Maple Pumpkin Cheesecake Instant Pot -

Maple Pumpkin Cheesecake Instant Pot

Course Dessert

Cuisine American

Keyword cheesecake, maple, pumpkin, dessert recipes, cheesecake recipes

Prep Time 30

Cook Time 1

Servings people

Calories 584kcal

instant pot, measuring cups, measuring spoons, electric or stand mixer, mixing bowls, 8" cheesecake pan

32 oz cream cheese (softened)
1¾ c granulated sugar
½ c sour cream (room temperature)
¾ tsp maple extract
1 tsp clear vanilla extract (can use regular vanilla extract but the swirl will be darker)
3 lg eggs (room temperature)
1 c canned pumpkin
1¼ tsp ground cinnamon
½ tsp allspice
½ tsp nutmeg

Stir together the cookie crumbs, sugar, nutmeg, cinnamon and butter until combined. Should resemble the consistency of wet sand.
Cut a circle of parchment paper the size of the bottom of an 8-inch cheesecake pan and place in the pan. Lightly spray the parchment paper with a non-stick spray.
Press crust mixture into the bottom and about ¾ inches up the sides of the pan. Place pan in freezer while you prepare the filling.

In a mixer bowl, beat the cream cheese and granulated sugar until light and creamy. Add the sour cream and maple and vanilla extracts and mix until thoroughly combined. Do not mix more than necessary. Over-mixing can cause your cheesecake to crack.
Add the eggs, one at a time, mixing lightly after each addition.
Remove 2½ cups of batter into another bowl. To this bowl, add the pumpkin, nutmeg, allspice and cinnamon. Mix until combined.
Remove crust from the freezer. Alternately scoop each mixture into your crust, layering the mixtures until it is all used. With a butter knife, run the knife through the mixtures to form a swirl design throughout.
Place a piece of foil over the cheesecake, sealing the edges. Poke several small holes into the foil to allow the steam to escape. Add 1 cup of water to the bottom of your instant pot.
Place the cheesecake on the trivet and lower into the pot. Seal the instant pot according to your instructions that came with the pot. Set timer for 1-hour at high pressure. Allow pressure to naturally release to L-10, then manually release and remove cheesecake to a cooling rack. Allow to cool for about ½ hour, then release the sides of pan and place cheesecake in refrigerator to chill while making the icing.

Beat butter and cream cheese until fluffy. Add maple extract and mix.
Add powdered sugar and mix until thoroughly combined and icing is smooth and creamy. Use milk to thin if too thick. Place icing into a pastry bag. If the icing seems soft, refrigerate in the pastry bag for about 15 min. before piping.
Using a #1M icing tip, pipe stars around the border of the cheesecake. Add a large flower in the center with the same tip if you like.
Chill cheesecake until icing sets up a bit. Slice with a knife dipped in hot water and wiped dry.