Instant Pot Pumpkin Cheesecake
This easy pumpkin cheesecake will cook perfectly in your Instant Pot.
graham cracker crumbs
ground almonds toasted and cooled
packed dark brown sugar
whole egg room temperature
egg yolk room temperature
Spray the 7" springform pan with cooking spray.
Add two cups of water to the instant pot and place the rack on the bottom.
Make a tin foil sling to lift the cheesecake in and out of the instant pot.
In a food processor combine the graham crackers, almonds, cinnamon and the butter.
Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.
In a food processor, mix the cream cheese with dark brown and white sugar.
Once combined, add one egg followed by the 2 egg yolks.
Add the sour cream and pumpkin.
Continually scrape the bowl down. Add vanilla, cinnamon, nutmeg, cloves, and flour and mix until creamy.
Pour mixture into the springform pan and smooth with a spatula.
Place pan on the tin foil sling and slowly lower into the Instant Pot.
Loosely cover the cheesecake with a foil lid to prevent moisture buildup on the top of the cake.
Set Instant Pot to maximum pressure for 27 minutes.
Once done, turn machine off and let it return to normal pressure for 15 minutes.
Unlock lid and use sling to transfer pan to cooling rack for an hour.
Chill in refrigerator overnight.
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