Instant Pot Pumpkin Cheesecake (In Jars) | Individual Pumpkin Cheesecake
These Instant Pot Pumpkin Cheesecake Jars made from scratch are a scrumptious, creamy, and irresistibly delicious holiday treat. They are packed with Fall flavors making it the perfect dessert to end your Thanksgiving feast!
Servings 7 (4-oz) pumpkin cheesecake jars
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
For the crust
- 15 gingersnap cookies about 3/4 cup crumbs
- 2 tbsp melted butter
- 1 tbsp brown sugar
For the pumpkin cheesecake filling
- 8 oz full-fat cream cheese
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup sour cream
- 1/3 cup pumpkin puree not pumpkin pie filling
- 3/4 tsp pumpkin pie spice mix
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- Pulse the gingersnap cookies in a food processor or blender until finely ground. Or crush them in a ziplock bag with a rolling pin.
- Add melted butter and brown sugar, pulse until well combined. Divide the crumb mixture between 7 Mason jars, press it with the back of a spoon. Do not press it too hard. You may skip the crust for a crustless pumpkin cheesecake instead.
- .In a medium mixing bowl, beat the cream cheese and brown sugar on low speed with a hand blender. Scrape down the sides of the bowl with a spatula and continue beating on low speed until smooth.
- Add the egg and beat on medium-low speed until well incorporated.
- Add the pumpkin purée, sour cream, pumpkin pie spice mix, vanilla extract, salt and blend until well mixed.
- Pour about 4 tbsp of the pumpkin cheesecake filling in the prepared gingersnap crust in each jar. Give it a gentle tap to eliminate any bubbles.
- Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.
- Add 1 cup of water into the inner steel pot of the Instant Pot. Place a trivet and stack the jars offset on the trivet as shown below.
- Close the lid of the Instant Pot, and set the valve to 'SEALING'. Pressure cook on 'HIGH' for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
- Let the pot depressurize naturally, once the silver pin drops, turn the knob to 'VENTING' and open the lid.
- Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours. These cheesecake jars will last well up to 5 days in the refrigerator.
- Top Mason jar pumpkin cheesecake with cool whip or homemade whipped cream, gingersnap cookie crumbs, and some dulce de leche or caramel sauce.
Notes
- Oven instructions: Preheat the oven to 325 degrees F. Follow steps 1-7, there is no need to cover the jars. Place the jars in a deep baking dish or a roasting pan, add hot water about halfway up the jars. Place the baking dish in the oven, and bake for 30-35 minutes or until the center of the cheesecake is almost set. Remove the jars carefully with the help of tongs or silicon gloves, transfer to a wire rack and let it cool completely before refrigerating it.
- Double this recipe to make a pumpkin cheesecake in a 7-inch springform pan. Add 1 tbsp cornstarch in step 1 before beating the cream cheese and sugar mixture. Set the pressure cook time for 35 minutes in the Instant Pot.After the cook cycle has completed, let the pressure release naturally, then transfer the pan to a wire rack, let it cool completely before refrigerating it.
- Cook time does not include time taken for pressure build-up and natural release.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml