Every October, no matter which way you turn, pumpkin takes over the food world. Unfortunately, most pumpkin products are full of processed ingredients and flavorings. This cheesecake uses real pumpkin purée and is the perfect-sized bite of cheesecake without overindulging in such a decadent dessert.
• Hands-On Time: 10 minutes
• Cook Time: 30 minutes
1 Grease a 7" springform pan and set aside.
2 For Crust: Add gingersnaps to a food processor and pulse to combine. Add in melted butter and pulse to blend. Transfer crumb mixture to springform pan and press down along the bottom and about 1/3 of the way up the sides of the pan. Place a square of aluminum foil along the outside bottom of the pan and crimp up around the edges.
3 For Cheesecake Filling: With a hand blender or food processor, cream together pumpkin, cream cheese, sour cream, sugar, and salt. Pulse until smooth. Slowly add eggs, cinnamon, nutmeg, and vanilla. Pulse for another 10 seconds. Scrape the bowl and pulse until batter is smooth.
4 Transfer the batter into springform pan.
5 Pour water into the Instant Pot®. Insert the trivet. Set the springform pan on the trivet. Lock lid.
6 Press the Manual button and adjust time to 30 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Lift pan out of Instant Pot®. Let cool at room temperature for 10 minutes.
7 The cheesecake will be a little jiggly in the center. Refrigerate for a minimum of 2 hours to allow it to set. Release side pan and serve.