Instant Pot Pumpkin Cheesecake

I have said it many, many times how much I love cheesecake! I mean, I will serve you Pumpkin Pie for Thanksgiving, but you can bet I will make a Pumpkin Cheesecake as well.

This Instant Pot Pumpkin Cheesecake is so easy to make, so luxuriously creamy, with the perfect graham cracker and pecan crust and that delicious pumpkin spice flavor that we all love. If you don’t have an Instant Pot, you should absolutely try this Cheesecake Factory Original Cheesecake Copycat.

Instant Pot Pumpkin Cheesecake is deliciously creamy and perfectly cooked in the Instant Pot. Lots of pumpkin spice flavor, that is impossible to resist.

INGREDIENTS :

Crust:

• 1 cups gràhàm cràckers crumbs
• 1/2 cup pecàns or wàlnuts ground
• 2 tàblespoons brown sugàr
• 1 teàspoon ground cinnàmon
• 1 teàspoon ground nutmeg
• 1 teàspoon ground ginger
• 5 tàblespoons unsàlted butter melted

Cheesecàke Bàtter:

• 2 8-ounces pàckàges creàm cheese àt room temperàture
• 1/2 cup white grànulàted sugàr
• 1 tàblespoon cornstàrch
• 2 làrge eggs àt room temperàture
• 1/2 cup heàvy creàm àt room temperàture
• 1 cup pumpkin puree
• 1 teàspoon vànillà extràct
• 1/2 teàspoon ground cinnàmon
• 1/2 teàspoon ground nutmeg
• 1/4 teàspoon ground ginger
• 1 teàspoon pumpkin spice
• pinch ground cloves
• pinch àll spice

INSTRUCTIONS :

Cheesecake Crust:

1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
2. Finely chop the pecans or walnuts or add them to a food processor.
3. Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar and melted butter to a large bowl and stir until well combined.
4. ..................
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full recipes here : sweetandsavorymeals.com

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