Instant Pot Pumpkin Cheesecake
Jan 07, 2024 06:27 AM
So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don’t even need oven space! WIN!
Why waste oven space this holiday season when we already have 1,000 things going in there, right?
That’s exactly why we’re putting our Instant Pot to use. We don’t need any water baths or any kind of fuss here – the IP takes care of all of it!
Now this recipe has been thoroughly tested and perfected through 7 test runs. Guys, I told you. I’m very committed to my job so I will eat as many pumpkin cheesecakes that I possibly can.
The end result of all this testing? We get a holiday pumpkin cheesecake that’s rich, creamy, and oh-so-velvety. It’s simply perfect.
And believe me when I tell you – with this gingersnap crust, no one will be missing the pumpkin pie this year. Trust me!
Ingredients:
- 1 ¼ cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter, melted
- ½ cup plus 1 tablespoon granulated sugar, divided
- ¼ teaspoon ground cinnamon
- 12 ounces cream cheese, at room temperature
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons cornstarch
- Pinch of kosher salt
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
- ½ cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 2 cups sweetened whipped cream
Prep Time:
7 minutes
Cook Time:
25 minutes
Total Time:
32 minutes
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