Q1: Why is making a cheesecake in the Instant Pot so much better?

The Instant Pot creates a perfectly steamy, humid, and evenly heated environment , which is the ideal condition for baking a delicate custard like a cheesecake. This gentle, moist heat is what prevents the cheesecake from drying out, puffing up too much, or cracking as it cools. The slow, natural pressure release is a foolproof method for cooling the cheesecake down gradually, which is the other main secret to a flawless, crack-free top.

Q2: Do I absolutely need a 7-inch springform pan for this recipe?

Yes, a 7-inch springform pan is the perfect size to fit inside a standard 6- or 8-quart Instant Pot, and its removable sides are essential for releasing the delicate cheesecake without having to flip it over. You can also use a 7-inch "push pan" with a removable bottom.

Q3: My cheesecake still cracked. What did I do wrong?

The two most common culprits for a cracked cheesecake are over-mixing the batter (which incorporates too much air) and cooling it down too quickly . Be sure to mix your ingredients on a low speed only until they are just combined, and always follow the long, natural pressure release step, as this is the most important part of the process.

Q4: Can I make this pumpkin cheesecake in the oven instead of an Instant Pot?

Yes, you can. You would need to use a classic water bath method. Tightly wrap your 9-inch springform pan in a double layer of heavy-duty foil. Place it inside a larger roasting pan. Pour the filling into the crust. Fill the roasting pan with about an inch of hot water. Bake at 325°F for about 1 hour and 20 minutes, until the center is just set with a slight jiggle. Then, cool it down slowly as the recipe directs.

Q5: Do my ingredients really all need to be at room temperature?

Yes, this is non-negotiable for a smooth cheesecake! If your cream cheese is cold, it will not blend smoothly and you will have small, unpleasant lumps in your final cheesecake. Cold eggs can also cause the cream cheese to seize up. To quickly bring your ingredients to room temperature, you can place the wrapped cream cheese and the eggs in a bowl of warm (not hot) tap water for about 10-15 minutes.

The Best Creamy & Perfect No-Crack Instant Pot Pumpkin Cheesecake

A creamy, crack-free pumpkin cheesecake conveniently made in an Instant Pot. This recipe features a spicy and crisp gingersnap cookie crust and a smooth, rich filling of cream cheese, pumpkin puree, and warm spices. The cheesecake is pressure-cooked in a springform pan placed on a trivet inside the pot, which creates a moist environment for a perfect texture. After a long chill to set completely, the cheesecake is topped with whipped cream and a sprinkle of cinnamon sugar.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes (includes pressure building/release)
Total Time: 6 hours 40 minutes (includes cooling and chilling)
Yield: 8-10 servings 1x
Category: Dessert
Method: Pressure Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
24 gingersnap cookies (about 5.7 ounces)
Pinch of kosher salt
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
24 ounces (three 8-ounce packages) 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
For the Topping:
1 cup whipped cream
1/4 cup sugar
1/2 teaspoon cinnamon

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Instructions

Make the Crust: In a food processor, pulse the gingersnap cookies and a pinch of salt into fine crumbs. Add the melted butter and pulse until combined. Press the crumb mixture firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Place the crust in the freezer while you make the filling.
Make the Filling: Wipe out the food processor bowl. Add the cream cheese, pumpkin puree, vanilla, nutmeg, 3/4 cup of the sugar, and 1 teaspoon of the cinnamon. Process until completely smooth, scraping down the sides as needed. Pour the mixture over the chilled crust.
Prepare for Pressure Cooking: Wrap the outside of the springform pan in a large piece of aluminum foil. Create a foil sling by folding a long piece of foil into a sturdy strip.
Pour 2 cups of water into the bottom of a 6- or 8-quart Instant Pot® and insert the trivet. Place the cheesecake on the foil sling and use it to lower the pan onto the trivet.
Follow the manufacturer’s guide for locking the lid. Set to pressure cook on high for 35 minutes.
When the cycle is complete, turn off the heat and let the pressure release naturally for 25 minutes. After that, perform a manual release for any remaining steam.
Cool and Chill: Carefully remove the lid. Use the foil sling to lift out the pan. Remove the foil from around the pan and blot any moisture from the top of the cheesecake with a paper towel.
Run a knife around the edge of the cheesecake and let it cool to room temperature on a wire rack, for about 1 hour.
Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight, until completely set.
Serve: Once chilled, remove the outer ring of the springform pan. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon and dust it over the cheesecake before slicing.

Notes

Special Equipment: A 6- or 8-quart Instant Pot® and a 7-inch springform pan are required for this recipe.
A foil sling is a simple but effective tool for safely lowering and lifting the hot pan from the Instant Pot.
The slow, natural pressure release and subsequent cooling periods are crucial for the cheesecake’s texture and to prevent cracking.
Using room temperature cream cheese and eggs is key for a smooth, lump-free filling.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 600-700
Sugar: 50-60 g
Sodium: 450-550 mg
Fat: 40-50 g
Saturated Fat: 25-32 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 2-3 g
Protein: 10-12 g
Cholesterol: 180-220 mg

Find it online: https://cookupjoy.com/instant-pot-pumpkin-cheesecake/