Instant Pot: Maple Pumpkin Cheesecake


After college was when I realized how much I enjoyed baking. One of my signature items were my cheesecakes... namely because it was my dad's favorite dessert. This fall I couldn't go without making a fall cheesecake and I recently made this Maple Pumpkin Cheesecake. It has some of my favorite fall spices and ingredients - nutmeg, allspice, cinnamon, maple syrup, gingersnap cookies and of course, pumpkin!

What makes this a little special is that the cheesecake batter is divided to make a pumpkin cheesecake filling... then both are swirled deliciously into a gingersnap cookie crust before baking. This would also make a great dessert for the holidays & elevate things a bit from the usual pumpkin pie. 

Instant Pot: Maple Pumpkin Cheesecake




2 cups gingersnap cookie crumbs

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 cup granulated sugar

4 tablespoons melted butter


1. Stir together the cookie crumbs, sugar, nutmeg, cinnamon and butter until combined. Should resemble the consistency of wet sand.

2. Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan and place in the pan. Lightly spray the parchment paper with a non-stick spray.

3. Press crust mixture into the bottom and about 3/4 inches up the sides of the pan. Place pan in the freezer when you prepare the filling.

Cheesecake Filling

32 oz cream cheese, softened

1 3/4 cup granulated sugar

1/2 cup sour cream, at room temperature

3/4 teaspoon maple extract

1 teaspoon vanilla extract

3 large eggs, at room temperature

1 cup canned pumpkin

1 1/4 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg


1. In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream, maple and vanilla extracts, and mix until thoroughly combined. Do not over mix - overmixing can cause your cheesecake to crack.

2. Add eggs one at a time, mixing lightly after each addition.

3. Remove 2 1/2 cups of the batter into another bowl. To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined.

4. Remove the crust from the freezer. Alternately scoop each batter - plain cheesecake batter and pumpkin batter - into the crust, layering the mixtures until it is all used. With a butter knife, run through the mixtures to form a swirl design throughout.

5. Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape Add 1 cup of water to the bottom of your instant pot.

6. Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1 hour, at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about 30 minutes, then release the sides of the pan and place cheesecake in refrigerator to chill while making the icing.


8ox cream cheese, softened

4 tablespoons butter, softened

1 teaspoon maple extract

1/2 cup powdered sugar

1/8 cup milk


1. Beat the butter and cream cheese until fluffy. Add maple extract and mix.

2. Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin out if it's too thick. Place icing into a pastry bag. If the icing seems too soft, refrigerate for about 15 minutes to firm up before piping.

3. Using a #1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you'd like.

4. Chill the cheesecake until icing sets up a bit. Slide with a knife dipped in hot water and wiped dry.

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