Description
Indulge in the rich, creamy goodness of this Instant Pot Pumpkin Cheesecake. With a buttery graham cracker crust and a luscious pumpkin-infused filling, this dessert is a perfect treat for fall or any time of year.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin purée
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour
For topping (optional):
- Whipped cream
- Sprinkle of cinnamon
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan to form the crust.
- Make the filling: Beat cream cheese until smooth. Add sugar, pumpkin purée, eggs, sour cream, vanilla, pumpkin pie spice, and flour. Mix until smooth. Pour over crust.
- Cook in Instant Pot: Pour water into the Instant Pot, place the trivet inside. Cover the cheesecake pan with foil and place on the trivet. Pressure cook for 35 minutes.
- Chill and serve: Let the cheesecake cool, then refrigerate for at least 4 hours. Top with whipped cream and cinnamon before serving.
Notes
- Cream cheese should be at room temperature for a smooth filling.
- Cheesecake can be made a day ahead and chilled until serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
