Instant Pot Caramel Pumpkin Cheesecake!

I honestly can’t rave enough about this Instant Pot Caramel Cheesecake recipe! It’s the perfect dessert for the holidays, even if that holiday happens to be a “sweet tooth” holiday.

This Instant Pot Cheesecake recipe is seriously fantastic. Each week I am becoming more of a fan of my Instant Pot and I have this unyielding desire to share my new found love with you through delicious recipes!

Instant Pot Caramel Pumpkin Cheesecake

Obviously, we can’t exactly have cheesecake for dinner (unless you’re my husband). The other night, I made my child tested and approved world famous Instant Pot Chili. I followed up dinner with this dessert. I can’t quite put my finger on it, but something amazing happens to your taste buds when you have a bowl of chili followed by a piece of this cheesecake. It’s like a flavor explosion of sweet meets hearty. Let’s just say the family approved.

WHY YOU NEED AN INSTANT POT

What is an Instant Pot and why all the fuss about this kitchen contraption? This magic gadget has been a time saver for me and I’ve been able to create wonderful recipes for my family. And if you’ve been following me for any length of time, you know that I’m a huge fan of the Instant Pot!

An Instant Pot is the brand name for a programmable pressure cooker. You may find that other brands produce similar results, but the Instant Pot is so much more than your ordinary pressure cooker. Keep in mind when imagining this device that it is NOT the pressure cooker of days gone by. I have one of those also and I continue to use it for canning (because canning is awesome, too!); however, not only does the Instant Pot create amazing meals and desserts, it’s also an appliance that does so many other things!

Here is what your Instant Pot can, and will do, for you!

  1. Slow Cooker
  2. Rice Cooker
  3. Saute Pan
  4. Steamer
  5. Warmer
  6. Pressure Cooker
  7. Yogurt Maker—-umm yes!

Instead of having 59 gadgets to do all that, all you need is one Instant Pot! Imagine the space on your kitchen counters and inside your cabinets that you can clear and replace with one appliance instead!

 

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Instant Pot Pumpkin Caramel Cheesecake

 

 

 

INGREDIENTS FOR:

INSTANT POT Pumpkin Caramel CHEESECAKE

Okay, so now that you know what the Instant Pot is, let’s talk about how on earth you could possibly make Carmel Pumpkin Cheesecake in a pressure cooker! (It’s crazy simple!)

All you need are these ingredients to get started:

Filling

 

The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure CookerThe Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure CookerThe Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure CookerInstantly Sweet: 75 Desserts and Sweet Treats from Your Instant Pot or Other Electric Pressure CookerInstantly Sweet: 75 Desserts and Sweet Treats from Your Instant Pot or Other Electric Pressure CookerInstantly Sweet: 75 Desserts and Sweet Treats from Your Instant Pot or Other Electric Pressure CookerInstant Loss Cookbook: Cook Your Way to a Healthy Weight with 125 Recipes for Your Instant Pot®, Pressure Cooker, and MoreInstant Loss Cookbook: Cook Your Way to a Healthy Weight with 125 Recipes for Your Instant Pot®, Pressure Cooker, and MoreInstant Loss Cookbook: Cook Your Way to a Healthy Weight with 125 Recipes for Your Instant Pot®, Pressure Cooker, and More

 

HOW TO MAKE INSTANT POT CARAMEL PUMPKIN CHEESECAKE

 

1) Grease a 7-inch springform pan (a larger pan will not fit in the Instant Pot) and place a circular piece of parchment paper on the bottom. The parchment paper is optional but makes it easier to remove cheesecake from the pan without sticking.
 
 
2) Place 1 sleeve of graham crackers in a plastic bag. Use a rolling pin to crush crackers into crumbs.
 
3) In a large mixing bowl, combine graham cracker crumbs with melted butter, 2 Tbsp brown sugar, and ½ tsp pumpkin pie seasoning.
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
4) Pour crust mixture into the 7-inch springform pan. Using an empty glass, compact the crust on the bottom and sides. Set aside.
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
5) Mix cream cheese and brown sugar using an electric mixer.
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
 
6) Add pumpkin puree, vanilla, pumpkin pie seasoning, sour cream, and cornstarch. Once ingredients are mixed together, mix in eggs one at a time.
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
7) Pour filling on top of the crust.
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
 
8) There’s a couple of ways to lower your spring foam pan into the Instant Pot.
 
***Version 1: You can purchase a sling rather than making your own. If you choose to purchase a sling, continue on to step 9.
 
***Version 2: Take a long piece of aluminum foil and fold in thirds. The foil will act as a sling to insert and remove the cheesecake from the Instant Pot. As you lower it, you will want to tuck the ends of the sling down once it is lowered so that they do not get in the way of the lid.
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
Instant Pot Caramel Pumpkin Cheesecake
 
Place another piece of foil the size of a paper towel in the center of the sling. Place a paper towel on top of the foil. Set springform pan in the center and fold a paper towel and towel sized foil around the bottom. This prevents steam from soaking the crust.
 
 
9) Inset wire rack or long-handled sling rack into Instant Pot and fold handles down. Pour in 1 cup water at the bottom of the Instant Pot.
 
 
Instant Pot Caramel Pumpkin Cheesecake
 
 
10) Using sling, gently slide the cheesecake into the Instant Pot and set on a wire rack. It will be a tight fit. Fold sling handles down so that it doesn’t get in the way of the lid if using a tin foil sling. IF you want the long-handled trivet to use as a sling you can buy one here-
 
Instant Pot Caramel Pumpkin Cheesecake
 
11) Attach lid and close the vent. Cook cheesecake on high pressure for 33 minutes. When done, let Instant Pot depressurize on its own. Carefully open the lid and remove the cheesecake by using the sling.
 
Instant Pot Caramel Pumpkin Cheesecake
 
12) Pat any excess moisture off the top with a paper towel. You will want to gently remove the cake from the spring form pan.
 
Instant Pot Caramel Pumpkin Cheesecake
 
Transfer to a cooling rack. Let cool, cover, and refrigerate for at least 6 hours before serving.
 
 
13) When ready to serve, top with whipped cream and drizzle with caramel sauce.

Instant Pot Caramel Pumpkin Cheesecake

 

Instant Pot Caramel Pumpkin Cheesecake

 

Instant Pot Caramel Pumpkin Cheesecake

 

Instant Pot Caramel Pumpkin Cheesecake

 

You can also watch on my youtube channel:

 

Instant Pot Caramel Pumpkin Cheesecake!

Instant Pot Caramel Pumpkin Cheesecake!

It’s the perfect dessert for the holidays, even if that holiday happens to be a “sweet tooth” holiday.

Ingredients

  • Crust:
  • ½ cups graham cracker crumbs
  • 4 Tbsp. melted butter
  • 2 Tbsp. brown sugar
  • ½ tsp pumpkin pie seasoning
  • Filling:
  • 16 oz softened cream cheese
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Tbsp. pumpkin pie seasoning
  • ¼ cup sour cream
  • ½ cup brown sugar
  • 1 Tbsp. cornstarch
  • Topping:
  • Whipped cream
  • Caramel topping

Instructions

  1. Grease a 7 inch spring form pan (a larger pan will not fit in the Instant Pot), and place a circular piece of parchment paper on the bottom. The parchment paper is optional, but makes it easier to remove cheesecake from pan without sticking.
  2. Place 1 sleeve graham crackers in a plastic bag, use rolling pin to crush crackers into crumbs.
  3. In a large mixing bowl combine graham cracker crumbs with melted butter, 2 Tbsp brown sugar, and ½ tsp pumpkin pie seasoning.
  4. Pour crust mixture into the 7 inch spring form pan. Using an empty glass compact the crust on the bottom and sides. Set aside.
  5. Mix cream cheese and brown sugar using an electric mixer.
  6. Add pumpkin puree, vanilla, pumpkin pie seasoning, sour cream, and cornstarch. Once ingredients are mixed together mix in eggs, one at a time.
  7. Pour filling on top of the crust.
  8. There's a couple of ways to lower your spring foam pan into the instant pot. Version 1: Take a long piece of aluminum foil and fold in thirds. The foil will act as a sling to insert and remove the cheesecake from the Instant Pot. if you use this version then as you lower it, you will want to tuck the ends of the sling down once it is lowered so that they do not get in the way of the lid.
  9. Place another piece of foil the size of a paper towel in the center of the sling. Place a paper towel on top of the foil. Set springform pan in the center and fold a paper towel and towel sized foil around the bottom. This prevents steam from soaking the crust.
  10. If you have a long sling that is out now, you can use that instead of making the sling and skip this step.
  11. Inset wire rack or long handles sling rack into Instant Pot and fold handles down. Pour in 1 cup water at the bottom of the Instant Pot.
  12. Using sling gently slide the cheesecake into the Instant Pot and set on a wire rack. It will be a tight fit. Fold sling handles down so that it doesn’t get in the way of the lid if using a tin foil sling.
  13. Attach lid, and close the vent. Cook cheesecake on high pressure for 33 minutes. When done let Instant Pot depressurize on its own. Carefully open the lid and remove instant pot by using the sling.
  14. Attach lid, and close the vent. Cook cheesecake on high pressure for 33 minutes. When done let Instant Pot depressurize on its own. Carefully open the lid and remove instant pot by using the sling.
  15. Pat any excess moisture off the top with a paper towel. You will want to gently remove the cake from the spring foam pan.
  16. Transfer to a cooling rack. Let cool, cover, and refrigerate for at least 6 hours before serving.
  17. When ready to serve top with whipped cream and drizzle with caramel sauce.

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