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pumpkin cheesecake

A delicious pumpkin cheesecake made effortlessly in the Instant Pot, perfect for fall celebrations.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups water
  • 0.75 cup pecans
  • 0.75 cup graham cracker crumbs
  • 0.25 cup unsalted butter
  • 2 tablespoons light brown sugar
  • 2 teaspoons cinnamon
  • 10 ounces cream cheese softened
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 large eggs room temperature
  • 0.5 cup heavy cream room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground ginger

Method
 

Preparation Steps
  1. Coat a 7x3 inch springform pan with non-stick spray.
  2. Pulse pecans in a food processor until very fine, transfer to a small bowl.
  3. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon; mix until coated and damp.
  4. Press the crust mixture into the bottom of the springform pan, smoothing evenly.
  5. Freeze the crust for 25 minutes.
  6. Beat softened cream cheese and sugars in a medium bowl until smooth.
  7. Add remaining ingredients and beat until smooth, scraping down sides as needed.
  8. Remove crust from freezer, cover with foil, and pour batter on top.
  9. Pour 1.5 cups water into Instant Pot, place trivet, and set the springform pan on top.
  10. Seal the lid, set to manual high pressure for 40 minutes, then naturally release for 25 minutes.
  11. Remove cheesecake, cool, then chill in refrigerator for at least 6 hours or overnight.
  12. Serve topped with whipped cream or your favorite toppings.

Notes

This pumpkin cheesecake is perfect for fall gatherings and easily made in your Instant Pot.