Instant Pot Pumpkin Cheesecake with Chocolate Chips

Last Updated on April 11, 2022 by Michele Tripple

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This Instant Pot Pumpkin Cheesecake with Chocolate Chips is creamy and delicious and filled with so much pumpkin flavor. This recipe is easy to put together and almost failproof thanks to the Instant Pot.

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin cheesecake is the perfect way to celebrate fall this year.

Do you need a special pan when making cheesecake in the Instant Pot?

With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today
With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today

Instant Pot Cheesecake Tips

The first thing when making a cheesecake is to remember you want your ingredients to be at room temperature. This means setting out your sour cream, your cream cheese, and your eggs. Let them sit for at least a half-hour.

Next, you will want to blend your cream cheese really well. When I say really well we are talking a good 5 minutes. You want it to look blended and fluffy.

Measure, measure, measure. Baking is a science, especially in the instant pot. So make sure you are accurate with your measurements.

Use the right equipment. I use a 7” springform pan that is compatible with the instant pot. I also use this sling to help get the cheesecake out of the instant pot when it is done. Also, you will want to invest in a new sealing ring because no one wants their cheesecake smelling like last night’s pot roast. But seriously you should have a different sealing ring for desserts because you can’t really get the smell out of them.

Wrap your cheesecake! Before you put your cheesecake in your instant pot wrap it up with aluminum foil. This keeps the moisture out, but yet still cooks it to perfection and helps prevent the crust from becoming soggy.

Always use the natural release on cheesecakes.

Your cheesecake will look underdone when you are done cooking it. This is normal. After your cheesecake has cooled on the counter put it in the fridge overnight. I know you are dying to eat it, but putting it in the fridge overnight allows it to set properly.

If you follow these instant pot tips you can have the most perfect cheesecake!

With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today
  • Serves: 8
  • Prep time: 15 minutes
  • Cooking Time: 7 minutes to come to pressure, 30 minutes cooking time, 10 minutes natural pressure release time
  • Rest Time: cool on the counter, set in the fridge overnight
  • Total Time: 13 hours 6 minutes

Ingredients

Crust for Instant Pot Pumpkin Cheesecake

  • graham cracker crumbs
  • granulated sugar
  • unsalted butter, melted

Filling Ingredients

  • cream cheese, softened
  • granulated sugar
  • eggs, room temperature
  • pumpkin spice
  • vanilla extract
  • pecans, chopped, divided (optional)
  • chocolate chips, divided (optional)

How to Make Instant Pot Pumpkin Cheesecake with Chocolate Chips

  • First, you will want to grease the sides and the bottom of your Instant Pot Springform pan.
  • Preheat your oven to 350 degrees.
  • In a food processor, combine the graham cracker crumbs, sugar, and melted butter. Pulse to mix these together.
  • Once done pulsing, press the graham cracker crust on the bottom of the pan and about ½ way up the sides. You can totally use a glass to help press down on the crust.
  • Put your crust in the oven for about 13 minutes (or golden brown) at 350 degrees. This will help you to have a nice crunchy delicious crust!
With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today
  • While the crust is cooking. Mix the cream cheese for a good 5 minutes to make it fluffy. Then add the sugar and mix until smooth.
With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today
  • Add in the pumpkin, flour, sour cream, pumpkin spice, and vanilla. Mix well. Then add the eggs one by one mixing in between. When you add the eggs you want to mix just to incorporate them. You do not want to overmix once the eggs are added.
  • Stir in (not with a blender) half the pecans and the chocolate chips. You do not need to add these if you want just Pumpkin Cheesecake.
With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today
  • Pour the filling into the springform pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  • Cover the cheesecake completely with aluminum foil to prevent condensation from accumulating on the top of the cheesecake and your crust from getting soggy.
  • Place your cheesecake on your sling and Insert your sling into your Instant Pot.
  • Close the lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  • Remove the cheesecake from the Instant Pot by grabbing the sling handles. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
  • Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  • After 12 hours, remove the cheesecake from the refrigerator and remove the sides of your springform pan.
With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today
  • Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with remaining chocolate chips and pecans. You can also add whipped cream or a pumpkin buttercream frosting.
With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today

Share this Instant Pot Cheesecake with others on Pinterest!

With this Instant Pot Pumpkin Cheesecake with Chocolate Chips and Pecans *optional your taste buds are going to go wild! Check out how easy it is to make today

Instant Pot Pumpkin Cheesecake with Pecans and Chocolate Chips

 

Crust

  • 1 Cup graham cracker crumbs
  • 1 TBS granulated sugar
  • 1/4 Cup unsalted butter, melted

Instant Pot Pumpkin Cheesecake

  • 2 8 ounce  cream cheese, softened
  • 1/2 Cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 Cup pumpkin puree
  • 4 TBS all-purpose flour
  • 1/4 Cup sour cream
  • 2 TSP pumpkin spice
  • 1 TSP vanilla extract
  • 1/2 Cup pecans, chopped, divided (optional)
  • 1/2 Cup chocolate chips, divided (optional)
  1. Before we get started making our Instant pot pumpkin cheesecake I want to remind you that if you use your instant pot all the time like me you will want to invest in some color coded sealing rings because nothing is worse than your delicious cheesecake smelling like last night’s Instant Pot Meal! 

    You will also want to grab your Instant Pot Springform Pan as well as your sling so you can remove your cheesecake from your instant pot, if you don’t already have these. Amazon has these super cheap so I highly recommend just grab them from there!  If you missed these tips in my Instant Pot Cheesecake Tips just scroll back up! The secret to a successful Instant Pot Cheesecake is in those tips! 

    First you will want to grease the sides and the bottom of your Instant Pot Springform pan

  2. Preheat your oven to 350 degrees.

  3. In a food processor, combine the graham cracker crumbs, sugar and melted butter. Pulse to mix these together. 

  4. Once done pulsing, press the graham cracker crust on the bottom of the pan and about ½ way up the sides. You can totally use a glass to help press down on the crust. 

  5. Put your crust in the oven for about 13 minutes (or golden brown) at 350 degrees. This will help you to have a nice crunchy delicious crust! 

  6. While the crust is cooking. Mix the cream cheese for a good 5 minutes to make it fluffy. Then add the sugar and mix until smooth.

  7. Add in the pumpkin, flour, sour cream, pumpkin spice, and vanilla. Mix well. Then add the eggs one by one mixing in between. When you add the eggs you want to mix just to incorporate them. You do not want to overmix once the eggs are added. 

  8. Stir in (not with a blender) half the pecans and the chocolate chips. You do not need to add these if you want just Pumpkin Cheesecake.

  9. Pour the filling into the springform pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.

  10. Cover the cheesecake completely with aluminum foil to prevent condensation from accumulating on the top of the cheesecake and your crust from getting soggy. 

  11. Place your cheesecake on your sling and Insert your sling into your Instant Pot. 

  12. Close the lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished. (about 12 minutes)

  13. Remove the cheesecake from the Instant Pot by grabbing the sling handles. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel. 

  14. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.

  15. After 12 hours, remove the cheesecake from the refrigerator and remove the sides of your springform pan.

  16. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with remaining chocolate chips and pecans. You can also add whipped cream or a pumpkin buttercream frosting.

 

3 thoughts on “Instant Pot Pumpkin Cheesecake with Chocolate Chips”

    • This Instant Post Pumpkin Cheesecake is seriously so delicious! And making it in the Instant Pot really makes it super simple. You’ve gotta try it!

      Reply

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