Description
This Instant Pot Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall and holiday gatherings. Featuring a gingersnap crust and a luscious pumpkin-flavored filling, it’s cooked quickly and effortlessly in the Instant Pot, delivering rich flavor and a smooth texture in a fraction of traditional baking time.
Ingredients
Crust
- 1 1/4 cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Filling
- 12 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons cornstarch
- Pinch of kosher salt
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
Topping
- 2 cups sweetened whipped cream
- Pumpkin pie spice, for garnish (optional)
Instructions
- Prepare Instant Pot: Add 1 1/2 cups water to a 6-quart Instant Pot. Place the metal trivet inside the pot. Lightly oil a 7-inch springform pan or coat it with nonstick spray.
- Make the crust: In a large bowl, combine gingersnap cookie crumbs, melted butter, 1 tablespoon sugar, and ground cinnamon. Press the crumb mixture firmly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Place the crust-lined pan in the freezer to set while preparing the filling.
- Prepare the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, about 2 minutes, scraping down the sides as needed. Add the remaining 1/2 cup sugar, pumpkin pie spice, cornstarch, and a pinch of kosher salt; beat until well combined. Add eggs one at a time, mixing well after each addition. Beat in pumpkin puree, heavy cream, and vanilla extract until smooth.
- Assemble and cook: Remove the crust-lined pan from the freezer. Pour the cream cheese mixture into the crust. Carefully place the springform pan onto the trivet inside the Instant Pot.
- Pressure cook: Secure the lid, select the manual or pressure cook setting, set pressure to high, and cook for 28 minutes. Once cooking is complete, allow the pressure to release naturally for 20-30 minutes per manufacturer’s instructions.
- Cool the cheesecake: Remove the cheesecake from the Instant Pot and set on a wire rack to cool for 1 hour. Run a paring knife around the edges to loosen. Cover the cheesecake and refrigerate for at least 6 hours or overnight to set properly.
- Serve: Remove the cheesecake from the springform pan, top with sweetened whipped cream, and garnish with a sprinkle of pumpkin pie spice if desired. Serve immediately.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling.
- Use a 7-inch springform pan that fits inside your Instant Pot for best results.
- Natural pressure release is crucial to prevent cracking in the cheesecake.
- Refrigeration time can be extended overnight for better flavor and texture.
- Gingersnap crust adds a flavorful and crunchy contrast to the creamy filling.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
