Instant Pot Pumpkin Cheesecake
Instant Pot 7.5in Springform
2 eggs
Eggs
1 tbsp
Vanilla Extract
1/2 stick
Stick Butter
2 cups
100% Pure Pumpkin
3 tbsp
Pumpkin Pie Spice
1 package
Graham Crackers
1 1/2 cup
White Sugar
1/2 cup
Sour Cream
1 1/2 8oz package
Cream Cheese
1tbsp
Cornstarch
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Make sure ALL ingredients are room temp. Crush Graham crackers into fine crumbs.
1
Put Graham crackers in a bowl, mix in butter. Combine until sticky, sand-like consistency.
2
Pour the cracker mixture into the bottom of the springform. Pack down very tightly. Chill.
3
Put cornstarch,cream cheese, sugar, vanilla, pumpkin spice, sour cream & pumpkin, in separate bowl.
4
Crack eggs in separate bowl, scramble.
5
Mix with cream cheese mixture, blend until well combined.
6
Grab cool crust. Pour cream cheese mixture in Graham cracker crust.
7
Tap cheesecake on counter, gently 2-3x. Pop bubbles with toothpick or fork.
8
Add 1 cup of water to the bottom of Instant Pot
9
Place cheesecake on silicone or metal trivet (if silicone, tuck handles on side)
10
Cook cheesecake for 28 minutes on high pressure, allow a 10 minute natural release after timer.
11
Take a paper towel, gently absorb any water/moisture off cheesecake
12
Chill for at least 8 hours, top with whipped cream, carmel or simply enjoy! 😊
13