Instant Pot Pumpkin Cheesecake is an amazing dessert full of flavor and perfectly cooked in your pressure cooker. Get easy step by step instructions for a fail-proof holiday dessert.

Add graham crackers to a food processor and process for 20 seconds or until fine crumbs form. Add butter and sugar if using and process for 5 seconds until mixed well.

Pour crust into a 6″ springform pan and use a tart shaper or back of spoon to flatten. Set aside.

Combine cream cheese and sugar and process. Add eggs and process. Add whipping cream, vanilla, pumpkin and pumpkin pie spice. Process 10 seconds or until mixed well. 

Pour into prepared crust. Cover the pan with a paper towel and loosely cover with foil. Place water at bottom of IP. 

Place cheesecake onto the trivet and use the handles to place it into the IP. Close the lid and valve. Set the to manual for 30 mins and let pressure release naturally for 15 mins after cooking. Open pot and remove cheesecake, making sure you use hot pads.