Description
Create a delicious and fail-proof pumpkin spice cheesecake in your Instant Pot. This recipe is easy to follow and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Optional: Whipped cream and extra pumpkin pie spice for topping
Instructions
- In a small bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press mixture evenly into the bottom of a 7-inch springform pan.
- Wrap the springform pan tightly in aluminum foil, ensuring it is waterproof.
- Place a trivet in your Instant Pot. Add 1 cup of water to the inner pot. Carefully place the foil-wrapped springform pan on the trivet.
- Secure the lid and set the vent to sealing. Cook on high pressure for 35 minutes.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the cheesecake from the Instant Pot and remove the foil. Let it cool on a wire rack for 15 minutes.
- While the cheesecake cools, prepare the filling. In a large bowl, beat the softened cream cheese until smooth.
- Beat in the pumpkin puree and 3/4 cup granulated sugar until well combined.
- Stir in the cinnamon, ginger, nutmeg, cloves, and salt.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until just combined. Do not overmix.
- Pour the filling over the cooled crust in the springform pan.
- Cover the springform pan loosely with aluminum foil.
- Place the cheesecake back into the Instant Pot on the trivet with 1 cup of water in the bottom.
- Cook on high pressure for 35 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cheesecake from the Instant Pot. Let it cool completely on a wire rack.
- Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, run a knife around the edge of the pan and carefully remove the springform ring.
- Top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Notes
- Ensure your springform pan is well-wrapped in foil to prevent water from entering.
- Do not overmix the cheesecake filling to avoid cracks.
- Chilling the cheesecake overnight is crucial for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg