Description
Indulge in the rich, creamy goodness of this Instant Pot Pumpkin Cheesecake. Perfect for fall or any time you crave a decadent dessert with a hint of seasonal spice.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin purée
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 large eggs
For the topping (optional):
- whipped cream
- cinnamon
- caramel sauce
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, brown sugar, and melted butter; press into the pan to form the crust. Freeze.
- Make the filling: Beat cream cheese until smooth. Add sugar, pumpkin purée, sour cream, vanilla, and spice. Add eggs one at a time; pour over crust.
- Pressure cook: Place pan in Instant Pot with water. Pressure cook for 35 minutes. Let pressure release naturally.
- Chill and serve: Cool, then refrigerate for 6 hours. Top with whipped cream, cinnamon, or caramel.
Notes
- Avoid overmixing for a perfect texture.
- A slight jiggle in the center is normal and will set as it chills.
- Blot any moisture post-cooking if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
