instant pot pumpkin cheesecake

Name: Instant Pot Pumpkin Cheesecake
Prep time: 30 min
Cook time: 28 min
Yield: 8
Cuisine: American
Ingredients: CRUST; 1 cup(s) graham cracker crumbs; 1/2 cup(s) ground pecans; 2 tablespoon(s) brown sugar; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground nutmeg; 1 teaspoon(s) ground ginger; 5 tablespoon(s) unsalted melted butter; CHEESECAKE FILLING; 2 - 8-ounces packages cream cheese at room temperature; 1/2 cup(s) white granulated sugar; 1 tablespoon(s) cornstarch; 2 - large eggs, room temperature; 1/2 cup(s) heavy cream, room temperature; 1/2 cup(s) pumpkin puree; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground ginger; 1 teaspoon(s) pumpkin spice; pinch(es) ground cloves; pinch(es) allspice, ground

No Image

review

Private Recipe by

Cathy Evans Mauricio

@CathyEvansMauricio

Grand Prairie, TX

The cheesecake is deliciously creamy and perfectly cooked in the instant pot. Lots of pumpkin spice flavor, that is impossible to resist.

yield 8 serving(s)

prep time 30 Min

cook time 28 Min

method Pressure Cooker/Instant Pot

Ingredients For instant pot pumpkin cheesecake

CRUST
1 c

graham cracker crumbs
1/2 c

ground pecans
2 Tbsp

brown sugar
1 tsp

ground cinnamon
1 tsp

ground nutmeg
1 tsp

ground ginger
5 Tbsp

unsalted melted butter
CHEESECAKE FILLING
2

8-ounces packages cream cheese at room temperature
1/2 c

white granulated sugar
1 Tbsp

cornstarch
2

large eggs, room temperature
1/2 c

heavy cream, room temperature
1/2 c

pumpkin puree
1 tsp

vanilla extract
1/2 tsp

ground cinnamon
1/2 tsp

ground nutmeg
1/4 tsp

ground ginger
1 tsp

pumpkin spice
pinch

ground cloves
pinch

allspice, ground

How To Make instant pot pumpkin cheesecake

1
Cheesecake Crust: Lightly coat a 7x3in-springform pan with nonstick spray and set aside. Finely chop the pecans and add them to a food processor. Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar and melted butter to 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.

2
Cheesecake Filling: Make sure all the ingredients are at room temperature before you begin.
3
In the bowl of a stand mixer, beat cream cheeses and sugar until light and fluffy on medium-low speed. Add the rest of the ingredients and continue beating until well combined and creamy. scrape the sides and bottom of the bowl with a spatula. Remove crust from freezer and pour cheesecake filling batter into the prepared pan.
4
Place metal trivet into a 6-qt. Instant Pot and add 1 1/2 C. water. Gently transfer the cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil. Select "Manual" and adjust pressure to high. Set tim er to 40 minutes. When finished cooking and IP beeps, release pressure naturally for about 20-30 minutes. Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.. NOTE: If the cheesecake middle is not set, cook for another 5-10 minutes and 15 minutes NPR. Transfer cheesecake to the refrigerator for at lease 6 hours or overnight before slicing and serving.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.