Instant Pot Pumpkin Cheesecake

Name: Instant Pot Pumpkin Cheesecake
Ingredients: 24 gingersnap cookies (about 5.7 ounces); Kosher salt; 4 tablespoons unsalted butter, melted and cooled slightly; 24 ounces cream cheese, at room temperature; 1 cup canned pure pumpkin puree; 2 teaspoons pure vanilla extract; 1/4 teaspoon ground nutmeg; 3 large eggs, at room temperature; 1 cup sugar; 1 1/2 teaspoons ground cinnamon; 1 cup whipped cream

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INGREDIENTS

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24 gingersnap cookies (about 5.7 ounces)

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Kosher salt

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4 tablespoons unsalted butter, melted and cooled slightly

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24 ounces cream cheese, at room temperature

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1 cup canned pure pumpkin puree

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2 teaspoons pure vanilla extract

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1/4 teaspoon ground nutmeg

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3 large eggs, at room temperature

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1 cup sugar

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1 1/2 teaspoons ground cinnamon

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1 cup whipped cream

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