DESSERTS ON A DIME
Instant Pot Pumpkin Cheesecake is rich and creamy while being so easy in the pressure cooker.
Prep Time: 25 Min
– Cream Cheese – Sugar – Pumpkin Puree – Vanilla Extract – Cornstarch – Large Eggs – Heavy Cream
COOL time: 1 HR 10 MINS
Ingredients
Process until they are formed into small crumbs. Stir in the melted butter and brown sugar until well combined
Then press this mixture into the bottom of your springform pan and push the mixture down to form a single layer.
Beat the cream cheese with the sugar in a large stand up mixer or with a hand held mixer
Then add in all of the ingredients for the cheesecake layer and mix until creamy and combined.
Then remove the pan from the freezer and pour the cheesecake layer mixture on top evenly
Cook on high pressure for 40 minutes. Then, allow the pressure to release naturally from the instant pot for 30 minutes.
To remove the cheesecake from the pan, run a knife around the edge of the cheesecake.
Serve topped with whipped cream and enjoy!
This delicious cheesecake has the perfect amount of pumpkin flavor.
It is the best combination of cheesecake and pumpkin flavor.
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