Say hello to your new favorite fall dessert: the instant pot pumpkin cheesecake with a gooey s’mores and chocolate drizzle topping.
The creamy, velvety feel of the cheesecake combined with chewy marshmallows, crunchy graham crackers, and bittersweet chocolate is nothing short of the perfect way to end your Thanksgiving feast.
I’ve made cheesecakes the old-fashioned way in the oven, from baked cranberry cheesecake to passionfruit cheesecake, and I can tell you this: once you try making an instant pot cheesecake, you might never make a cheesecake in the oven again! So be warned. With the oven, you’re constantly battling hot spots, water baths that slosh around, and that dreaded surface cracks.
Even if you follow the recipe exactly, so many things go wrong once that oven door closes!
The instant pot, on the other hand, is like a beacon of light in a dark tunnel. It creates a naturally moist, pressurized cooking environment that mimics the humidity of a perfect water bath—without the mess or the guesswork. Because the temperature is tightly regulated, the cheesecake cooks evenly from edge to center, giving you that smooth, custardy texture every single time. There’s no cracked top, no overbaked edges, and no need to hover by the oven door.
And if you are smiling ear to ear after hearing how easy an instant pot cheesecake is, this pumpkin cheesecake is even more forgiving. The pumpkin puree adds moisture and creaminess to the filling, while the gentle pressure cooking ensures the batter stays silky.
And the best part? You don’t heat up your whole kitchen or tie up your oven for hours on Thanksgiving Day. Close the pressure cooker lid, and the cheesecake takes care of itself.
When it’s cooled and topped with toasted marshmallows, crumbled graham crackers, and a drizzle of chocolate, it turns into a show stopping s’mores-inspired dessert that everyone at the table will "ohh" and "ahh" at while you torch the marshmallows in real time.
Ingredient Highlights
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- Pumpkin puree – Make sure you’re using pure pumpkin, not pumpkin pie filling. Pie filling has added sugar and spices, which throws off the texture of the cheesecake and makes it overly sweet. I also use pumpkin puree in these chewy pumpkin spice cookies and pumpkin spice muffins, so don't forget to check out those recipes.
- Cream cheese – Room temperature cream cheese is non-negotiable. If it’s even slightly cold, your batter will have lumps, and those lumps will bake right into the cheesecake.
- Spices – Cinnamon, ginger, and nutmeg give the cheesecake its signature fall warmth. Don’t skip them. If you have pumpkin pie spice, you can substitute—but I prefer controlling the ratios myself.
- Marshmallows – I go with minis here because they melt and toast evenly. Big marshmallows tend to burn before they soften all the way through.
My Top Tips for a Perfect Instant Pot Pumpkin Cheesecake
Check your pan size. A 7-inch springform pan is the standard for most instant pot cheesecake recipes. Anything larger won’t fit; anything smaller might need a couple of minutes more cooking time.
Line the pan properly. Parchment paper on the bottom of your springform pan makes it so much easier to release the cheesecake later. Skip it, and you risk breaking the crust when slicing.
Always use room temperature eggs. Cold eggs can cause the batter to seize and separate, giving you a dense or uneven texture. I set mine out on the counter for at least 30 minutes before baking or place them in a bowl of lukewarm water for 5 minutes.
Don’t overmix the batter. Overbeating adds too much air, which makes the cheesecake puff up in the pot and then deflate. I mix until everything is just incorporated, nothing more.
Cover tightly with foil. This isn’t optional. The instant pot creates a lot of steam, and without foil, condensation drips onto the cheesecake and creates a soggy, uneven top.
Natural release only. Quick-releasing the pressure in your instant pot can cause the cheesecake to contract too fast and crack. Let it release naturally, even if it feels like it’s taking forever.
Don’t rush the cooling. This cheesecake needs at least 4 hours in the fridge. If you try to top and slice it too early, it will collapse and lose that smooth, velvety texture.
Use the torch carefully. Toasting the marshmallows is what makes the s’mores effect so irresistible. I use a small kitchen torch and keep it moving constantly. Hold the flame too long in one place and you’ll burn the sugar instead of caramelizing it.
Storage Instructions
Avoid the counter!
Cheesecake is dairy-heavy and shouldn’t sit at room temperature for more than 2 hours.
In the fridge:
Once cooled and topped, cover the cheesecake loosely with foil or plastic wrap. It keeps well in the refrigerator for up to 5 days. I like to place a few toothpicks in the cake and drape plastic wrap over them so it doesn’t stick to the marshmallows.
In the freezer:
For longer storage, freeze the cheesecake (without the s’mores topping). Wrap slices tightly in plastic wrap and then in foil, or place in an airtight container. It will keep for up to 2 months. When ready to serve, thaw overnight in the fridge and add the marshmallows, graham crackers, and chocolate drizzle fresh.
Recipe
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Making Instant Pot Pumpkin Cheesecake with S'more Topping
Equipment
- 7-inch springform pan
- Aluminium foil
Ingredients
Graham Cracker Crust Ingredients:
- 15 graham crackers
- 3 tablespoon unsalted butter melted
Pumpkin Cheesecake Filling Ingredients:
- 16 oz cream cheese room temperature
- 3 large eggs room temperature
- 1 cup pumpkin puree not pie filling
- ½ cup heavy cream
- ½ cup brown sugar
- 2 teaspoon all-purpose flour
- 1 teaspoon vanilla extract optional
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅓ teaspoon ground nutmeg
S'more Topping Ingredients:
- 1 cup mini marshmallows
- ⅓ cup milk chocolate chopped
- Extra graham crackers for garnish
Instructions
Prepare Crust:
- Pulse graham crackers in a food processor until fine.
- Mix with melted butter.
- Press evenly into the bottom of a parchment-lined 7-inch springform pan.
- Chill while preparing filling.
Make Pumpkin Cheesecake Filling:
- Beat cream cheese and brown sugar until smooth.
- Add flour, spices, vanilla (if using), and pumpkin; mix until combined.
- Add one egg, mix well, then add the remaining eggs one at a time.
- Stir in heavy cream until smooth.
Bake Cheesecake in Instant Pot:
- Pour the filling into the pan and cover securely with foil.
- Set it on a trivet in instant pot with 1 cup of water.
- Pressure cook on high for 28 minutes, then let the pressure release naturally .
- Remove the cheesecake from the instant pot and let the cheesecake cool to room temperature in the pan then place in the refrigerator for at least 4 hours (or overnight if possible).
Decorate:
- Top cooled cheesecake with mini marshmallows, chopped chocolate, and crushed graham crackers.
- Torch marshmallows until golden.
