This velvety and delicious Instant Pot Pumpkin Cheesecake has a spice-filled graham cracker crust, pumpkin cheesecake filling and topped with luscious cinnamon whipped topping.
Prep Time55 minutesmins
Cook Time40 minutesmins
Chill Time8 hourshrs
Total Time9 hourshrs35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Whipped Cream, Instant Pot Pumpkin Cheesecake
Spray a 6-inch springform pan with nonstick baking spray and set aside.
Add the pecans to a food processor or blender and pulse until finely ground.
In a large bowl, add the ground pecans, graham cracker crumbs, ground cinnamon, nutmeg, ginger, brown sugar, and melted butter. Mix together until combined.
Pour into the prepared springform pan and firmly press into the bottom and up the sides of the pan.
Place in the freezer to firm up while working on the cheesecake batter.
Cheesecake
Add the cream cheesecake to a large mixing bowl. Using a hand mixer, beat until it's completely smooth.
Add in the sugar, cornstarch, cinnamon, ginger, nutmeg, pumpkin pie spice, cloves, and allspice. Beat until creamy and smooth.
Add in the vanilla extract and then the eggs one at a time. Beat in each egg until completely combined and scrape down the bowl before adding the next.
Once both eggs are beaten into the batter, add in the heavy cream and pumpkin puree. Mix until combined. Scrape down the bowl and beat in any remaining bits.
Pour the batter into the prepared crust.
Place a trivet into an 8-qt instant pot and add 1 1/2 cups water.
Double wrap the pan in heavy-duty tin foil and cover the top in foil.
Place the trivet/rack in the pressure cooker.
Carefully place the pan in the center of the trivet/rack.
Lock the lid in place and turn the pressure release valve to the sealed position.
Press the manual setting and adjust it to high pressure for 40 minutes.
When the beeper goes off, release pressure naturally for 30 minutes
Carefully open the lid and remove the cheesecake. Place on a wire rack to cool to room temperature.
Once the cheesecake is at room temperature, place it in the fridge to chill overnight.
Before serving, add the whipped cream.
Whipped Cream
In a mixing bowl, add the heavy whipping cream, powder sugar, and cinnamon. Beat with a hander mixer on medium/high until stiff peaks
Smooth evenly over the top of the cheesecake
Scoop the rest of the whipped cream into the piping bag fitted with a 1M tip.
Pipe whipped cream around the edge of the cheesecake.