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Instant Pot Pumpkin Cheesecake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
795 minutes
Delicious Instant Pot pumpkin cheesecake combines the best flavors of cheesecake and pumpkin pie, effortless in your pressure cooker.
Ingredients:
  • For the crust:
  • 1/4 cup pecans or pecan pieces
  • 8 graham cracker sheets
  • 1 tablespoon brown sugar or turbinado sugar
  • 1 tablespoon unsalted butter, melted and cooled
  • 1/4 teaspoon kosher salt
  • For the filling:
  • 12 ounces cream cheese, at room temperature
  • 1/4 cup heavy cream
  • 1/2 cup canned pumpkin puree
  • 1/2 cup brown sugar or turbinado sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 2 large eggs plus 1 egg yolk, at room temperature
  • For the whipped cream:
  • 1 cup heavy cream
  • 1 tablespoon bourbon
  • 1 tablespoon powdered sugar
  • To garnish:
  • Sprinkling of ground cinnamon
  • 2 tablespoons chopped toasted pecans
Instructions:
  • Prepare the pan by lining the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with parchment paper. Lightly grease the sides of the pan with butter or nonstick cooking spray.
  • Toast the pecans in a dry skillet over medium heat on the stovetop or in a 350°F oven for about 4 to 5 minutes until fragrant, being careful not to burn them. Let the nuts cool.
  • Prepare the crust: In a food processor, finely grind the cooled pecans and graham crackers. Add brown sugar, melted butter, and salt. Pulse for 1-second increments until the mixture resembles damp sand. Press the crumb mixture into the prepared pan, creating an even layer on the bottom and 1/2 inch up the sides. Use a drinking glass to firmly press the crumbs on the bottom. Chill the pan in the freezer to firm up the crust as you work on the filling.
  • For the filling: In the empty food processor, blend cream cheese, heavy cream, pumpkin purée, brown sugar, flour, vanilla, and pumpkin pie spice until smooth (about 5 one-second pulses), scraping the bowl as needed. Add eggs and yolk one at a time, pulsing twice after each addition until just combined. Gently fold to incorporate any remaining egg yolk streaks. Avoid over-processing to prevent overflow and cracks in the cheesecake.
  • Pour the filling into the chilled crust, tapping the pan on the counter to eliminate air bubbles. Set the pan on a long-handled silicone steam rack. Cover a tall push pan with foil to protect the cheesecake from condensation, but if using a springform, leave it uncovered.
  • Cook the cheesecake in the Instant Pot: Pour 1 1/2 cups water into the Instant Pot. Lower the steam rack into the pot using the handles. Secure the lid, set the Pressure Release to "Sealing," and choose the Cake, Pressure Cook, or Manual setting for 32 minutes at high pressure. Allow about 10 minutes for the pot to come up to pressure before cooking starts.
  • Allow pressure to naturally release: Once the cooking program is complete, let the pot sit on the "Keep Warm" setting for 20 minutes to release pressure naturally. Carefully open the pot without allowing condensation to drip onto the cheesecake. Using heat-resistant mitts, remove the steam rack from the pot, transferring the cheesecake to a cooling rack. If the pan is uncovered, use a paper towel to gently absorb any moisture on the surface. For covered pans, remove the foil cautiously to prevent steam burns. The cheesecake may appear puffed and slightly jiggly in the center at first, but it will firm up as it cools.
  • Allow the cheesecake to cool for 1 hour on a rack, then chill in the refrigerator, covered, for a minimum of 12 hours, ideally up to 24 hours.
  • To make the whipped cream, combine heavy cream, bourbon, and powdered sugar in a medium bowl or stand mixer. Beat the mixture vigorously with an electric mixer or whisk for about 2 minutes on high until fluffy and just stiff enough to hold its shape. Cover the bowl and refrigerate for up to 12 hours until ready to serve the cheesecake.
  • To serve the cheesecake, gently remove the collar of the springform pan to unmold it. Use the parchment border to transfer the cheesecake onto a plate. If using a push pan, gently slide the outside ring downwards and transfer the cheesecake to a serving plate. Top each piece with whipped cream, chopped nuts, and a sprinkle of cinnamon before serving.

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