Description
This Instant Pot Pumpkin Cheesecake recipe offers a rich and creamy dessert perfect for autumn celebrations. Featuring a gingersnap cookie crust, a spiced pumpkin cheesecake layer, and a luscious cream cheese maple glaze, this cheesecake is moist, flavorful, and easy to prepare using the pressure cooker for a perfectly set texture.
Ingredients
Scale
Crust
- 2 cups gingersnap cookie crumbs
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup granulated sugar
- 4 tablespoons melted butter
Cheesecake Filling
- 32 oz cream cheese, softened
- 1¾ cups granulated sugar
- ½ cup sour cream, room temperature
- ¾ teaspoon maple extract
- 1 teaspoon clear vanilla extract (can use regular vanilla extract but the swirl will be darker)
- 3 large eggs, room temperature
- 1 cup canned pumpkin
- 1¼ teaspoons ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
Maple Cream Cheese Glaze
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon maple extract
- ½ cup powdered sugar
- â…› cup milk
Instructions
- Prepare the Crust: In a mixing bowl, combine the gingersnap cookie crumbs, ground nutmeg, ground cinnamon, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of a greased 7-inch or 8-inch springform pan to form the crust. Set aside.
- Make the Cheesecake Filling: Using an electric mixer, beat the 32 oz softened cream cheese until smooth and creamy. Gradually add 1¾ cups granulated sugar and continue mixing until fully combined. Add the sour cream, maple extract, and clear vanilla extract, beating well. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in canned pumpkin along with ground cinnamon, allspice, and nutmeg until the mixture is smooth and evenly spiced.
- Cook the Cheesecake in the Instant Pot: Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top. Cover the pan with aluminum foil. Pour 1 cup of water into the Instant Pot inner pot, then place a trivet inside. Lower the covered springform pan onto the trivet. Seal the Instant Pot lid and set it to high pressure for 60 minutes. Once cooking is complete, allow a natural pressure release for 20 minutes before carefully removing the lid.
- Prepare the Maple Cream Cheese Glaze: While the cheesecake cools slightly, combine the softened cream cheese and butter in a bowl. Beat until creamy and smooth. Add maple extract, powdered sugar, and milk gradually, beating until the glaze reaches a spreadable consistency.
- Glaze and Chill: Remove the cheesecake from the Instant Pot and carefully peel away the foil. Spread the maple cream cheese glaze evenly over the top of the cheesecake. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and enhance flavors before serving.
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Use clear vanilla extract to maintain a light-colored swirl in the cheesecake; regular vanilla will darken the swirl.
- Line the Instant Pot trivet with parchment paper or use a silicone sling for easier removal of the cheesecake pan.
- Allow the cheesecake to cool completely before adding the glaze to prevent it from melting.
- Store leftovers covered in the refrigerator for up to 5 days.
