Instant Pot Pumpkin Cheesecake
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Instant Pot Pumpkin Cheesecake
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This recipe is the Best Ever Pumpkin Cheesecake Recipe that you will sink your teeth into. Whether you make this Instant Pot Pumpkin Cheesecake for fall, Christmas, or a special occasion, this pumpkin cheesecake with maple flavor is absolutely amazing.
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Ingredients
Crust
- 2 c gingersnap cookie crumbs
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ c granulated sugar
- 4 tbsp melted butter
Cheesecake Filling
- 32 oz cream cheese softened
- 1¾ c granulated sugar
- ½ c sour cream room temperature
- ¾ tsp maple extract
- 1 tsp clear vanilla extract can use regular vanilla extract but the swirl will be darker
- 3 lg eggs room temperature
- 1 c canned pumpkin
- 1¼ tsp ground cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
Icing
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 1 tsp maple extract
- ½ c powdered sugar
- ⅛ c milk
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Instructions
Crust
- Stir together the cookie crumbs, sugar, nutmeg, cinnamon and butter until combined. Should resemble the consistency of wet sand.
- Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan and place in the pan. Lightly spray the parchment paper with a non-stick spray.
- Press crust mixture into the bottom and about ¾ inches up the sides of the pan. Place pan in freezer while you prepare the filling.
Cheesecake Filling
- In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Do not mix more than necessary. Over-mixing can cause your cheesecake to crack.
- Add the eggs, one at a time, mixing lightly after each addition.
- Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined.
- Remove crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used. With a butter knife or skewer, run the knife through the mixtures to form a swirl design throughout.
- Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your instant pot.
- Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1-hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about ½ hour, then release the sides of pan and place cheesecake in refrigerator to chill while making the icing.
Icing
- Beat butter and cream cheese until fluffy. Add maple extract and mix.
- Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick. Place icing into a pastry bag. If the icing seems too soft, refrigerate in the pastry bag for about 15 min. before piping.
- Using a #1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.
- Chill cheesecake until icing sets up a bit. Slice with a knife dipped in hot water and wiped dry.
Nutrition Information
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Calories
996kcal
(50%)
Carbohydrates
97g
(32%)
Protein
11g
(22%)
Fat
65g
(100%)
Saturated Fat
38g
(190%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
0.5g
Cholesterol
180mg
(60%)
Sodium
708mg
(30%)
Potassium
394mg
(11%)
Fiber
2g
(8%)
Sugar
76g
(152%)
Vitamin A
7078IU
(142%)
Vitamin C
1mg
(1%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 996 kcal
% Daily Value*
| Calories | 996kcal | 50% |
| Carbohydrates | 97g | 32% |
| Protein | 11g | 22% |
| Fat | 65g | 100% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 180mg | 60% |
| Sodium | 708mg | 30% |
| Potassium | 394mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 76g | 152% |
| Vitamin A | 7078IU | 142% |
| Vitamin C | 1mg | 1% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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