Instant Pot Pumpkin Cheesecake with Spiced Peitas
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
What's fall without pumpkin? A very creamy and simple pumpkin cheesecake with spiced pepitas will certainly please your entire family.
  • 16 ounces cream cheese, low fat (2-8 ounce packages, room temperature)
  • 5 tablespoons THM Gentle Sweet
  • ¼ teaspoon xanthan gum
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground clove
  • 2 eggs (large, room temperature)
  • 2 egg yolks, whole (room temperature)
Prep Work:
  1. Set all ingredients out bringing them to room temperature for best results
  2. Preheat oven to 350 degrees.
  3. Prepare your cheesecake pan. My cheesecake pan of choice for this recipe is the Fat Daddio 7 x 3 inch Cheesecake Pan. Remove the center plate and set on a piece of parchment paper to trace a circle. Cut out the circle, place removable plate back in the pan, spray lightly with coconut oil spray, lay parchment circle into your pan, smooth out.
  1. Mix all dry ingredients(THM Baking Blend, THM Gentle Sweet, mineral salt and spice) thoroughly in a medium bowl. Add melted butter and vanilla; mix with fork until you get a nicely coated crumbly consistency; stir in spiced pepitas.
  2. Place crust mixture into your prepared 7 x 3 inch Fat Daddio cheesecake pan; press crust evenly into the bottom and out to the edges of the pan.
  3. Bake in preheated oven for 9-10 minutes. Remove from oven. allow the pan and crust to cool on a cooling rack while you prepare the filling.
Cheesecake Batter
  1. In a large mixing combine cream cheese and gentle sweet and beat at medium speed until light and fluffy. Flip mixer to low speed and gradually sprinkle in the xanthan gum, mix until thoroughly incorporated.
  2. Add pumpkin puree and spices, beat on low speed until combined, scraping down the sides of the bowl. Add eggs, one egg and one egg yolk at a time until just incorporated.
  3. Lightly spray the sides of the cooled pan with coconut oil spray, add cheesecake batter, smooth out with the back of a smooth. Cover pan tightly with foil.
  4. Add 1½ cup of water to the Instant Pot liner, add liner to the pot. Using either an aluminum foil sling or long handled trivet lower the cake into the Instant Pot.
  5. Set the Instant pot using either the [Cake] or [Manual] settings, set time to 30 minutes. Allow the pot to NPR (natural pressure release) for 15 minutes. When finished remove pan to a cooling rack. Dab water from the foil cover with a paper towel, remove and gently dab any water from the cake top with the corner of a paper towel. Cool 10 minutes then run a thin knife around the edge to release cheesecake from sides allow to cool to room temperature. Chill at least 4 hours or over night.
  6. Serving Suggestions:
  7. Serve slices with a dollop of whipped cream sprinkled with cinnamon and garnish with spiced pepitas.
Nutrition Information
Calories: 177 Fat: 15g Carbohydrates: 6g Sodium: 270mg Fiber: 4g Protein: 6g Cholesterol: 91mg
Recipe by The Healthy Milestone at