Pressure Cooker Pumpkin Pie Cheesecake

Image of Caroline Chambers
Rated 4.5 based on 6 customer reviews
Pressure Cooker Pumpkin Pie Cheesecake
Pressure Cooker Pumpkin Pie Cheesecake


Mealthy Tip

It is very important that all the ingredients be room temperature when mentioned, and the mixture not get over mixed!

Put the mixing bowl in the freezer before making whipped cream for best results!

If you don't have the Mealthy immersion blender with the whisk attachment, you can beat the whipped cream in a stand mixer fitted with a whisk attachment or use a hand mixer.

For more holiday-inspired recipes, you might enjoy:

Pressure Cooker Cream of Pumpkin Spice Soup

Pressure Cooker Holiday Gingersnap Cheesecake

Pressure Cooker Holiday Ham with Honey-Maple Glaze

Nutrition Facts

Per Serving: 818 calories; 55g fat; 73.9g carbohydrates; 11g protein; 217mg cholesterol; 469mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 818 Calories from Fat492
% Daily Value*
Total Fat 55g 84%
Saturated Fat31g 156%
Trans Fat0.8g
Polyunsaturated Fat2.9g
Monounsaturated Fat15.1g
Cholesterol 217mg 72%
Sodium 469mg 20%
Total Carbohydrate 73.9g 25%
Dietary Fiber2g 9%
Protein 11g
Vitamin A201% Vitamin C4%
Calcium14% Iron18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(6 Reviews)

How would you rate this recipe?

What others are saying

Image of Sally Renna

Sally Renna says:

This is absolutely delicious! I used an 8 inch Springform pan in my 8 qt. and it was definitely too much batter So there’s no way it would fit into a 7 inch pan.

Image of Sam Chandler

Sam Chandler says:

This recipe was fantastic! Yes, I am a basic pumpkin fall loving girl and this cheesecake gave me all the feels. The density and consistency was perfection. The best part is that it makes the perfect serving sizes. I made this for the girls in my church group and everyone loved it.

Image of Max Heron

Max Heron says:

I really enjoyed this pumpkin pie cheesecake, so much so that I am now thinking about making a sweet potato pie cheesecake? I didn't add the whipped cream topping because I didn't have any heavy whipping cream (fail) but it still turned out so good.

Image of DeeDee Brown

DeeDee Brown says:

This cheesecake is truly divine perfection. I’ve given the recipe out many times this holiday season as so many have asked for it. I wrapped the outside with foil before cooking to make sure nothing would leak and it turned out perfect. You won’t be disappointed.

Image of Kellie Kaiser

Kellie Kaiser says:

How many eggs? This is the 2nd cheesecake recipe on here I noticed that doesn’t say how many eggs. I’d love to make it but am not sure how many to use.

Image of Yuri Ja

Yuri Ja says:

I don't know , are you really about Cream Cheese amount 1.5 lb for 7 inc springs form pan ? I just making right now in my IP, but way over amount cream cheese mix left on my mixer ! I just followed recipe every each of amount........ But anyways, I can making this remaining amount of Cream mixture as Mini Oreo pumpkin cream cheese muffin !! I just finishing cooking and chilled in Fridge, OMG ! Taste is awesome ! I've never using whipping cream with sour cream. It taste so professional !! Thank you .