Instant Pot Pumpkin Cheesecake
Ingredients
- 1 ¼ cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter, melted
- ½ cup plus 1 tablespoon granulated sugar, divided
- ¼ teaspoon ground cinnamon
- 12 ounces cream cheese, at room temperature
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons cornstarch
- Pinch of kosher salt
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
- ½ cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 2 cups sweetened whipped cream
Instructions
- 1
Setup - Add 1 1/2 cups water to a 6-qt Instant Pot®.
- 2
Setup - Place metal trivet into the pot. Lightly oil a 7-inch springform pan or coat with nonstick spray.
- 3
Crust - In a large bowl, combine gingersnap cookie crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
- 4
Filling - In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar, pumpkin pie spice, cornstarch and salt. Beat in eggs, one at a time, until well combined. Beat in pumpkin puree, heavy creamy and vanilla.
- 5
Assembly - Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
- 6
Cooking - Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer's directions, about 20-30 minutes.
- 7
Cooling - Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
- 8
Finishing - Remove cheesecake from pan; top with whipped cream.
- 9
Serving - Serve immediately, garnished with pumpkin pie spice, if desired.
