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Maple Pumpkin Cheesecake Instant Pot Recipe Easy and Delicious

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slice of maple pumpkin cheesecake instant pot
cheesecake crust ingredients

Maple Pumpkin Cheesecake Instant Pot Recipe combines two favorite Fall flavors, maple and pumpkin, in a sweet, creamy cream cheese filling.  And, in the Instant Pot…a win-win for your taste buds and your busy schedule!

Ingredients for Maple Pumpkin Cheesecake Instant Pot Recipe

Crust

  • gingersnap cookie crumbs (can use vanilla wafers or graham crackers but the gingersnaps add that extra Fall flavor.)
  • ground nutmeg
  • ground cinnamon
  • granulated sugar
  • butter

Cheesecake Filling

  • cream cheeseitems to make pumpkin cheesecake filling
  • granulated sugar
  • sour cream
  • maple extract
  • clear vanilla extract (can use regular vanilla extract, but swirl will be darker)
  • eggs
  • canned pumpkin
  • ground cinnamon
  • allspice
  • nutmeg

Icingcheesecake icing ingredients

  • cream cheese
  • butter
  • maple extract
  • powdered sugar
  • milk

How to Make Instant Pot Maple Pumpkin Cheesecake

Crust

  1. Stir together the cookie crumbs, sugar, nutmeg, cinnamon and butter until combined. Should resemble the consistency of wet sand.
  2. Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan and place in the pan. Lightly spray the parchment paper with a non-stick spray.
  3. Press crust mixture into the bottom and about ¾ inches up the sides of the pan. Place pan in freezer while you prepare the filling.
collage of making cheesecake crust

Maple Pumpkin Cheesecake Filling

  1. In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Do not mix more than necessary. Over-mixing can cause your cheesecake to crack.
  2. Add the eggs, one at a time, mixing lightly after each addition.
  3. Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined.
  4. Remove crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used. With a butter knife, run the knife through the mixtures to form a swirl design throughout.
  5. Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your instant pot.
  6. Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1-hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about ½ hour, then release the sides of pan and place cheesecake in refrigerator to chill while making the icing.
collage of maple pumpkin cheesecake filling

Cream Cheese Icing

  1. Beat butter and cream cheese until fluffy. Add maple extract and mix.
  2. Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick. Place icing into a pastry bag. If the icing seems soft, refrigerate in the pastry bag for about 15 min. before piping.
  3. Using a #1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.
  4. Chill cheesecake until icing sets up a bit. Slice with a knife dipped in hot water and wiped dry.
cream cheese icing collage

Tips for Making the Maple Pumpkin Cheesecake Instant Pot Recipe

  • Run a knife around the edge of the pan before releasing the latch on the pan to help with removal of the cheesecake.
  • If the cheesecake appears too loose after cooking for the stated time, return to pot and cook for an additional 5 minutes, Remember, it will set up more after it is chilled.
  • If you have fresh pumpkin on hand, you can substitute it for the canned, just cook and mash it before using.

What I Really Love About This Cheesecake Recipe

  • Comes together easily
  • Instant Pot makes the recipe quick
  • Maple Pumpkin Cheesecake Instant Pot Recipe is so creamy and full of Autumn flavors
  • Perfect recipe for cool Fall days or to serve for Thanksgiving or Christmas dessert that appears like you worked all day but is really simple.

Helpful Items Needed to Make Instant Pot Cheesecakes

Instant Pot 8 QT Viva 9-in-1 Multi-Use Programmable Pressure CookerInstant Pot 8 QT Viva 9-in-1 Multi-Use Programmable Pressure CookerInstant Pot 8 QT Viva 9-in-1 Multi-Use Programmable Pressure CookerKitchenAid KP26M1XER 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Empire RedKitchenAid KP26M1XER 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer – Empire RedKitchenAid KP26M1XER 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Empire RedFat Daddio's Round Cheesecake Pan, 7 x 3 Inch, SilverFat Daddio’s Round Cheesecake Pan, 7 x 3 Inch, SilverFat Daddio's Round Cheesecake Pan, 7 x 3 Inch, Silver

 

maple pumpkin cheesecake with instant pot

Maple Pumpkin Cheesecake Instant Pot

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Course: Dessert
Cuisine: American
Keyword: cheesecake, maple, pumpkin, dessert recipes, cheesecake recipes
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 12 people
Calories: 584kcal

Equipment

  • instant pot, measuring cups, measuring spoons, electric or stand mixer, mixing bowls, 8" cheesecake pan

Ingredients

Crust

  • 2 c gingersnap cookie crumbs
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ½ c granulated sugar
  • 4 tbsp melted butter

Cheesecake Filling

  • 32 oz cream cheese (softened)
  • c granulated sugar
  • ½ c sour cream (room temperature)
  • ¾ tsp maple extract
  • 1 tsp clear vanilla extract (can use regular vanilla extract but the swirl will be darker)
  • 3 lg eggs (room temperature)
  • 1 c canned pumpkin
  • tsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp nutmeg

Icing

  • 8 oz cream cheese (softened)
  • 4 tbsp butter (softened)
  • 1 tsp maple extract
  • ½ c powdered sugar
  • c milk

Instructions

Crust

  • Stir together the cookie crumbs, sugar, nutmeg, cinnamon and butter until combined. Should resemble the consistency of wet sand.
  • Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan and place in the pan. Lightly spray the parchment paper with a non-stick spray.
  • Press crust mixture into the bottom and about ¾ inches up the sides of the pan. Place pan in freezer while you prepare the filling.

Cheesecake Filling

  • In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Do not mix more than necessary. Over-mixing can cause your cheesecake to crack.
  • Add the eggs, one at a time, mixing lightly after each addition.
  • Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined.
  • Remove crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used. With a butter knife, run the knife through the mixtures to form a swirl design throughout.
  • Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your instant pot.
  • Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1-hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about ½ hour, then release the sides of pan and place cheesecake in refrigerator to chill while making the icing.

Icing

  • Beat butter and cream cheese until fluffy. Add maple extract and mix.
  • Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick. Place icing into a pastry bag. If the icing seems soft, refrigerate in the pastry bag for about 15 min. before piping.
  • Using a #1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.
  • Chill cheesecake until icing sets up a bit. Slice with a knife dipped in hot water and wiped dry.

Nutrition

Serving: 1slice | Calories: 584kcal | Carbohydrates: 49g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 130mg | Sodium: 381mg | Potassium: 189mg | Fiber: 1g | Sugar: 46g | Vitamin A: 4741IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
maple pumpkin cheesecake with instant pot

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