Pumpkin Swirl Cheesecake with a simple graham cracker crust is a rich and delicious dessert, perfect for holiday entertaining. Transform your Thanksgiving dessert table with this easy pressure cooker twist on a classic!
If you’re aiming to impress your guests with a unique holiday treat, look no further than this delightful pumpkin swirl cheesecake. Now you don’t have to choose between indulging in cheesecake or pumpkin pie; this recipe offers the best of both worlds. Prepare to delight in a creamy, decadent cheesecake infused with the luscious flavors of pumpkin, creating a delectable make-ahead dessert that will leave everyone satisfied.
Why Make a Cheesecake in an Instant Pot?
Using your Instant Pot is the best for making cheesecakes! Once you have everything ready to go and your cheesecake is in the IP, you don’t have to worry about looking for cracks, checking the oven numerous times or any other issues that seem to arrive when baking a cheesecake. The Instant Pot allows for the cheesecake to come our perfectly creamy and smooth.
Can You Freeze an Instant Pot Pumpkin Swirl Cheesecake?
Absolutely! Once your cheesecake has cooled to room temperature and hung out in the fridge overnight, remove it from the pan and wrap in heavy duty aluminum foil. Then slide the cheesecake wrapped in foil into a large freezer bag. Cheesecake can last up to three months in the freezer if stored properly. To serve, simply thaw it in the refrigerator overnight.
Tips
- It is best to have all of your ingredients at room temperature before making the cheesecake batters. Having things at room temperature helps to ensure a smooth cheesecake and it will help it to combine quickly.
- You can use a rolling pin to crush the graham crackers instead of a food processor; it will take a few minutes longer though.
- You can swap out the graham crackers in the crust for gingersnap cookies for a boost of flavor.
- Take the cheesecake up a notch by topping it with homemade whipped cream, caramel or pecans!
More Recipes to Try
- Instant Pot Pumpkin Bundt Cake
- Homemade Pumpkin Cobbler
- Pumpkin Pie with Walnut Streusel Topping
- Sugared Cranberry Cheesecake
Instant Pot Pumpkin Swirl Cheesecake
Description
Pumpkin Swirl Cheesecake with a simple graham cracker crust is a rich and delicious dessert, perfect for holiday entertaining. Transform your Thanksgiving dessert table with this easy pressure cooker twist on a classic!
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted sweet cream butter (softened)
For the Pumpkin Puree
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
For the Cheesecake
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
Instructions
For the Crust
- Preheat oven to 350 degrees and line a 7in springform pan with parchment paper
- Using a large mixing bowl, combine all crust ingredients together and mix until combined and a wet sand mixture forms
- Press the crumb mixture into the pan using a flat bottomed glass
- Bake into the oven for 10 minutes and allow to cool completely on the counter
- For the Pumpkin Puree, using a medium bowl, whisk all ingredients together until combined
For the Cheesecake
- Using a small bowl, whisk together the sugar, cornstarch, and salt
- Using a large bowl, beat together the cream cheese until smooth
- Beat in until combined the sugar mixture until combined
- Beat in the sour cream and vanilla until combined and smooth
- Beat in the eggs, 1 at a time until combined and smooth
Making the Cheesecake:
- Gently fold in the ½ C of the plain cheesecake mixture into the pumpkin puree
- Pour 1 C of the cheesecake mixture into the springform pan
- Pour ½ C of the pumpkin puree onto the top of the cheesecake mixture
- Pour remaining cheesecake mixture onto the top of the pumpkin
- Top with remaining pumpkin
- Swirl with a knife
Instant Pot Directions
- Pour 1 ¼ cups of water into the instant pot
- Cover the top of the cheesecake with foil tightly
- Place your cheesecake onto the sling and carefully lower it into the pot
- Close the lid and push manual high pressure for 28 minutes
- Allow to natural release for 10 minutes
- Place onto a cooling rack for and allow to cool completely
- Place into the fridge and allow to cool overnight
- Top with fresh whipped cream and cinnamon. Enjoy!
