Instant Pot Pumpkin Cheesecake

Name: Instant Pot Pumpkin Cheesecake
Prep time: 20 min
Cook time: 50 min
Yield: 8
Ingredients: 8 Graham Crackers; 2 1/2 Tpsp Butter (melted); 2 tsp Sugar*; 1/4 tsp Ginger Powder; 1/4 tsp Cinnamon; 2 8oz Pkgs of Cream Cheese (room temperature); 1/2 cup Sugar; 2 tsp Vanilla; 1 cup Pumpkin Puree ((pure pumpkin, not pie filling)); 1/2 cup Heavy Cream (room temperature); 3/4 tsp Pumpkin Pie Spice; 3/4 tsp Allspice; 1/4 tsp Cinnamon; 1/4 tsp Ginger Powder; 1/2 tsp Nutmeg; 2 tsp All Purpose Flour; 3 Eggs (room temperature); 1/4 cup Brown Sugar ((in addition to the white sugar)); Chocolate or Butterscotch Ganache Drizzle ((instructions below)); Whipped Cream ((try adding a little cinnamon to your whipped cream!))

Instant Pot Pumpkin Cheesecake was pinched from <a href="https://www.simplyhappyfoodie.com/instant-pot-pumpkin-cheesecake/" target="_blank" rel="noopener">www.simplyhappyfoodie.com.</a>

"This Instant Pot Pumpkin Cheesecake is the right blend of spices and creamy sweetness. What a great Fall dessert! You will love making it in your electric pressure cooker. No water bath in the oven, and the texture is very creamy...."

INGREDIENTS

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8 Graham Crackers

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2 1/2 Tpsp Butter (melted)

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2 tsp Sugar*

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1/4 tsp Ginger Powder

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1/4 tsp Cinnamon

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2 8oz Pkgs of Cream Cheese (room temperature)

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1/2 cup Sugar

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2 tsp Vanilla

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1 cup Pumpkin Puree ((pure pumpkin, not pie filling))

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1/2 cup Heavy Cream (room temperature)

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3/4 tsp Pumpkin Pie Spice

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3/4 tsp Allspice

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1/4 tsp Cinnamon

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1/4 tsp Ginger Powder

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1/2 tsp Nutmeg

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2 tsp All Purpose Flour

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3 Eggs (room temperature)

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1/4 cup Brown Sugar ((in addition to the white sugar))

•

Chocolate or Butterscotch Ganache Drizzle ((instructions below))

•

Whipped Cream ((try adding a little cinnamon to your whipped cream!))

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