Instant Pot Pumpkin Cheesecake

Name: Instant Pot Pumpkin Cheesecake
Yield: 8
Ingredients: 1 1/4 cups gingersnap cookie crumbs; 4 tablespoons unsalted butter, melted; 1/2 cup plus 1 tablespoon granulated sugar, divided; 1/4 teaspoon ground cinnamon; 12 ounces cream cheese, at room temperature; 1 1/2 teaspoons pumpkin pie spice; 1 1/2 teaspoons cornstarch; Pinch of kosher salt; 3 large eggs, at room temperature; 1 cup canned pumpkin puree; 1/2 cup heavy cream, at room temperature; 2 teaspoons vanilla extract; 2 cups sweetened whipped cream

Instant Pot Pumpkin Cheesecake was pinched from <a href="https://damndelicious.net/2018/11/16/instant-pot-pumpkin-cheesecake/" target="_blank" rel="noopener">damndelicious.net.</a>

"So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don’t even need oven space! WIN!..."

INGREDIENTS

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1 1/4 cups gingersnap cookie crumbs

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4 tablespoons unsalted butter, melted

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1/2 cup plus 1 tablespoon granulated sugar, divided

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1/4 teaspoon ground cinnamon

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12 ounces cream cheese, at room temperature

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1 1/2 teaspoons pumpkin pie spice

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1 1/2 teaspoons cornstarch

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Pinch of kosher salt

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3 large eggs, at room temperature

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1 cup canned pumpkin puree

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1/2 cup heavy cream, at room temperature

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2 teaspoons vanilla extract

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2 cups sweetened whipped cream

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