Instant Pot Layered Pumpkin Cheesecake with Maple Glaze

Slice of pumpkin cheesecake on a white plate with pumpkins

4.5 from 2 reviews

Decedent Layered Pumpkin Cheesecake with an irresistible maple glaze



For the Crust

  • 1 ½ cups golden oreo crumbs (or vanilla wafer crumbs)
  • 3 tablespoons butter, melted

For the Filling

  • 16 ounces cream cheese, room temperature 
  • 1/2 cup brown sugar
  • 1/4 cup 2% greek yogurt
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ½ cup pumpkin puree
  • 2 teaspoons pumpkin pie spice

For the Maple Glaze

  • 2 tablespoons butter
  • ¼ cup pure maple syrup
  • ½ cup powdered sugar
  • ⅛ teaspoon maple extract (optional for stronger maple flavor)


  1. To make the crust: Coat a 7-inch springform pan with nonstick cooking spray.
  2. In a small bowl, stir together the cookie crumbs and butter. Press mixture evenly into the bottom of the pan. Place in the freezer for 10 minutes.
  3. To make the filling: In a large bowl, with a handheld electric mixer,  mix the cream cheese and brown sugar on medium speed until smooth. Blend in yogurt, flour, and vanilla.  One at a time, add the eggs and mix just until blended.  Do not overmix.  Pour 1 cup of batter over the crust.
  4. To the remaining batter, with a spatula, stir in the pumpkin puree and pumpkin pie spice just until combined.  Pour the pumpkin batter into the pan, starting near the edges of the pan and pouring toward the center.  Smooth the top with a spoon.  
  5. Pour 1 cup of water into the pressure cooker pot and place the trivet in the bottom. Carefully center the filled pan on a foil sling and lower it into the pressure cooker pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.  Alternatively, if you own the red silicone sling (pictured in the step by step collage), simply place the cheesecake on top of the sling, and set it inside the pot.
  6. Lock the lid in place and turn pressure release knob to a sealed position. Select High Pressure and set the timer for 35 minutes. 
  7. When the cook time ends, turn off the pressure cooker.  Let the pressure release naturally for 10 minutes, then finish with a quick pressure release.
  8. Remove cheesecake and check the cheesecake to see if it is cooked through. It should be set around the edges with a very slight jiggle in the center.  If it seems underdone, cook the cheesecake an additional 5 minutes. 
  9. Remove the springform pan to a wire rack to cool. Use the corner of a paper towel to soak up any water on top of the cheesecake.
  10. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.  Note: I prefer to chill the cheesecake without the ring around the cake so the crust can dry out.    
  11. Once chilled, prepare the Maple Glaze: In a small saucepan over medium heat, melt the butter.  Add maple syrup, powdered sugar, and maple extract.  Whisk until smooth.  Let cool 10 minutes.  Whisk again, and slowly pour the glaze over the chilled cheesecake, letting it drizzle down the sides.  If the glaze is so runny that it’s all running off the sides, place it in the fridge for 30 minutes, then try pouring it over the cake again.
  12. Refrigerate until ready to serve.


  • Golden Oreo cookie crumbs can be substituted with regular Oreos, vanilla wafers, or ginger snaps for a fun twist.
  • Be very careful not to overmix the eggs into the batter.  This is a common reason why cheesecakes overflow while cooking.
  • For an ideal smooth batter, always use room temperature cream cheese and eggs.
  • When layering cheesecake batter, always pour from the outside of the pan towards the center.  This helps keep an evenly layered look.

Keywords: Instant Pot Dessert, Pumpkin Pie, Pumpkin Cheesecake