Description
This Instant Pot Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall gatherings and Thanksgiving celebrations. It features a buttery graham cracker crust, a rich pumpkin-flavored cream cheese filling, and a smooth texture achieved through pressure cooking in the Instant Pot. Topped with optional whipped cream, this cheesecake delivers cozy autumn flavors with minimal fuss and quick cooking times.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Optional Topping
- Whipped cream
Instructions
- Prepare the Pan and Crust: Lightly grease a 7-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Place the crust in the freezer while preparing the filling to help it set.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using a mixer. Add the light brown sugar and granulated sugar; mix until well combined. Blend in the pumpkin puree, eggs one at a time, sour cream, flour, vanilla extract, pumpkin pie spice, and salt. Mix until the batter is smooth, scraping down the sides of the bowl as necessary to ensure even incorporation.
- Assemble the Cheesecake: Pour the pumpkin filling over the chilled crust in the springform pan, smoothing the top with a spatula. Tap the pan gently on the countertop a few times to release any air bubbles. Cover the top of the pan tightly with aluminum foil to prevent water from seeping in during cooking.
- Set Up Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place the metal trivet inside the pot. Using a foil sling or silicone sling, carefully lower the prepared springform pan with the cheesecake onto the trivet.
- Pressure Cook: Seal the Instant Pot lid and set it to high pressure for 35 minutes. After the cooking cycle ends, allow the pressure to release naturally for 10 minutes. Then perform a quick release to let out any remaining pressure. Carefully remove the cheesecake from the Instant Pot using the sling.
- Cool and Chill: Let the cheesecake cool for about 1 hour at room temperature to set gently. Afterward, refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up and develop flavors.
- Serve: Once chilled, remove the cheesecake from the springform pan. Optionally, top with whipped cream before slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps in the filling.
- For a firmer, more traditional crust, you may pre-bake the crust at 350°F for 10 minutes before adding the filling; this step is optional when using the Instant Pot.
- Use a foil or silicone sling to easily lift the cheesecake out of the Instant Pot without damage.
- Natural pressure release is important to prevent cracking in the cheesecake.
- Refrigeration overnight enhances flavor and texture.
