Description
Indulge in the ultimate fall dessert with this Instant Pot Pumpkin Cheesecake. Creamy and rich, it features a perfect blend of pumpkin, warming spices, and smooth cream cheese, delivering a slice of heaven that’s as impressive as it is easy to make. Ideal for holiday gatherings or cozy evenings at home, this cheesecake will leave everyone asking for seconds!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (100% pure)
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 3 large eggs, room temperature
- 1 cup sour cream
Instructions
- Prepare a 7-inch springform pan by lightly greasing it.
- Mix graham cracker crumbs and melted butter; press into the pan bottom. Bake at 350°F for 8-10 minutes.
- In a bowl, beat cream cheese until smooth; gradually add sugar. Blend in pumpkin puree and spices until combined.
- Add eggs one at a time, mixing gently after each addition. Fold in sour cream until no lumps remain.
- Pour filling over cooled crust. Cover with aluminum foil, add water to the Instant Pot, and cook on high pressure for 30 minutes.
- Allow natural release for 15 minutes before quick-releasing remaining pressure. Cool at room temperature, then refrigerate for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg