instant pot

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The pressure cooker is the perfect vessel to create a creamy, rich Instant Pot Pumpkin Cheesecake made with a Gingersnap and Pecan crust.

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what you need:

CHEESECAKE CRUST: • GINGERSNAP COOKIE CRUMBS • PECANS • BUTTER PUMPKIN CHEESECAKE: • CREAM CHEESE • PUMPKIN PUREE • EGGS • SUGAR • CINNAMON • NUTMEG • VANILLA EXTRACT

Prepare gingersnap crust.

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Prepare Pumpkin Cheesecake filling and pour it into the prepared crust and cover the pan with foil. Cook in Instant Pot. Let cool. Cover and refrigerate.

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Let cool. Cover and refrigerate before serving.

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--Kathy

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click here

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More Pumpkin Recipes

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instant pot

pumpkin

cheesecake

The pressure cooker is the perfect vessel to create a creamy, rich Instant Pot Pumpkin Cheesecake made with a Gingersnap and Pecan crust.

what you need:

Prepare gingersnap crust.

step 1

Prepare Pumpkin Cheesecake filling and pour it into the prepared crust and cover the pan with foil. Cook in Instant Pot. Let cool. Cover and refrigerate.

step 2

Let cool. Cover and refrigerate before serving.

step 3

--Kathy

"I made the recipe you posted on Facebook a bit back. It is wonderful, thanks!"

click here

for the full recipe!

find more easy and healthy recipes on:

More Pumpkin Recipes