Introducing The Best Instant Pot Marbled Pumpkin Cheesecake Recipe ever! This time-saving mini-cheesecake has all the decadence of the traditional recipe in a fraction of the cooking time! Swirled with the yummy fall flavors of cinnamon and pumpkin on a graham cracker crust, it’s a holiday treat your whole family will love!
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How are you celebrating fall? Maybe apple picking, leaf peeping, or pumpkin patch visiting? There are so many fun things to do to celebrate the season... well, as long as you don’t live in Florida or some other really southern, tropical location.
But I’m not complaining because I get to enjoy my favorite season almost all year long! Ahh, summer.
And when I want to celebrate fall I just grab some pumpkins from the grocery store, crank down the air conditioning, sip on some cider AND enjoy the best Instant Pot Marbled Pumpkin Cheesecake recipe ever! Isn’t she pretty!
I’ve been making this cheesecake for many years, but in my oven not the Instant Pot.
So when fall rolled around this year I thought, “cheesecake is clearly the perfect dessert to make in a pressure cooker…” You know, with all that moist heat? So why not convert my traditional pumpkin cheesecake into an Instant Pot Pumpkin Cheese cake? Brilliant, right!?
I love it when a plan comes together!
So after some research, several test runs, and alterations to the recipe we’ve got the most delicious Instant Pot Pumpkin Cheesecake with graham cracker crust!
How to make graham cracker crust
Apparently there are a few ways to make the graham cracker crust. The first method is more traditional: you press the crust mixture into the bottom of a prepared pan, and bake it at 350 degrees for 10 minutes.
The second method is to again press the crust mixture into the bottom of a prepared pan, but then you put it in the freezer for 15 minutes. (FYI I have not not personally tested this method. But many other Instant Pot recipes offer it as an option.)
I went with the oven-baking method of crust for several reasons:
- It’s reported to produce a crispier crust.
- The oven method is slightly quicker.
- There is absolutely no way that pan will fit in my freezer.😜
- Since I wanted all the ingredients to be at room temperature when making the cheesecake, the freezer method didn’t seem consistent with that line of thinking.
But as always, you do you. Bake it, freeze it and enjoy it!
How to Make Marbled Pumpkin Cheesecake:
The first thing I do is get all the ingredients out of the fridge, and set them on the counter so they can start coming up to room temperature.
Step 1: Make Graham Cracker Crust
Next, I preheat the oven and start making the crust. I add 9 long whole graham crackers to the food processor and pulse until they are all crumbs.
Then I add 2 tablespoons of brown sugar and pulse until it’s blended in. I drizzle 3 tablespoons of melted butter and pulse again, until it’s mixed in (don’t over-mix or the crumbs could start sticking together and turn into clumps).
I used a 7-inch springform pan for this recipe but you can use a cheesecake pan as well. For me the springform pan seemed like a better way to ensure the cheesecake comes out easily, with less chance of it coming apart.
Remove the bottom from the springform pan, lock the hinge, then set it on a piece of parchment paper so you can trace the inside edge with a pencil. Replace the bottom of the pan, cut out the circular piece of parchment, and use it to line the bottom of your pan.
Next, I add the graham cracker crumb mixture to the pan and use the bottom of a small juice glass to gently press the crust until it’s even and smooth.
Then into the preheated 350F oven it goes for 10 minutes. When it’s finished remove it from the oven and set it aside to cool on the counter.
Step 2: Spice Up The Pumpkin Puree!
In a medium-sized bowl mix ½ cup of pure pumpkin puree, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, allspice and nutmeg until it’s well combined.
Step 3: Make The Plain Cheesecake Filling
In a small bowl mix together ¾ cup of sugar, 2 tablespoons cornstarch and ⅛ of a teaspoon of salt.
Next, add softened (room temperature) cream cheese to a large mixing bowl. (If you soften the cream cheese in the microwave, watch it closely so that it doesn’t melt! Soften it just enough that you can easily press your finger into it.)
Use a hand mixer to beat the cream cheese until it’s nice and smooth.
Then add ⅓ of the sugar mixture and beat until it’s incorporated. Add another ⅓ of the sugar mixture and continue beating, then the final third and mix until completely smooth. Use a rubber spatula to scrape down the sides as you go.
Now add in the sour cream and the vanilla extract and beat in thoroughly.
Next add 1 egg at a time and beat just until incorporated.
Repeat with the second egg, scraping down the sides as you go (be sure to not over-beat the eggs).
Step 4: Make The Pumpkin Cheesecake Filling
Add 1½ cups of the plain cheesecake batter to the medium-sized bowl of pumpkin puree. Fold and gently blend this together until it’s smooth and thoroughly combined.
Step 5: Assemble The Marbled Pumpkin Cheesecake
First, spray the inner sides of the springform pan with cooking spray. The crust and pan should be cooled enough to handle at this point.
Pour half of pumpkin filling into crust, then half of the plain filling. Gently swirl a small spoon once through batter in a figure-eight pattern, without touching the crust. Repeat this step with the remaining filling (the springform pan will be almost completely full), drizzling the plain so that some of pumpkin filling is still visible. Again, gently swirl a small spoon once through batter in a figure-eight pattern without touching the crust.
Tap the bottom of the cheesecake pan against the counter to help any air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.
Step 6: Pressure Cook The Cheesecake
Add 1 cup of water to the bottom of the inner pot of the instant pot (I used the IP 6 Quart Duo). Now add your trivet to the inner pot. (I used this OXO rubber trivet with the really neat handle feature that doesn’t touch your cheesecake while it’s cooking. I highly recommend it.)
Lower your cheesecake down onto the trivet. Place the lid on the IP and set to pressure cook on high pressure for 28 minutes. It will take 7-8 minutes for the IP to come to pressure.
When cook time is up, allow the pressure to naturally release for 10 minutes, then manually release the rest of the pressure if any is left.
Next, turn the IP off and gently remove the lid. If any water has pooled on top of the cheesecake, gently use a paper towel to absorb it. Leave the cheesecake in the IP to cool naturally for 20 minutes.
Step 7: Cool, Chill, & Serve!
Remove from the IP and allow to cool on the counter on a cooling rack for another 30 minutes to 1 hour.
Chill, loosely covered, at least 6 hours and even better 8 hours - or best 24 hours.
Use a thin paring knife to run along the inside edge of the cheesecake pan. Unlock the hinge on the pan, remove the pan sides, and transfer cake to a plate. Bring to room temperature before serving and enjoy!
You can make the cheesecake ahead if you’d like. It will keep, covered and chilled for 1 week in the fridge.
And there you have it… The Best Instant Pot Marbled Pumpkin Cheesecake Recipe ever!
I guessing this is going to be your new favorite fall dessert! The perfect tasty treat to serve for Thanksgiving, a Sunday Supper with friends or just because you love pumpkin and cheesecake and you want to enjoy it all at once!
For The Graham Cracker Crust:
- 5 ounces graham crackers, crushed (9 full sheets of graham crackers)
- 2 tablespoons brown sugar
- 3 tablespoons butter, melted
For The Pumpkin Puree:
- ½ cup solid-pack pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon nutmeg
For The Cheesecake Filling:
- 16 ounces cream cheese, softened (two 8 ounce packages)
- ¾ cup sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- ½ cup sour cream
- 1 teaspoon vanilla
- 2 large eggs
To Make The Graham Cracker Crust:
- Pre-heat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. *See note
- Add the graham crackers to the food processor and pulse until they are all crumbs. *See note
- Add brown sugar and pulse until it’s blended in.
- Drizzle melted butter over crackers, and pulse again until mixed (don’t over mix or the crumbs could start sticking together and turn into clumps).
- Add the graham cracker crumb mixture to the springform pan and use the bottom of a small juice glass to gently press the crust until it’s even and smooth.
- Bake in a preheated 350 degree oven for 10 minutes. Allow to cool on the counter.
To Make The Pumpkin Puree:
- In a medium-sized mixing bowl, combine pure pumpkin puree, cinnamon, ground ginger, allspice and nutmeg thoroughly.
To Make The Plain Cheesecake Filling:
- In a small mixing bowl, combine sugar, cornstarch, and salt then set aside.
- Beat the softened cream cheese until smooth in a large mixing bowl using an electric hand mixer. *See note
- Slowly add the sugar mixture in thirds, scraping down the bowl as you go.
- Add in the sour cream and the vanilla and beat in thoroughly.
- Add the eggs 1 at a time, beating on low speed until each one is incorporated. Scrape down bowl between additions.
To Make The Pumpkin Cheesecake Filling:
- Transfer 1½ cups of the plain cheesecake filling to bowl with the pumpkin puree, and gently fold together until smooth.
- Spray the sides of the springform pan with cooking spray.
- Pour half of the pumpkin filling into crust, then half of the plain filling. Repeat procedure with remaining fillings (springform pan will be almost completely full), drizzling the plain filling on top so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust.
- Tap cheesecake pan against the counter to cause air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.
- Add 1 cup of water to the instant pot. Add your trivet (I highly recommend this OXO rubber trivet!) or fabricate a sling from tin foil, leaving handles long enough to lift the cheesecake out.
- Lower your cheesecake down onto the trivet. Place the lid on the IP and pressure cook for 28 minutes. It will take 7-8 minutes for the IP to come to pressure. Allow the pressure to natural release for 10 minutes, then manually release any remaining pressure.
- Turn the IP off and gently remove the lid. Leave the cheesecake in the IP to cool naturally for 20 minutes.
- Remove from the IP and allow to cool on the counter on a cooling rack for another 30 minutes – 1 hour.
- Chill, loosely covered, at least 6 hours and even better 8 hours or best 24 hours.
- Run a smooth-edged knife (not a serrated knife!) along the inside of the cheesecake pan. Release springform pan hinge, carefully remove, and transfer cake to a plate.
- Bring to room temperature before serving.
- To create parchment lining: remove the bottom from the springform pan, lock the hinge, then set it on a piece of parchment paper so you can trace the inside edge with a pencil. Replace the bottom of the pan, cut out the circular piece of parchment, and use it to line the bottom of your pan.
- You can use a rolling pin to crush the graham cracker crumbs instead of a food processor, but it will take a little longer.
- You can use the microwave to soften cream cheese. If you do this be sure to not allow it to melt, just soften it enough that you can easily press your finger into it.
- Cheesecake keeps, covered and chilled, 1 week.
Serving Size1 piece of cake
Amount Per Serving Calories 443Total Fat 29gSaturated Fat 16gUnsaturated Fat 0gCholesterol 122mgSodium 389mgCarbohydrates 40gFiber 1gSugar 28gProtein 6g
PS: If you want to try another festive cheesecake with no cooking whatsoever, check out this Easy No Bake Gingerbread Cheesecake!