Instant Pot Pumpkin Cheesecake
Ingredients
Graham Cracker Crust
-
8
pieces
Graham Crackers
-
2 ½
Tbsp
Butter, melted
-
2
tsp
Sugar
-
¼
tsp
Ginger Powder
-
¼
tsp
Cinnamon
Cheesecake Filling
-
2
8oz packages
Cream Cheese, room temperature
-
½
cup
Sugar
-
2
tsp
Vanilla
-
1
cup
Pumpkin Puree
-
½
cup
Heavy Cream, room temperature
-
¾
tsp
Pumpkin Pie Spice
-
¾
tsp
Allspice
-
¼
tsp
Cinnamon
-
¼
tsp
Ginger Powder
-
½
tsp
Nutmeg
-
2
tsp
All Purpose Flour
-
3
pieces
Eggs, room temperature
Optional Sweetener
Garnish
-
to taste
Chocolate or Butterscotch Ganache Drizzle
-
to taste
Whipped Cream
Instructions
- Prepare the cheesecake pan by spraying it with baking spray and optionally lining the bottom with parchment paper.
- Add 1 ½ cups of water to the pressure cooker and place the trivet inside.
- Create a sling using aluminum foil to help lift the cheesecake in and out of the pot.
- Make the crust by processing the graham crackers, sugar, ginger powder, and cinnamon until fine crumbs, then mix in melted butter.
- Press the crust mixture into the prepared pan and chill in the freezer while preparing the filling.
- In the cleaned food processor, blend cream cheese and sugar until smooth, then add vanilla, pumpkin puree, heavy cream, spices, and flour, blending until smooth.
- Gently mix in the eggs by hand to avoid overmixing.
- Pour the filling into the chilled crust and cover the pan with a paper towel and foil.
- Using the sling, carefully place the pan in the pressure cooker.
- Cook on high pressure for 48 minutes, then allow a natural release for 20 minutes before manually releasing any remaining pressure.
- Once safe, remove the cheesecake from the cooker and let it cool for about an hour before refrigerating for at least 4 hours.
- Serve chilled, optionally topped with whipped cream and ganache.
Nutrition Facts (estimated)
Servings
8 servings
Calories
424
Total fat
30g
Total carbohydrates
36g
Total protein
8g
Sodium
300mg
Cholesterol
100mg
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