Instant Pot Pumpkin Cheesecake Recipe
Are you craving for something sweet and delicious? Look no further, this Instant Pot Pumpkin Cheesecake recipe is just for you! This is a perfect dessert for any occasion. It is creamy, fluffy and so full of flavor. The pumpkin adds a lovely sweetness and the combination of pumpkin and cheesecake is unbeatable. Plus, it’s so easy to make in the Instant Pot!
Description
This pumpkin cheesecake is the perfect dessert for any time of the year. It is creamy, fluffy and full of flavor. The pumpkin adds a lovely sweetness and the combination of pumpkin and cheesecake is unbeatable. Plus, it’s so easy to make in the Instant Pot. You can easily impress your family and friends with this delicious treat.
Prep Time
Preparing this cheesecake is a breeze. You only need about 10 minutes to prepare the ingredients and assemble the cake. The ingredients are simple and easy to find. This recipe is a great way to whip up a delicious dessert in no time.
Cook Time
Once the ingredients are ready, the cheesecake will cook in the Instant Pot in just 25 minutes. You can easily make this cheesecake in the morning and have it ready for dinner in the evening. It’s so easy and delicious that you won’t believe it.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 2 large eggs, lightly beaten
- 1 cup canned pure pumpkin
- 1/4 cup evaporated milk
Instructions
1. In a medium bowl, combine the graham cracker crumbs and melted butter and mix until combined. Press the crumb mixture into the bottom of a 7-inch springform pan. Place in the refrigerator while you make the filling.
2. In a large bowl, using a hand mixer, beat the cream cheese until smooth. Add the sugar, cinnamon, nutmeg, allspice and ginger and mix until combined. Add the eggs and mix until combined. Add the pumpkin and evaporated milk and mix until combined.
3. Pour the filling into the prepared pan. Cover the pan with aluminum foil. Place the pan in the Instant Pot. Add 1 cup of water to the Instant Pot. Place the lid on the Instant Pot and set the valve to sealing.
4. Set the Instant Pot to manual high pressure for 25 minutes. When the cooking time is finished, let the pressure release naturally for 10 minutes and then do a quick release of the remaining pressure.
5. Carefully remove the lid and transfer the cheesecake to a cooling rack to cool completely. Refrigerate for at least 2 hours before serving.
Equipment
- 7-inch springform pan
- Hand mixer
- Instant Pot
- Aluminum foil
Notes
This recipe can easily be doubled to make two cheesecakes. You can also use a 9-inch springform pan, but the cooking time may need to be adjusted.
Nutrition: Per Serving
- Calories: 220 kcal
- Fat: 15 g
- Carbohydrates: 17 g
- Protein: 3 g
- Sodium: 170 mg
- Cholesterol: 75 mg
Recipe Tips
For a delicious topping, you can top the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon. You can also top with a layer of pumpkin puree and some chopped nuts for a crunchy topping. You can also make a caramel sauce to drizzle over the top for an extra special treat.
This cheesecake will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To thaw, place in the refrigerator overnight.
This Instant Pot Pumpkin Cheesecake is the perfect dessert to make any time of the year. It’s creamy, fluffy and full of flavor. Plus, it’s so easy to make in the Instant Pot. You can easily impress your family and friends with this delicious treat.
Post a Comment for "Instant Pot Pumpkin Cheesecake Recipe"