Instant Pot Pumpkin Cheesecake
User Reviews
5.0
3 reviews
Excellent
Instant Pot Pumpkin Cheesecake
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Crust
- 2 cups gingersnap cookie crumbs
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cups granulated sugar
- 4 tablespoon butter melted
Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1 3/4 cups granulated sugar
- 1/2 cup full-fat sour cream room temperature
- 3/4 teaspoon maple extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
Frosting
- 8 ounces cream cheese room temperature
- 4 tbsp butter softened
- 1 teaspoon maple extract
- 1/2 cup powdered sugar
- 1/8 cup milk only needed if the icing is too thick
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Instructions
Crust
- Add the cookie crumbs, sugar, nutmeg, cinnamon, and melted butter in a medium bowl. Stir until all of the crumbs are coated with butter.
- Lightly spray the sides of an 8-inch springform pan with nonstick baking spray.
- Add the crust mixture to the prepared pan.
- Firmly press the crust into the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer while you prepare the filling.
Cheesecake Filling
- In a large bowl, add the cream cheese and granulated sugar. Using a hand mixer on medium speed, beat until smooth.
- Add the sour cream, maple extract, and vanilla extract. Beat until combined.
- Add the eggs, one at a time, beating until each egg is combined. Scrape down the sides and bottom of the bowl after each egg.
- Remove 2 1/2 cups of batter and place it in a separate large bowl.
- To the new bowl with 2 1/2 cups of batter in it, add the pumpkin, nutmeg, allspice, and cinnamon. Beat until combined.
- Remove crust from the freezer and 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 throughout the cheesecake.
- 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 it into the pot.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Press the manual setting and adjust it to high pressure for 1 hour.
- When the beeper goes off, release pressure naturally for 30 minutes, then manually release and remove cheesecake to a cooling rack.
- Allow to cool for about 1/2 hour, then place cheesecake in refrigerator to chill overnight.
- Before serving, whip up the frosting to pipe on the top of the cheesecake.
Frosting
- Beat butter and cream cheese with a hand mixer on medium until fluffy.
- Add the maple extract and powdered sugar. Beat until thoroughly combined and the frosting is smooth and creamy. Use milk to thin out the frosting if it’s too thick.
- Place the frosting into a piping bag fitted with the Wilton 1M tip. If the frosting seems too soft, refrigerate in the piping bag for about 15 minutes before piping.
- Pipe stars around the border of the cheesecake.
- Chill cheesecake until the frosting sets up a bit. Slice with a knife dipped in hot water and wiped dry.
Nutrition Information
Show Details
Calories
1017kcal
(51%)
Carbohydrates
95g
(32%)
Protein
13g
(26%)
Fat
67g
(103%)
Saturated Fat
38g
(190%)
Cholesterol
255mg
(85%)
Sodium
736mg
(31%)
Potassium
405mg
(12%)
Fiber
2g
(8%)
Sugar
75g
(150%)
Vitamin A
7201IU
(144%)
Vitamin C
1mg
(1%)
Calcium
205mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1017 kcal
% Daily Value*
| Calories | 1017kcal | 51% |
| Carbohydrates | 95g | 32% |
| Protein | 13g | 26% |
| Fat | 67g | 103% |
| Saturated Fat | 38g | 190% |
| Cholesterol | 255mg | 85% |
| Sodium | 736mg | 31% |
| Potassium | 405mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 75g | 150% |
| Vitamin A | 7201IU | 144% |
| Vitamin C | 1mg | 1% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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