Pumpkin Cheesecake Recipe – Easy Pumpkin Cheesecake in a Pressure Cooker

From what we have read pumpkin cheesecake is quickly becoming more fashionable than pumpkin pie at thanksgiving and Christmas gatherings and while we might question the value of food fashionability, we do not dispute the addicting nature of this cheesecake recipe. Cinnamon, pumpkin and wonderful autumn spicy flavors, wow.

“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” – Hedy Lamarr, Actress (1913-2000)

pumpkin cheesecake recipe

We would like to be upfront with two things at the beginning of this pressure cooker recipe for pumpkin cheesecake.

  1. This is our first cheesecake attempt and we made mistakes
  2. This is our new favorite pumpkin dessert

We were a little hesitant to use the word mistake because this cheesecake was absolutely delicious. A little underdone, maybe. Crooked and off-center, yeah. In a blogosphere full of perfect outcomes and cover worthy photos we proceed by swallowing our pride and begin our story.

Pumpkin Cheesecake Recipe

Step 1: Pre-Pumpkin Cheesecake Mastermind Session

Let’s start by reviewing a few tips we have learned from the cheesecake pros out there:

  1. Use real ingredients. No margarine, no reduced fat cream cheese, no artificial vanilla, no sugar substitutes. While these may work well in other cheesecake recipes, let’s stick to things Martha Washington could have understood (and understood she did as she included 3 different cheesecake recipes in her 1794 family recipe book).
  2. Ingredients should be near room temperature. Ours were not and this made mixing a bit more difficult.
  3. Make sure your springform pan fits into your pressure cooker. We bought a 9-inch springform thinking that the diameter was 9 inches. It is actually a bit larger and we had to run out and trade down to a 7 inch. No worries.

At this point we just have to share our pumpkin cheesecake recipe video. We had so much fun making this.

Step 2: Make the Pecan Crust

We found a recipe for a delicious pecan crust. Here are the ingredients:

1/2 cup graham cracker crumbs
1/3 cup sugar
1/2 cup toasted pecans, finely chopped. (We toaster-ovened ours, but the official way is a 375 degree oven, a baking tray, and 7-8 minutes until golden brown)
1/2 teaspoon cinnamon
1/4 cup butter, melted

pumpkin cheesecake pecan crust

pumpkin cheesecake pecan crust

Combine all the above ingredients and press them into the bottom and sides of the spring form pan. That’s it. Set this aside.

Step 3: Make the Pumpkin Cheesecake Filling


2 (8 ounce) packages of cream cheese
1 1/4 cup powered sugar
1 teaspoon grated orange peel
2 large eggs
1 cup canned pumpkin, or homemade pressure cooker pumpkin puree
2 tablespoons butter, softened
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1 cup water to be added to the pressure cooker

In a large bowl add the cream cheese, sugar, and orange peel. Beat for about a minute or so then beat in the eggs, one at a time until they are thoroughly mixed.

Now add the pumpkin, butter, cornstarch, cinnamon, nutmeg, and ginger, beating as you go and until smooth.

making pumpkin cheesecake filling

Making the pumpkin cheesecake filling

Pour the batter over the crust in the springform pan. Cover with 2 layers of paper towels and top with a layer of tinfoil. Crimp the edges of the tinfoil covering so it is tight around the springform.

Add the small metal stand or the steam basket to the pressure cooker and pour in the water.

In order to get the springform pan out easily you will need to do a little engineering. Build a foil harness by almost folding/rolling a large sheet of tinfoil lengthwise until you have a long strip that is several layers thick. Place the pumpkin cheesecake pan into the harness and lower it into the pressure cooker onto the steam basket or the metal stand. Fold in the sides of the harness and lock the pressure cooker lid.

pumpkin cheesecake in the pressure cooker

Place the pumpkin cheesecake in the pressure cooker

Heat on high until pressure is reached then immediately reduce heat to maintain a constant pressure signified by a small amount of steady steam.

Cook for 26 minutes. When the time is up, turn off the heat and just let the pressure cooker cool for about 45 minutes. The pumpkin cheesecake will continue to setup inside. We made the mistake of removing the cheesecake after the pressure cooker had only cooled to a point of equal pressure. It was a little underdone.

After about 45 minutes have passed, open the pressure cooker and remove the cheesecake. You can now remove the cheesecake pan cover and discard the paper towels. Place just the tinfoil back on top and stick it in the refrigerator on a wire rack. Let the cheesecake cool in the fridge for at least 3 hours.

pressure cooker pumpkin cheesecake finished

Cooled for a long time now separate from springform

After about 3 hours if you find that it isn’t setup enough you have a couple options:

  1. If it’s just you and your mate throw perfection to the wind, grab a slice and dig in.
  2. You can refrigerate longer or maybe even overnight.
  3. You can freeze it for about an hour. This is what we did to ours, it fixed the problem and was great nearly frozen.

Optional Topping: Spiced Whipped Cream

The pumpkin cheesecake recipe was so good upon tasting that we decided to forgo the added topping but I think next time we will give it a shot.


1 cup whipping cream
3 tablespoons powdered sugar
1/8 teaspoon cinnamon

Just mix, whip and spread.

Opinion: This is an easy cheesecake recipe to follow however like all cheesecakes there is a substantial time investment to ensure slow gradual cooling. Although there is room for error in the end result consistency the taste was fantastic. A word of warning: Don’t make this unless you have a large family or you are heading off to a Halloween, Thanksgiving, Christmas, or some other group gathering otherwise the temptation to keep revisiting the pumpkin cheesecake in your fridge may be too great to overcome.

pumpkin cheesecake alone

pumpkin cheesecake, it wasn't around long.

Should you use a pressure cooker for pumpkin cheesecake? Maybe. We’ve found pumpkin cheese cake recipes with varying cook times so it’s tough to judge. I think we would have to retry this recipe following the directions a little more closely, especially in regards to cooling before we give up on the time savings.

What are your thoughts? What have you found to be the best pumpkin cheesecake recipe or process? Is it a pressure cooker recipe?

Looking for more pumpkin cheesecake recipes, examples or words of wisdom? Try these:

Thanks for reading.

"I was 32 when I started cooking; up until then, I just ate." ~Julia Child  
Why learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...

In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

Pressure Cooker Recipes
Looking for more Pressure Cooker Recipes? We've got'em here.
   Get new recipes and videos in your inbox.
   Looking for a pressure cooker? Read our pressure cooker reviews.
   Our favorite Pressure Cooker Cookbooks including the
   food book that changed my life.

Similar Posts:

{ 4 comments… read them below or add one }

Julie @ Willow Bird Baking November 14, 2010 at 11:44 pm

You get so many awesome points for this!!! AMAZING!

Joan November 4, 2012 at 1:35 pm

Trying this now! Using gluten free ginger snaps as the crust. Didn’t crush them, just lined my French Corningware with them. Usually I put the lid on upside down to make lemon curd in my instapot, but the volume is too high. Too lazy to get foil and paper towels for a cover, and the wire rack and lid right side up are too tall for my cooker. Using four metal cups about an inch and a half talk to elevate my pan. If this works well, we may have a T day dessert recipe to try again. Steamed a tiny pie pumpkin for four minutes in the p c. Yield was two cups, so there is enough pumpkin to do this again soon! This was fast and super easy to get started. Thanks!

Giota January 18, 2013 at 1:42 pm

I will certainly give it a go! Can you tell me, how many grms is a can of pumkin puree? Thank you! I’ve just made some at the presure cooker!

joe canfora October 14, 2013 at 10:10 pm

the cheesecake probably tastes good but it looks terrible

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: