if you have always dreamt of making a pumpkin cheesecake to impress the relatives on Thanksgiving but then realize you don’t have 3 days to spend making it…  this is the recipe for you!

a friend had posted herself making this cheesecake on SnapChat and it looked so easy and so good… Instant Pot to dessert rescue…

if you have been procrastinating making your Thanksgiving dessert, go to Homesense and buy a 7″ push pan (or springform pan), grab some cream cheese and pumpkin puree and get ready to speed your way through the art of cheesecake making!

this metal thing in the Instant Pot is called a ‘trivet’… I had to google that…

you might as well get these spices out of your cupboard and just leave them on your counter for the duration of fall… because I feel like every recipe out there this time of year requires these spices…  sorry if you hate cinnamon and pumpkin…  you should probably hibernate for fall …

the crust could not be easier… pack it down and place in the freezer till you need it

cornerstones of cheesecake…  room temperature ingredients and scraping down the bowl…  if you nail these two things you’ll be golden!

cheesecake making also involves a bit of ‘arts & crafts’ fun…

depending on your pumpkin puree colour, your batter should look like this…

covering the cake with paper towel and foil was an interesting step… and away she goes into the Instant Pot…

I thought this cake was going to be challenging but it ended up being one of the easiest cakes I have ever made! (this might be an exaggeration…  reading the recipe is akin to reading a short novel)

Erin's Instant Pot Pumpkin Cheesecake

Ingredients:

Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tsp sugar
  • 1/4 tsp ginger powder
  • 1/4 tsp cinnamon

Cheesecake:

  • 2 (8oz) packages cream cheese, room temperature
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1 cup pumpkin puree (pure pumpkin, not pie filling)
  • 1/2 cup heavy cream, room temperature
  • 3/4 tsp pumpkin spice mix
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/4 tsp nutmeg
  • 2 tsp all purpose flour
  • 3 eggs, room temperature

Topping:

  • whipping cream
  • butterscotch sauce (if you prefer)

Directions:

Pan:

  • 7” push-pan or springform pan
  • spray with cooking spray, place parchment in bottom and spray

Instant Pot:

  • put the trivet (metal rack) in bottom of pot
  • place 1 1/2 cups water in pot
  • measure 28” with aluminum foil and fold three times to make a ‘hammock’ to scoop pan out with

Crust:

  • mix graham cracker crumbs, butter, sugar, ginger and cinnamon
  • place in pan and pack down
  • place in freezer until you are ready to pour the batter in

Cheesecake Filling:

  • in a mixer, cream the cream cheese and sugar
  • scrape down with spatula and  blend until completely smooth
  • add pumpkin puree, vanilla and cream and mix again, scraping down sides
  • add spices and flour and blend
  • add eggs one at a time and on slowest setting blend in… do not over mix eggs as it will wreck the texture of your cheesecake

Cooking:

  • take the crust out of the freezer and pour the filling in
  • cover the pan with paper towel and tin foil, crimping the edges around the pan
  • using the foil hammock, lower the cake carefully into the Instant Pot
  • close the lid
  • set it to 50 minutes on manual setting (High Pressure)
  • let the cooker naturally release the pressure for 20 minutes when complete
  • remove the cake using the foil ‘hammock’ and set on a cooling rack
  • leave covered for another 10 minutes and then remove the tin foil and paper towel
  • let cool for about an hour, then put in the fridge for at least 4 hours (overnight is preferable)
  • serve with whipped cream

let cool… I am cooling mine overnight… and serve with some whipped cream…  your Thanksgiving guests will be so happy you didn’t make pumpkin pie…