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
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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