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Pumpkin Cheesecake Instant Pot

  • Author: Chef Shelly


A wonderful pumpkin spice cheesecake for fall and winter. So incredibly easy and creamy.



1 cup Amaretti di Saronno cookie crumbs

2 tablespoons sugar

4 tablespoons melted butter


2 – 8 ounce packages cream cheese at room temperature

2 eggs at room temperature

1 cup pumpkin puree

3/4 cup sugar

1 teaspoon pumpkin spice

1/4 cup flour

2 tablespoons Amaretto Liquer

1 teaspoon vanilla

Sour Cream Layer

1/2 cup sour cream

2 teaspoon sugar

1/8 teaspoon pumpkin spice

1 teaspoon Amaretto



Trace the bottom of the 7 inch springform pan on a piece of parchment paper and lay the parchment inside the pan. In a small bowl combine the cookie crumbs, sugar and melted butter. Stir with a fork until well combined. Press the crumbs into the lined springform pan coming up an inch on the sides of the pan. I use a small 1/4 cup to pat down the crumbs, it works real well getting the sides and the bottom all patted down nicely. Now place your pan in the freezer.


Place the softened cream cheese in a mixing bowl. Beat the cream cheese well on medium speed until it is nice and creamy. In a small bowl mix the pumpkin spice into your sugar and flour give it a good stir. Now add this to the cream cheese blend well. Add the eggs one at a time mixing well after each one. Now add your pumpkin puree, Amaretto and vanilla. Mix well.

Its time to get the springform pan out of the freezer and pour your filling in the crust.. Cut two pieces of foil slightly larger then your spring form pan, set your pan on top and bring the foil up the sides. this helps from water getting inside your pan. Now cut another piece of foil and cover the top. Add 1 1/2 cups of water into your instant pot. Using your steaming rack with handles or the Instant Pot bakeware sling lower the springform pan into the Instant pot. Secure the lid and make sure the pressure valve is set to sealing. Manually set your Instant pot to High for 30 minutes.  When the time is complete allow to naturally release for 20 minutes. After 20 minutes you can turn the valve to release, most of the steam should be gone at this point. Carefully remove your cheesecake. It still will be very hot.  Carefully remove the top and bottom foil. The bottom foil you may notice some water and or butter. I like to get the springform pan off the foil immediately so that it does not absorb any water. This helps prevent from a soggy crust. Place the springform pan on a cookie sheet pan lined with a paper towel. If there is any water on top of the cheesecake you can gently pat with a paper towel.

Sour Cream Layer

Whisk the sour cream, sugar, pumpkin spice (mix with the sugar prior) and Amaretto. pour over the cheesecake. Allow to cool on the counter top 30 to 60 minutes. Refrigerate the cheesecake several hours or overnight before serving.


I sprinkled honey toasted almonds and Heath bar toffee bits on each piece for serving. You could also drizzle caramel on the plate or on top of the cheesecake.