Instant Pot Pumpkin Cheesecake
Cheesecake in the Instant Pot is creamy, delicious and easy to make! And this pumpkin cheesecake recipe is no exception! Perfect for the holidays or any gathering!
Equipment
- Instant Pot
Ingredients
- 1 cup Ginger Snap Cookies, crumbled *Crust **I used a food processor to get a nice, fine consistency
- 2 tbsp Melted Butter *Crust
- 1/4 tsp Salt *Crust
- 2 8 oz Packages of Cream Cheese, room temp *Filling
- 1/4 cup Brown Sugar *Filling
- 2/3 cup Granulated Sugar *Filling
- 1 cup Pumpkin Puree *Filling
- 1/2 cup Sour Cream *Filling
- 2 tsp Vanilla *Filling
- 2 Large Eggs, room temp *Filling
- 2 tsp Cinnamon *Filling
- 1 tsp Pumpkin Pie Spice *Filling
- 2/3 cup Heavy Whipping Cream *Topping
- 1/4 cup Powdered Sugar *Topping
- 1 tsp Vanilla *Topping
- 1/2 tsp Cinnamon, for dusting *Topping
- 1/4 cup Candied Pecans, chopped *Topping *Optional
Instructions
- Bring all the ingredients for the filling to room temperature prior to starting.
- Preheat oven to 350 degrees and coat the inside of your 7" springform pan with nonstick spray.
- Combine the crust ingredients in a small bowl and mix well. Or pulse in a food processor until combined and the cookies are fine crumbs.
- Pour crust combination into the bottom of the pan and evenly distribute on the pan so the crust is even. Then gentle press the crumbs together with a spoon to form the crust.
- Bake crust for 10 minutes at 350 degrees.
- While the crust is cooking, prepare your filling. First, use a paddle attachment for your mixer and mix the cream cheese until smooth in a large mixing bowl.
- Next add the sugar and spices. Mix until evenly combined.
- Add sour cream, pumpkin, vanilla and eggs! Mix well until combined.
- Pour filling into pan over cooked pie crust. Place the springform pan into your silicon sling! Having this tool for the Instant Pot makes life so much easier!
- Add 1 cup of water to your Instant Pot and set timer at high for 35 minutes. Allow the steam to release naturally.
- Once the cheesecake is done cooking, place on the counter to cool. Place in refrigerator (covered) overnight or for at least 8 hours prior to serving.
- When you are ready to serve, combine the heavy whipping cream, powdered sugar and vanilla in mixing bowl and whip with mixer until stiff peaks form. Decorate or serve with fresh whipped cream. Sprinkle cinnamon and candied pecans for an added touch! Then enjoy!
