Easy Gluten-Free Pressure Cooker Pumpkin Cheesecake

If you are looking for an easy, made-for-all dessert, try this Gluten-Free Pressure Cooker Pumpkin Cheesecake. It is so simple to make in your pressure cooker, Instant Pot, or Ninja Foodi. The best part is that all you need are gluten-free graham crackers to make this dessert gluten-free!

Pressure Cooker Pumpkin Cheesecake is the perfect fall dessert; it comes out silky smooth without cracking due to the even temperatures of the pressure cooker. If you want to mix it up, try this Pressure Cooker Cheesecake with a variety of toppings! This dessert is perfect for holiday dinners or just a weeknight treat.

What you’ll love about Gluten-Free Pressure Cooker Pumpkin Cheesecake:

• Gluten-free crust made with gluten-free graham crackers.
• Creamy filling that is silky smooth.
• Perfect to make ahead and store in the fridge, the longer it’s chilled, the better!

Ingredients for Gluten-Free Pressure Cooker Pumpkin Cheesecake:

• Graham Crackers or Gluten-Free Graham Crackers
• Granulated Sugar
• Ground Cinnamon
• Unsalted Butter
• Cream Cheese
• Salt
• Vanilla Extract
• Eggs
• Pureed Canned Pumpkin
• Pumpkin Pie Spice
• Water

Step-by-Step Instructions:

1. Combine the gluten-free graham crackers, sugar, cinnamon, and butter.
2. Press well into the bottom of a 7-inch springform pan.
3. Freeze in the freezer for 15 minutes to set.
4. While this is freezing, cream together the cream cheese, sugar, salt, vanilla, eggs, pumpkin, and pumpkin pie spice to create the filling. It’s EXTREMELY important that both the cream cheese and eggs are at room temperature. (See Note)
5. Mix well until smooth.
6. Pour into the frozen crust.
7. Pour 1 1/2 cups water into the pot of the pressure cooker.
8. Place the prepared cheesecake onto the wire trivet and be sure it’s in the lowest position.
9. Place it in the large pot of the Pressure Cooker.
10. Secure the pressure cooker lid and move the nozzle to SEAL.
11. Pressure cook on high for 35 minutes.
12. Let it fully naturally release (DO NOTHING).
13. Once it’s fully released the steam, remove the lid.
14. Carefully remove the cheesecake and let it cool for about 5-10 minutes.
15. Place it in the fridge for 4+ hours to fully chill.
16. Top with toppings of choice, such as whipped cream, and serve.

Tips for Making Pumpkin Cheesecake:

• Use room temperature eggs and cream cheese. This will allow the cheesecake to be smooth; if you use cold cream cheese and eggs, it will have lumps in the cheesecake.
• Store the cheesecake in the fridge for at least 4 hours, if not overnight, to fully chill.
• Always freeze the crust for about 15 minutes before adding the cheesecake to keep it intact; this way, it does not crumble when sliced.
• Serve with your favorite whipped toppings and extra cinnamon.

Best Serving Ideas:

• Top it with Whipped Cream.
• Add whipped cream and homemade caramel sauce.
• Top it with ground cinnamon or nutmeg.
• Pair it with a warm cup of coffee as an afternoon treat.

How do you store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The cheesecake is best served cold.

This simple cheesecake is a favorite around our home for a variety of reasons, but it will certainly make you feel like a pro in the kitchen when you realize just how easy it is to make an elevated, fancy dessert!

This easy Pressure Cooker Pumpkin Cheesecake is the best choice for holiday dinners because not only is it easy, but it can also be made the day before. It tastes even better left in the fridge for a day, which makes it a win for preparing in advance for family holiday dinners!