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A slice of pie topped with toasted marshmallows and drizzled with chocolate, on a white plate with forks.
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Making Instant Pot Pumpkin Cheesecake with S'more Topping

With the right technique, this instant pot pumpkin cheesecake with s’mores topping will steal the show at your Thanksgiving table. It’s creamy, cozy, and a great opportunity to put on a little show by touching the marshmallows right at the Thanksgiving table! 
Course Dessert
Cuisine American
Keyword Instant pot cheesecake, instant pot pumpkin cheesecake
Prep Time 20 minutes
Cook Time 28 minutes
Cool Time 4 hours
Servings 12 servings
Calories 366kcal
Author Ksenia Prints

Equipment

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.

Notes

If you are looking to cook this cheesecake in the oven, check out this pumpkin s'mores cheesecake recipe on my other blog! 

Nutrition

Calories: 366kcal | Carbohydrates: 33g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 263mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3986IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg