Instant Pot Pumpkin Cheesecake in a Jar

Step 1

In a Food Processor, add graham crackers & Sugar. Pulse till you get fine crumbs. Add melted butter and pulse till it all combines well. Now distribute this crumb equally in 7 mini jars (4-ounce canning jars). Press them down lightly. Refrigerate for about 10-15 minutes till you work on the filling.

Step 2

Make sure all the ingredients are at room temperature. Take a mixing bowl and add Cream cheese & sugar to it. Blend it with the electric egg beater or hand blender on medium speed for about 3-4 minutes till it is light and airy.

Step 3

Now add sour cream + pumpkin puree + vanilla extract + pumpkin pie spice to the bowl. Blend it well for about 1-2 minutes till all incorporated. Scrape from sides if needed.

Step 4

Now add the Egg. Blend it gently only till it is incorporated. No OVER MIXING or OVER BEATING please at this point. The filling is ready.

Step 5

Place the inner pot inside your Instant Pot. Plug it in. Add 1&1/2 cups of water to it. Place the Trivet in it. Bring out the refrigerated mini jars. Fill them up with about 1/4 cup filling each. Level them out. Tap on the kitchen counter to get rid of any air in between.

Step 6

Cover all the mini jars with a piece of aluminum foil. Place them side by side on the trivet. A 6 quarts IP can easily accommodate small jars side by side on the trivet.

Step 7

Place the lid and close it. Put the valve on SEALING. Set the timer for 6 MINUTES on Manual/Pressure Cook Mode. Once the timer goes off, follow NPR (natural pressure release). Take the jars out. Remove the foil. Let these sit on the counter till these come at room temperature. Now place the lids of these and refrigerate at least for 4-6 hrs before eating.

Step 8

I topped these with caramel sauce and chopped pecans & dried cranberries.

Step 9

Refrigerate it. It will stay good for a week when refrigerated.