Our Instant Pot Turtle Pumpkin Cheesecake is a Cheesecake Factory-inspired dessert with a silky pumpkin cheesecake center finished with caramel, chocolate and toasted pecans. Cooking it in an Instant Pot yields a reliably creamy texture—steam during pressure cooking helps retain moisture and reduces the chance of cracks—while also cutting the baking time compared with traditional oven methods. This recipe includes an optional crustless version and step-by-step instructions to make the process easy and foolproof.

Instant Pot Pumpkin Turtle Cheesecake

If you haven’t tried making cheesecake in an Instant Pot or pressure cooker, you’re in for a treat. Instant Pots are convenient and streamline the process: the moist cooking environment produces a smoother, creamier cheesecake and helps prevent cracking. Pressure-cooked cheesecakes also finish more quickly than oven-baked versions, making this method ideal for holidays or any time you want an impressive dessert with less fuss.

instant pot pumpkin cheesecake cooling on rack.

What is Turtle Cheesecake

The “Turtle” label in desserts denotes the classic combination of chocolate, caramel and pecans—think of those candy turtles with pecan “feet” covered in caramel and chocolate. We transformed that idea into a seasonal pumpkin cheesecake with a chocolate cookie crust and generous drizzles of caramel and melted chocolate, finished with toasted pecans for crunch. The result is rich, indulgent and perfectly fall-friendly.

Why it’s a Cheesecake Factory Copycat

The inspiration for the pumpkin filling and crust comes from a love of The Cheesecake Factory’s pumpkin cheesecake. After enjoying it on trips and craving an over-the-top version to serve at home, we adapted the base recipe into this Turtle variation—keeping the familiar pumpkin flavor while adding a chocolate cookie crust, caramel and chocolate to make it extra decadent.

Optional No-Crust Cheesecake

If you prefer to skip the crust, you can easily make a crustless Instant Pot cheesecake. The key is proper preparation: line the pan with parchment and wrap the outside tightly with heavy-duty foil to prevent water from seeping in and to avoid leaks. With those precautions, the cheesecake cooks beautifully without a crust. For a crustless base, use the same filling and add the turtle toppings when the cake is chilled.

Before You Start

Gather ingredients and have them at room temperature for best results—this helps ensure a smooth, lump-free filling. A full recipe card follows with ingredient amounts and clear instructions.

A full recipe card is below

Ingredients:

For the crust

1 cup Oreo cookie crumbs
2 tablespoons butter, melted

For the turtle cheesecake

2 (8-ounce) packages cream cheese, room temperature
1/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 cup pure pumpkin puree
1/2 cup heavy cream, room temperature
2 teaspoons pumpkin pie spice
2 teaspoons all-purpose flour
3 eggs, room temperature

Topping

1/2 cup chopped pecans, toasted
2 oz bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil or coconut oil
1 cup caramel topping

Directions for the Ultimate Pumpkin Turtle Cheesecake

Prepare a 7.5-inch springform pan with non-stick spray and wrap the bottom and sides with heavy-duty foil to protect against water seepage.
Mix the Oreo crumbs with melted butter and press firmly into the bottom of the springform pan to form the crust. If making crustless, skip this step and line the pan with parchment.
Place the trivet in the bottom of the Instant Pot and add the minimum amount of water recommended by the manufacturer.
In a medium bowl, beat the cream cheese until smooth. Add the sugar and brown sugar and beat until light and fluffy, about 2 minutes.
Add vanilla, pumpkin puree, heavy cream, pumpkin pie spice, flour and then the eggs one at a time, mixing just until combined after each addition. Avoid overmixing.
Pour the filling into the prepared springform pan and smooth the top. Wrap the pan in foil to prevent condensation from dripping onto the cheesecake.
Set the Instant Pot to pressure cook (manual) on high for 40 minutes, making sure the valve is set to sealing.
When the cooking cycle ends, allow a natural pressure release. Once the float valve drops, open the lid, turn off the keep-warm setting, and let the cheesecake cool inside the pot for about 20 minutes.
Remove the cheesecake, replace the foil with plastic wrap, and chill in the refrigerator for at least 2 hours, ideally longer for best texture.
Prepare the topping by melting the chopped chocolate with the oil in short intervals (stirring every 15 seconds) until smooth. Allow it to cool slightly so it’s pourable but not thick. Drizzle chocolate and caramel over the chilled cheesecake and sprinkle with toasted pecans. Slice and serve.

More Amazing Cheesecake Recipes

Chocolate Cheesecake
Peanut Butter Cheesecake
Easy Crustless Cheesecake

Instant Pot Turtle Pumpkin Cheesecake

Yield: 8-12 slices

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 20 minutes

Total Time: 1 hour 15 minutes

Instant Pot Turtle Cheesecake boasts a creamy pumpkin center covered in caramel, chocolate and pecans, with an optional crustless version.

Ingredients

For the crust
1 cup Oreo cookie crumbs
2 tablespoons butter, melted
For the turtle cheesecake:
2 (8-ounce) packages cream cheese, room temperature
1/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 cup pure pumpkin puree
1/2 cup heavy cream, room temperature
2 teaspoons pumpkin pie spice
2 teaspoons all-purpose flour
3 eggs, room temperature
For the topping
1/2 cup chopped pecans, toasted
2 oz bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil or coconut oil
1 cup caramel topping

Instructions

Prepare a 7.5-inch springform pan with non-stick spray and wrap the bottom with foil to protect from water seepage.
Combine crushed Oreos and melted butter; press into the springform pan.
Place the trivet in the Instant Pot and add the minimum water required by the manufacturer.
Beat the cream cheese until smooth, add sugars and beat until fluffy, about 2 minutes.
Add vanilla, pumpkin puree, heavy cream, pumpkin pie spice, flour, and eggs one at a time, mixing just until combined.
Pour the filling into the pan, cover with foil, and set the Instant Pot to pressure cook on high for 40 minutes with the valve sealed.
Allow the pot to naturally release pressure. When safe, open the lid, turn off keep-warm, and let the cheesecake cool in the pot for 20 minutes.
Refrigerate the wrapped cheesecake for at least 2 hours before serving.
For the topping, melt chocolate with oil, cool slightly, then drizzle chocolate and caramel over the cheesecake and sprinkle with toasted pecans.

Nutrition Information:

Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 315
Total Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Sugar: 32g
Protein: 4g

Nutrition facts are estimates and may vary. For precise values, enter your exact ingredients into a nutrition analyzer.