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–+ servings

Pumpkin Cheesecake in the Instant Pot

A delicious and creamy pumpkin cheesecake made effortlessly in the Instant Pot, perfect for fall desserts.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 cups water
  • 0.75 cup pecans
  • 0.75 cup graham cracker crumbs
  • 0.25 cup unsalted butter
  • 2 tablespoons light brown sugar
  • 2 teaspoons cinnamon
  • 10 ounces cream cheese softened
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 large eggs room temperature
  • 0.5 cup heavy cream room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground ginger

Method
 

Preparation Steps
  1. Spray a 7x3 inch springform pan with non-stick spray.
  2. Pulse pecans in a food processor until finely ground, then transfer to a small bowl.
  3. Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until coated and damp.
  4. Press the crust mixture evenly into the bottom of the springform pan. Freeze for 25 minutes.
  5. Meanwhile, beat softened cream cheese and sugars in a medium bowl on medium speed until smooth.
  6. Add remaining ingredients and beat until well combined, scraping sides as needed.
  7. Remove crust from freezer, fit a loose lid with aluminum foil on top, and set aside.
  8. Pour batter into prepared crust, leaving about 1/4 inch at the top. Cover with foil.
  9. Add 1.5 cups of water to the Instant Pot, place the trivet, and set the springform pan on top. Secure the lid.
  10. Cook on high pressure for 40 minutes, then natural release for 25 minutes.
  11. Remove the cheesecake and cool on a rack. Refrigerate for at least 6 hours or overnight.
  12. Serve plain or topped with whipped cream, caramel, or chocolate drizzle as desired.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This pumpkin cheesecake is a perfect fall treat, easy to make in the Instant Pot without a water bath.
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