Instant Pot Pumpkin Cheesecake | Recipe Cart
Easy Instant Pot Pumpkin Cheesecake recipe with just 40 minutes of cook time and 6 hours of prep—perfect for fall!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Food processor
- Springform pan
- Pressure cooker
- Trivet
- Offset spatula
- Cooling rack
- Paring knife
- Aluminum foil
- Plastic wrap
- Paper towel
- Serving platter
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
- Freezer
Ingredients
- 24 gingersnap cookies (about 5.7 ounces)
- Kosher salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- 24 ounces cream cheese, at room temperature
- 1 cup canned pure pumpkin puree
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 3 large eggs, at room temperature
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup whipped cream
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