Instant Pot Pumpkin Cheesecake
Instant Pot Pumpkin Cheesecake is the ultimate fall dessert, combining creamy texture with the warm spices of pumpkin and a delightful graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (canned or homemade)
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp pumpkin spice blend
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter in a bowl until combined. Press firmly into the bottom of a greased springform pan.
- Mix filling: Beat softened cream cheese until smooth. Gradually add sugar until creamy.
- Add pumpkin and spices: Blend in pumpkin puree, eggs (one at a time), vanilla extract, and pumpkin spice. Mix until smooth.
- Pour into pan: Carefully pour filling over the crust and smooth the top.
- Set up Instant Pot: Add one cup of water to the pot and place the trivet inside. Put the pan on top of the trivet.
- Cook and chill: Seal the lid and cook on high pressure for 40 minutes. Allow natural pressure release for 10 minutes before releasing any remaining pressure. Cool completely before refrigerating.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Swap pumpkin puree with sweet potato or butternut squash for a twist. Top with whipped cream or caramel drizzle before serving. For best results, chill overnight to enhance flavor.