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I'm absolutely smitten with this instant pot pumpkin cheesecake! Fall flavors shine through creamy decadence, creating pure bliss. Combining classic cheesecake with warm pumpkin spice results in a heavenly dessert. Best part? My trusty pressure cooker does most of heavy lifting, leaving me free to enjoy autumn's crisp air. Whether you're hosting Thanksgiving or craving cozy indulgence, this recipe delivers foolproof perfection every time. Let's dive into this irresistible treat together!
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.
Read more: Instant Pot Pumpkin Cheesecake Recipe Guide
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.
Pumpkin Cheesecake Instant Pot Recipe
This Pumpkin Cheesecake is made in an Instant Pot, combining creamy cheesecake with the warm flavors of pumpkin and spices. Perfect for fall and holiday gatherings!
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Equipment
- Instant Pot
- Springform Pan
- Foil
- Trivet
Ingredients:
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup melted butter
Filling
- 16 oz cream cheese, softened
- 0.5 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 0.5 cup pumpkin puree
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp cloves
Read more: Instant Pot Cheesecake Recipe Guide
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.
Notes:
Ensure the cream cheese is softened to avoid lumps in the cheesecake mixture. You can also add a dollop of whipped cream on top before serving for extra indulgence.
Nutrition value:
Calories: 380kcalCarbohydrates: 25gProtein: 6gFat: 29gSaturated Fat: 16gCholesterol: 120mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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Read more: Instant Pot Pumpkin Soup Recipe
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.
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.
Common Questions About Making Pumpkin Cheesecake in the Instant Pot
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.
Can I use low-fat cream cheese for this recipe?
It's best to use full-fat cream cheese for a creamier and richer texture in the cheesecake.
How can I prevent cracks from forming on the cheesecake?
To prevent cracks, avoid overmixing the batter, and be sure not to overcook the cheesecake. Let it cool gradually after cooking.
Can I make this cheesecake in a regular oven instead of an instant pot?
Yes, you can bake this cheesecake in a water bath in a regular oven at 325°F for about 45-50 minutes.
How long can I store the cheesecake in the refrigerator?
You can store the cheesecake in the refrigerator for up to 5 days. Just make sure to cover it well to prevent it from absorbing other odors.
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