Instant Pot Pumpkin Cheesecake Jar Recipe
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This Instant Pot Pumpkin Cheesecake is so delicious & easy to make. It is rich, creamy, and light like air. Topped with caramel, crushed pecans + sweet cranberries, this is a perfect dessert for your holidays.
Important – Scroll down to the end for Complete Recipe, given in a recipe card. In between, I have given tips and more recipe related information.
Instant Pot Pumpkin Cheesecake in a Jar Recipe
Since the success of my 2 Cheesecake in Jar Recipes – Mini Newyork Style Cheesecake and Mini Chocolate Cheesecake – I was so pumped to try this Pumpkin Cheesecake in 4-ounce Jars.
I have always been a fan of small portioned easy dessert recipes. For me, it is a perfect case of “Have Your Cake & Eat It Too”. And to seal my case, I have so many Mini Portion Desserts on my blog.
Please check out more PORTION CONTROL DESSERTS or DESSERT IN A JAR here – mocha express pudding, no-cook chocolate pudding, no-bake key lime cheesecake,no-bake cheesecake, no-bake mango cheesecake, black forest cake in a jar, and more.
Why make Mini Cheesecakes in Jar?
I have very simple reasons –
- Portion control is a biggie for me. Just the right amount.
- I have no stress about making a big pie of cheesecake and not able to get it right out of the mold. Individual jars are mess-free and easy serving.
- Cracks or no cracks, these mini cheesecakes are perfect on their own with beautiful toppings and sauces.
- Perfect for guest entertaining. These look more sophisticated for a party.
How to make a Cheesecake?
Any cheesecake has 2 components – The Crust and The Cheesecake Filling.
The crust is the base of the cheesecake. Since it holds the cheesecake at the base, it is made with cookies and/or crackers.
Most of the recipes call for graham crackers for the base. You may use ginger snap cookies, biscoff cookies, vanilla Nila Cookies, Oreos, or cookies of your choice for the base of the cheesecake.
Since it is a cheesecake, cream cheese is the main ingredient of the filling. And to make it a Pumpkin Cheesecake, PUMPKIN PUREE is used (not pumpkin pie filling).
The other 2 commonly used ingredients of cheesecake are – Sour cream and Eggs. And of course the sugar.
The cheesecake can further be enhanced and topped with kinds of toppings and garnishes.
I have used caramel, crushed pecans & dried cranberries to bring out the holiday flavor and color.
I am in love with this Pumpkin Cheesecake. Look at that beautiful Fall Peachy Color of this one….isn’t it pretty?
If you want to make whole PUMPKIN CHEESECAKE, then refer to THIS RECIPE BY BOULDER LOCAVORE.
Important Tips to Remember when making Cheesecake in IP
- Make sure that you use CANNING JARS that are made to sustain the pressure under extremely hot conditions. Ball’s make such Mason Jars and easily available at your local grocery store or Amazon.
- Always cook it covered. Cover with a piece of foil and then cook it. That avoids condensation to settle on top of the cheesecake.
- Always bring out the ingredients like Cream cheese, egg & sour Cream to room temperature before starting the process. It is not only easy to process through the method but also makes the cheesecake airy & light in texture.
- Always add egg towards the end in the filling. And incorporate it gently only till it is mixed. An egg is acting as a binding agent. If you will over mix it, it will affect the texture of the cheesecake.
- Never serve/eat cheesecake right out of the refrigerator. Always take it out and set it on the counter for 10-15 minutes before serving. That lets the cheesecake come at the right temperature to be enjoyed fully texture-wise…airy & light. Or else it can be very dense when right out of the refrigerator.
Ingredients Used in this Recipe
Cream Cheese
Egg
Sour Cream
Pumpkin Puree (not pumpkin pie filling)
Kitchen Gadgets Used in the Recipe
Instant Pot 6 quart or MEALTHY MULTIPOT
4 ounce Mason Canning Jars – very important that you use canning jars to use in instant pot.
Instant Pot Pumpkin Cheesecake Recipe
Complete Recipe is given further down in the Recipe Card.
Watch this New York Style Cheesecake Recipe Video for reference.
Prep the Crust
- In a Food Processor, add graham crackers & Sugar. Pulse till you get fine crumbs.
- Add melted butter and pulse till it all combines well.
- Now distribute this crumb equally in 7 mini jars (4-ounce canning jars). Press them down lightly. Refrigerate for about 10-15 minutes till you work on the filling.
Prep the Pumpkin Cheesecake Filling
- Make sure all the ingredients are at room temperature.
- Take a mixing bowl and add Cream cheese & sugar to it. Blend it with the electric egg beater or hand blender on medium speed for about 3-4 minutes till it is light and airy.
- Now add sour cream + pumpkin puree + vanilla extract + pumpkin pie spice to the bowl. Blend it well for about 1-2 minutes till all incorporated. Scrape from sides if needed.
- Now add the Egg. Blend it gently only till it is incorporated. No OVER MIXING or OVER BEATING please at this point. The filling is ready.
Making Mini Pumpkin Cheesecake in IP
- Place the inner pot inside your Instant Pot. Plug it in. Add 1&1/2 cups of water to it. Place the Trivet in it.
- Bring out the refrigerated mini jars. Fill them up with about 1/4 cup filling each. Level them out. Tap on the kitchen counter to get rid of any air in between.
- Cover all the mini jars with a piece of aluminum foil. Place them side by side on the trivet. A 6 quarts IP can easily accommodate small jars side by side on the trivet.
- Place the lid and close it. Put the valve on SEALING. Set the timer for 6 MINUTES on Manual/Pressure Cook Mode.
- Once the timer goes off, follow NPR (natural pressure release). Take the jars out. Remove the foil. Let these sit on the counter till these come at room temperature. Now place the lids of these and refrigerate at least for 4-6 hrs before eating.
- I topped these with caramel sauce and chopped pecans & dried cranberries.
HOW TO STORE CHEESECAKE?
Refrigerate it. It will stay good for a week when refrigerated.
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Mini Pumpkin Cheesecake in Instant Pot
Instant Pot Pumpkin Cheesecake in a Jar
Equipment
- electric egg blender or hand blender
- Food Processor
- mixing bowl
- 4-ounce mini Canning Jars
Ingredients
Filling Ingredients
- 1 packet/ 8 ounce Cream cheese room temperature
- 1/3 cup Sugar
- 1/4 cup Sour Cream room temperature
- 1/3 cup Pumpkin Puree, unsweetened not pumpkin pie filling
- 1 Egg
- 1/2 tsp Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice Mix
Crust Ingredients
- 12 Graham Crackers
- 1 tbsp Sugar
- 1 tbsp Melted Butter
Instructions
Prep the Crust
- In a Food Processor, add graham crackers & Sugar. Pulse till you get fine crumbs. Add melted butter and pulse till it all combines well. Now distribute this crumb equally in 7 mini jars (4-ounce canning jars). Press them down lightly. Refrigerate for about 10-15 minutes till you work on the filling.
Prep the Pumpkin Cheesecake Filling
- Make sure all the ingredients are at room temperature. Take a mixing bowl and add Cream cheese & sugar to it. Blend it with the electric egg beater or hand blender on medium speed for about 3-4 minutes till it is light and airy.
- Now add sour cream + pumpkin puree + vanilla extract + pumpkin pie spice to the bowl. Blend it well for about 1-2 minutes till all incorporated. Scrape from sides if needed.
- Now add the Egg. Blend it gently only till it is incorporated. No OVER MIXING or OVER BEATING please at this point. The filling is ready.
Making Mini Pumpkin Cheesecake in IP
- Place the inner pot inside your Instant Pot. Plug it in. Add 1&1/2 cups of water to it. Place the Trivet in it. Bring out the refrigerated mini jars. Fill them up with about 1/4 cup filling each. Level them out. Tap on the kitchen counter to get rid of any air in between.
- Cover all the mini jars with a piece of aluminum foil. Place them side by side on the trivet. A 6 quarts IP can easily accommodate small jars side by side on the trivet.
- Place the lid and close it. Put the valve on SEALING. Set the timer for 6 MINUTES on Manual/Pressure Cook Mode. Once the timer goes off, follow NPR (natural pressure release). Take the jars out. Remove the foil. Let these sit on the counter till these come at room temperature. Now place the lids of these and refrigerate at least for 4-6 hrs before eating.
- I topped these with caramel sauce and chopped pecans & dried cranberries.
HOW TO STORE CHEESECAKE?
- Refrigerate it. It will stay good for a week when refrigerated.
Notes
Important Tips to Remember when making Cheesecake in IP
- Make sure that you use CANNING JARS that are made to sustain the pressure under extremely hot conditions. Ball's make such Mason Jars and easily available at your local grocery store or Amazon.
- Always cook it covered. Cover with a piece of foil and then cook it. That avoids condensation to settle on top of the cheesecake.
- Always bring out the ingredients like Cream cheese, egg & sour Cream to room temperature before starting the process. It is not only easy to process through the method but also makes the cheesecake airy & light in texture.
- Always add egg towards the end in the filling. And incorporate it gently only till it is mixed. An egg is acting as a binding agent. If you will over mix it, it will affect the texture of the cheesecake.
- Never serve/eat cheesecake right out of the refrigerator. Always take it out and set it on the counter for 10-15 minutes before serving. That lets the cheesecake come at the right temperature to be enjoyed fully texture-wise...airy & light. Or else it can be very dense when right out of the refrigerator.
I am sure you will be making it soon. Please leave your feedback under the comments section when you try it.
Sonal
I had to check out the recipe once I saw the teaser video on Instagram. Loved the caramel, Pumpkin, Cream cheese with pecan combo in a jar. These small portions (jar cakes) are the best way to limit wastage and enjoy sweets too.