Before we get started making our Instant pot pumpkin cheesecake I want to remind you that if you use your instant pot all the time like me you will want to invest in some color coded sealing rings because nothing is worse than your delicious cheesecake smelling like last night’s Instant Pot Meal! You will also want to grab your Instant Pot Springform Pan as well as your sling so you can remove your cheesecake from your instant pot, if you don’t already have these. Amazon has these super cheap so I highly recommend just grab them from there! If you missed these tips in my Instant Pot Cheesecake Tips just scroll back up! The secret to a successful Instant Pot Cheesecake is in those tips! First you will want to grease the sides and the bottom of your Instant Pot Springform pan. Preheat your oven to 350 degrees.
In a food processor, combine the graham cracker crumbs, sugar and melted butter. Pulse to mix these together.
Once done pulsing, press the graham cracker crust on the bottom of the pan and about ½ way up the sides. You can totally use a glass to help press down on the crust.
Put your crust in the oven for about 13 minutes (or golden brown) at 350 degrees. This will help you to have a nice crunchy delicious crust!
While the crust is cooking. Mix the cream cheese for a good 5 minutes to make it fluffy. Then add the sugar and mix until smooth.
Add in the pumpkin, flour, sour cream, pumpkin spice, and vanilla. Mix well. Then add the eggs one by one mixing in between. When you add the eggs you want to mix just to incorporate them. You do not want to overmix once the eggs are added.
Stir in (not with a blender) half the pecans and the chocolate chips. You do not need to add these if you want just Pumpkin Cheesecake.
Pour the filling into the springform pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles. Cover the cheesecake completely with aluminum foil to prevent condensation from accumulating on the top of the cheesecake and your crust from getting soggy.
Place your cheesecake on your sling and Insert your sling into your Instant Pot. Close the lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished. (about 12 minutes)
Remove the cheesecake from the Instant Pot by grabbing the sling handles. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
After 12 hours, remove the cheesecake from the refrigerator and remove the sides of your springform pan. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with remaining chocolate chips and pecans. You can also add whipped cream or a pumpkin buttercream frosting.