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This Thanksgiving free up oven space and make this Instant Pot Pumpkin Cheesecake Recipe in your electric pressure cooker. A gingersnap cookie crust gives this pumpkin cheesecake a little extra YUM!
Last year for Christmas my husband got me an Instant Pot. I wasn't sure that I would love it. I've always loved my slow cooker as evidenced by the many slow cooker recipes I share. But the idea of being able to cook food quickly, well, that's hard to pass up.
Almost a year later and I can say I love, love my Instant Pot! There was a bit of a learning curve to figure out how it cooked and worked. But now that I have the hang of it, I'm already trying to decide if I need another one.
I've pretty much stuck with recipes you'd expect to make in an Instant Pot like Instant Pot Parmesan Garlic Red Potatoes and a 30 Minute Pressure Cooker Chili Recipe.
But I kept hearing that you can actually bake a really good (although small) cheesecake in the Instant Pot. I just kept putting off trying it. With Thanksgiving around the corner, though, it was time to see if my favorite pumpkin cheesecake recipe could stand the test of the Instant Pot. This way we could have pumpkin pie, pumpkin sheet cake and a small pumpkin cheesecake at Thanksgiving.
Instant Pot Pumpkin Cheesecake Recipe
We had to adjust the ingredients of the original recipe to fit in to a 6″ springform pan that would fit inside the Instant Pot. So follow these measurements!
Make the Crust:
Start by making the crust out of gingersnap cookies. This is the secret to this cheesecake! This crust is unbelievable. It is easiest to make this cheesecake in a food processor. But if you don't have one, then put the cookies in a plastic bag and use a rolling pin to crush them into crumbs.
Process crust ingredients in a food processor until fine crumbs form.
Pour into a 6″ springform pan
and press gently on the bottom and up the sides to create crust. You really need to make the crust go all the way to the top of the pan otherwise all the filling won't fit in the pan. We had to toss a bit of our filling because we didn't bring the crust all the way up. Set aside.
Make the Cheesecake Filling:
Now it's time to make the pumpkin cheesecake filling! Start by beating the cream cheese and sugar in a mixer until smooth.
Add eggs and beat well. You can add all the eggs at the same time.
Finish the wet ingredients by beating in the pumpkin puree, vanilla and sour cream and beat well.
Finally add the pumpkin spice and flour and mix or beat in.
Get Ready to Bake in the Instant Pot:
Create a foil sling by tearing off a long piece of foil and folding in half. Place the springform pan on top of the aluminum foil. It needs to be long enough to fold over and cover the pan later.
Pour the batter into prepared pan only to the top. If you have more cheesecake filling than pan or crust, discard the rest.
Gently place a paper towel on top of the cheesecake. You don't want any filling touching the paper towel so scoop some out if needed.
Next, take a piece of aluminum foil, not the one under the pan, and cover the paper towel loosely with the aluminum foil.
Wrap the foil sling that's under the pan up and around the covered cheesecake. Fold the top to seal, but keep loose around the top of the pan like a tent.
Place 1-1/2 cups of water into the instant pot and place the trivet in the pot.
Place the cheesecake on the trivet and close the lid. Seal the pressure release valve. Heat on high pressure for 30 minutes and allow instant pot to release pressure naturally.
Open lid and remove the cheesecake. Remove the foil and let set until cooled.
Refrigerate for 4 hours or overnight before serving your Instant Pot Pumpkin Cheesecake.
Instant Pot Pumpkin Cheesecake Recipe
For the crust
- 26 Gingersnap Cookies
- 1/2 cup pecans
- 2 Tablespoons butter
- 2 Tablespoons sugar
For the Cheesecake
- 1-1/2 blocks (12 ounces) cream cheese, softened
- 1/2 cup brown sugar
- 2 whole eggs plus 1 yolk
- 1/2 cup pumpkin puree
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon flour
Process crust ingredients in a food processor until fine crumbs form. Pour into springform pan and press gently on the bottom and up the sides to create crust. Set aside.
Beat cream cheese and sugar in a mixer until smooth. Add eggs and beat well. beat in pumpkin puree and sour cream and beat well. Beat in vanilla, spice and flour.
Pour batter into prepared pan. Place a paper towel on top of the cheesecake and cover loosely with aluminum foil.
Create a foil sling by tearing off a long piece of foil and folding in half. Place under the pan and wrap it up and around the covered cheesecake. Fold the top to seal, but keep loose around the top of the pan like a tent.
Place 1-1/2 cups of water into the instant pot and place the trivet in the pot. Place the cheesecake on the trivet and close the lid. Seal the pressure release valve. Heat on high pressure for 30 minutes and allow instant pot to release pressure naturally.
Open lid and remove the cheesecake. Remove the foil and let set until cooled. Refrigerate for 4 hours or overnight before serving.
| Nutrition Facts |
|Serving Size || |
|Amount Per Serving ||As Served |
|Calories 3142kcal Calories from fat 1918 |
| % Daily Value |
|Total Fat 213g ||328% |
|Saturated Fat 97g ||485% |
|Transfat 1g || |
|Cholesterol 785mg ||262% |
|Sodium 2334mg ||97% |
|Carbohydrate 273g ||91% |
|Dietary Fiber 13g ||52% |
|Sugars 151g || |
|Protein 49g || |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| ||Calories ||2000 |
|Total Fat ||Less than ||65g |
|Sat Fat ||Less than ||25g |
|Cholesterol ||Less than ||300mg |
|Sodium ||Less than ||2,400mg |
|Total Carbohydrate ||300g |
|Dietary Fiber ||25g | Did you make this recipe?
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