cream cheese and sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and mix on low speed just until blended. Do not overwork the batter.
  5. Pour batter into the springform pan on top of the crust.
  6. Pour 2 cups of water into the pressure cooking pot and place the trivet in the bottom. Carefully center the springform pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.
  7. Lock the lid in place. Select High Pressure and set the timer for 15 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  8. Remove springform pan to a wire rack to cool. If there is a little water on top of the cheesecake, gently blot with a paper towel. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
  9. To serve: Microwave caramels and milk in microwaveable bowl on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds. Spoon over individual servings of cheesecake. Sprinkle with chopped pecans.


Pressure cooking time may vary. If your cheesecake isn't set in the middle when you remove it from the pressure cooker, just put it back in the pressure cooker and cook for a few more minutes.


More pressure cooker dessert recipes you might like:

Meyer Lemon Cheesecake
Creamy Pressure Cooker Rice Pudding
Quick and Easy Hazelnut Flan in the Pressure Cooker

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    Leave a Comment:

  1. Vira says

    This was a huge hit during Mothers’ Day today! Thank you for sharing! I swear the pressure cooker is my favorite kitchen tool next to my vacuum sealer.

    The size of the cheesecake was perfect for our family of eight and we had just under half left. I will definitely be trying more versions of this recipe. I used my Cuisinart 6-Quart electric pressure cooker with a 6″ spring-form pan and I was able to cook it exactly as the instructions say. The one change I made was to use my powdered vanilla bean instead of extract. I really prefer the fresh vanilla bean to the extracts.

    The suggestions my family gave for next time’s improvements were for it to be thicker (I may have over whipped a bit causing it to be fluffier), a bit sweeter crust (I think I needed better quality ginger snaps than the ones I bought) and more spices. Given that it was pumpkin, I think they expected more of the punch that our pumpkin pies have with cinnamon, nutmeg, etc.

    This was so easy to do, though, and I will definitely recommend this recipe to others!

    • Barbara Schieving says

      Thanks Vira – I’m glad everyone like the cheesecake. The pumpkin does make the cheesecake softer than my other cheesecakes, so definitely give them a try. Thanks for sharing your suggestions.

  2. Lydia says

    I made this cheesecake in my Instapot, and cooked it for 15 min., letting it cool down in the cooker for an hour. When I took it out, I blotted the little amount of water on top. After letting it cool for another hour or so, I made the topping using the small round caramel balls in the cooking aisle. After putting the caramel-pecan topping on, I refrigerated it overnight. This was made for a brunch – blink, and it was gone. It was absolutely delicious, very much the texture of a NY cheesecake. One lady said it was the best cheesecake she had ever eaten. Another two said they were going to purchase an electric pressure cooker. I am looking forward to making the lemon and the fruit-topped cheesecakes next. YUM!

    • Barbara Schieving says

      Thanks for sharing your story Lydia. Glad we’re getting more electric pressure cooker converts and that you and everyone enjoyed the cheesecake. Happy holidays!

  3. Jutta Gordley says

    Made this exactly as the recipe called for.
    However when we cut into it tonight is was not fully coom in the middle about 3 inch in diameter of it.
    It tasted great and we still eaten it of course
    Would suggest to let let people know that it might take another 10 min of cooking time.
    I will try it again.

  4. Nichole Goodsell says

    If I wanted to make this exact recipe in the oven instead, what temp and for how long would I cook it? Are there any other adjustments that need to be made? Thanks!

  5. Mona says

    This looks wonderful.

    I just wanted to share that I use this pan in my Instant Pot for cheese cakes: http://www.amazon.com/gp/product/B0012Q32JM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

    It’s less expensive than a spring form and works beautifully. I actually prefer it to a spring form, and they do not leak.
    I butter the sides and the removable disk, and use a parchment round for the bottom so that I can slide the cake off onto a platter after it has cooled. (a butcher knife between the pan and the parchment) To release the disk from the pan after the cake is really cold, I I set the cake on a sturdy tallish glass (widest part of the glass) and pull down gently on the outer pan so that the disk rests on the wide part of the glass when the pan is lowered, and then I slide a butcher knife between the disk and parchment and slide the cake and the parchment onto a serving platter. No dishwasher or the pan will discolor. :)
    Fat Dadio pans are great in the instant pot and can be purchased inexpensively in many different sizes. The solid bottomed ones I often use to make rice in Pot in Pot style, or cakes such as those mentioned on Hip Pressure.

      • Mona says

        They are great pans at a very reasonable price in my opinion. I have several sizes in both the cheesecake removable bottom style as well as solid pans that work with my Instant pot for doing pot in pot method for rice, oats, cakes, etc. I was very frustrated looking for vessels to work inside my Instant pot but these have worked great, and the straight sides make for even cooking.
        Available in many sizes from the pull down menu, here are the Fat Daddio solid bottom pans with straight sides that work great inside the Instant Pot. I love the 6 x 4 for making rice and Steel Cut Oats:

        Another tool that I’ve found invaluable for use inside my Instant Pot is this basket with the handles removed:
        I had my husband remove the handles which was super easy without damage to the basket.
        It fits perfectly in the pot with no sling and holds a bunch of greens or other veggies. I fill it with greens and place an inverted plate on top so won’t shoot up and clog the vent. :)

  6. Tracy says

    Hello…. This cheesecake looks beautiful. I cant wait to try this. Can I use a 9in springform with the listed ingredients or do I need to add more? Thanks!

    • Barbara Schieving says

      Thanks Tracy – First, check and see if a 9″ springform pan will fit in your pressure cooker. If it does fit, you’d want to double the ingredients. The cook time would probably be a little bit longer, but you’d just have to check it and see if it was set and needed longer.

  7. Tisa says

    What kind of trivet do you use in your electric pressure cooker and where do I purchase one. Also can you include the link to the springfoam pan. I just got my pressure cooker and would love to try this. Thank you.

  8. Jerry Nichols says

    I have a Cuisinart CPC 600, it’s great. However, I made your cheese cake recipe today and had to cook it under pressure for 25 minutes, plus rest 10 minutes before putting on a wire rack. It has turned out great. My question is why is my pressure cook time off so much from your time? I have cooked several cheese cakes from Bob Warden’s cook book and they all have been cooked 25 minutes. Unlike Bob I use 7 inch spring form pans, in lieu of five inch pans, and cook one at a time. Do you have any possible reasons for this time differential?

  9. Hira says

    Hi! How did you keep the water out of the bottom of the springform pan? How come your crust didnt get soggy?

    • Barbara Schieving says

      Hi Hira – I have a no-leak pan that does a good job of keeping the water out of the sprinform pan. If your pan doesn’t you could wrap the bottom in foil.

      • Hira says

        Aw thanks for the reply! I ordered the pan that you linked to. You dont have to wrap it at all? I plan to use it in my 6 qt Fagor pressure cooker on top of a trivet that will elevate the pan above the water level. Do you think it will work to keep water out of the pan bottom?

        • Barbara Schieving says

          I haven’t wrapped it. Some water does accumulate in the ring around the bottom of the springform pan, but it doesn’t link in to the crust. The trivet does keep it elevated above the water. I just wipe away the water before chilling the cheesecake. Of course if you wanted to be extra careful you could wrap the bottom of the pan with foil. Have fun!

  10. Bea says

    I love these recipes, but I have never owned a pressure cooker, so I don’t know what to do? Anything else that I could use?

  11. Jen Ocampo says

    Hi Barbara,
    I just made this but was wondering when do I remove the cake from the latched pan……when I take it out still hot from the pressure cooker or completely chilled right before I am going to serve??

    Many thanks, smells wonderful and I’m amazed with how easy this has been! Happy Thanksgiving!


    • Barbara Schieving says

      This dessert is perfect for Thanksgiving. Just leave the ring around it until you’re ready to serve it. It should pull away from the sides, but if not, just run a thin knife around the edge before opening the ring.

  12. Fran Bell says

    Duh, I should have read closer. I see you blot it and cover with plastic wrap. But can you cover with foil in the cooker without changes?

  13. Fran Bell says

    I’m a bit worried about things coming out soggy. Would it be okay to wrap it up in foil before cooking? And do you cover it with plastic wrap in the frig?

  14. Sheri says

    Hi Barbara, I am totally intriqued by this recipe. I have a pressure cooker, but don’t use it. I do not have an electric PC. Would I follow mfg. instructions to “start timer when the pressure has reached desired level” or do the 15 min the recipe is calling for? Thanks and I look forward to exploring this site.

    • Barbara Schieving says

      Hi Sheri – I’ve found the times to be the same in a 6 qt. stove top as in my 6 qt. electric pressure cooker except on very quick cooking items.

      Bring your pressure cooker to high pressure over high heat. Adjust the heat to maintain high pressure and cook for 15 minutes. After 15 minutes turn off heat and let the pressure release for 10 minutes, then release any remaining pressure.

      All the other steps are just the same. Have fun!

  15. Robin DeMaio says

    I made this Sat and served it last night — amazing! It turned out so well, everyone was amazed I made it in my pressure cooker. I did the caramel and pecan topping right before I served it so I had no issues with slicing and serving. I wonder if that’s because in the original recipe you made the sauce and put it back into the fridge and it got too hard to slice? At any rate, thanks for the recipe.

    • Barbara Schieving says

      That’s great! So glad it was a big hit. No, I didn’t put it back in the fridge, my problem was a lot of the caramel ran off the top when I cut it and puddled on the pie plate.

      • Robin DeMaio says

        Ah. Well I still think it looks so impressive with he topping on there that I am going to keep putting it on before I bring the cake to the table to serve — and I will make this again for sure!!!

  16. Ann says

    WOW! This is one beautiful cheesecake! Who would have thought to bake a cheesecake in a pressure cooker but Barbara! Thanks for sharing your recipes and ideas!

  17. says

    I am in lust with this cheesecake on so many levels and in awe that you made it in a pressure cooker. Clearly, I am behind the times; practically in the horse and buggy days. I do own a pressure cooker, two of them actually; one for canning and the other for not much these days except boiled peanuts. Thank you for broadening my horizons. Beautiful, beautiful cheesecake.

  18. Carol says

    Oh my GOSH Barbara-that is one beautiful cheesecake. I can’t believe you can do this in a pressure cooker…….I don’t know how I’d adjust the timing to the stove top. I’ll have to do some research……or buy myself a Christmas present at BJs…..ho ho ho! :)

    I would LOVE to try this…………

    • Barbara Schieving says

      Carol – that would be a perfect Christmas present for you. :) You probably wouldn’t have to adjust the timing for the stove top, since I used the timing from a stove top pressure cooker recipe.

  19. says

    This looks amazing Barbara. I might fight your husband for a few pieces of this. Cheesecake and pumpkin are my favorite too. I’m breaking out my small springform soon for this one. Thanks for sharing.