Recipe
Pumpkin Cheesecake Instant Pot Recipe
Published: April 1, 2024
This Instant Pot Pumpkin Cheesecake is my autumn delight! Creamy, spiced pumpkin layered over a buttery graham crust, all made easy in my trusty Instant Pot. It's a fall dessert dream come true!
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Oh boy, this pumpkin cheesecake...it's delectably creamy with just the right hit of spice, baked right in an instant pot. It's a game changer for cheesecake lovers and pumpkin pie fans alike. When I whip this up, it's like autumn has wrapped me in a big, comforting hug, and it's a joy to share that with folks around the dinner table. Now, let's get cooking!
Ingredients for Instant Pot Pumpkin Cheesecake
- Graham cracker crumbs: Provide a crunchy base that complements the creamy cheesecake filling, adding texture and a sweet, buttery flavor.
- Butter: Binds the graham cracker crumbs together for a firm crust and adds richness and flavor to the dessert.
- Cream cheese: Forms the creamy and tangy base of the cheesecake, creating a smooth texture and rich flavor profile.
- Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor.
- Vanilla extract: Adds a warm and aromatic flavor to the cheesecake, enhancing the sweetness and complexity of the dessert.
- Eggs: Act as a binding agent in the cheesecake filling, providing structure and helping the dessert set properly.
- Pumpkin puree: Infuses the cheesecake with a rich, earthy flavor and a vibrant orange color, perfect for a fall-inspired dessert.
- Cinnamon: Enhances the pumpkin flavor with warm, spicy notes, adding depth and complexity to the overall taste of the cheesecake.
- Nutmeg: Offers a warm and nutty flavor that complements the pumpkin and spices, adding a cozy and aromatic element to the dessert.
- Cloves: Provide a warm and slightly sweet flavor to the cheesecake, adding depth and complexity to the overall taste profile.
One interesting fact about this instant pot pumpkin cheesecake recipe is that adding a tablespoon of sour cream to the cream cheese mixture can give the cheesecake a creamier texture and a tangy flavor that complements the pumpkin well.
Read more: Pumpkin Bread Pudding Instant Pot Recipe
Essential Tools for Making Pumpkin Cheesecake in the Instant Pot
- Instant Pot: Essential for pressure cooking the cheesecake to achieve a creamy and perfectly cooked texture.
- Springform Pan: Needed to bake the cheesecake and easily remove it without damaging the delicate dessert.
Common Questions About Making Pumpkin Cheesecake in the Instant Pot
Serves: 8 people
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Instructions:
- Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Pour half of the cream cheese mixture over the crust.
- Add pumpkin puree, cinnamon, nutmeg, and cloves to the remaining cream cheese mixture. Mix well.
- Pour pumpkin mixture over the plain layer in the pan.
- Cover the pan with foil.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Create a foil sling to lower the pan onto the trivet.
- Close the lid, set to sealing, and cook on high pressure for 35 minutes.
- Allow natural pressure release for 10 minutes, then quick release.
- Remove the cheesecake and let it cool before refrigerating for at least 4 hours.
Read more: Decadent Instant Pot Oreo Cheesecake Recipe
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 25 g | Protein: 6 g | Total Fat: 29 g | Saturated Fat: 16 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 120 mg | Sodium: 320 mg | Dietary Fiber: 1 g | Sugar: 18 g | Calcium: 80 mg | Potassium: 180 mg | Iron: 1 mg | Vitamin A: 400 µg | Vitamin C: 2 mg
Can You Make Pumpkin Cheesecake Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the cheesecake as directed and let it cool completely.
- Cover the cheesecake with plastic wrap and refrigerate for up to 2 days before serving.
Freezing Instructions
- After cooling, wrap the cheesecake (without toppings) tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight before serving.
