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Our Instant Pot Turtle Cheesecake is a Cheesecake Factory copycat that boasts a creamy pumpkin center and is covered in caramel, chocolate & pecans. The Instant Pot makes this pumpkin cheesecake easy and foolproof, the ultimate dessert recipe. We have included an optional no crust version for this cheesecake recipe, come see why I drooled writing this whole post.

Instant Pot Pumpkin Turtle Cheesecake

If you've never made cheesecake in the Instant Pot or pressure cooker then you are in for one heck of a treat. First, if you own one, you already know how convenient they are. Using the famous pressure cooker to simplify the homemade cheesecake is just another perk. See, the steam created inside the Instant Pot during the cooking process helps to maintain moisture and prevent cracking, resulting in a creamier cheesecake. Additionally, making it this way takes a fraction of the time compared to oven methods.

What is Turtle Cheesecake

In sweet desserts, the term "Turtle" refers to anything covered in chocolate, caramel and nuts, typically pecans. Have you ever seen those chocolate turtles at the candy shops? They look like turtles. Picture 4 whole pecans set out like turtle feet with a caramel melted over them, then covered in chocolate. Turtles. We've gone and elevated the classic turtle cheesecake by making it pumpkin and giving it a chocolate cookie crust. To keep it turtle style melted chocolate with caramel was poured all over it, topping with some pecans.

How is this a Cheesecake Factory Cheesecake Copycat

The base of the recipe, for the pumpkin and crust came from our absolute obsession with Cheesecake Factory Pumpkin Cheesecake. I had it a few times during our travels, we don't have one anywhere near us. You guessed it, I set out to make one. The idea for making the cheesecake factory cheesecake copycat a Turtle version happened simply cause I was having a bad craving for anything over the top sweet. Turning the pumpkin original into the Ultimate Turtle Cheesecake.

Optional No Crust Cheesecake

For those who may want to skip the crust, it is easy. We are often asked how to make the cheesecake in the Instant Pot without crust. The trick is in the preparation. As long as you line the pan with parchment paper and the outside of the pan with foil there shouldn't any issues. The purpose of covering the pans is to prevent the filling from leaking out, as well as water getting in. Try our easy crustless cheesecake here No Crust and you can still turn it into a turtle version.

Making our Instant Pot Cheesecake

It is best to have everything you need out and ready to go.

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
• ¼ cup sugar
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup pure pumpkin puree
• ½ cup heavy cream, room temperature
• 2 teaspoons pumpkin pie spice
• 2 teaspoons all purpose flour
• 3 eggs, room temperature

Topping

• ½ 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

1. Prepare a 7.5 inch springform pan with non-stick cooking spray. Wrap aluminum foil around the bottom to protect from water seepage.
2. Stir together the crushed Oreos and melted butter for the crust. Press into the springform pan.
3. Place trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
4. In a medium bowl, beat cream cheese until soft and creamy. Add the sugars and continue beating until fluffy, about 2 minutes.
5. Add the vanilla, pumpkin puree, heavy cream, pumpkin pie spice, flour, vanilla, and eggs, one at a time, beat just until combined.
6. Transfer the mixture to the springform pan and spread evenly. Cover the springform pan with aluminum foil to avoid water dripping onto the cheesecake.
7. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 40 minutes.
8. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid, cancel the “keep warm” function, and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
9. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
10. For the topping: Microwave the chocolate and oil, stirring every 15 seconds until melted. Allow to cool but not solidify. Top the cheesecake with pecans, chocolate syrup, and caramel topping. There, the Ultimate Turtle Cheesecake!

More Amazing Cheesecake Recipes

• Chocolate Cheesecake
• Peanut Butter Cheesecake
• Easy Crustless Cheesecake

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