Process gingersnaps and pecans in food processor into crumbs. Add in melted butter and combine until the crumbs have been moistened with the butter.
Press gingersnap crust into a 7 by 3-inch springform pan and then place the crust into the freezer while preparing the cheesecake filling.
Beat the cream cheese for 1-2 minutes until light and fluffy. Add in the pumpkin, sugar, vanilla, and spices and beat until creamy and smooth. Add the eggs and beat on low speed until JUST combined. Pour the batter into the prepared crust and cover the pan tightly with foil.
Place the trivet into the Pressure Cooker. Pour 1.5 cups cold water into the inner pot of the Instant Pot.
Place the pumpkin cheesecake on the trivet in the Instant Pot.
Seal the pressure cooker and set to cook on high pressure for 45 minutes. (Hit manual button/pressure cook button and adjust until time reads 45 minutes.)
Once cook time has elapsed, allow pressure to release naturally for 15 minutes. Release remaining pressure and remove cheesecake from Instant Pot.
Allow pumpkin cheesecake to cool for at least 10 minutes before removing the foil. Use a butter knife to loosen sides from pan and then cover and refrigerate for 8-12 hours before serving.
Prep in Advance: Like all cheesecakes, this pumpkin cheesecake tastes best if made at least 8 hours in advance.Storage: Pumpkin cheesecake will keep in the fridge for 4 days or can be frozen for up to 30 days. Pumpkin: This pumpkin cheesecake calls for 100% Pumpkin Puree, NOT pumpkin pie filling. If using homemade pumpkin puree, be sure to drain over a fine-mesh strainer for 4 hours and measure out ½ cup of the strained puree to use in this recipe.Crust: If you don't care for gingersnaps, use graham crackers in their place. You can also omit pecans for a nut-free cheesecake. Pan: A 7-inch pan is a perfect size to fit inside a 6 or 8-quart pressure cooker. For cheesecake, I like to use a springform pan, but if you don’t have one, a 7-inch stainless steel cake pan will work.Water: It is really important to use cold water at the bottom of the pan, warm water will change the results. Foil: If you DO NOT cover with foil, only cook this cheesecake for 35 minutes at high pressure--and be very careful removing the lid from the pressure cooker to not drip condensation down onto cheesecake. Note on Video: The video shows that eggs are added to the batter along with the cream cheese. A few readers were having issues with the cheesecake bubbling up slightly when pressure cooked. The issue appears to be caused by pressure cooker models that run a bit hotter, and this issue can be avoided completely by adding the eggs last to the cheesecake batter and not overmixing.See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.