Instant Pot Pumpkin Cheesecake
User Reviews
5.0
78 reviews
Excellent
Instant Pot Pumpkin Cheesecake
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Instant Pot Pumpkin Cheesecake is rich, creamy, and bursting with pumpkin flavor that is impossible to resist. Perfectly cooked in the Instant Pot, this is the best dessert for the holiday season.
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Ingredients
Crust:
- 1 cups Graham crackers crumbs
- 1/2 cup pecans or walnuts ground
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 5 tablespoons unsalted butter melted
Cheesecake Batter:
- 2 8-ounces packages cream cheese at room temperature
- 1/2 cup white granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs at room temperature
- 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 ground cloves
- pinch all spice
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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 Details
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
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
5740IU
(115%)
Vitamin C
1.3mg
(1%)
Calcium
99mg
(10%)
Iron
1.7mg
(9%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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