Instant Pot Pumpkin Cheesecake

🧂 Ingredients

• 1 1/2 cups water
• 1 1/4 cup graham cracker crumbs

  8 rectangles
• 1 1/2 tablespoons light brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1/3 cup unsalted butter

  melted
• 16 ounces cream cheese

  softened
• 1 cup pure pumpkin
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs + 1 egg yolk
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Instructions

• 1 Grease a 7-inch push pan with cooking spray and set aside.
• 2 Pour water into instant pot.
• 3 Combine graham cracker crumbs, light brown sugar, and 1/4 teaspoon pumpkin pie
  spice, and salt in a bowl and stir.
• 4 Slowly pour in melted butter and mix with a fork until the graham cracker
  mixture resembles wet sand.
• 5 Press graham cracker mixture into the bottom and 1/4 of the way up the sides of
  prepared push pan.
• 6 Place pan with crust in freezer while preparing pumpkin cheesecake filling.
• 7 Put cream cheese in a large bowl. Mix using an electric mixer for 2 minutes,
  until light and fluffy.
• 8 Add pumpkin, granulated sugar, sour cream, eggs and egg yolk, 1 tablespoon
  pumpkin pie spice, and vanilla to bowl.
• 9 Mix until fully combined.
• 10 Pour cheesecake batter into chilled pan with graham cracker crust.
• 11 Cover top of pan with a paper towel and then cover tightly with foil.
• 12 Carefully lower the pan onto a trivet in the instant pot either using the trivet
  or a foil sling.
• 13 Close lid and set pressure release valve to sealing.
• 14 Press manual or pressure cook button and set to 40 minutes.
• 15 Natural pressure release for 10 minutes and then quick release remaining
  pressure.
• 16 Carefully remove pan from instant pot.
• 17 Let cool at room temperature and then transfer to the fridge.
• 18 Chill at least 4 hours or overnight.
• 19 Serve topped with whipped cream, if desired.

Nutrition Info