Instant Pot Pumpkin Cheesecake
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Instant Pot Pumpkin Cheesecake
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Instant Pot Pumpkin Cheesecake is the creamiest, silky smooth, fall dessert you've been craving. Transform your Thanksgiving dessert table with this easy pressure cooker dessert recipe!
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Ingredients
For the crust
- 1 cup Graham cracker crumbs about 1 sleeve, or 9 full size crackers
- 2 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter melted
For the filling
- 2 packages cream cheese, room temperature 8 ounce each
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- ½ cup pure pumpkin puree
- ¼ cup sour cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
For the Whipped cream
- 1 cup cold heavy whipping cream
- ¼ cup powdered sugar
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Instructions
- In a food processor, pulse the graham crackers with granulated sugar until fine crumbs. Add in melted butter and mix until combined.
- Press the crumbs into the bottom (and partially up the sides) of a 7-inch cheesecake pan. Set aside.
- In a large mixing bowl, combine the cream cheese and granulated sugar. Mix until smooth. Beat in eggs, one at a time.
- Add pumpkin, sour cream, pumpkin pie spice, vanilla extract, and all-purpose flour. Mix just until everything is blended.
- Pour the filling into the prepared crust.
- Wrap the top of the cheesecake in aluminum foil. Then place the cheesecake on a second, large piece of foil, wrapping the sides of foil up over the top of the covered cheesecake. Press the foil snug onto the pan.
- Add 1 cup of water to the bottom of the Instant Pot. Place the foil wrapped cheesecake pan on the trivet (I use the one that came with my pressure cooker) and lower into the pressure cooker.
- Secure lid and turn valve to "SEALING." Select high pressure for 35 minutes.
- When the cook time ends, allow to naturally release pressure completely (this takes about 20-30 minutes).
- Remove cheesecake from Instant Pot by lifting up the trivet by the handles. Allow cheesecake to cool completely to room temperature.
- Refrigerate cheesecake overnight or at least 8 hours, before serving.
- To remove cheesecake from pan, remove foil and gently blot off any excess condensation from the top of the cheesecake, using a paper towel.
- Use a knife to run around the edges of the pan and gently push the bottom of the cheesecake pan up to lift it out of the pan (or unhinge the buckle if your pan has that).
- For the homemade whipped cream, in a bowl, add heavy whipping cream with powdered sugar.
- Beat until peaks form, this will take several minutes.
- Using a disposable decorator bag, pipe swirls of whipped cream on cheesecake. Or place in a bowl and serve with a spoon so guests can add their own whipped cream.
Equipments used:
Notes
- Make sure your cream cheese and eggs are room temperature when making the cheesecake filling. They will blend smoother without clumps!
- Be sure the cheesecake pan is not touching the sides of the instant pot when lowered into the pot. If it is, your pan may be too large.
- I love this 7×3-inch Fat Daddios Cheesecake Pan. It doesn’t have the springform latch (so it fits perfect in my 6qt Instant Pot), but the bottom of the cheesecake pan is separate, so you can just push it up and the cheesecake comes out perfectly.
- The cook time and prep time do not include the time it takes the Instant Pot to come to pressure or for the natural release.
- Take this pumpkin cheesecake to a new level by garnishing with chocolate, caramel and/or pecans!
Nutrition Information
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Calories
383kcal
(19%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
8g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
124mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 124mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
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