This instant pot pumpkin cheesecake is the best of both worlds: cheesecake and pumpkin pie Plus, it's easy and fool-proof in your pressure cooker or instant pot.
Ingredients For Instant Pot Pumpkin Cheesecake Recipe
0.25 cup Pecans or pecan pieces
8 Graham Cracker Sheets
1 tablespoon Brown sugar or turbinado sugar
1 tablespoon Unsalted butter melted and cooled
0.25 teaspoon Kosher salt
12 ounce Cream Cheese, At Room Temperature
0.25 cup Heavy cream
0.5 cup Canned Pumpkin Puree
0.5 cup Brown sugar or turbinado sugar
1 tablespoon All purpose flour
1 teaspoon Vanilla extract
0.75 teaspoon Pumpkin pie spice
Whipped cream
1 cup Heavy cream
1 tablespoon Bourbon
1 tablespoon Powdered sugar
To garnish
Sprinkling of ground cinnamon
Nutrition value
276
calories per serving
21 g Fat4 g Protein18 g Carbs1 g FiberOther
Current Totals
21 g Fat
4 g Protein
18 g Carbs
1 g Fiber
MacroNutrients
Carbs
18 g
Protein
4 g
Fiber
1 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
52 mg
Iron
1 mg
Vitamin A
166 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
14 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
16 mg
Manganese
0 mg
Phosphorus
82 mg
Selenium
7 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment