Pressure Cooker Pumpkin Cheesecake topped with a decadent layer of fresh whipped cream.

Cheesecake with whipped cream on a white background.

Here I am, posting a pumpkin cheesecake recipe AFTER THANKSGIVING people. Who am I and what gives me the right to do that? Well, I did make and remake 2 of these scrumptious cheesecakes BEFORE Thanksgiving but then life happened and here we are 6 days post feast and I’m just now getting the recipe up. But y’now what the good news is? This blog thing will kind of live on the internet for all eternity and there’s going to be another eternity of Thanksgiving dinners, so let’s all just take a chill pill.

Cheesecake with whipped cream on a white background.

Also, maybe you’re somebody who doesn’t discriminate and eats pumpkin all the way through Christmas (or God forbid, all year round!!) Then, this recipe is perfect to get you through the dark days when pumpkin recipes are no longer being plastered all over the internet.

If you haven’t yet made a cheesecake in your pressure cooker, I highly recommend starting with this one! It’s super simple and doesn’t require a extravagant topping, but it’s still as delicious as can be.

Cheesecake with whipped cream on a white background.

More Pumpkin Recipes You’ll Love

Pressure Cooker Pumpkin Spice Latte Oats

Pressure Cooker Savory Pumpkin Mac and Cheese

Pressure Cooker Spiced Pumpkin Apple Butter

Pressure Cooker Sticky Pumpkin Caramel Cake

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Cheesecake with whipped cream on a white background.

Pressure Cooker Pumpkin Cheesecake

  • Author: Jessie
  • Total Time: 50 minutes
  • Yield: 8 1x


Pressure Cooker Pumpkin Cheesecake topped with a decadent layer of fresh whipped cream.




  • 1 sleeve of graham crackers
  • 2 tablespoons butter (affiliate), melted


  • 8 ounces cream cheese, softened
  • 1 cup plain greek yogurt
  • 1/2 cup pumpkin puree
  • 1/2 cup white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla (affiliate)
  • 2 eggs
  • 1 tablespoon flour
  • 1 cup heavy whipping cream


  1. In a food processor, pulse graham crackers and melted butter until texture resembles sand.
  2. Prepare a 7 inch springform pan by spraying it with cooking spray, then pat graham cracker mixture into the bottom and slightly up the sides.
  3. Place in freezer to chill for 10 minutes.
  4. Meanwhile, with an electric mixer, beat together softened cream cheese, yogurt, pumpkin puree, sugar, pumpkin pie spice and vanilla until smooth and no lumps remain.
  5. Mix in eggs, one at a time, until smooth.
  6. Slowly mix in flour just until combined, taking care not to over-mix.
  7. Remove crust from freezer and pour cheesecake filling into pan then cover top with foil.
  8. Lower trivet into pressure cooker then pour 1 cup of water into bottom of pot.
  9. Gently lower springform pan onto trivet, then lock lid and set to high pressure for 30 minutes.
  10. When time is up, let pressure naturally release then place cheesecake in the fridge to cool for at least 2 hours before topping.
  11. To prepare whipped cream, pour heavy cream into an electric mixing bowl and whip until stiff peaks form.
  12. Spread on top of cooled cheesecake and serve.
  • Prep Time: 10 mins
  • Cook Time: 40 mins