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pumpkin cheesecake

A creamy and flavorful pumpkin cheesecake perfect for fall celebrations.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups water
  • 0.75 cup pecans
  • 0.75 cup graham cracker crumbs
  • 0.25 cup unsalted butter
  • 2 tablespoons light brown sugar
  • 2 teaspoons cinnamon
  • 10 ounces cream cheese softened
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar
  • 2 large eggs room temperature
  • 0.5 cup heavy cream room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground ginger

Method
 

Preparation Steps
  1. Coat a 7x3 inch springform pan with non-stick spray.
  2. Pulse pecans in a food processor until finely chopped and transfer to a bowl.
  3. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon until coated and damp.
  4. Press the crust mixture into the bottom of the springform pan and freeze for 25 minutes.
  5. Beat softened cream cheese and sugars in a medium bowl until smooth.
  6. Add remaining ingredients and beat until well combined, scraping sides as needed.
  7. Pre-fit a foil lid over the springform pan. Pour batter into the crust, leaving ΒΌ inch at the top, then cover with foil.
  8. Add 1.5 cups of water to the Instant Pot, place the pan on a trivet, and secure the lid. Set to manual high pressure for 40 minutes with a 25-minute natural release.
  9. Cool the cheesecake on a rack for an hour before removing the foil and transferring to the fridge to chill overnight.
  10. Serve plain or topped with whipped cream, caramel, or chocolate drizzle.

Notes

A delightful fall-inspired dessert perfect for holidays and gatherings.