Instant Pot Pumpkin Cheesecake Recipe – Oats & Pecan Crust

Last Updated on 2 months by Neha Deshmukh

Instant Pot Pumpkin Cheesecake Recipe – Oats & Pecan Crust

Hey everyone! Fall is officially here, and you know what that means – pumpkin everything! I’ve been experimenting with ways to enjoy the cozy flavors of pumpkin season, and this Instant Pot Pumpkin Cheesecake is a total winner. It’s unbelievably creamy, has a delightful spiced flavor, and the oat and pecan crust? Seriously addictive. Plus, the Instant Pot makes it so much easier than traditional baking. Let’s get started!

Why You’ll Love This Recipe

This isn’t your average cheesecake. The combination of the nutty, slightly chewy oat and pecan crust with the smooth, spiced pumpkin filling is just heavenly. And honestly, the Instant Pot makes it foolproof. No water baths, no worrying about cracking – just perfectly creamy cheesecake every time. It’s perfect for a cozy night in, a festive gathering, or even a special treat for yourself.

Ingredients

Here’s what you’ll need to make this dreamy cheesecake:

• ¾ cup rolled oats (about 90g)
• ¾ cup pecans (about 85g)
• ¾ cup brown sugar (about 150g)
• 2 tablespoons melted butter (30ml)
• 14 ounce can (about 400g) sweetened condensed milk
• 1 cup whole milk Greek yogurt (about 245g)
• 1 cup canned pumpkin puree (about 245g)
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• 2 tablespoons pumpkin puree (about 30g)
• 2 tablespoons maple syrup (30ml)
• ½ teaspoon pumpkin pie spice

Ingredient Notes

Let’s talk ingredients for a sec! Using rolled oats gives the crust a lovely texture – not too crumbly, not too hard. You can pulse them in the food processor a little longer if you prefer a finer crust. I love the flavor pecans bring, but feel free to swap them for walnuts if that’s what you have on hand.

Now, about the Greek yogurt: full-fat is key here. It adds so much richness and creaminess. Don’t skimp! I usually use the Fage brand. And finally, pumpkin pie spice is where the magic happens. Make sure yours is fresh for the best flavor – a good blend really makes all the difference. You can even make your own if you’re feeling ambitious!

Step-By-Step Instructions

Alright, let’s bake (well, pressure cook!) this cheesecake.

1. First, let’s make the crust. Add the rolled oats, pecans, brown sugar, and melted butter to a food processor. Pulse until everything is nicely combined and resembles coarse crumbs.
2. Press this mixture firmly into the bottom of a greased 6-inch cheesecake pan. I like to use the bottom of a measuring cup to really pack it in there.
3. In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, pumpkin puree, pumpkin pie spice, and cinnamon until everything is smooth and creamy.
4. Pour that gorgeous pumpkin cheesecake mixture over the prepared crust. Cover the pan tightly with foil – this prevents condensation from getting into your cheesecake.
5. Add 2 cups (475ml) of water to the Instant Pot. Place the trivet inside, and carefully set the cheesecake pan on top of the trivet.
6. Seal the Instant Pot lid and cook on high pressure for 30 minutes. Once the cooking time is up, let the pressure release naturally for 20 minutes. Don’t quick release, or you risk a cracked cheesecake!
7. Carefully remove the cheesecake from the Instant Pot. Let it cool on a wire rack, then unmold it while it’s still slightly warm.
8. Chill in the refrigerator for at least 4-6 hours (or even overnight!) to allow it to set completely.
9. While it’s chilling, make the glaze. Simply mix together the pumpkin puree, maple syrup, and pumpkin pie spice in a small bowl. Once the cheesecake is chilled, drizzle the glaze over the top before serving.

Expert Tips

• Don’t overmix the cheesecake batter! Overmixing can lead to a tough cheesecake.
• Make sure your cheesecake pan is well-greased to prevent sticking.
• Natural pressure release is crucial for a creamy, crack-free cheesecake.
• Patience is a virtue! The chilling time is essential for the cheesecake to set properly.

Variations

• Vegan Adaptation: Use a vegan cream cheese alternative and a plant-based yogurt. Ensure your condensed milk is also plant-based!
• Gluten-Free Adaptation: Simply use certified gluten-free rolled oats.
• Spice Level Adjustment: If you’re a spice fiend like me, feel free to add an extra ¼ teaspoon of pumpkin pie spice. Or, if you prefer a milder flavor, reduce it to ½ teaspoon.
• Festival Adaptations: For Thanksgiving, garnish with candied pecans and a sprinkle of cinnamon. For Diwali, you could add a touch of cardamom to the filling and decorate with edible silver leaf!

Serving Suggestions

This cheesecake is delicious on its own, but a dollop of whipped cream or a sprinkle of chopped pecans takes it to the next level. It pairs beautifully with a cup of chai or a warm apple cider.

Storage Instructions

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

FAQs

What is the best type of Greek yogurt to use in this recipe?

Full-fat Greek yogurt is best for the creamiest texture. I recommend Fage, but any full-fat brand will work.

Can I make this cheesecake ahead of time?

Absolutely! You can make it up to 2 days in advance. Just keep it tightly covered in the refrigerator.

Can I use a different size cheesecake pan? If so, how will it affect cooking time?

I recommend sticking to a 6-inch pan for best results. If you use a larger pan, the cheesecake will be thinner and may require a shorter cooking time.

What can I substitute for pecans in the crust?

Walnuts are a great substitute for pecans. You could also use almonds or even sunflower seeds for a nut-free option.

How can I tell if the cheesecake is fully cooked in the Instant Pot?

The cheesecake should be set around the edges but still have a slight wobble in the center. It will firm up as it cools.