Instant Pot Pumpkin Cheesecake
User Reviews
5
Instant Pot Pumpkin Cheesecake
Description
The Instant Pot Pumpkin Cheesecake begins with a crust made from graham cracker crumbs, ground pecans (or walnuts), brown sugar, and a blend of cinnamon, nutmeg, and ginger, pressed firmly into a springform pan and frozen briefly to set. The cheesecake batter is prepared by beating cream cheese with sugar until light and fluffy, then adding cornstarch, eggs, heavy cream, pumpkin puree, vanilla extract, and spices including cinnamon, nutmeg, ginger, pumpkin spice, cloves, and allspice. Mixing until creamy ensures an even filling.
The crust and filling are combined in the springform pan and pressure-cooked in the Instant Pot, which gently steams the cheesecake for an even, moist texture without overbaking. The spices in the filling provide classic pumpkin pie warmth, while the crust adds nutty, spiced crunch. Once cooked and cooled, the cheesecake offers a smooth, rich dessert ideal for fall and winter gatherings.
Ingredients
Crust:
- 1 cups graham cracker crumbs
- 1/2 cup pecans ground, or walnuts
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 5 tablespoons butter melted, unsalted
Cheesecake Batter:
- 2 ounces cream cheese at room temperature, packages quantity not specified
- 1/2 cup granulated sugar white
- 1 tablespoon cornstarch
- 2 egg at room temperature, large
- 1/2 cup heavy cream at room temperature
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon pumpkin spice
- pinch cloves ground
- pinch allspice
Instructions
Cheesecake Crust:
- Lightly coat a 7x3-inch springform pan with nonstick spray and set it aside.
- Finely chop the pecans or walnuts or add them to a food processor.
- Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar, and melted butter to a large bowl and stir until well combined.
- Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
- Freeze for 20-30 minutes.
Cheesecake Batter:
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or a large bowl, I was using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
- Add the remaining ingredients and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove the crust from the freezer and pour the cheesecake batter mixture into the prepared pan.
Pressure Cook:
- Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
- Gently transfer the cheesecake pan onto the top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
- Select the manual setting and adjust the pressure to high. Set a timer to 40 minutes.
- After cooking and the Instant Pot beeps, release pressure naturally for about 30 minutes.
- Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
- Note: If the cheesecake middle is not settled, cook for another 5-10 minutes and 15 minutes NPR.
- Transfer the cheesecake to the refrigerator for at least 6 hours or overnight before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 432kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 119mg | 40% |
| Sodium | 237mg | 10% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 5740IU | 115% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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