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Autumn's arrival always sparks my craving for pumpkin treats. This Instant Pot pumpkin cheesecake satisfies that desire perfectly. Creamy, rich, and infused with warm spices, this dessert brings cozy vibes to any gathering. Best part? Using your pressure cooker means less fuss and quicker results. No need for water baths or long baking times. Whip up this seasonal delight effortlessly, leaving more time to enjoy fall festivities with loved ones. Trust me, one bite will have you hooked!
Ingredients for Pumpkin Cheesecake in the Instant Pot
- Graham cracker crumbs: Provide a crunchy base and complement the creamy cheesecake filling, adding texture and flavor contrast.
- Butter: Adds richness and helps bind the graham cracker crumbs together for a solid and flavorful crust.
- Cream cheese: The main component of the cheesecake filling, providing a creamy and tangy base for the pumpkin flavor.
- Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the pumpkin flavor.
- Canned pumpkin puree: Infuses the cheesecake with a rich pumpkin flavor and adds moisture for a creamy texture.
- Eggs: Act as a binding agent, helping the cheesecake set properly and giving it structure.
- Sour cream: Adds richness and tanginess to the cheesecake filling, creating a smooth and creamy texture.
- Vanilla extract: Enhances the overall flavor profile of the cheesecake, adding a warm and aromatic note.
- Pumpkin pie spice: Provides the signature fall flavors of cinnamon, nutmeg, and cloves, elevating the pumpkin cheesecake's taste profile.
- Whipped cream: A light and airy topping that adds a touch of sweetness and complements the creamy richness of the cheesecake.
Read more: Pumpkin Cheesecake Instant Pot Recipe
Essential Tools for Making This Instant Pot Dessert
- Instant Pot: Cooks the cheesecake under pressure, speeding up the process and ensuring a creamy texture.
- Springform Pan: Allows for easy removal of the cheesecake without damaging its shape.
Instant Pot Pumpkin Cheesecake Recipe Guide
This Instant Pot Pumpkin Cheesecake is a creamy and delicious dessert perfect for fall. Made with a graham cracker crust and a rich pumpkin-flavored filling, it's sure to be a hit at any gathering.
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Equipment
- Instant Pot
- Springform Pan
Ingredients:
Main Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup melted butter
- 16 oz cream cheese, softened
- 0.5 cup sugar
- 0.5 cup canned pumpkin puree
- 2 eggs
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Whipped cream, for topping
Read more: Instant Pot Cheesecake Recipe Guide
Instructions:
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a separate bowl, beat cream cheese and sugar until smooth. Add pumpkin, eggs, sour cream, vanilla, and pumpkin pie spice. Mix until well combined.
- Pour the mixture over the crust in the pan.
- Add 1 1/2 cups of water to the Instant Pot. Place a trivet inside and put the cheesecake on top.
- Close the lid, set to high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release.
- Remove the cheesecake and let it cool. Refrigerate for at least 4 hours.
- Serve topped with whipped cream.
Nutrition value:
Calories: 380kcalCarbohydrates: 25gProtein: 6gFat: 29gSaturated Fat: 16gCholesterol: 120mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 17gVitamin A: 300IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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Can You Make Pumpkin Cheesecake Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the cheesecake as directed and refrigerate for up to 2 days before serving.
Freezing Instructions
- Once the cheesecake has cooled completely, wrap it tightly in plastic wrap and aluminum foil.
- Freeze for up to 2 months.
- Thaw in the refrigerator before serving.
Pumpkin cheesecake can be made in an instant pot for a quicker and creamier result compared to baking in the oven.
Common Questions About Making This Instant Pot Dessert
FAQ:
Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with other cookies like gingersnaps or vanilla wafers for the crust.
How long does the cheesecake need to cool before serving?
It's best to refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned, just make sure it's well-drained and not too watery.
Can I skip the sour cream in the cheesecake filling?
The sour cream adds a tangy flavor and creaminess to the cheesecake, but you can omit it if you prefer.
Can I freeze the cheesecake for later?
Yes, you can freeze the cheesecake for up to a month. Just make sure to wrap it tightly to prevent freezer burn.
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