Description
Indulge in the delightful flavors of fall with this luscious Instant Pot Pumpkin Cheesecake. Creamy, spiced pumpkin filling atop a buttery graham cracker crust, this dessert is a perfect blend of seasonal ingredients and cozy comfort.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Filling:
- 16 ounces cream cheese, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Prepare the Crust: Lightly grease a 7-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the pan and freeze.
- Make the Filling: Beat cream cheese until smooth. Add sugars, pumpkin, eggs, sour cream, flour, vanilla, spices, and salt; mix until smooth.
- Assemble and Cook: Pour filling over crust, cover with foil. Cook in Instant Pot with water for 35 minutes. Let pressure release naturally.
- Chill and Serve: Cool cheesecake, then refrigerate for at least 6 hours. Top with whipped cream before serving.
Notes
- Ensure all dairy is at room temperature for a smooth filling.
- For a firmer crust, pre-bake before adding the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
