This light and fluffy Instant Pot Pumpkin Caramel Cheesecake tastes like pumpkin pie with a tangy, thick and decadent texture thanks to cream cheese and a gingersnap crust.
❤️ Why You’ll Love This Recipe: This pumpkin cheesecake has all of the flavors you crave during pumpkin spice season. It’s also easy and hands-off, thanks to your Instant Pot.
Fall calls for the warm flavor of pumpkin spice, and this Instant Pot cheesecake is one of my favorite ways to kick off the season!
This simple cheesecake is features a crisp cookie crust and drizzled with a simple homemade caramel sauce for a sweet treat that’s always a show-stopper.
It’s the perfect sweet treat for a Halloween party or any occasion!
How to Make Pumpkin Caramel Cheesecake in an Instant Pot
If this is your first time making Instant Pot cheesecake, start with our how-to guide for the perfect cheesecake. It includes everything you need to know about using a sling and a trivet to “bake” perfectly smooth and set cheesecake in your pressure cooker.
Hint: The most important thing you can do is use room temperature ingredients!
This cake is made using the pot-in-pot method in your Instant Pot. You’ll need to use a metal trivet in the pressure cooking pot, as the OXO trivet/sling combination can affect the cooking time.
How to Know If a Cheesecake Is Set
To check that your cheesecake is set, carefully remove the Instant Pot lid. Then gently nudge the cake pan. The center of the pumpkin cheesecake should have a slight jiggle, and the edges should be pretty firm.
The cheesecake will continue to firm up as it cools, so don’t worry if there’s still some give to the cake when you remove it from the pressure cooking pot.
Tip: The pumpkin makes this a softer cheesecake, so add a few minutes to the cook time if you want it firmer.
Slicing and Serving Suggestions
This cheesecake is topped with a simple two-ingredient caramel sauce. If the caramel is chilled before slicing, it can get hard to cut evenly and can make for messy slices.
If I’m serving just my family, we usually refrigerate the finished cheesecake until we’re ready to serve. Then we’ll slice and spoon some caramel topping on top of each slice as we go.
However, if you’re hoping to impress your guests, the cheesecake looks beautiful when topped and decorated with caramel sauce.
Ideally, you don’t want to add the caramel sauce before placing the cake in the fridge. Another option is to use your favorite caramel ice cream sauce as a topping. (We love Ghiradelli.)
If you are cutting through the chilled caramel topping, you’ll need to use a sharp knife to cut the cheesecake. We recommend running it under hot water for a few seconds before cutting.
More Instant Pot Cheesecake Recipes
Try these other amazing cheesecake options in your pressure cooker:
- Peanut Butter Cup Cheesecake features the classic chocolate and peanut butter combo in a stunning dessert topped with peanut butter candies.
- Instant Pot Caramel Pecan Cheesecake is a similar recipe that leaves out the pumpkin and spice. It’s a family favorite recipe topped with toasted nuts and homemade caramel sauce.
- Candy Corn Cheesecake is a layered cake perfect for a Halloween party. (And, for you candy corn haters, you don’t actually have to use candy corn to decorate the cheesecake.)
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- 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 puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 14 caramels
- 2 tablespoons milk
- 2 tablespoons chopped pecans
- 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.
- 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.
- 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.
- 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.
- Pour batter into the springform pan on top of the crust.
- Pour 1 cup 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.
- Lock the lid in place. Select High Pressure and set the timer for 15 minutes. (25 minutes if you like a denser cheesecake.) 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.
- 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.
- 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.
Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
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Amount Per Serving: Calories: 478Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 113mgSodium: 372mgCarbohydrates: 48gFiber: 1gSugar: 31gProtein: 8g
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