These Instant Pot Pumpkin Cheesecake Jars made from scratch are a scrumptious, creamy, and irresistibly delicious holiday treat. They are packed with Fall flavors making it the perfect dessert to end your Thanksgiving feast!
These cute little pumpkin cheesecake with gingersnap crust baked in jars will set you in the mood for all things Fall!
If you follow my blog, you would know that its’s no secret, I am simply obsessed with cheesecake in jars. My post on the New York-style cheesecake jars was well-received by all who tried it. So I decided to make this individual pumpkin cheesecake in jars using my handy Instant Pot.
I just love grabbing a jar and digging into my very own cheesecake goodness. And if you have experienced that bliss, I am sure you will totally relate!
If you are among those that enjoy the store-bought pumpkin cheesecake or either love Cheesecake Factory pumpkin cheesecake, then you should definitely try making it at home instead. I promise it’s easy to make one and I’m sure you will love your homemade version even better.
- CRUST FOR PUMPKIN CHEESECAKE
- PUMPKIN CHEESECAKE FILLING
- PUMPKIN CHEESECAKE TOPPING
- TIPS TO MAKE THE PERFECT INSTANT POT PUMPKIN CHEESECAKE IN JARS
- MORE INSTANT POT RECIPES THAT YOU MAY LIKE TO TRY
- STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT PUMPKIN CHEESECAKE IN JARS
- HOW TO MAKE MASON JAR PUMPKIN CHEESECAKE IN THE INSTANT POT?
- Instant Pot Pumpkin Cheesecake (In Jars) | Individual Pumpkin Cheesecake
CRUST FOR PUMPKIN CHEESECAKE
You can make pumpkin cheesecake with a graham cracker crust, or oreo crust or any other crust of your preference. Personally, I just love to make pumpkin cheesecake with a gingersnap crust. The ginger-flavored crust pairs really well with the creamy pumpkin cheesecake filling which has just a subtle hint of warm spices.
If you don’t care for the crust, then simply skip it altogether!
PUMPKIN CHEESECAKE FILLING
I also prefer using full-fat cream cheese. However, a reader mentioned that she uses low-fat with great results too. That’s it about the pumpkin cheesecake filling.
Be sure to use 100% pumpkin puree and not the pumpkin pie filling. I’ve kept this recipe simple using only pumpkin pie spice mix. If you do not have pumpkin pie spice mix, use the following homemade spice mix- 1 tbsp ground cinnamon, 1.5 tsp ground ginger, 3/4 tsp ground nutmeg, 3/4 tsp ground allspice & 1/4 tsp ground cloves. Mix everything well, use 3/4th tsp for this recipe and store the remaining spice mix in a small airtight jar. This makes a small batch, you may scale up the recipe for a larger batch.
PUMPKIN CHEESECAKE TOPPING
I love serving my homemade pumpkin cheesecake jars with some simple whipped cream sprinkled with a dash of cinnamon, cookie crumbs, and some dulce de leche.
Praline pecan sauce, sour cream, salted caramel sauce are some of my other favorites to top this cheesecake.
TIPS TO MAKE THE PERFECT INSTANT POT PUMPKIN CHEESECAKE IN JARS
Room temperature ingredients: I’ve said that here before, and I don’t mind saying it again. It is really important to have all the ingredients at room temperature. What, you ask would be the reason for that? The answer to that question brings us to the next point.
Avoid over-mixing the batter: If you have your ingredients at room temperature, it will be easier to work with the batter as you will not over-mix it. Cold ingredients do not mix well and cause lumps in the batter, due to which one tends to over-mix to get rid of the lumps. Over-mixing incorporates air in the batter. Always beat the batter on low or medium-low speed. Also, If the batter was mixed on high speed for a long time, on baking, the cheesecake will rise, and collapse as it cools, whether you bake it in a jar or a springform pan. A simple solution to avoid this scenario is to prep ahead and keep the ingredients out.
Chilling the cheesecake: You need to gradually cool down the cheesecake before popping it into the refrigerator directly so as to avoid a sudden change in temperature. This mostly affects the cheesecake baked in a pan as the cheesecake may contract causing it to crack. Secondly, the condensation droplets will also fall back on the cheesecake if it is refrigerated directly without cooling completely. Let the pressure release naturally after the cooking cycle has completed. Then let it cool completely at room temperature before letting it set in the refrigerator.
That’s all you need to remember to make these simple, pressure cooker pumpkin cheesecake jars .
I think these mini Thanksgiving cheesecakes are super adorbs and are great to be served at any Fall party! Or, end your Thanksgiving dinner on a sweet note with this Mason jar pumpkin cheesecake instead of the traditional pumpkin pie!
Don’t have an Instant pot and still want to make this individual pumpkin cheesecake? I’ve mentioned oven instructions in notes as well, or convert them into mini pumpkin cheesecake cupcakes using the muffin pan, you can refer my mini NY style cheesecake for the details. With these alternatives, you have absolutely no excuse not to make is yummy Instant pot mini pumpkin cheesecake recipe and while you’re at it, don’t forget to check out these Instant pot cheesecake recipes made in jars too!
- Instant Pot New York Style Cheesecake In Mason Jars
- Instant Pot Chocolate Cheesecake In Mason Jars
MORE INSTANT POT RECIPES THAT YOU MAY LIKE TO TRY
- Carrot ginger soup
- Chicken noodle soup
- Southern red beans with sausage
- Chana masala
- Brown lentil curry
- Creamy steel-cut oatmeal
- Quinoa pilaf
- Strawberry jam
- Mongolian beef
- Corn and potato chowder with bacon
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT PUMPKIN CHEESECAKE IN JARS
{Printable recipe card below step-by-step instructions}
INGREDIENTS:
FOR THE CRUST
15 gingersnap cookies, about 3/4 cup crumbs
2 tbsp melted butter
1 tbsp brown sugar
FOR THE PUMPKIN CHEESECAKE FILLING
8 oz full-fat cream cheese
1/4 cup brown sugar
1 large egg
1/4 cup sour cream
1/3 cup pumpkin puree (not pumpkin pie filling)
3/4 tsp pumpkin pie spice mix
1 tsp pure vanilla extract
1/8 tsp salt
DIRECTIONS
1.Pulse the gingersnap cookies in a food processor or blender until finely ground. Or crush them in a ziplock bag with a rolling pin.
2.Add melted butter and brown sugar, pulse until well combined. Divide the crumb mixture between 7 Mason jars, press it with the back of a spoon. Do not press it too hard. You may skip the crust for a crustless pumpkin cheesecake instead.
3.In a medium mixing bowl, beat the cream cheese and brown sugar on low speed with a hand blender. Scrape down the sides of the bowl with a spatula and continue beating on low speed until smooth.
4.Add the egg and beat on medium-low speed until well incorporated.
5.Add the pumpkin purée, sour cream, pumpkin pie spice mix, vanilla extract, salt and blend until well mixed.
6.Pour about 4 tbsp of the pumpkin cheesecake filling in the prepared gingersnap crust in each jar. Give it a gentle tap to eliminate any bubbles.
7.Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.
8.Add 1 cup of water into the inner steel pot of the Instant Pot. Place a trivet and stack the jars offset on the trivet as shown below.
9.Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
10.Let the pot depressurize naturally, once the silver pin drops, turn the knob to ‘VENTING’ and open the lid.
11.Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours. These cheesecake jars will last well up to 5 days in the refrigerator.
12.Top Mason jar pumpkin cheesecake with cool whip or homemade whipped cream, gingersnap cookie crumbs, and some dulce de leche or caramel sauce. Dig in and enjoy the flavors of Fall 🙂
NOTES
- Oven instructions: Preheat the oven to 325 degrees F. Follow steps 1-7, there is no need to cover the jars. Place the jars in a deep baking dish or a roasting pan, add hot water about halfway up the jars. Place the baking dish in the oven, and bake for 30-35 minutes or until the center of the cheesecake is almost set. Remove the jars carefully with the help of tongs or silicon gloves, transfer to a wire rack and let it cool completely before refrigerating it.
- Double this recipe to make a pumpkin cheesecake in a 7-inch springform pan. Add 1 tbsp cornstarch in step 1 before beating the cream cheese and sugar mixture. Set the pressure cook time for 35 minutes in the Instant Pot. After the cook cycle has completed, let the pressure release naturally, then transfer the pan to a wire rack, let it cool completely before refrigerating it.
- Cook time does not include time taken for pressure build-up and natural release.
And before we move onto the printable recipe card below, I’d like to share an amazing resource of conversions from oz to gallons, by my dear friend, Sophie, who blogs at My dainty soul curry. It includes an easy calculator to make all your conversions a breeze. Do have a look here .
HOW TO MAKE MASON JAR PUMPKIN CHEESECAKE IN THE INSTANT POT?
Instant Pot Pumpkin Cheesecake (In Jars) | Individual Pumpkin Cheesecake
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients1x2x3x
For the crust
- 15 gingersnap cookies about 3/4 cup crumbs
- 2 tbsp melted butter
- 1 tbsp brown sugar
For the pumpkin cheesecake filling
- 8 oz full-fat cream cheese
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup sour cream
- 1/3 cup pumpkin puree not pumpkin pie filling
- 3/4 tsp pumpkin pie spice mix
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- Pulse the gingersnap cookies in a food processor or blender until finely ground. Or crush them in a ziplock bag with a rolling pin.
- Add melted butter and brown sugar, pulse until well combined. Divide the crumb mixture between 7 Mason jars, press it with the back of a spoon. Do not press it too hard. You may skip the crust for a crustless pumpkin cheesecake instead.
- .In a medium mixing bowl, beat the cream cheese and brown sugar on low speed with a hand blender. Scrape down the sides of the bowl with a spatula and continue beating on low speed until smooth.
- Add the egg and beat on medium-low speed until well incorporated.
- Add the pumpkin purée, sour cream, pumpkin pie spice mix, vanilla extract, salt and blend until well mixed.
- Pour about 4 tbsp of the pumpkin cheesecake filling in the prepared gingersnap crust in each jar. Give it a gentle tap to eliminate any bubbles.
- Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.
- Add 1 cup of water into the inner steel pot of the Instant Pot. Place a trivet and stack the jars offset on the trivet as shown below.
- Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
- Let the pot depressurize naturally, once the silver pin drops, turn the knob to ‘VENTING’ and open the lid.
- Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours. These cheesecake jars will last well up to 5 days in the refrigerator.
- Top Mason jar pumpkin cheesecake with cool whip or homemade whipped cream, gingersnap cookie crumbs, and some dulce de leche or caramel sauce.
Notes
- Oven instructions: Preheat the oven to 325 degrees F. Follow steps 1-7, there is no need to cover the jars. Place the jars in a deep baking dish or a roasting pan, add hot water about halfway up the jars. Place the baking dish in the oven, and bake for 30-35 minutes or until the center of the cheesecake is almost set. Remove the jars carefully with the help of tongs or silicon gloves, transfer to a wire rack and let it cool completely before refrigerating it.
- Double this recipe to make a pumpkin cheesecake in a 7-inch springform pan . Add 1 tbsp cornstarch in step 1 before beating the cream cheese and sugar mixture. Set the pressure cook time for 35 minutes in the Instant Pot.After the cook cycle has completed, let the pressure release naturally, then transfer the pan to a wire rack, let it cool completely before refrigerating it.
- Cook time does not include time taken for pressure build-up and natural release.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
You can also follow me on :
Regards,
Freda
Instant Pot Pumpkin Cheesecake (In Jars) | Individual Pumpkin Cheesecake
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
For the crust
- 15 gingersnap cookies about 3/4 cup crumbs
- 2 tbsp melted butter
- 1 tbsp brown sugar
For the pumpkin cheesecake filling
- 8 oz full-fat cream cheese
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup sour cream
- 1/3 cup pumpkin puree not pumpkin pie filling
- 3/4 tsp pumpkin pie spice mix
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- Pulse the gingersnap cookies in a food processor or blender until finely ground. Or crush them in a ziplock bag with a rolling pin.
- Add melted butter and brown sugar, pulse until well combined. Divide the crumb mixture between 7 Mason jars, press it with the back of a spoon. Do not press it too hard. You may skip the crust for a crustless pumpkin cheesecake instead.
- .In a medium mixing bowl, beat the cream cheese and brown sugar on low speed with a hand blender. Scrape down the sides of the bowl with a spatula and continue beating on low speed until smooth.
- Add the egg and beat on medium-low speed until well incorporated.
- Add the pumpkin purée, sour cream, pumpkin pie spice mix, vanilla extract, salt and blend until well mixed.
- Pour about 4 tbsp of the pumpkin cheesecake filling in the prepared gingersnap crust in each jar. Give it a gentle tap to eliminate any bubbles.
- Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.
- Add 1 cup of water into the inner steel pot of the Instant Pot. Place a trivet and stack the jars offset on the trivet as shown below.
- Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
- Let the pot depressurize naturally, once the silver pin drops, turn the knob to ‘VENTING’ and open the lid.
- Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours. These cheesecake jars will last well up to 5 days in the refrigerator.
- Top Mason jar pumpkin cheesecake with cool whip or homemade whipped cream, gingersnap cookie crumbs, and some dulce de leche or caramel sauce.
Notes
- Oven instructions: Preheat the oven to 325 degrees F. Follow steps 1-7, there is no need to cover the jars. Place the jars in a deep baking dish or a roasting pan, add hot water about halfway up the jars. Place the baking dish in the oven, and bake for 30-35 minutes or until the center of the cheesecake is almost set. Remove the jars carefully with the help of tongs or silicon gloves, transfer to a wire rack and let it cool completely before refrigerating it.
- Double this recipe to make a pumpkin cheesecake in a 7-inch springform pan . Add 1 tbsp cornstarch in step 1 before beating the cream cheese and sugar mixture. Set the pressure cook time for 35 minutes in the Instant Pot.After the cook cycle has completed, let the pressure release naturally, then transfer the pan to a wire rack, let it cool completely before refrigerating it.
- Cook time does not include time taken for pressure build-up and natural release.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
This gluten-free Instant Pot Broccoli Cheese Soup is made from scratch using a few simple ingredients. It is rich, creamy, cheesy, and delicious! Grab a bowl of the comforting broccoli cheddar soup this season, it is sure to make you feel warm and cozy!
Broccoli and cheese!! Hmm, they pair so well, not only in this soup but other dishes like fritters, casseroles, and pasta to name a few. But this Instant Pot broccoli and cheese soup is what I keep coming back to! The consistency of this soup is thick, smooth, and creamy. One slurp will land you straight to soup heaven, yumm!
I love cheese-based soups! Or for that matter any dish that involves a substantial amount of cheese. Don’t judge me now, I know you do as well. This broccoli cheddar soup recipe happens to be one of those dishes that everyone in my family enjoys.
I thank my lucky stars to have kids that are not fussy about certain foods, they eat practically everything that is served to them! They will even eat steamed broccoli on its own, so this soup is not really an attempt to feed them something that is loaded with hidden veggies.
I must confess, I have enjoyed devouring this soup at Panera bread all these years until I started making my own at home. And what better than the Instant Pot to make this soup. Soups are undoubtedly one of my favorite things to make in my IP.
My homemade broccoli cheddar cheese soup version is not only just as great as Panera bread, but much more economical. It is prepared at a fraction of the price than you would splurge at Panera bread for one serving.
