Instant Pot Pumpkin Cheesecake
This Instant Pot Pumpkin Cheesecake with gingersnap crust is a delicious fall dessert recipe that's incredibly easy to make in the pressure cooker. It's smooth and creamy, with just the right amount of pumpkin flavor and spice
Servings: 8
Cost: $10
Ingredients
The Crust
- 20 gingersnap cookies about 3/4 cup
- 2 tablespoons butter, melted
The Filling
- 16 ounces cream cheese 2 8-ounce packages, at room temperature
- ½ cup granulated sugar
- 1 cup pumpkin puree not pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1.5 teaspoons pumpkin pie spice
- 2 eggs at room temperature
Instructions
The Crust:
- Finely crush the ginger snap cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
- Melt the butter and add the crushed cookies to it. Mix until combined and the consistency of wet sand.
- Press the crust into the bottom of a greased 7 in cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
- Place the crust in the freezer until the filling is ready.
The Filling:
- Beat the room temperature cream cheese and sugar until creamy.
- Add the vanilla, pumpkin, pumpkin pie spice, and cinnamon and beat until combined.
- Add the eggs, one at a time, mixing in between until just combined.
- Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
- Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
- If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
- Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 45 minutes, then do a 10 minute natural release.
- Do a quick release to release the remaining pressure. When pin drops, remove lid, and carefully remove the cheesecake from the pot.
- The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
- Take the corner of a paper towel and soak up any water on the top of the cheesecake.
- Allow the cheesecake to cool slightly before covering. Store covered in the fridge for 4 hours to overnight (recommended) before serving.
Notes
This recipe was made in a 6-quart Instant Pot electric pressure cooker.
Recipe uses 1 full cup pumpkin puree, not pie filling, so it takes about 45 minutes to cook completely in the middle.
I don't like to cover the cheesecake with foil while cooking, since it can take longer to cook. Blot any water on top of the cheesecake with a paper towel.
Nutrition
Calories: 354kcal | Carbohydrates: 31g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 297mg | Potassium: 202mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5615IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg