Instant Pot Pumpkin Cheesecake

4 from 3 votes

Course: Dessert

Cuisine: American

Keyword: instant pot pumpkin cheesecake, pumpkin cheesecake

Servings:

Calories: 5321kcal

Spray a 6-inch springform pan with baking spray and set aside
Using a food processor, grind up the pecans
Using a large bowl, whisk together the ground pecans, graham cracker crumbs, ground cinnamon, nutmeg, ginger, brown sugar and melted butter and mix together until combined
1 cup graham cracker crumbs, 1/2 cup ground pecans, 2 Tbsp light brown sugar, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, 5 Tbsp unsalted butter
Press into the springform pan

Using a large mixing bowl, beat the cream cheese and sugar until light and fluffy
2 - 8 oz. cream cheese, 1/2 Cups sugar
Add the rest of the ingredients and beat until creamy and smooth
1 Tbsp cornstarch, 2 large eggs, 1/2 Cup heavy whipping cream, 1/2 Cup pumpkin puree, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1 tsp pumpkin pie spice, 1/8 tsp ground cloves, 1/8 tsp all spice
Pour the batter into the crust

Place a trivet into a 8-qt instant pot and add 1 1/2 C water
Transfer the cheesecake onto the top of the trivet and cover with foil
Press the manual setting and adjust it to high pressure to 40 minutes
When the beeper goes off, release pressure for 30 minutes
Carefully open the lid and remove the cheesecake to a wire rack
Allow the cheesecake to sit for an hour before moving to the fridge
Using a mixing bowl, beat together the heavy whipping cream, powder sugar and cinnamon until stiff peaks
2 Cups heavy whipping cream, 3/4 Cups powder sugar, 1 Tbsp ground cinnamon
Smooth evenly over the top of the cheesecake
Scoop the rest of the whipped cream into the piping bag
Pipe whipped cream around the edging
Sprinkle cinnamon around the edging, cut and enjoy!