Instant Pot Pumpkin Cheesecake
Instant Pot Pumpkin Cheesecake is a pumpkin spice lover’s dream come true. A gingersnap crust, velvety and creamy pumpkin spice cheesecake filling and topped with a maple cream cheese icing.
Servings: 8 slices
Ingredients
Crust
- 2 cups gingersnap cookie crumbs
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cups granulated sugar
- 4 tablespoons butter melted
Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1 3/4 cups granulated sugar
- 1/2 cup full-fat sour cream room temperature
- 3/4 teaspoon maple extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
Frosting
- 8 ounces cream cheese room temperature
- 4 tablespoons butter room temperature
- 1 teaspoon maple extract
- 1/2 cup powdered sugar
- 1/8 cup whole milk only needed if the icing is too thick
Instructions
Crust
- Add the 2 cups gingersnap cookie crumbs, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/2 cups granulated sugar and melted 4 tablespoons butter in a medium bowl. Stir until all of the crumbs are coated with butter.
- Lightly spray the sides of an 8-inch springform pan with nonstick baking spray.
- Add the crust mixture to the prepared pan.
- Firmly press the crust into the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer while you prepare the filling.
Cheesecake Filling
- In a large bowl, add the 32 ounces cream cheese and 1 3/4 cups granulated sugar. Using a hand mixer on medium speed, beat until smooth.
- Add the 1/2 cup full-fat sour cream, 3/4 teaspoon maple extract, and 1 teaspoon vanilla extract. Beat until combined.
- Add the 3 large eggs, one at a time, beating until each egg is combined. Scrape down the sides and bottom of the bowl after each egg.
- Remove 2 1/2 cups of batter and place it in a separate large bowl.
- To the new bowl with 2 1/2 cups of batter in it, add the 1 cup pumpkin puree, 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg. Beat until combined.
- Remove crust from the freezer and alternately scoop each mixture into your crust, layering the mixtures until it is all used.
- With a butter knife or skewer, run the knife through the mixtures to form a swirl throughout the cheesecake.
- Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape.
- Add 1 cup of water to the bottom of your instant pot.
- Place the cheesecake on the trivet and lower it into the pot.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Press the manual setting and adjust it to high pressure for 1 hour.
- When the beeper goes off, release pressure naturally for 30 minutes, then manually release and remove cheesecake to a cooling rack.
- Allow to cool for about 1/2 hour, then place cheesecake in refrigerator to chill overnight.
- Before serving, whip up the frosting to pipe on the top of the cheesecake.
Frosting
- Beat 8 ounces cream cheese and 4 tablespoons butter with a hand mixer on medium until fluffy.
- Add the 1 teaspoon maple extract and 1/2 cup powdered sugar. Beat until thoroughly combined and the frosting is smooth and creamy. Use the 1/8 cup whole milk to thin out the frosting if it's too thick.
- Place the frosting into a piping bag fitted with the Wilton 1M tip. If the frosting seems too soft, refrigerate in the piping bag for about 15 minutes before piping.
- Pipe stars around the border of the cheesecake.
- Chill cheesecake until the frosting sets up a bit. Slice with a knife dipped in hot water and wiped dry.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 1017kcal | Carbohydrates: 95g | Protein: 13g | Fat: 67g | Saturated Fat: 38g | Cholesterol: 255mg | Sodium: 736mg | Potassium: 405mg | Fiber: 2g | Sugar: 75g | Vitamin A: 7201IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 3mg
