Description
This Instant Pot Pumpkin Cheesecake is ultra-smooth, perfectly spiced, and sits on a buttery gingersnap crust. No oven required—just pressure cook and chill! A stress-free fall dessert that’s perfect for Thanksgiving or any cozy occasion
Ingredients
For the Crust:
1 ¼ cups gingersnap cookie crumbs
4 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
¼ tsp ground cinnamon
For the Filling:
12 oz cream cheese, at room temperature
½ cup granulated sugar
1 ½ tsp pumpkin pie spice
1 ½ tsp cornstarch
Pinch of kosher salt
3 large eggs, at room temperature
1 cup canned pumpkin puree
½ cup heavy cream, at room temperature
2 tsp vanilla extract
For Topping:
2 cups sweetened whipped cream
Instructions
Add 1½ cups water to a 6-quart Instant Pot. Insert the metal trivet. Lightly oil a 7-inch springform pan or coat with nonstick spray.
In a bowl, mix gingersnap crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom and about 1½ inches up the sides of the pan. Place in freezer while you make the filling.
In a mixer fitted with the paddle attachment, beat cream cheese until smooth (about 2 minutes). Add sugar, pumpkin pie spice, cornstarch, and salt. Mix well. Beat in eggs one at a time. Mix in pumpkin puree, heavy cream, and vanilla extract until smooth.
Remove crust from freezer. Pour the cheesecake filling into the prepared crust. Carefully place pan on the Instant Pot trivet.
Select Manual mode, set to High Pressure for 28 minutes. Let pressure release naturally (20–30 minutes).
Remove cheesecake; let cool on a wire rack for 1 hour. Run a paring knife around the edge. Cover and refrigerate for at least 6 hours or overnight.
Remove from pan and top with whipped cream before serving.
Notes
Make sure the cream cheese and eggs are at room temperature to avoid lumps in the filling. The cheesecake can be made ahead of time and stored in the fridge for up to 5 days. You can also substitute the gingersnap crust with a graham cracker crust for a different flavor profile.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 380
- Sugar: 25g
- Sodium: 250mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg