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The Best Instant Pot Marbled Pumpkin Cheesecake!

The Best Instant Pot Marbled Pumpkin Cheesecake Recipe ever!  This time-saving mini-cheesecake has all the decadence of the traditional recipe in a fraction of the cooking time!

Course Dessert
Cuisine American
Keyword Pumpkin Cheesecake
Prep Time 10 minutes
Cook Time 32 minutes
Pressure/Vent Time 17 minutes
Total Time 49 minutes
Servings 8 servings
Calories 443 kcal
Author Holly Sander

Ingredients

For The Graham Cracker Crust:

  • 5 ounces graham crackers crushed (9 full sheets of graham crackers)
  • 2 tablespoons brown sugar
  • 3 tablespoons butter melted

For The Pumpkin Puree:

  • ½ cup solid-pack pumpkin puree
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon nutmeg

For The Cheesecake Filling:

  • 16 ounces cream cheese softened (two 8 ounce packages)
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 2 large eggs

Instructions

To Make The Graham Cracker Crust:

  1. Pre-heat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. *See note

  2. Add the graham crackers to the food processor and pulse until they are all crumbs. *See note

  3. Add brown sugar and pulse until it’s blended in.
  4. Drizzle melted butter over crackers, and pulse again until mixed (don’t over mix or the crumbs could start sticking together and turn into clumps).
  5. Add the graham cracker crumb mixture to the springform pan and use the bottom of a small juice glass to gently press the crust until it’s even and smooth.
  6. Bake in a preheated 350 degree oven for 10 minutes. Allow to cool on the counter.

To Make The Pumpkin Puree:

  1. In a medium-sized mixing bowl, combine pure pumpkin puree, cinnamon, ground ginger, allspice and nutmeg thoroughly.

To Make The Plain Cheesecake Filling:

  1. In a small mixing bowl, combine sugar, cornstarch, and salt then set aside.
  2. Beat the softened cream cheese until smooth in a large mixing bowl using an electric hand mixer. *See note
  3. Slowly add the sugar mixture in thirds, scraping down the bowl as you go.
  4. Add in the sour cream and the vanilla and beat in thoroughly.
  5. Add the eggs 1 at a time, beating on low speed until each one is incorporated. Scrape down bowl between additions.

To Make The Pumpkin Cheesecake Filling:

  1. Transfer 1½ cups of the plain cheesecake filling to bowl with the pumpkin puree, and gently fold together until smooth.

To Assemble:

  1. Spray the sides of the springform pan with cooking spray.
  2. Pour half of the pumpkin filling into crust, then half of the plain filling. Repeat procedure with remaining fillings (springform pan will be almost completely full), drizzling the plain filling on top so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust.
  3. Tap cheesecake pan against the counter to cause air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.

To Cook:

  1. Add 1 cup of water to the instant pot. Add your trivet (I highly recommend this OXO rubber trivet!) or fabricate a sling from tin foil, leaving handles long enough to lift the cheesecake out.

  2. Lower your cheesecake down onto the trivet. Place the lid on the IP and pressure cook for 28 minutes. It will take 7-8 minutes for the IP to come to pressure. Allow the pressure to natural release for 10 minutes, then manually release any remaining pressure.
  3. Turn the IP off and gently remove the lid. Leave the cheesecake in the IP to cool naturally for 20 minutes.
  4. Remove from the IP and allow to cool on the counter on a cooling rack for another 30 minutes – 1 hour.
  5. Chill, loosely covered, at least 6 hours and even better 8 hours or best 24 hours.
  6. Run a smooth-edged knife (not a serrated knife!) along the inside of the cheesecake pan. Release springform pan hinge, carefully remove, and transfer cake to a plate.
  7. Bring to room temperature before serving.

Recipe Notes