Shugary Sweets · by Aimee Shugarman
Instant Pot Pumpkin Cheesecake
NUTRITION · PER SERVING530M COOK
CAL 27%·PRO 37%
CARBS 47G35% OF CAL
1G FIBER13G OTHER33G TOTAL SUGAR
FAT 36G61% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky smooth pumpkin cheesecake made in the Instant Pot with a graham cracker crust. Creamy, spiced, and impressive enough for a Thanksgiving dessert table.
dessertamericanbaked good🥘 pressure cooker⚙️ food processorvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup graham cracker crumbs (about 1 sleeve, or 9 full size crackers)
- 2 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter (melted)
- 2 packages cream cheese, room temperature (8 ounce each )
- 2/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup pure pumpkin puree
- 1/4 cup sour cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 cup COLD heavy whipping cream
- 1/4 cup powdered sugar
At a glance
PER SERVING · TIME 530M
CAL 27%·PRO 37%
CARBS 47G35% OF CAL
1G FIBER13G OTHER33G TOTAL SUGAR
FAT 36G61% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 210mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.