Instant Pot Pumpkin Chocolate Chip Cheesecake
This decadent Instant Pot Pumpkin Chocolate Chip Cheesecake is the ultimate dessert to kickstart pumpkin season! Top it with whipped cream or pumpkin buttercream frosting, extra chocolate chips and pecans!
If you’ve been following me for a while then you’ll know that I love, whether it’s cheesecake for Christmas like this Instant Pot Gingerbread Cheesecake, cheesecake cookies, or mini cheesecakes, there’s something for everyone!
Today, I’ve added to my growing collection of pumpkin cheesecake desserts with this Instant Pot Pumpkin Chocolate Chip Cheesecake! The subtle flavor of the pumpkin puree turns a regular cheesecake into a seasonal delight, much like my Pumpkin Cheesecake Bars and Mini Pumpkin Cheesecakes.
🌟 WHY I LOVE INSTANT POT CHOCOLATE CHIP CHEESECAKE
Cooking cheesecake in an Instant Pot often yields more consistent results than the oven.
It’s a stunning pumpkin dessert to present to friends and family at those special occasions, such as Thanksgiving or any Fall parties.
It’s perfect to make ahead of time since the cooked cheesecake needs to be chilled in the fridge for 12 hours or overnight prior to being served.
The simple addition of pumpkin puree, pumpkin spice, chocolate chips, and chopped pecans, turns a plain cheesecake into a pumpkin season treat!
🍽 KEY INGREDIENTS
Crust – Graham cracker crumbs, granulated sugar, and unsalted melted butter. Cheesecake filling – This cheesecake filling is no different to a classic cheesecake filling, calling for softened cream cheese, granulated sugar, eggs, all-purpose flour, sour cream, and vanilla extract. The pumpkin puree, pumpkin spice, chocolate chips, and chopped pecans add the tasty pumpkin variation!
Garnish – Feel free to top this cheesecake with whipped cream or pumpkin buttercream frosting, extra chocolate chips, and pecans.
Swaps
Gluten-free – Make the crust with gluten-free cookies or cracker crumbs and gluten-free baking powder.
Add-ins – The chocolate chips can be replaced with white chocolate chips and the pecans can be replaced with walnuts or another favorite nut.
🥣 EQUIPMENT
You’ll need an Instant Pot, a 6-inch push pan, a parchment round (or parchment paper), a food processor, an electric mixer, a large mixing bowl, aluminum foil, an Instant Pot sling (or a sling made from foil), a paper towel or flour sack towel, and a wire rack.
🔪 HOW TO MAKE
This Instant Pot Pumpkin Chocolate Chip Cheesecake is easier to make than you think! Follow my step-by-step instructions with corresponding images and you’ll soon be on your way to making one of the best tasting pumpkin desserts yet!
Preparations
Grease the sides and bottom of a 6-inch push pan and line the pan with a parchment round. You could also line the sides of the pan with parchment paper if you prefer.
Cooking Instructions
Step 1
Make the crust in a food processor by pulsing the Graham cracker crumbs with the sugar and melted butter. Press the crust mixture on the bottom of the pan and 1/2 way up the sides. Feel free to use the bottom of a glass to press down the crust.
Add the pan to the freezer while you make the filling.
Step 2
Mix the cream cheese and granulated sugar until smooth.
Step 3
Add one egg in at a time, mixing in between.
Step 4
Add the pumpkin puree, flour, sour cream, pumpkin spice, and vanilla extract and mix to incorporate.
Step 5
Stir in half of the pecans and chocolate chips.
Step 6
Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles.
Cover the cheesecake with foil and/or a paper towel to prevent condensation accumulating on the top of the cheesecake.
Add 1 ½ cups of water to the inner pot of the Instant Pot. Using a sling (or homemade from foil), lower the pan into the inner pot.
Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has ended.
Remove the cheesecake from the Instant Pot. Remove the foil top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
Allow the cheesecake to cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
Remove the cheesecake from the fridge and set the pan on top of a large can. Slowly push the sides of the cake pan down.
Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top the cheesecake with whipped cream, pumpkin buttercream frosting, and the remaining chocolate chips and chopped pecans!
💭 COOKING TIPS
I always like to improvise when baking. If you don’t have an Instant Pot sling, make a sling from aluminum foil. This helps to remove the cooked cheesecake from the Instant Pot without much fuss.
Freezing the crust while making the filling helps the crust to hold together.
Another way to remove air bubbles from the cheesecake mixture is to run a fork or knife through the cheesecake filling once it has been poured into the pan.
Don’t skip chilling the cheesecake in the fridge for 12 hours or overnight. This helps the cheesecake to set properly before removing it from the cake pan.
🥗 WHAT TO SERVE WITH INSTANT POT CHOCOLATE CHIP CHEESECAKE
This Instant Pot Pumpkin Chocolate Chip Cheesecake is decadent enough to be enjoyed as is. That said, here are a few things you could consider pairing with it:
ICE CREAM
Enjoy a slice of this pumpkin chocolate chip cheesecake with a scoop of ice cream or a dollop of whipped cream.
HOT BEVERAGES
A pumpkin latte, hot coffee, or tea is a great addition to a slice of this pumpkin cheesecake as an afternoon sweet treat.
🙋 FREQUENTLY ASKED QUESTIONS
It’s possible to use homemade pumpkin puree, although I like the consistency provided by using canned pumpkin puree. Homemade pumpkin puree can sometimes turn out too moist or dry which will affect the cheesecake filling.
The flour helps to make the filling a bit more dense and less prone to cracking. It also makes it easier to cut through the cheesecake.
Yes, you can! Use gluten-free cracker or cookie crumbs and gluten-free flour instead of all-purpose flour.
🧊 STORING AND ♨️ REHEATING
FRIDGE
Store leftover Instant Pot Pumpkin Chocolate Chip Cheesecake in an airtight container, tightly wrapped with plastic wrap, for up to 5-7 days.
FREEZER
Freeze individual slices of this cheesecake for up to 3 months. Wrap each slice tightly a few times with plastic wrap. Thaw the frozen slices of cheesecake in the fridge overnight.
🍳 MORE INSTANT POT CHEESECAKE RECIPES
- Instant Pot Chocolate Cheesecake
- Instant Pot Oreo Cheesecake
- Instant Pot Apple Cheesecake
- Instant Pot Bananas Foster Cheesecake
👪 SERVING SIZE
This pumpkin chocolate chip cheesecake recipe will give you 8 slices. You could serve smaller slices of this cheesecake when serving more people.
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📋 RECIPE
Instant Pot Pumpkin Chocolate Chip Cheesecake
Decadent Instant Pot Pumpkin Chocolate Chip Cheesecake is the ultimate dessert this pumpkin season! Top it with buttercream frosting and extra chocolate chips and pecans!
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter, melted
Filling
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup pumpkin puree
- 4 tablespoons all-purpose flour
- ¼ sour cream
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped, divided
- ½ cup chocolate chips, divided
Instructions
- Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
- Add in the pumpkin, flour, sour cream, pumpkin spice and vanilla and mix to incorporate. Stir in half of the pecans and chocolate chips.
- Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with remaining chocolate chips and pecans. You can also add whipped cream or a pumpkin buttercream frosting.
Notes
Cooking time- (7 minutes to come to pressure, 30 minutes cooking time, 10 minutes natural pressure release time)