Description
A silky, spiced pumpkin cheesecake with a buttery graham cracker crust, made effortlessly in the Instant Pot for the ultimate fall dessert experience.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
Instructions
- Place trivet inside Instant Pot and add 1 cup of water.
- In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a greased 7-inch springform pan. Set aside.
- In a large bowl, beat cream cheese until smooth. Add pumpkin purée, granulated sugar, brown sugar, sour cream, eggs, vanilla, pumpkin pie spice, and salt. Mix until smooth but do not overmix.
- Pour the filling over the crust and smooth the top. Cover the pan tightly with foil.
- Carefully lower the pan into the Instant Pot on the trivet. Cook on high pressure for 35 minutes. Let it naturally release for 15 minutes.
- Remove cheesecake and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and extra pumpkin pie spice before serving, if desired.
Notes
- You can substitute gingersnaps or Oreos for the crust.
- Customize spice level with ginger, cardamom, or black pepper.
- Dairy-free versions can be made using full-fat alternatives.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Wrap individual slices for easy grab-and-go treats.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg