Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake) is a rich smooth dessert, which is slightly firmer than Pumpkin Pie, yet not as dense as NY Cheesecake
Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)
What is a Pake? Remember “Drop Dead Diva”? Stacy wanted to make a cake and two of the pages stuck together? The results were a Pake. A merger of a pie and a cake! A Pake!
This Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake), made right in the Instant Pot, Mealthy MultiPot or Pressure Cooker, is in between a New York Cheesecake and a fancy Pumpkin Pie. This Pake will not be firm like a typical New York Cheesecake, but will be slightly more firm than a Pumpkin Pie, kind of like a French Cheesecake texture.
Before you get started making this Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake), please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Cast of Ingredients for Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)
I scaled down the recipe and incorporated some changes to get the taste, texture and height that Beth requested. For this recipe, you can used canned pumpkin or Fresh Homemade Pumpkin Puree.
If you are lucky enough to find Pie Pumpkins in your grocery store, try using fresh homemade Pressure Cooker Pie Pumpkin Puree.
The fresh homemade Pumpkin Puree, really takes this Pake up another notch!
Photo courtesy of Lauren Deschamps
Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars. They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.
More Yummy Holiday Cheesecakes to Make.
- Pressure Cooker Holiday Spice Peppernuts Cheesecake
- Pressure Cooker Peppermint Milkshake Cheesecake
- Italian Ricotta Cheesecake
- Italian Meyer Lemon Ricotta Cheesecake
Use a Food Processor to Whiz up the Crust
How to Make Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake) Crust.
- I love using cinnamon graham crackers, rather than the plain ones.
- If you prefer plain, or even chocolate, that would be delicious too.
- A food processor is perfect for grinding graham crackers into crumbs.
Prepare the Crust
- If you don’t have a Food Processor or an Electric Hand Mixer, take a large baggie and put the graham crackers inside.
- Seal it and take a rolling pin and crush the crackers. Pulse until small crumbs form.
Prepare the Cheesecake Pan
I prefer to use a Push Pan over a Spring Form Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.
This Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake) is a very tall cheesecake. I used my 6″ Fat Daddio’s Push Pan for this recipe and you can see that it filled the pan all the way up.
A 7 Inch Fat Daddio’s Push Pan will work equally as well. You will get a taller than normal cheesecake with the 7″ Cheesecake Pan.
So, those of you who have the 7″ Cheesecake Pan will be very happy with the height you will get from this recipe.
Grease your Cheesecake Pan and then place a Parchment Round into the bottom of the pan. Grease the Parchment Round. If you don’t have parchment, don’t worry.
It just might be a little more difficult to separate the cake from the bottom of the pan.
Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides.
Pressure Cooker Bourbon Pumpkin Pie Cheesecake Pake Filling Ingredients
Filling for Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake).
- If you want the best tasting cheesecake possible, please do not use off brand or store brand cream cheese.
- There are certain products where it is not a big deal to use a lesser expensive or on sale item.
- In cheesecake making, Philadelphia brand Cream Cheese, makes a huge and I mean HUGE difference.
Freshly Grated Nutmeg and Pure Pumpkin
Seasonings in Instant Pot Bourbon Pumpkin Cheesecake.
- Brown Sugar
- White Sugar
- Nutmeg, cinnamon, ginger, Bourbon, pumpkin, salt, and vanilla.
For grating the Whole Nutmeg, I use the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades, making zesting a breeze.
Some people say that the alcohol gets burned off during cooking, others say it doesn’t.
However, if you don’t want to use Bourbon, try using Real Maple Syrup + Vanilla Extract instead.
Some Ingredients are Blended Until Smooth
Since the ingredients are at room temperature, they will come together quickly.
The batter should be nice and smooth.
Always Blend Eggs Carefully
How to Mix Eggs into Instant Pot Bourbon Pumpkin Pie Cheesecake Filling.
- Eggs need to be mixed into the batter gently.
- Add one egg at a time. Just use the pulse button for one second after each egg added
- It is okay if you see some of the yellow yolk.
Bake Instant Pot Bourbon Pumpkin Cheesecake
The Instant Pot Bourbon Pumpkin Pie Cheesecake is ready to go into the Instant Pot, Mealthy MultiPot or Pressure Cooker.
Because it is so full, I decided to use a Homemade Sling instead of Grafiti Bands Cross Style.
I like to cover my cake pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake. If any moisture gets on the cake, just dab it off with a paper towel.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product. Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker.
The Grafiti Bands will hold the paper towel in place nicely, as well. Make sure the paper towel and foil are loosely resting on top of the Cheesecake Pan. I sort of tent it all.
Baked to perfection
“A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher.
Don’t feel the urge to cook longer or else the top will crack.
The heat that is trapped inside will continue to cook the center while the cheesecake cools.”
That is my normal mantra, right? Well, since we are making a Pake, Pumpkin Pie + Cheesecake = “Pake,” we don’t want too much of a jiggle.
This is NOT a cheesecake. The texture will not be like a regular New York Cheesecake. This is like a dense pie or a light cheesecake.
As a result, I have added a couple of minutes to the cook time, to make sure your Pressure Cooker Bourbon Pumpkin Pie Cheesecake (Pake) is perfectly baked.
Topping Ingredients
The original recipe calls for the topping to be baked after it is put on the Cheesecake.
I tried that with the Pressure Cooker and it was not pretty. Rest assured, I figured it out and it works.
Delicious Creamy Bourbon Topping
Please make sure that if you serve this Pressure Cooker Bourbon Pumpkin Pie Cheesecake (Pake), none of your guests have any alcohol concerns.
Of course, this is not suited for anyone under 21 years of age. If you do not want to use Bourbon in the topping, Maple Syrup + Vanilla Extract will work.
Homemade Greek Yogurt is a nice alternative to sour cream, if you happen to be a yogurt maker and want to use some of it up.
I love to use this Rösle Stainless Steel Flat Whisk, but I think you all already know that. 😉
The topping is almost over flowing………perfect outcome.
Remove the Cheesecake from the Pan
Any jar that will fit into the opening of the Push Pan will work. Push down on the pan to reveal the Cheesecake.
Tips and Tricks for Instant Pot Bourbon Pumpkin Pie Cheesecake.
- Make the Instant Pot Bourbon Pumpkin Pie Cheesecake the day before you need it and let is set up overnight the refrigerator.
- A Cheesecake desperately needs at least 12 hours in the refrigerator. The difference in taste and texture is huge.
- Cream cheese and eggs should be at room temperature.
- As the Instant Pot Pumpkin Cheesecake recipe is larger than most, use a 7 inch Push Pan.
- The Instant Pot cooking pot makes a great cover in the refrigerator, so that it won’t get messed up with plastic wrap or other covering.
- I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan.
- It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.
Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)
You will wow your guests with the likes of your Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake).
Beth Braznell, who is one of my Facebook cooking groups, asked me to convert her favorite Cheesecake recipe from Gourmet Magazine for the Pressure Cooker. Thank you Beth, for this challenge. It was fun. XOXOXO
More Instant Pot Pumpkin Dessert Recipes to Make.
- Instant Pot Pumpkin Butterscotch Cake
- Pressure Cooker Pumpkin Muffin Cheesecake Bites
- Instant Pot Buttermilk Pumpkin Bread
- Instant Pot Pumpkin Apple Butter
Equipment Used
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Stainless Steel Trivet
- Microplane Stainless Steel Zester
- 11 Cup Food Processor
- 6″ Fat Daddio’s Push Pan
- LamsonSharp Chef’s Slotted Turner – I totally love this spatula!
- Pressure Cooker Sugar Pie Pumpkin Puree
- Whole Nutmeg
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is your handy printable recipe:
Pressure Cooker Bourbon Pumpkin Pie Cheesecake
Print Pin RateIngredients
Crust
- 3/4 cup Cinnamon Graham Crackers crumbs (plain or chocolate work well too)
- 1/4 cup Whole Pecans finely chopped
- 1/4 teaspoon Ground Ginger
- 1/8 cup Light Brown Sugar
- 1/8 cup White Sugar
- 2 Tablespoons Unsalted Butter melted
Filling
- 16 oz Philadelphia Cream Cheese room temperature
- 2 Whole Eggs large, room temperature
- 1 Egg Yolk room temperature
- 3/4 cup Pure Pumpkin Puree (or Homemade Pumpkin Puree
- 1/4 cup White Sugar
- 1/4 cup Light Brown Sugar packed
- 1/2 teaspoon Pure Vanilla Extract
- 1.5 Tablespoons Bourbon
- 1 Tablespoon Tapioca Flour or cornstarch
- 1.5 teaspoons Ground Cinnamon
- 1/4 teaspoon Whole Nutmeg freshly grated
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Sea Salt
- 1/4 cup Heavy Cream
Topping
- 1 cup Sour Cream or Greek Yogurt
- 1 Tablespoon White Sugar
- 1/2 Tablespoon Bourbon
Other
- 1.5 cups water
Instructions
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
Crust
- Add cookies, sugar and pecans to the bowl of food processor and pulse a couple of times, until small crumbs form.
- Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
- Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
- Place pan with crust into freezer for 15 minutes.
Filling
- Blend together cream cheese, sugar, pumpkin, Tapioca, cinnamon, nutmeg, ginger, salt, Bourbon and vanilla extract until smooth.
- Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
- Hand blend in cream thoroughly.
- Pour filling into the pan, on top of the graham cracker crust.
Cook
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
- Place cheesecake into pressure cooker using a sling.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 40 minutes. Allow a 15 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
- The center should be slightly soft, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Topping
- Mix together the sour cream, sugar and Bourbon and then spread on the hot cheesecake.
- Let cool on wire rack for one hour.
- Lightly cover and place in refrigerator overnight. Remove Cheesecake from pan and serve.
Notes
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
PIN this Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)!
Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake)
Get Early Access to Pre-Order Mealthy Crisplid [+Video]
Unboxing Mealthy Crisplid [Video]
Instant Pot Spaghetti and Meatballs [Video]
Creamy Grapes Salad
Preetha says
January 23, 2018 at 7:34 amHi Jill, you have mentioned that if using a 7 inch pan the cake will be taller than usual. Did you mean to say shorter ? as the pan will be bigger , will the cake not be shorter than how it will turn out in the 6 inch pan ?
Susan Porteous says
December 20, 2017 at 3:53 pmThis looks amazing and I want to make it for Xmas dinner. Can it be frozen or is it ok to keep in the fridge for a few days?
Pamela Nogara says
September 25, 2017 at 4:38 amDo you think this would work in individual silicone cupcake forms? If so, I assume I need to reduce the cooking time.
Mimi says
May 16, 2017 at 3:17 amI made this recipe and it came out great–tasty and also aesthetically pleasing. I notice that for this cheesecake, you do not mention multiplying everything by 1.5 for a 7-inch pan, as you do for the basic NY cheesecake. I know I can just do the standard recipe in the bigger pan and have a shorter cheesecake, but would something go wrong if I increased the amount of batter? Have you tested it? I really love the look of the very tall cake, and I am making it for my friend’s birthday, so the more impressive looking the better.
Mimi says
April 27, 2017 at 4:20 amI have made your plain New York cheesecake in both the 6-inch and 7-onch pans, and I followed your instruction to make a 1.5 times recipe for the larger pan. I see no such instruction here. Should I not make half again as much for the bigger pan? Is it a bad idea for some reason?
I plan to decorate with pecan halves, like in the picture. Are those added after the cake is fully cooled?
Thank you!
Jill says
May 20, 2017 at 4:49 pmHi Mimi~
This cake is super tall and perfect for the 7 inch pan.
Jill
Nikki says
December 2, 2016 at 3:58 amWhat ratio of maple syrup and vanilla should be used? I’m taking this to a mom’s night out and want to skip the bourbon for that just in case 🙂 thanks!!
Brenda Bates says
December 1, 2016 at 9:31 amHi Jill –
In another question, you said the ground ginger is on top of the cheesecake. Did you just sprinkle it on from the can? I’d like to do this too but am afraid it’ll dump too much at once.
Also, you said ground ginger can be substituted for fresh – is it the same amount – 1/4 teaspoon?
And I asked this question somewhere else but now can’t remember to go back to it, but if I want to make this and freeze, will it freeze ok with the sour cream topping?
Thanks much –
Brenda
Krista Clouse says
November 23, 2016 at 7:01 amI just made this last night. I took it out of the push pan about an hour ago. It looks fabulous! I wish the instructions for the length of time in a 7″ pan had been written closer to the recipe – like (if you’re using a 7″ pan decrease the time to 35 minutes). I didn’t see it until it had already cooked. I’m assuming it will be just a bit more dense. It looks fabulous! Thank you for the recipe. Lesson learned – ready through to the very last comment!
Cindy says
November 19, 2016 at 9:15 pmWill splenda work in place of the white sugar?
Janelle says
November 16, 2016 at 10:02 pmIf replacing the alcohol with maple syrup & vanilla extract, what would be the ratio of syrup to extract?
Teresa Marchese says
November 5, 2016 at 3:40 pmWell, it’s too late now, but I wondered… was I supposed to put a cup of water in the liner under the trivet/spring form pan. The recipe says to cook under high pressure for 40 minutes biput I didn’t see that it said to add water to the pot. I’m under the impression water is required to get pressure. It’s been in there 20 minutes now, with water. Hope this is right?
Karen Knapp says
November 4, 2016 at 2:55 pmAm I missing something? It looks like you have crystallized ginger in the picture with ingredients, but I don’t see it in the recipe, only ground ginger. Could you dice it and put it in the topping? And I am making this for Thanksgiving. Some people in attendance do not drink alcohol. Is there something else I can use? More vanilla? Thanks so much for your help – Karen
Jill says
November 4, 2016 at 3:03 pmHi Karen~
Ground ginger is used. The alcohol inside the cake will cook. As far as on top, vanilla or maple syrup would work well.
Jill
Karen Knapp says
November 5, 2016 at 3:21 pmThanks, Jill!
Bridget Booth says
November 3, 2016 at 2:17 pmHi. I used a 7 inch Fat Daddio pushpan for this, my first cheesecake. If I understood your directions it said to cook 35 minutes if using that size. You also said not to worry if initially middle looked undercooked.
So I didn’t worry when it looked that way. Let it cool then into fridge now today onward to cutting. Taste is great.
PS here in North Carolina its the season for picking pecans and walnuts so I had fresh pecans to decorate the cake with. Yum.
Karrie Griffin says
October 25, 2016 at 6:45 amCan I use flour in place of the tapioca?
Jill says
October 25, 2016 at 12:25 pmKarrie, I wouldn’t…flour is much heavier. Corn starch, arrowroot, potato starch will work.
Jill
Brenda Bazilio says
October 20, 2016 at 11:18 amDo I have to use fresh nutmeg? Can sonething else be substitued?
Jill says
October 21, 2016 at 2:55 amBrenda~
Ground nutmeg, Allspice.
Jill
Colleen says
October 9, 2016 at 8:20 amI’m not really alcohol savy and all i have on hand is jamison or baileys could i substitute either of those for the bourban?
Richellemabell says
September 27, 2016 at 11:00 amCan I replace bourbon with brandy? I’m not really sure what the difference is flavour-wise between bourbon, whiskey, scotch or brandy. They all taste the same to me.
Jill says
September 28, 2016 at 12:42 amHi Richelle~
Sure, no problem. I bet it will be great with brandy.
Jill
Kellie says
September 26, 2016 at 12:10 pmI don’t have bourbon, only whiskey! Would that work?
Jill says
September 27, 2016 at 12:30 amHi Kellie~
Hahahahaha, whiskey would definitely work. I’m a Glenmorangie girl myself.
Jill
Sheryl says
September 10, 2016 at 5:26 amCan I use use half and half? Thanks.
Jill says
September 10, 2016 at 3:56 pmHi Sheryl~
Yes, you can use Half & Half. It will just lessen the richness and creaminess, but will cook fine.
Jill
Leslie559 says
September 9, 2016 at 10:04 amI’m wondering, for those concerned with the alcohol content, couldn’t you just bring the alcohol to a boil, which would burn off the alcohol and not the flavor. You would need to start with more than required, to make up for what is lost during the process, but you would be left with the flavor. Just an FYI (for those who may not know)…..most flavorings are made with 80% alcohol.
Kristin says
September 3, 2016 at 4:07 pmI have it cooking as we speak! Used a maple burbon I think it will be lovely!! So excited for pumpkin everything
Jill says
September 4, 2016 at 2:50 amHi Kristin~
I love pumpkin too. Maple bourbon will be fabulous. Let me know how your Pake turns out.
Jill
Andrea says
August 29, 2016 at 9:20 amHi, do you have a gluten free crust recommendation other than buying gluten free graham crackers which are probably pricey? I know I can get gluten free gingersnaps and might try those, but wondered if there might be something else. Considered a pecan/honey/cinnamon mixture as well.
Jill says
September 1, 2016 at 11:38 pmHi Andrea~
Anything can work as a crust, pretty much. I don’t know too much about gluten free products.
Jill
Dawn Bott says
August 8, 2016 at 9:59 pmOM-WOW!! I have an affinity for anything pumpkin so I know what’s next on my list!!
Jill says
August 10, 2016 at 11:19 amHi Dawn~
I love pumpkin too. 🙂 Thanks for stopping by my site.
Jill
Cathleen says
August 8, 2016 at 7:14 pmThank you SO much! This is brilliant!
Jill says
August 9, 2016 at 4:54 pmHi Cathleen~
Thanks so much for your lovely comment. 🙂
Jill
Cassandra says
August 8, 2016 at 6:06 pmAny recommendations for Bourbon substitute? Bourbon flavoring ? Thanks
Jill says
August 8, 2016 at 6:36 pmHi Cassandra~
Do you want a non alcoholic substitute or a different liquor?
Jill
Chelsea says
August 16, 2016 at 9:03 amBourbon extract is available on Amazon if you can’t find it locally. A spiced rum would would also be good or just make it with some honey/maple syrup and complimentary spices (vanilla, allspice, cinnamon, etc) for a non alcoholic version.