Instant Pot Pumpkin Caramel Cheesecake
This light and fluffy Instant Pot Pumpkin Caramel Cheesecake tastes like pumpkin pie with a tangy, thick and decadent texture thanks to cream cheese and a gingersnap crust.
❤️ Why You’ll Love This Recipe: This pumpkin cheesecake has all of the flavors you crave during pumpkin spice season. It’s also easy and hands-off, thanks to your Instant Pot.
Fall calls for the warm flavor of pumpkin spice, and this Instant Pot cheesecake is one of my favorite ways to kick off the season!
This simple cheesecake is features a crisp cookie crust and drizzled with a simple homemade caramel sauce for a sweet treat that’s always a show-stopper.
It’s the perfect sweet treat for a Halloween party or any occasion!
How to Make Pumpkin Caramel Cheesecake in an Instant Pot
This Pressure Cooker Mac and Cheese recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
This Pressure Cooker Pumpkin Caramel Cheesecake recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
If this is your first time making Instant Pot cheesecake, start with our how-to guide for the perfect cheesecake. It includes everything you need to know about using a sling and a trivet to “bake” perfectly smooth and set cheesecake in your pressure cooker.
Hint: The most important thing you can do is use room temperature ingredients!
This cake is made using the pot-in-pot method in your Instant Pot. You’ll need to use a metal trivet in the pressure cooking pot, as the OXO trivet/sling combination can affect the cooking time.
We recommend this metal trivet and this 7-inch springform cake pan.
How to Know If a Cheesecake Is Set
To check that your cheesecake is set, carefully remove the Instant Pot lid. Then gently nudge the cake pan. The center of the pumpkin cheesecake should have a slight jiggle, and the edges should be pretty firm.
The cheesecake will continue to firm up as it cools, so don’t worry if there’s still some give to the cake when you remove it from the pressure cooking pot.
Tip: The pumpkin makes this a softer cheesecake, so add a few minutes to the cook time if you want it firmer.
Slicing and Serving Suggestions
This cheesecake is topped with a simple two-ingredient caramel sauce. If the caramel is chilled before slicing, it can get hard to cut evenly and can make for messy slices.
If I’m serving just my family, we usually refrigerate the finished cheesecake until we’re ready to serve. Then we’ll slice and spoon some caramel topping on top of each slice as we go.
However, if you’re hoping to impress your guests, the cheesecake looks beautiful when topped and decorated with caramel sauce.
Ideally, you don’t want to add the caramel sauce before placing the cake in the fridge. Another option is to use your favorite caramel ice cream sauce as a topping. (We love Ghiradelli.)
If you are cutting through the chilled caramel topping, you’ll need to use a sharp knife to cut the cheesecake. We recommend running it under hot water for a few seconds before cutting.
More Instant Pot Cheesecake Recipes
Try these other amazing cheesecake options in your pressure cooker:
- Peanut Butter Cup Cheesecake features the classic chocolate and peanut butter combo in a stunning dessert topped with peanut butter candies.
- Instant Pot Caramel Pecan Cheesecake is a similar recipe that leaves out the pumpkin and spice. It’s a family favorite recipe topped with toasted nuts and homemade caramel sauce.
- Candy Corn Cheesecake is a layered cake perfect for a Halloween party. (And, for you candy corn haters, you don’t actually have to use candy corn to decorate the cheesecake.)
Do you LOVE this recipe?
Leave us a review below to tell us why!
Pumpkin, Caramel, Pecan Cheesecake
This light and creamy pumpkin chesecake is made in the Intant Pot and topped with homemade two-ingredient caramel sauce and buttery pecans.
Ingredients
- 3/4 cup Ginger Snaps (about 20 cookies)
- 2 tablespoons pecans
- 2 tablespoons butter, melted
- 2 8 ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 14 caramels
- 2 tablespoons milk
- 2 tablespoons chopped pecans
Instructions
- Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.
- In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl, mix cookie crumbs and melted butter until well combined.
- Use your fingers or the bottom of a drinking glass and press crumbs firmly into the bottom and up the sides of a 7" springform pan. Put the pan in the freezer until ready to use.
- In a large mixing bowl, mix the cream cheese and sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and mix on low speed just until blended. Do not overwork the batter.
- Pour batter into the springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooking pot and place the trivet in the bottom. Carefully center the springform pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 15 minutes. (25 minutes if you like a denser cheesecake.) When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
- Remove springform pan to a wire rack to cool. If there is a little water on top of the cheesecake, gently blot with a paper towel. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- To serve: Microwave caramels and milk in microwaveable bowl on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds. Spoon over individual servings of cheesecake. Sprinkle with chopped pecans.
Notes
Pressure cooking time may vary. If your cheesecake isn't set in the middle when you remove it from the pressure cooker, just put it back in the pressure cooker and cook for a few more minutes.
Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 478Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 113mgSodium: 372mgCarbohydrates: 48gFiber: 1gSugar: 31gProtein: 8g
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Hi There
I have an 8qt Duo and love it. But now am also the proud owner of a 3qt Duo.
I would like to make 4” cheesecakes, one at a time I assume, in the 3qt but have no idea how long. Also any idea how long two, 4” in my 8qt would take?
I have only made Cheesecake ‘muffins’ in my 8qt. 8oz of creamcheese and 1 egg plus remainder ingredients make 9 standard sized muffins. Sort of 2-bite cheesecakes. But I want to make 4” cakes. Thanks for the advise.
Love your site and recipes.
Thanks Barb – so nice to hear you love our site and recipes! We have a post https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ using heart shaped 4″ springform pans, but it would be the same for round pans. You can use a trivet and stack them to cook more than one at a time depending on how tall your pan is. Have fun!
You do not cover it like other recipes and it was too wet.
Hi Diane – just soak up any moisture with the corner of a paper towel and it will dry out quickly. I don’t like covering it because it can interfere with the cheesecake rising and falling as it cooks, and it slows down the cook time. So I prefer not to cover the cheesecake.
I made this for Thanksgiving and it was a huge hit. Mine didn’t come out as pretty as yours, but it certainly tasted luscious.
That’s great – thanks for sharing Ann! I’m sure yours was pretty as well.
Can you taste the strong ginger in the crust?? Or could this be made with graham crackers ???
Hi Gloria – you can taste the ginger but it’s a nice compliment to the pumpkin. But if you prefer, you can substitute graham crackers.
Is there a method for baking this in a conventional oven?It looks delicious, but i don’t have a pressure cooker. Thanks!
Hi Claudette – Here’s a baked cheesecake recipe that you could use as a guide https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/. You’ll want to double the ingredients.
This looks absolutely amazing.
Can’t wait to show my family you really can make anything in the instant pot for the holidays!
This was a huge hit in my house! Would be perfect for Thanksgiving, too!
Two of my favorite holiday desserts put together!
Such a gorgeous dessert and just perfect for the holidays!
This is the creamiest cheesecake ever!! I could have eaten the whole thing myself!
Hi there. I have the 6 qt duo and a 6″ pan. What adjustments do I need to do so it will fit? Would you adjust the cook and NPR time at all? Thanks bunches.
Debbie.
Hi Debora – I’d add 5 minutes to the cook time and use a complete natural pressure release. Enjoy!
Make this for Thanksgiving and it was AMAZING!!.. It was so good I made another one to bring into work for my coworkers. It was a hit! Thanks for sharing.
Just made this for Thanksgiving and it is delicious. I used my 6qt IP and a 7″ push pan. Just a couple of pointers I discovered during/after making: 1) the recipe should read 3/4c cookie crumbs, which was probably obvious to most, but I read it at face value and needed to start over. 2) I cooked for 25mins and left in my IP to completely naturally release and it still could have used more time, but wasn’t runny just extra creamy 3) Next time I would line the edges, along with the bottom, of the pan with parchment. As the cake cools it sticks to the sides and the edges get ragged, parchment just makes a cleaner edge with no need to run a knife along the sides.
Thanks for sharing your tips Jessica. Glad you enjoyed it!
Do you happen to have an exact recipe for this cheesecake for a 10qt PPCXL with a 9″ springform pan?
Hi Michelle – I haven’t tried it, but others have doubled the ingredients and used a 45 minute cook time for 9″ cheesecakes in the 10 quart pressure cooker. Let me know how it goes 🙂
Doubled the ingredients and cooked on high for 45 min. Checked and still not done in the center. Is it normal for the cheesecake to come over the sides just a tad? I used a butter knife to skim it just a bit and put on for 15 more min. We shall see 🙂
Also had to add another cup of water as it was empty
The cheesecake does rise up and fall as it cools, it may go over the sides if you use a quick pressure release.
When should I remove the springform pan? Before or after refrigeration?
Hi Quinn – there’s no hard, fast rule about that. But generally, I like to cool to room temperature, run a thin spatula around the edge, open the springform pan, then close it, cover with foil or plastic wrap and then refrigerate it overnight in the springform pan. The next day when I’m ready to serve it, I’ll transfer the cheesecake to a serving platter.
I recently made my first cheesecake in my IP. That recipe requires you to wrap the cheesecake completely and tightly with foil before baking in the IP. I noticed this recipe didn’t require that step. Is wrapping the cheesecake in foil unnecessary? Or just this recipe?
Hi Sandy – no, wrapping the cheesecake in foil is not necessary. In fact, you have to increase the cook time if you wrap it in foil. Wrapping the base I think is just leftover from cooking it in a water bath in the oven – where you don’t want the water to seep into the cheesecake.
Cheesecake loves the wet environment of the pressure cooker. You may get a little water on top of the cheesecake but it’s easy to soak up after pressure cooking with the corner of a paper towel. If you do cover the cheesecake with foil and the cheesecake rises up as it cooks, it can stick to the foil. That’s the main reason I rarely cover cheesecake with foil.
can you tel me why I cannot or should not use a 9 inch spring form pan in my 8 qt instant pot
Hi Laura – if your 9-inch spring form pan fits in your 8 quart Instant Pot, you can definitely use it. You’ll want to double the ingredients and use a longer cook time. Enjoy!
Thank you. this will be my first attempt at making cheese cake in the IP
I love your website and recipes. Do you think canned pumpkin could be used successfully in this recipe?
Thanks Judy! Yes, canned is what I used. Enjoy!
P.S. Can you provide further information on the ‘caramels’ for the topping. Being in Australia I can;t find anything like in the supermarket. Thanks.
Hi Paul – here’s a link to a recipe to make your own http://www.thekitchn.com/how-to-make-soft-chewy-caramel-candies-cooking-lessons-from-the-kitchn-180832 and a picture of the caramels I used http://www.kraftrecipes.com/products/kraft-caramels-original-11oz-ba-995.aspx
Sorry for the dumb question….. but when you say to ‘add pumpkin’ to the mix I’m assuming that the pumpkin needs to be boiled and put through the blender first?
Thanks
Yes, you’ll want to use pumpkin puree. http://www.goodhousekeeping.com/food-recipes/dessert/a22021/homemade-pumpkin-puree-recipe/
I made this for a small family Christmas dinner yesterday, following the recipe exactly except for using Neufchâtel cheese (30% less fat than regular cream cheese) and pressure cooked 18 minutes in a 7 inch springform pan with a 10 minute natural release. It was an absolute hit. Thank you so much for this recipe!
Thanks Janis! So glad it was a hit 🙂
I had the question under your other cheesecake about the soft center. I made this pumpkin cheesecake for family Thanksgiving dinner – it was a hit (used full fat cream cheese, no soft center – perfect). I love pumpkin pie and this had a wonderful pumpkin pie flavor and all the yummy-ness of a cheesecake. Thanks for all your help!
Hi,
If I was to make this in the oven what degree and how long should bake this for?
Hi Lea – I haven’t tried it but my guess would be 45 minutes.
I’d like to make this for Thanksgiving. I know it needs to chill overnight. How soon can I make it? Can it be refrigerated for 4 days before eating?
Hi Cass – the crust gets softer the longer it’s refrigerated. It will still be good if you make it 4 days before, but better if you only make it a day or two. Happy Thanksgiving!
I have a 6″ and an 8″pan. I love the look of a tall cheesecake. Do you think this will fit in the 6″ and how many minutes do you think I should add? I could do the 8″ and add half a recipe to increase the size in that pan to I think. What is you suggestion? Thank you!
Hi Shari – if an 8″ pan fits and you want a bigger cheesecake, then adding half a recipe is a great idea. You will need to increase the cook time. I’d guess 10 minutes.
Can you use light cream cheese? Thank you
Hi Lourdes – This is a softer cheesecake because of the addition of the pumpkin, so it would probably be better not to. But you could certainly try it and perhaps just cook it a bit longer. Let me know if you try it.
I’ve made his twice now, the first time on high manual for 15 minutes, second time for 40. Both times it was not set in the middle. Couldn’t even be sliced to serve. Ugh. I’ve made other cheesecakes in my IP with great success. This just didn’t work for me. I wish it had, the flavors were great.
Hi Jennifer – sorry you’ve had trouble with the recipe. Did you make any changes? Use homemade pumpkin puree? What brand of cream cheese are you using?
Well I’m not sure what I did wrong but it was extremely bland and disappointing! I cooked it for 25 minutes (plus 10 minute NR) and it could definitely have cooked longer… but it was just too bland and is going in the trash 🙁 I used real pumpkin too (which made a delicious pumpkin pie). So disappointed. I didn’t make the topping but you’d think that it wouldn’t require a topping to be tasty.
Hi Fran – sorry you thought it was bland. Cheesecake rarely has strong flavors, it’s creamy and rich and mildly sweet. However, it seems a bit drastic to throw it in the trash. There’s so many sauces that you could use to to add the extra flavor you were looking for.
I made this in a 7″ springform and cooked it for 25 minutes- followed by 10 minute natural release. I still found it soft in the middle. But the outer portion is perfection. I honestly think it will firm up even more as it chills longer. But the flavor after 3 hours is amazing. I think next time I will try cooking for 35 or even 40mins.
Anyhow- are you using an Instant Pot? Could there a difference in brand pots? I did make sure it was on High and even checked I used 25 minutes.
Hello! Could I use an oven? I don’t seem to have a pressure cooker!! 🙁
How high would oven be? (Temp) and for how long!?
Thanks so much!!!
Hi Joseph – what size springform pan will you be using? Here’s the recipe for a 9-inch springform pan in the oven http://www.bonappetit.com/recipe/pumpkin-cheesecake-with-marshmallow-sour-cream-topping-and-gingersnap-crust
I was wondering if I might sub walnuts for the pecans and still get the proper taste. Reason for this id my wife is on dialysis and they should not eat pecans, but walnuts are fine. I look for any protein advantage I can give her. Thanks
Hi Stanley – yes, I think you would be fine to use walnuts in this recipe. So thoughtful of you.
Would an 8 in pan work?
Hi Randy – if an 8 inch pan fits in your pressure cooker, I would use 1.5 times the recipe. Let me know how it goes.
I made this Friday night with some adjustments – since I use a 7″ push pan but love the taller cheesecakes, I added an extra block of cream cheese and a little extra to the other ingredients. It turned out marvelous! We ate on it Saturday night and Sunday night, I brought the rest to work this morning and by 11 a.m., it was all gone and co-workers were asking to place orders. Thanks much for your fabulous recipes – they’re always the best!
Thanks Brenda! Love that you changed it up and made it just the way you like it. So fun that your co-workers loved it as well.
I made this recipe yesterday with a couple of adjustments. I substituted brown sugar for the white sugar and since I have a Fat Daddio 6×3 inch push pan, I added 10 minutes to the cooking time. For a topping I made dulce de leche and of course that sprinkling of pecans. It’s a wonderful recipe and everybody in my house loved it.
Thanks for sharing you changes Teri! Glad the recipe was a hit 🙂
Why does my cheesecake crack when left to cool on wire rack?
Hi Marlene – since it doesn’t crack until it’s cooling, I wonder if it’s because it’s sticking to the sides of the pan and the tension as it cools and contracts is causing it to crack. Do you spray you pan with non-stick cooking spray? Or maybe even try lining it with parchment.
Please….please…please help! Would an 8 inch pan work? That’s what I have. It slips in the pot but it’s fairly snug. Does the steam need to be able to easily go up the sides? There isn’t much room between the springform pan and the pot. Please write back to my email. Thanks!
I have a power pressure cooker xl 8qt and it took over 40 mins to cook is that normal?
Hi Todd – a lot of things factor in to cook time. What you use to cook it in, whether you cover it with foil and how firm you like your cheesecake. 40 minutes does seem a bit long, but I cook my peanut butter cheesecake for 50 minutes so it’s not unheard of.
Thanks for replying it was great tasting even after 40 mins and I’m learning that the pressure cooker I’m using I need to cook everthing longer then what the recipe calls for. Great site and I love the recipes. Thanks for your help.
Hello Barbara,
Can you confirm that the spring form pan you use in your Instant Pot is the one with the link at the bottom? The Nordic 7″ with the wider rim on the outside? Want to buy this from Amazon but want to make sure first that it is the right one.
I should add that I am using the Instant Pot Duo60
Hi Adam – yes, the 7″ Nordic pan linked to at the bottom of the post is the pan I use. It fits perfectly in the Instant Pot.
Thank you so much. This website is a wonderful. I find myself looking at this instead of the manual to use the Instant Pot. I bought one for my mother for Christmas and she will love how easy you make the recipes here-
Thanks – that’s so nice 🙂 Sounds like a perfect Christmas present.
I’m grain free. Would this work with a nut based crust?
I haven’t tried it with just a nut crust, but others have successfully.
If you did not want to use a presure cookr how lond do you think it would take in the oven?
Hi Rachel – assuming you’re still using a small 7-inch pan, I think your oven cook time would be about 45 minutes.
Hi Barbara,
I made your Pumpkin,Caramel,Pecan Cheesecake in my instant pot and everyone thought it was yummy. I cooked it for 20 min. to be sure it was done. I served it the next day and didn’t realize the center was runny until I served it. Everyone still loved it. The next time I will probably cook it for 25 min. I am puzzled as to the big variance in cooking times (from 15 to 50 min.) for your cheesecake recipes. What accounts for the big variance in cheesecake recipes. This was my first try at making a cheesecake, and I would like to try more of your recipes, but I am unsure of the cooking times. Any help would be greatly appreciated.
Hi Jan – adding pumpkin, peanut butter, more sour cream or heavy cream, will require a longer cook time. The shortest time is 15 minutes and it is a very soft creamy cheesecake with nothing extra added. I believe the peanut butter takes the longest because of the addition of peanut butter. If you jiggle the cheesecake after you remove it from the pressure cooker, you should be able to tell if the center is set. If it isn’t, just cook it a little longer. If you cover the cheesecake with foil, it will take longer to cook, and the dimensions and type of pan used, also affect the time. After you’ve cooked more cheesecakes, you’ll get a better feel for how you like your cheesecake and how long it takes with your pan, etc. Enjoy!
Does this taste good without the caramel topping? My husband is a diabetic. He can have a small piece, but with the caramel topping, that might be too much sugar. BTW, loving your recipes.
Thanks Debra!! Yes, it’s delicious without the topping.
I’m new to pressure cooking, yeah! Where did you get a 7″ springform pan and what brand is it? Also, I see a lot of recipes that call for a trivet, what is that exactly and where can I purchase one? I haven’t yet used my pressure cooker , tonight is the first of what I hope will be many meals prepared in it. Can’t wait to make this pumpkin cheesecake, it looks delicious! Thanks for your help.
Hi Christi – how exciting! What did you decide to make for your first meal.
I bought this springform pan on Amazon http://amzn.to/1LSBJmW. My favorite trivet is the one that came with my Cuisinart pressure cooker http://www.cuisinart.com/parts/specialty_appliances/cpc-600/cpc-tr600.html#cpc-tr600
This was a huge hit during Mothers’ Day today! Thank you for sharing! I swear the pressure cooker is my favorite kitchen tool next to my vacuum sealer.
The size of the cheesecake was perfect for our family of eight and we had just under half left. I will definitely be trying more versions of this recipe. I used my Cuisinart 6-Quart electric pressure cooker with a 6″ spring-form pan and I was able to cook it exactly as the instructions say. The one change I made was to use my powdered vanilla bean instead of extract. I really prefer the fresh vanilla bean to the extracts.
The suggestions my family gave for next time’s improvements were for it to be thicker (I may have over whipped a bit causing it to be fluffier), a bit sweeter crust (I think I needed better quality ginger snaps than the ones I bought) and more spices. Given that it was pumpkin, I think they expected more of the punch that our pumpkin pies have with cinnamon, nutmeg, etc.
This was so easy to do, though, and I will definitely recommend this recipe to others!
Thanks Vira – I’m glad everyone like the cheesecake. The pumpkin does make the cheesecake softer than my other cheesecakes, so definitely give them a try. Thanks for sharing your suggestions.
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I made this cheesecake in my Instapot, and cooked it for 15 min., letting it cool down in the cooker for an hour. When I took it out, I blotted the little amount of water on top. After letting it cool for another hour or so, I made the topping using the small round caramel balls in the cooking aisle. After putting the caramel-pecan topping on, I refrigerated it overnight. This was made for a brunch – blink, and it was gone. It was absolutely delicious, very much the texture of a NY cheesecake. One lady said it was the best cheesecake she had ever eaten. Another two said they were going to purchase an electric pressure cooker. I am looking forward to making the lemon and the fruit-topped cheesecakes next. YUM!
Thanks for sharing your story Lydia. Glad we’re getting more electric pressure cooker converts and that you and everyone enjoyed the cheesecake. Happy holidays!
Made this exactly as the recipe called for.
However when we cut into it tonight is was not fully coom in the middle about 3 inch in diameter of it.
It tasted great and we still eaten it of course
Would suggest to let let people know that it might take another 10 min of cooking time.
I will try it again.
Thanks for the feedback Jutta – I added a note at the end of the recipe.
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If I wanted to make this exact recipe in the oven instead, what temp and for how long would I cook it? Are there any other adjustments that need to be made? Thanks!
Hi Nichole – It would be wonderful baked in the oven as well. Just followed the directions listed for this cheesecake. http://www.barbarabakes.com/2013/04/strawberry-cheesecake-with-an-oreo-cookie-crust/ but only cook it about 50 minutes. Maybe start checking it at 40 minutes.
This looks wonderful.
I just wanted to share that I use this pan in my Instant Pot for cheese cakes: http://www.amazon.com/gp/product/B0012Q32JM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
It’s less expensive than a spring form and works beautifully. I actually prefer it to a spring form, and they do not leak.
I butter the sides and the removable disk, and use a parchment round for the bottom so that I can slide the cake off onto a platter after it has cooled. (a butcher knife between the pan and the parchment) To release the disk from the pan after the cake is really cold, I I set the cake on a sturdy tallish glass (widest part of the glass) and pull down gently on the outer pan so that the disk rests on the wide part of the glass when the pan is lowered, and then I slide a butcher knife between the disk and parchment and slide the cake and the parchment onto a serving platter. No dishwasher or the pan will discolor. 🙂
Fat Dadio pans are great in the instant pot and can be purchased inexpensively in many different sizes. The solid bottomed ones I often use to make rice in Pot in Pot style, or cakes such as those mentioned on Hip Pressure.
Thanks for sharing the tips Mona. I’ll have to pick up a Fat Dadio pan and give it a try.
They are great pans at a very reasonable price in my opinion. I have several sizes in both the cheesecake removable bottom style as well as solid pans that work with my Instant pot for doing pot in pot method for rice, oats, cakes, etc. I was very frustrated looking for vessels to work inside my Instant pot but these have worked great, and the straight sides make for even cooking.
Available in many sizes from the pull down menu, here are the Fat Daddio solid bottom pans with straight sides that work great inside the Instant Pot. I love the 6 x 4 for making rice and Steel Cut Oats:
http://www.amazon.com/gp/product/B0013BL64E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Another tool that I’ve found invaluable for use inside my Instant Pot is this basket with the handles removed:
http://www.amazon.com/gp/product/B007SPKR8U/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I had my husband remove the handles which was super easy without damage to the basket.
It fits perfectly in the pot with no sling and holds a bunch of greens or other veggies. I fill it with greens and place an inverted plate on top so won’t shoot up and clog the vent. 🙂
Thanks – I particularly like the basket.
Hello…. This cheesecake looks beautiful. I cant wait to try this. Can I use a 9in springform with the listed ingredients or do I need to add more? Thanks!
Thanks Tracy – First, check and see if a 9″ springform pan will fit in your pressure cooker. If it does fit, you’d want to double the ingredients. The cook time would probably be a little bit longer, but you’d just have to check it and see if it was set and needed longer.
What kind of trivet do you use in your electric pressure cooker and where do I purchase one. Also can you include the link to the springfoam pan. I just got my pressure cooker and would love to try this. Thank you.
The trivet I use the most is the one that came with my Cuisinart pressure cooker. http://www.cuisinartwebstore.com/product_detail.do?q=trivet-for-electric-pressure-cooker-cpc-600&promoCode=CUPPAYPCWEBMACSS
Here’s a link to the springform pan http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FS0/ref=sr_1_1?ie=UTF8&qid=1415283860&sr=8-1&keywords=7+springform
Have fun!
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I have a Cuisinart CPC 600, it’s great. However, I made your cheese cake recipe today and had to cook it under pressure for 25 minutes, plus rest 10 minutes before putting on a wire rack. It has turned out great. My question is why is my pressure cook time off so much from your time? I have cooked several cheese cakes from Bob Warden’s cook book and they all have been cooked 25 minutes. Unlike Bob I use 7 inch spring form pans, in lieu of five inch pans, and cook one at a time. Do you have any possible reasons for this time differential?
Hi Jerry – glad the cheesecake turned out great. Did you leave the pressure cooker closed and let the pressure release naturally for 10 minutes after the 15 minutes cook time? This recipe is adapted from my Meyer Lemon Cheesecake https://www.pressurecookingtoday.com/2013/02/meyer-lemon-cheesecake/, which I adapted from this cheesecake recipe http://afoodcentriclife.com/perfect-cheesecake-from-the-pressure-cooker/, who adapted it from Lorna Sass’ cookbook entitled Pressure Perfect, and we all used the 15 minutes cook time with a natural pressure release. Perhaps your cheesecake was cooked and it just didn’t look done? Cheesecake will continue to set up as it cools.
I’ll try the 15 minutes again. Will let you know how it turns out. Had great success making cornbread today. It was a side to the baby back ribs.
Fun! I have yet to try cornbread in the pressure cooker.
Hi! How did you keep the water out of the bottom of the springform pan? How come your crust didnt get soggy?
Hi Hira – I have a no-leak pan that does a good job of keeping the water out of the sprinform pan. If your pan doesn’t you could wrap the bottom in foil.
Aw thanks for the reply! I ordered the pan that you linked to. You dont have to wrap it at all? I plan to use it in my 6 qt Fagor pressure cooker on top of a trivet that will elevate the pan above the water level. Do you think it will work to keep water out of the pan bottom?
I haven’t wrapped it. Some water does accumulate in the ring around the bottom of the springform pan, but it doesn’t link in to the crust. The trivet does keep it elevated above the water. I just wipe away the water before chilling the cheesecake. Of course if you wanted to be extra careful you could wrap the bottom of the pan with foil. Have fun!
I love these recipes, but I have never owned a pressure cooker, so I don’t know what to do? Anything else that I could use?
Hi Bea – Here’s a link to the original recipe that is baked in the oven http://www.kraftrecipes.com/recipes/pumpkin-caramel-pecan-cheesecake-151682.aspx Enjoy!
Hi Barbara,
I just made this but was wondering when do I remove the cake from the latched pan……when I take it out still hot from the pressure cooker or completely chilled right before I am going to serve??
Many thanks, smells wonderful and I’m amazed with how easy this has been! Happy Thanksgiving!
Jennifer
This dessert is perfect for Thanksgiving. Just leave the ring around it until you’re ready to serve it. It should pull away from the sides, but if not, just run a thin knife around the edge before opening the ring.
Duh, I should have read closer. I see you blot it and cover with plastic wrap. But can you cover with foil in the cooker without changes?
Hi Fran – yes you can cover it with foil without any changes. Enjoy!
I’m a bit worried about things coming out soggy. Would it be okay to wrap it up in foil before cooking? And do you cover it with plastic wrap in the frig?
Hi Barbara, I am totally intriqued by this recipe. I have a pressure cooker, but don’t use it. I do not have an electric PC. Would I follow mfg. instructions to “start timer when the pressure has reached desired level” or do the 15 min the recipe is calling for? Thanks and I look forward to exploring this site.
Hi Sheri – I’ve found the times to be the same in a 6 qt. stove top as in my 6 qt. electric pressure cooker except on very quick cooking items.
Bring your pressure cooker to high pressure over high heat. Adjust the heat to maintain high pressure and cook for 15 minutes. After 15 minutes turn off heat and let the pressure release for 10 minutes, then release any remaining pressure.
All the other steps are just the same. Have fun!
And btw, I used my electric Cuisinart pressure cooker with a 7 inch springform pan. Perfect!
I made this Sat and served it last night — amazing! It turned out so well, everyone was amazed I made it in my pressure cooker. I did the caramel and pecan topping right before I served it so I had no issues with slicing and serving. I wonder if that’s because in the original recipe you made the sauce and put it back into the fridge and it got too hard to slice? At any rate, thanks for the recipe.
That’s great! So glad it was a big hit. No, I didn’t put it back in the fridge, my problem was a lot of the caramel ran off the top when I cut it and puddled on the pie plate.
Ah. Well I still think it looks so impressive with he topping on there that I am going to keep putting it on before I bring the cake to the table to serve — and I will make this again for sure!!!
You’re right it does look impressive. Maybe I should have said serve it with additional caramel 🙂
Did you use the Fagor 3 in 1 cooker?
Hi Kristen – no I used my Instant Pot electric pressure cooker and a 7″ springform pan.
Pinned this but I see that it is for a pressure cooker. can I do the same recipe and bake it in the oven?
Of course you can bake it in the oven. Here’s a link to the recipe I adapted it from http://www.kraftrecipes.com/recipes/pumpkin-caramel-pecan-cheesecake-151682.aspx
WOW! This is one beautiful cheesecake! Who would have thought to bake a cheesecake in a pressure cooker but Barbara! Thanks for sharing your recipes and ideas!
I am in lust with this cheesecake on so many levels and in awe that you made it in a pressure cooker. Clearly, I am behind the times; practically in the horse and buggy days. I do own a pressure cooker, two of them actually; one for canning and the other for not much these days except boiled peanuts. Thank you for broadening my horizons. Beautiful, beautiful cheesecake.
Thanks Terri! Pull out that pressure cooker and get cookin’ 🙂
this looks amazing!
Oh my GOSH Barbara-that is one beautiful cheesecake. I can’t believe you can do this in a pressure cooker…….I don’t know how I’d adjust the timing to the stove top. I’ll have to do some research……or buy myself a Christmas present at BJs…..ho ho ho! 🙂
I would LOVE to try this…………
Carol – that would be a perfect Christmas present for you. 🙂 You probably wouldn’t have to adjust the timing for the stove top, since I used the timing from a stove top pressure cooker recipe.
This sounds really yummy,will try it out on my other half tomorrow.Thank You
Hi Joy! I hope he likes it as much as my other half did.
This looks amazing Barbara. I might fight your husband for a few pieces of this. Cheesecake and pumpkin are my favorite too. I’m breaking out my small springform soon for this one. Thanks for sharing.
Thanks Bonnie! Please let me know if you try it.