Pumpkin Cheesecake
in the Instant Pot
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Combine melted butter, graham crackers, sugar and pie spice. Pack into bottom of springform pan
Cream the cream cheese until smooth, about 1 minute.
Add in the brown sugar and beat for about 1 minute, until smooth
Add in vanilla extract and yogurt, beat until incorporated
Add eggs 1 at a time, beating for 10 seconds each and use a spatula to gently stir until incorporated.
Spread half of the mixture on top of the graham crackers
Stir in the pumpkin mixture with a spatula and spread on top of cheesecake layer
Pour a cup of water into the Instant Pot and place the cheesecake in a sling inside the inner pot.
Cook on high pressure for 27 minutes and allow a natural release
Gently blot liquid off top. Cool for an hour on counter before placing in fridge
Chill in fridge at least 4 hours before serving. Overnight is best.
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