Go Back
+ servings

Instant Pot Pumpkin Cheesecake

Welcome to my latest Instant Pot cheesecake recipe and today we are showing you how stupidly simple it is to make the most delicious Instant Pot Pumpkin Cheesecake that even your small kids could do it!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Instant Pot
Servings: 7 inch cake tin
Calories: 699kcal

Ingredients

Instructions

  • Place your digestive biscuits inside your pillow case and using a rolling pin give the pillow case a good bashing or until the biscuits resemble breadcrumbs. Place the biscuit crumbs into a mixing bowl and mix with the melted butter. Mix well so that the butter is soaked up into the biscuit crumbs.
  • Flour the bottom and sides of your cheesecake tin so that the cheesecake wont stick later.
  • Place the biscuit and butter mixture at the bottom of your cake tin and put to one side.
  • In a mixing bowl and using a hand whisk or a hand mixer mix the soft cheese into the two sugars until it is nice and creamy.
  • Add the eggs, vanilla, honey, nutmeg and pumpkin puree and mix well.
  • Place the pumpkin cheesecake mixture over the crumb case and remove any bubbles so that it will become smooth when cooked.
  • Place 200ml of water in the bottom of the Instant Pot, place the steaming shelf on top and then the cake tin over it.
  • Place it on the manual setting and cook it for 1 hour. Don’t leave to rest and manually allow the pressure release and pull the cake in out of the Instant Pot and put to one side.
  • After an hour decorate it with 100s and 1000s and place the pumpkin cheesecake in the fridge for a couple of hours in order to cool.
  • Serve.

Notes

We always use McVities plain digestives for this recipe along with Philadelphia soft cheese. It gives it the perfect luxury flavour and tastes amazing.
I have a spare pillow case that I bought just for cooking. I keep in my kitchen drawer and it works perfectly for squeezing and bashing food. I use it particularly when making cauliflower pizza or for breaking up biscuits for cake as it stops them leaking out and make it much quicker.
I find that when it has been frozen pumpkin pie filling can become very runny. We suggest that you use the pillow case and reduce the liquid by half that way your pumpkin cheesecake will set properly without turning into a yellow water!

Nutrition

Calories: 699kcal | Carbohydrates: 75g | Protein: 8g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 185mg | Sodium: 535mg | Potassium: 218mg | Fiber: 3g | Sugar: 53g | Vitamin A: 4645IU | Vitamin C: 1.3mg | Calcium: 109mg | Iron: 1.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
Are We Friends On Pinterest?If we are not and you use Pinterest then follow us @RecipeThisBlog for more delicious recipes.
Fancy A Video?Subscribe to the Recipe This YouTube Channel for full length recipe videos. Don't forget to click the bell icon to be notified when we upload a new video. Subscribe Here!
Copyright Notice© RecipeThis.com. ALL content including photos are copyright protected. Sharing of our recipes is both encouraged and appreciated via the social share buttons. Copying and/or pasting full recipes to any social media channel or onto your own website is strictly prohibited.