Instant Pot Pumpkin Cheesecake

1 Prepare the pan: Line the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with parchment paper. Lightly grease the sides of the pan with butter or nonstick cooking spray.

2 Toast the pecans: Toast the pecans in a dry skillet over medium heat on the stovetop for 4 to 5 minutes until they become fragrant; watch carefully to avoid burning. Alternatively, toast the pecans in a 350°F oven for about 10 minutes, checking frequently, until toasted and fragrant.

Allow the nuts to cool.

3 Process and prepare the crust: In a food processor, process the cooled pecans and graham crackers to fine crumbs. Add the brown sugar, melted butter, and salt. Using 1-second pulses, process until the mixture resembles damp sand.

Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and about 1/2 inch up the sides of the pan. Use the bottom of a drinking glass to firmly press the crumbs into the bottom.

Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.

4 Make the filling: In the now-empty food processor, combine the cream cheese, heavy cream, pumpkin puree, brown sugar, flour, vanilla, and pumpkin pie spice. Process the mixture for about five 1-second pulses, just until smooth, stopping to scrape down the sides of the bowl as needed.

One at a time, add the eggs and the egg yolk, processing for two 1-second pulses after each addition until just barely combined. Using a rubber spatula, gently stir in any large streaks of egg yolk. It’s fine if a few small streaks remain. (Do not over-process the filling, or the batter may overflow the pan as it cooks and you will end up with an overly fluffy cheesecake, which may crack as it cools.)

5 Pour the filling into the prepared crust. Remove the crust from the freezer and pour in the filling. Tap the pan firmly against the countertop a few times to remove any air bubbles from the filling. Place the pan on a long-handled silicone steam rack.

If you are using a tall push pan, you can cover it with aluminum foil to keep any condensation off of the cheesecake. If using a springform, do not cover.

6 Pressure cook the cheesecake: Pour 1 1/2 cups water into the Instant Pot. Holding the handles of the steam rack, lower it into the pot.

Secure the lid and set the Pressure Release to “Sealing.” Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 32 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

7 Release the pressure and cool: When the cooking program ends, leave the pot on its default “Keep Warm” setting for 20 minutes, letting the pressure release naturally.

After 20 minutes, open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grab the handles of the steam rack, lift it out of the pot, and transfer the cheesecake to a cooling rack.

If you have not covered the pan with foil, use a paper towel to dab up any moisture that may have settled on the top. If the pan is covered, remove the foil, taking care not to get burned from the steam.

The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools.

8 Cool and refrigerate the cheesecake: Let the cheesecake cool on the rack for about 1 hour, then cover (or re-cover) and refrigerate for at least 12 hours, or up to 24 hours.

9 Prepare the whipped cream: The day you plan to serve the cheesecake, make the whipped cream. In a medium bowl or stand mixer, combine the heavy cream, bourbon, and powdered sugar. Using an electric mixer or whisk, beat the mixture vigorously (about 2 minutes on high) until fluffy and just stiff enough to hold its shape. Cover the bowl and refrigerate for up 12 hours.

10 Serve the cheesecake: If using a springform pan, run a knife around the side of the pan, then unclasp the collar on the pan and lift it off to unmold it. Use the parchment border to tug the cheesecake off the base of the pan and onto a plate.

If you’re using a push pan, run a knife around the side of the pan, place a drinking glass under the pan, then gently slide the outside ring of the pan downwards.

Transfer the cheesecake to a serving plate. Cut into wedges and serve each piece topped with whipped cream, chopped nuts, and a sprinkle of cinnamon.

Instant Pot Pumpkin Cheesecake with Chocolate Marble Top

This pumpkin cheesecake is bursting with flavor. Its small size makes it the perfect end to a small family dinner. Plus, it’s made with an Instant Pot! This six inch cake is part of my collection of small cake recipes.

A while back I posted some results and tips on Instant Pot cheesecakes after testing out some recipes from two trustworthy bloggers. As expected, they turned out flawless and I told myself I would have to revisit with some of my own cheesecake recipes. Well, the season is calling for an Instant Pot pumpkin cheesecake! (Plus, I got carried away at the market and bought one too many cans of pumpkin puree)

The first time I tried to make pumpkin cheesecake, the taste was totally off. It wasn’t sweet enough and it had a sour taste to it. My theory to the sour taste is that I used reduced fat cream cheese (&frac13 fat Neufchatel cheese). Maybe it’s just me, but this cream cheese seems to have a slightly sourer taste. If you are choosing, I’d go with the full fat on this one.

So the second time I made it, I changed a few things. First, I went with full fat cream cheese. Second, I opted for cinnamon graham cracker crust. This made the crust much more flavorful. Honey graham crackers are fine too but I would add a dash of ground cinnamon to it. Alternatively, you can try adding teaspoon of pumpkin pie spice to the crust. Finally, I added an extra ¼ cup of sugar to the batter. The result? One darn good tasting Instant Pot pumpkin cheesecake!

Should your cheesecake crack, you can easily fix it by following my method for fixing a cracked cheesecake. As you can see, there was a slight crack above, but because I used the chocolate swirl, I let it be.

Tips for Making Chocolate Swirl Pattern

We are not fans of whipped cream toppings, so I decorated my pumpkin cheesecake by adding a chocolate marble design. You don’t have to do this but don’t NOT do it because you are afraid. It’s a lot easier than you think.

The trick to getting pretty swirls is to not to drag your skewer through it so many times. Go through each drop of chocolate once one way without lifting your skewer. (So, you should be drawing a circle with your skewer.) Then, without lifting the skewer cut though each drop again but this time going in and out of the circle you drew before. That’s it!

BTW if you love mixing chocolate with your cheesecake, you will love my black bottom cupcakes!

  • 4-6 sheets of graham cracker
  • 1 Cup coconut macaroon cookies
  • 2 Tablespoons butter
  • 8 Ounces cream cheese
  • 1/2 Cup white sugar
  • 1 Teaspoon vanilla bourbon extract or vanilla extract
  • 1 Teaspoon whiskey or bourbon
  • 3/4 Cups canned pumpkin
  • 2 eggs
  • 1/4 Teaspoon cinnamon powder
  • 1/4 Teaspoon nutmeg powder
  • 1/4 Teaspoon allspice or pumpkin spice

In a food processor pulse butter, coconut macaroons and graham cracker to a crumbly mixture.

Grease the bottom of a cake pan lightly with butter. Spread the crumbled cookie mixture on the bottom of the pan.

Beat the cream cheese, sugar, vanilla extract and bourbon/whiskey. Add all the other ingredients to make a smooth and creamy mixture. Carefully pour the mixture evenly over the crust.

Add water into an Instant Pot and place the trivet inside the Instant Pot. Cover the cheesecake pan with foil to avoid condensation in the center. Place the cheesecake pan on the metal trivet in the Instant Pot.

Close the lid and select the “Manual” setting at high pressure for 45 minutes.

Select “Cancel” and release the pressure naturally after the time is up.

Remove the cheesecake—a toothpick should come out clean when inserted in the center of cheesecake. Serve chilled.

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?

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

Kitchen Gadgets Used in the Recipe

4 ounce Mason Canning Jars – very important that you use canning jars to use in instant pot.

Light & Airy Texture of Cheesecake

Making Pumpkin Caramel Pecan Cheesecake in an Instant Pot

I adapted the recipe for the pressure cooker from a Kraft Philadelphia Cream Cheese recipe in Bon Appetit magazine. This cheesecake is half the size of the original cheesecake. Making it in the pressure cooker in a 7&Prime springform pan, it makes 8 servings instead of the original 16 servings. The perfect size for a small family gathering.

I put the caramel on the cheesecake for the pictures, but it made it hard to serve, so I&rsquove indicated in the directions that you should add the caramel and nuts to individual servings. Enjoy!

Before you get started, be sure and read my Making Perfect Pressure Cooker Cheesecake posts for additional tips.

Can I Freeze This Instant Pot Pumpkin Cheesecake

Yes! If you want to freeze the pumpkin cheesecake, just follow the cooling in the fridge steps and then remove your cheesecake from the springform pan. Once your cheesecake is chilled, and out of the pan, you want to wrap your cheesecake in heavy-duty aluminum foil, and placed in a freezer bag. Toss in the freezer until you are ready to eat. Skip the caramel drizzle and nut topping, and do that once you are prepared to eat. To thaw just place in the refrigerator overnight and the next day you will have a thawed cheesecake. Top with your caramel, nuts, or whipped topping and serve.

Make sure to let me know how much you all love this recipe! I know our family sure enjoyed it, and I will be making it again very soon.

Instant Pot Pumpkin Cheesecake Recipe

This Instant Pot pumpkin cheesecake is so creamy and smooth with amazing pumpkin flavor! This is the only pumpkin cheesecake recipe you&rsquoll ever need!

This Instant Pot pumpkin cheesecake is an adaptation of my classic tried-and-true pumpkin cheesecake recipe to the Instant Pot. I make this pumpkin cheesecake every Thanksgiving, it always comes out perfect and everyone loves it!

Don&rsquot own an Instant Pot? Read my article &ldquowhat is an Instant Pot&rdquo to learn more about this amazing kitchen tool!

Once I tried pressure cooking this pumpkin cheesecake in the Instant Pot, I&rsquoll never go back to the oven method. Instant Pot is hands down the best way of making cheesecakes.

Making the cheesecake in the Instant Pot is so much easier than baking it in the oven! If you ever baked cheesecake in the oven, it often ends up cracked despite your best efforts, and then you have to mask the cracks with a whipped cream topping &ndash ask me how I know :) With the Instant Pot, cheesecake never cracks, your pumpkin cheesecake top will be perfectly smooth and crack free with no effort from you whatsoever!

In order to make Instant Pot pumpkin cheesecake, you need a springform pan that fits inside the Instant Pot (regular springform pans are too bigs and won&rsquot fit). 7-inch springform pan is a perfect size for the Instant Pot, and if you don&rsquot own one, check out my Instant Pot springform pan article describing it in greater detail along with ordering information. This pan is a must-have Instant Pot accessory!

Making an Instant Pot cheesecake is very easy. First, make a graham cracker crust and press it into a 7-inch springform pan. Put the crust in a freezer while making the filling. If you&rsquod like to pre-bake a crust in your Instant Pot, you can too! For more info, check out my Instant Pot graham cracker crust article). Then make a pumpkin cheesecake filling (this is as simple as mixing all the ingredients in a food processor), take out the crust from the freezer, pour the filling in it and pressure cook in the Instant Pot for 40 minutes, followed by 10 minutes natural release (NR) and then quick release (QR).

My pressure cooking setup for pumpkin cheesecake is this: 1 cup of water in the Instant Pot, then the trivet (the rack that comes with the Instant Pot) with the handles up, then the 7-inch springform pan with the cheesecake mixture on top of the trivet. Note: I don&rsquot cover the springform with foil or any other lid when making cheesecake!

Why no foil cover? If you previously tried baking in the Instant Pot (maybe even my Instant Pot banana bread or Instant Pot cornbread), most recipes have you cover the baking pan with foil to protect from steam. So when I tried making this pumpkin cheesecake in the Instant Pot for the first time, I covered the pan and had a problem: the cheesecake puffed up, touched the foil and the top got messed up! So next time I tried pressure cooking this pumpkin cheesecake without covering it with foil and it was perfect! Nice smooth top has been achieved, and the cooking time has been cut too!

Tip: most cheesecake recipes call for bringing cream cheese to room temperature. The reason for this is that when the cream cheese is cold, if won&rsquot blend well with other ingredients using a mixer and there&rsquoll be lumps. Well, I never remember to bring cream cheese to room temperature &ndash that&rsquos more planning ahead than I can handle :) So I figured out a workaround &ndash I just put all ingredients in the food processor and it blends everything perfectly, even if the cream cheese is straight from a refrigerator! Therefore, my recipe doesn&rsquot mention the room temperature cream cheese &ndash you can have it at room temp or refrigerator cold, as long as you use a food processor it will be taken care of.

Another tip: if you like to pre-bake your graham cracker crust before adding your cheesecake filling, you can do it right in your Instant Pot! It&rsquos pretty cool, check out my Instant Pot graham cracker crust article for instructions.

If you are looking to make this pumpkin cheesecake gluten-free, use my walnut crust recipe to make the crust instead of the graham crackers! The pumpkin cheesecake filling itself is already gluten-free. Enjoy!

If you like this Instant Pot pumpkin cheesecake, you will also like these Instant Pot Thanksgiving recipes:

Instant Pot Cardamom Pumpkin Cheesecake

This recipe is sponsored by OXO, a year long partner of Heartbeet Kitchen.

I first heard about making cheesecake in an Instant Pot last year when this recipe seemed to be popping up all over the place. I was skeptical. A delicate dessert made in a pressure cooker?

I waited until this fall to give it a try, after several months of cooking with the Instant Pot under my belt. (If you’re like me, and waited to open the Instant Pot you’d bought while it’s on sale, this guide is very helpful.) What I thought would just be another kitchen gadget that made its way in and out of my world, I have to say – I rely on it weekly. Beans, rice, oatmeal, sweet potatoes, soup… they turn out perfect every time.

And now I have cheesecake to add to that list. It’s not a fluke ya’ll.

Not only is it creamy, fluffy, and delicious — it doesn’t crack! Those smooth surfaces you see in the case at the Cheesecake Factory? Yep, you can achieve that with the Instant Pot. Words I never thought I’d be saying.

Plain cheesecake is lovely, but during the holiday season I love warm spices and seasonal ingredients like pumpkin. With nudges of cinnamon and cardamom in the filling, and ginger in the gluten-free crust (made from oat cereal and almond flour!), this pumpkin cheesecake is flavorful and comfort driven. I actually prefer it over pumpkin pie.

Let’s talk through making this tall, fluffy, luscious pumpkin dessert!

1. What type of pan should I use when making an Instant Pot cheesecake?

You’ll want to be sure that your pan is 7 inches or smaller so that it fits inside the instant pot. I tried using a springform pan first, and some of the filling did leak. And it generally collected more moisture. The edges didn’t stay as pristine either, when removing the cheesecake. This 6 inch push pan was the clear winner. So easy to use, and no way for the filling to escape during cooking. Once cool, I ran a knife around the inside, set the pan on top of a glass, and gently pushed down on the pan. The cheesecake came out beautifully!

2. I’ve seen people use foil slings to put things into their instant pot, but that seems tricky and unreliable. Is there another solution?

OXO has come out with a Silicone Pressure Cooker Sling for bakeware that is GENIUS. It’s designed to keep bakeware, like the cheesecake pan, above water while cooking. The handles help you lower the bakeware into the pressure cooker and interlock to fit under the lid while staying above the cheesecake. You can use it for creme brulee, lasagna, mini frittatas and more.

3. How do I make sure my cheesecake doesn’t crack?

  • For a smooth and creamy texture, be sure to allow your cream cheese and eggs to come to room temperature before making.
  • Don’t overmix. You’ll want to mix the cream cheese and sugar until smooth and combined, but that’s it. If you continue mixing until super fluffy, the cheesecake will bake up like a souffle and bake up and over the pan.
  • When you add the eggs, combine just until you don’t see them anymore. If you overmix at this stage, the cheesecake will crack.

4. Anything I should know about the crust?

I made a gluten-free crust with oat cereal (like Cheerios) and almond flour, and a little bit of honey. If you want to make a regular graham cracker crust, I recommend this one, and then add the ginger as my recipe has.

  • You’ll want to press the crust into the pan with the back of small measuring cup.
  • Don’t go too far up the sides of the pan, I make it about 1/2 to 3/4 inch high.
  • Butter is your friend, it will make sure the crust doesn’t stick to the sides when you’re removing the pan so don’t skimp on it.

5. Other tools I love for making this recipe:

    : This is my go-to bowl for mixing cake and dessert batters. The wide rim provides easy handling while mixing, pouring and cleaning. Plus it’s oven, freezer, and microwave safe. : Mixing and folding is a breeze with these spatulas. They are heat resistant, and don’t stain either. Comfortable to use, easy to clean.

To decorate this cheesecake, I made a quick homemade whipped cream with maple and a touch of salt. To pipe those fun edges, I simply put the whipped cream into a plastic bag, snipped off one of the corners and let my hand flow back and forth. To be honest, I didn’t really have a plan for how I wanted it to look because I’m not great at decorating cakes. But I like the frill and fluff!

And it leaves the pretty orange hue of the pumpkin in the middle for everyone to see.

Then I filled this Dusting Wand with cinnamon, and dusted it over half of the cheesecake. I love the texture and color it adds.

This cheesecake is best made at least one day before you’re planning to serve it, which allows the spices to really infuse the filling, and achieve optimal texture. Remember, it’s a tall, 6 inch dessert, so it will look small, but it will still serve 6-8 people, as you should cut the slices thinner (with this dual purpose server!).

Ingredients in Instant Pot Pumpkin Cheesecake

  • Graham cracker crumbs
  • Butter
  • Cinnamon
  • Ground almonds
  • Cream cheese
  • Dark brown sugar
  • Sugar
  • Egg
  • Egg yolk
  • Sour cream
  • Pumpkin puree
  • Vanilla extract
  • Nutmeg
  • Cloves
  • Flour

We got pumpkins this year in our farmhouse delivery and so I roasted them up and pureed them to make my own homemade pumpkin puree. I love the taste and find it so much better than the canned stuff. But I know holidays are approaching and time is important. So if you want a quick and easy, just open the can. It’s still good! Just be sure to buy pumpkin puree and not pumpkin pie filling.

Instant Pot Pumpkin Cheesecake

Welcome to my latest Instant Pot cheesecake recipe and today we are showing you how stupidly simple it is to make the most delicious Instant Pot Pumpkin Cheesecake that even your small kids could do it!

This is one of those Instant Pot cheesecake recipes that we should all do with our kids.

Standing side by side in the kitchen with you mixing the cheesecake together and then letting your little one lick out the bowl is so special.

When I was recipe testing for my cheesecakes for the Instant Pot I had my beautiful Sofia by my side.

At just over 2 years old she has already learnt the smell of vanilla essence, the delicious taste of the cake batter at the bottom of the mixing bowl and also doubles up as an overly helpful waitress and brings me everything I need.

Not to mention that her favourite food in the world is soft cheese so when she saw all the packets of soft cheese spread out on the worktop she was ready and eager to help.

On another note – we are a frugal family and love to make good use out of everything and we had some pumpkin pie puree in the freezer still from Christmas and it was the perfect time to use up one of the yoghurt pots we had full of them and use them to make a delicious cheesecake.

I really recommend this recipe as your go to Instant Pot cheesecake in case you have some leftovers from when we last made pumpkin pie as I don’t know about you but I always end up with way too much pumpkin pie puree leftover for another day for when you are in the mood for a pumpkin kick.

You can also replace the pumpkin with another favourite flavour for a different type of cheesecake.

For example we love adding sweet potatoes to ours instead or we also like making it incredibly chocolatey.

The point is – that armed with soft cheese and an Instant Pot the choice is yours as it so simple.


Decedent Layered Pumpkin Cheesecake with an irresistible maple glaze

  • Author:Marci
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 8 servings 1 x
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American


  • 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
  • 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

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Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.