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Instant Pot Pumpkin Cheesecake
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Instant Pot Caramel Pecan Cheesecake

Creamy Instant Pot Pumpkin Cheesecake is topped with luscious Salted Caramel and Cinnamon Sugar Candied Pecans. It's a truly irresistible dessert you won't want to share.
Course Dessert
Cuisine American
Keyword gluten-free pumpkin cheesecake, instant pot cheesecake, Thanksgiving dessert
Prep Time 10 minutes
Cook Time 55 minutes
Cooling/Chilling Time 5 hours
Total Time 6 hours 5 minutes
Servings 8
Calories 242kcal
Author Toni Dash

Equipment

  • 6 quart Instant Pot

Ingredients

Crust

  • 20 gingersnap cookies regular or gluten-free
  • 1/8 teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • 3 tablespoons butter melted

Cheesecake

  • 2 8-ounce packages cream cheese softened
  • ¼ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • 2 eggs

Optional Toppings

Instructions

Prepare the Crust

  • Spray a 7” springform pan with nonstick spray and set aside.
  • Place the gingersnap cookies, sea salt, and cinnamon into a food processor and pulse until fine crumbs are formed.
  • Add in the melted butter and pulse until well combined.
  • Pour the cookie crumbs into the bottom of the prepared pan. Using a clean hand or a spoon, press the crumbs into the bottom forming a crust.
  • Place the crust in the freezer while you prepare the filling.

Prepare the Filling

  • Add the softened cream cheese into the bowl of a stand mixer equipped with a paddle attachment (a hand mixer may also be used). Turn the mixer to high speed and mix for 5-6 minutes. Scrape the sides of the bowl every minute or so.
  • Scrape down the sides of the bowl and add in both sugars. Mix on a medium speed until well combined.
  • Scrape down the sides of the bowl and add in the pumpkin puree and sour cream. Mix on medium speed until combined.
  • Scrape the side of the bowl and add in the vanilla extract, cinnamon, and pumpkin pie spice. Mix on medium speed until combined.
  • Scrape the sides of the bowl with a spatula and the bottom making sure there are no lumps. Mix once more until everything is nice and smooth.
  • With the mixer on a low speed, add the eggs one at a time, mixing well between each addition. NOTE: Make sure to scrape the bowl after both eggs are incorporated and mix on low for about 1 minute. Be very careful not to overmix. Mix just enough to make sure the eggs are incorporated well.
  • Remove the crust from the freezer and pour in the cheesecake filling. Gently tap the cheesecake on the counter 5-6 times to remove air bubbles.
  • Cover the top of the pan with aluminum foil making sure to seal the top of the pan well.
  • Add 1 cup of water and the trivet into the Instant Pot.
  • Place the cheesecake on the trivet and seal the lid. Consider using a sling (see NOTES below).
  • Set the Instant pot to HIGH PRESSURE for 40 minutes and allow to naturally release.
  • Once you can open the lid, CAREFULLY remove the cheesecake and place on a wire rack to cool to room temperature.
  • Place in the refrigerator for at least 4 hours preferably overnight.

Assembling the Pumpkin Cheesecake with Toppings (optional)

  • Remove cheesecake from the springform pan and place on a serving plate. Top with the cinnamon sugar pecans
    and drizzle with the homemade caramel sauce. Serve and enjoy!

Video

Notes

CREATING A FOIL SLING (optional): 
Using a sling makes it easier to lower the cheesecake into the Instant Pot and remove it after cooking completes.
  • Create a foil sling using a 20-inch piece of foil folded in thirds vertically.
  • Center the pan on the middle of the sling and lower it into the Instant Pot onto the trivet.
  • Fold the ends of the sling over as needed to allow locking the Instant Pot lid, keeping them pressed outward to the walls of the Instant Pot insert; do not fold them onto the top of the pan.

Nutrition

Calories: 242kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 194mg | Potassium: 168mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5046IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg