Instant Pot Pumpkin Cheesecake
User Reviews
5
Instant Pot Pumpkin Cheesecake
Description
This pumpkin cheesecake begins with a gingersnap cookie crust pressed into a springform pan, chilled in the freezer for firmness. The filling combines cream cheese beaten until smooth with sugar, pumpkin pie spice, cornstarch, salt, and eggs added one at a time. Pumpkin puree, heavy cream, and vanilla extract complete the mixture, creating a spiced, silky custard.
The filled pan is placed on a trivet inside a 6-quart Instant Pot with water, then cooked under high pressure for 28 minutes. A natural pressure release follows, allowing the cheesecake to set gradually. This method creates a dense but creamy texture without baking in an oven, concentrating the pumpkin and spice flavors.
Once cooled, the cheesecake can be topped with sweetened whipped cream to complement its spiced, smooth filling. This approach is convenient for producing a pumpkin dessert without traditional oven baking.
Ingredients
- 1 ¼ cups gingersnap cookie crumbs
- 4 tablespoons butter melted, unsalted
- ½ cup granulated sugar divided, plus 1 tablespoon
- ¼ teaspoon ground cinnamon
- 12 ounces cream cheese at room temperature
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons cornstarch
- Pinch kosher salt
- 3 egg at room temperature, large
- 1 cup pumpkin puree canned
- ½ cup heavy cream at room temperature
- 2 teaspoons vanilla extract
- 2 cups Whipped Cream sweetened
Instructions
- Add 1 1/2 cups water to a 6-qt Instant Pot®.
- Place metal trivet into the pot. Lightly oil a 7-inch springform pan or coat with nonstick spray.
- In a large bowl, combine gingersnap cookie crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar, pumpkin pie spice, cornstarch and salt. Beat in eggs, one at a time, until well combined. Beat in pumpkin puree, heavy creamy and vanilla.
- Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
- Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
- Remove cheesecake from pan; top with whipped cream.
- Serve immediately, garnished with pumpkin pie spice, if desired.
User Reviews
Overall Rating
5
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