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Instant Pot Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 6 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

This Instant Pot Pumpkin Cheesecake is a rich, creamy, and spiced dessert perfect for fall. Featuring a graham cracker crust and a smooth pumpkin-flavored filling, this cheesecake is pressure-cooked to perfection, resulting in a velvety texture without the need for a traditional oven. Ideal for holiday gatherings or cozy nights in, it can be topped with whipped cream, cinnamon, or crushed graham crackers for an extra special touch.

Ingredients

Scale

For the crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 4 tablespoons melted butter

For the filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream

For optional topping:

  • Whipped cream
  • Cinnamon
  • Crushed graham crackers

Instructions

  1. Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the pan. Place the crust in the freezer while preparing the filling to set.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix well until creamy. Stir in pumpkin puree, pumpkin pie spice, vanilla extract, and all-purpose flour until just combined. Beat in the eggs one at a time, then fold in the sour cream on low speed to prevent overmixing.
  3. Assemble the cheesecake: Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula. Cover the pan tightly with foil to prevent moisture from entering during cooking.
  4. Set up Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the cheesecake pan onto the trivet, ensuring it is stable and not submerged.
  5. Pressure cook: Lock the lid of the Instant Pot and set it to “Manual” or “Pressure Cook” on high pressure for 35 minutes. After cooking, allow a natural pressure release for 15 minutes, then perform a quick release to remove any remaining pressure.
  6. Cool and chill: Carefully remove the cheesecake from the Instant Pot. Let it cool at room temperature for 1 hour. Then refrigerate for at least 6 hours or ideally overnight to allow the cheesecake to set fully.
  7. Serve: Before serving, optionally top the cheesecake with whipped cream, a sprinkle of cinnamon, or crushed graham crackers for added flavor and texture.

Notes

  • Ensure all filling ingredients are at room temperature to achieve a smooth, crack-free cheesecake.
  • Do not overmix the filling once the eggs are added to avoid incorporating too much air and prevent cracking.
  • This cheesecake is rich and creamy with perfectly balanced fall spices.

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Find it online: https://quickpantrymeals.com/instant-pot-pumpkin-cheesecake-recipe/