Instant Pot Pumpkin Cheesecake Recipe
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Instant Pot Pumpkin Cheesecake Recipe
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This Instant Pot pumpkin cheesecake recipe combines the classic flavors of pumpkin pie with the creamy smoothness of cheesecake for the perfect fall dessert.
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Ingredients
Crust
- 20 gingersnaps
- 3 tablespoons butter melted
Filling
- ½ can pumpkin puree 7.5 ounces
- ½ cup white sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 16 ounces cream cheese room temperature, 2 packages
- ¼ cup heavy cream cold
- 2 eggs room temperature
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Instructions
- Get the cream cheese and eggs out of the refrigerator so they can come to room temperature.
- Prepare the pressure cooker by putting 1 cup of water at the bottom. Then, add a rack or trivet for the cheesecake to sit on.
- Spray a 7-inch springform pan with cooking spray. Make sure the pan fits in your pressure cooker.
- Put the cookies in a food processor and mix until it forms crumbs. Melt the butter in the microwave and stir it into the crumbs.
- Pour the mixture into the bottom of the springform pan and use your fingers to push it down and up the sides a bit.
- Put the springform pan in the freezer to allow the crust to set while you make the filling.
- In a mixer (or food processor), combine the pumpkin puree, sugar, pumpkin spice, salt, cream cheese, and heavy cream. Mix until smooth and creamy.
- The eggs are added last. Do not overmix once the eggs are added.
- Take the crust out of the freezer and pour the filling into the pan. Add a piece of foil over the top to keep water out.
- Use a sling to lower the cheesecake into the Instant Pot carefully and put it on top of the inside rack. Make sure you added the water in step #2!
- Put the lid on and check that the valve is closed. Set the pressure cooker to manual high pressure for 40 minutes. It will take about 10 minutes for it to reach pressure.
- Once done, let the pressure release naturally. After all the pressure is gone, remove the lid and set the cheesecake on a cooling rack. Remove the foil from the lid and let it cool at room temperature for about an hour.
- Refrigerate the cheesecake for at least 4 hours before cutting and serving. I like to leave it in the pan until I am ready to serve it.
Notes
- Use room temperature ingredients: Using room-temperature cream cheese and eggs helps ensure a smooth, lump-free filling.
- Once you've added the eggs, mix the batter until they're incorporated. Overmixing can cause the cheesecake to puff up too much during cooking.
- Make sure the Instant Pot lid has an odor-free sealing ring. The rings absorb odors, and nobody wants a cheesecake that tastes like last night's chili!
- Creating a sling out of foil makes it much easier to lower the cheesecake into the Instant Pot and remove it after cooking. Simply fold a long piece of foil into a strip and place it under the springform pan, leaving the ends sticking up on either side to use as handles.
- Use room temperature ingredients: Using room-temperature cream cheese and eggs helps ensure a smooth, lump-free filling.
- Once you've added the eggs, mix the batter until they're incorporated. Overmixing can cause the cheesecake to puff up too much during cooking.
- Make sure the Instant Pot lid has an odor-free sealing ring. The rings absorb odors, and nobody wants a cheesecake that tastes like last night's chili!
- Creating a sling out of foil makes it much easier to lower the cheesecake into the Instant Pot and remove it after cooking. Simply fold a long piece of foil into a strip and place it under the springform pan, leaving the ends sticking up on either side to use as handles.
Nutrition Information
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Calories
4858kcal
(243%)
Carbohydrates
280g
(93%)
Protein
79g
(158%)
Fat
391g
(602%)
Saturated Fat
225g
(1125%)
Polyunsaturated Fat
19g
Monounsaturated Fat
106g
Trans Fat
1g
Cholesterol
1401mg
(467%)
Sodium
4632mg
(193%)
Potassium
2337mg
(67%)
Fiber
10g
(40%)
Sugar
171g
(342%)
Vitamin A
47686IU
(954%)
Vitamin C
10mg
(11%)
Calcium
1170mg
(117%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4858 kcal
% Daily Value*
| Calories | 4858kcal | 243% |
| Carbohydrates | 280g | 93% |
| Protein | 79g | 158% |
| Fat | 391g | 602% |
| Saturated Fat | 225g | 1125% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 106g | 530% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1401mg | 467% |
| Sodium | 4632mg | 193% |
| Potassium | 2337mg | 50% |
| Fiber | 10g | 40% |
| Sugar | 171g | 342% |
| Vitamin A | 47686IU | 954% |
| Vitamin C | 10mg | 11% |
| Calcium | 1170mg | 117% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
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