Instant Pot® Pumpkin Cheesecake

Happy Thanksgiving! Thanksgiving is my favorite holiday. Amazing food, spending time with the people I love most, and the chance to be a bit peaceful and introspective before the hustle and bustle of the rest of the holiday season.  This year, our typically small gathering will be even smaller because three of my loves will be out of town. My husband and oldest son are flying to Hong Kong to spend some time with his parents, and my sister will be out of town for work.  I am happy for their adventures, but a little sad to be without them on my favorite day.  Despite this, we will still have a wonderful Thanksgiving. My mom put me in charge of desserts, and for some reason I can't seem to scale back, so we will be having quite the spread.  I have baked the usual fare - apple pie (from the incomparable Deb at Smitten Kitchen) and pumpkin pie from the back of the Libby's® can of pumpkin.  I also used my Instant Pot® to make a beautiful pumpkin cheesecake.  I love using my Instant Pot® for cheesecakes; creamy dreamy perfection!

My Instant Pot® holds up to a 7 inch spring form pan, so the cheesecake is on the small side.  It is perfect for a Thanksgiving dessert spread, or even as a weeknight fall treat.  My cheesecakes are not overly sweet, and instead of using all white sugar, I used half brown sugar to compliment the pumpkin and warm spices.  Feel free to use all brown or all white sugar and adjust the spices to your taste. You can even use pumpkin pie spice to replace the spice blend below. Leave the finished cheesecake plain, or serve with whipped cream.  I will be adorning this beauty tomorrow, so excuse her naked appearance in these pictures.

​Instant Pot® Pumpkin Cheesecake
​Serves 6

​Ingredients:
For the crust:
​3/4 cup cinnamon graham crackers, crushed
​2 tablespoons butter, melted
​Filling:
2 - 8 oz. packages of cream cheese, room temperatureggs, room temperature
​2 eggs
​1 cup  canned pumpkin puree
​1 1/2 tablespoons white flour
1/4 cup brown sugar
​1/4 cup white sugar
​1/4 teaspoon table salt
1 teaspoon cinnamon
​1/4 teaspoon ground ginger
​1/4 teaspoon allspice
​1/4 teaspoon cloves

Directions:
1. Bring cream cheese and eggs to room temperature.

2. Spray a 7-inch spring form pan with non-stick cooking spray. Optional: Place a paper towel onto a sheet of foil. Place prepared pan onto the paper towel and wrap the bottom of your pan.  This is to prevent any possible leaks.

3. Add 6 graham crackers to a sandwich bag and crush with a rolling pin or heavy-bottomed pot. Combine crushed crackers with melted butter. Press the mixture into the bottom and slightly up the sides of your spring form pan.  Place in the freezer for 15 minutes.

4. In a food processor or in the bowl of an electric mixer, combine cream cheese and sugars. Mix until well blended and smooth. Add eggs, one at a time. Add pumpkin puree, salt, flour and spices. Mix until just combined.

5. Pour cheesecake batter into the prepared spring form pan. This is optional, but I like to cover my spring form pan with a another sheet of foil, to prevent water from forming on the cheesecake. If you do not follow this step, be prepared for a lot of water to accumulate on your cheesecake. When it is cool, you can simply pour off any accumulated water and chill in the refrigerator.

6.  Place pan on foil sling* and use it to lower the pan onto the trivet. Add 1 cup of water to the bottom of the Instant Pot®.  Set the pot to manual - high pressure for 35 minutes, making sure that the valve is in the sealing position.  As soon as it is finished, turn off or unplug the pot and allow the pressure to come down naturally.

6. When safe to open, use the foil sling to lift the finished cheesecake out of the pot.  Pour off any water (see above) and place on a wire rack to cool for one hour.
Co  loosely with plastic wrap and allow to chill for at least 6 hours in the refrigerator - 12 is best.  Carefully remove the spring form ring before serving.

How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times.  This is going to be used to lift the cheesecake in and out of the ​​​Instant Pot®. 

​Enjoy,
Julie

​