Instant Pot Pumpkin Cheesecake

Step 1

Lightly coat a 7x3-inch springform pan with nonstick spray and set it aside.

Step 2

Finely chop the pecans or walnuts or add them to a food processor.

Step 3

Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar, and melted butter to a large bowl and stir until well combined.

Step 4

Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.

Step 5

Freeze for 20-30 minutes.

Step 6

Make sure all the ingredients are at room temperature before you begin.

Step 7

In the bowl of a stand mixer or in a large bowl using a hand mixer beat cream cheese and sugar until light and fluffy on medium-low speed.

Step 8

Add the rest of the ingredients and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.

Step 9

Remove crust from freezer and pour cheesecake batter mixture into the prepared pan.

Step 10

Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.

Step 11

Gently transfer the cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.

Step 12

Select manual setting and adjust the pressure to high. Set timer to 40 minutes.

Step 13

When finished cooking and the Instant Pot beeps, release pressure naturally for about 30 minutes.

Step 14

Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.

Step 15

Note: If the cheesecake middle is not settled, cook for another 5-10 minutes and 15 min NPR.

Step 16

Transfer cheesecake to the refrigerator for at least 6 hours or overnight before slicing and serving.