Instant Pot Pumpkin Cheesecake - Gluten Free, Dairy Free

1

Dump graham crumbs into a small mixing bowl. Pour melted margarine into the crumbs and stir to combine well.

2

Press into a greased springform pan and set in freezer while you prepare the filling.

3

For filling dump some cream cheese and granulated sugar into a mixing bowl.

4

Use an electric hand mixer to beat until smooth.

5

Add in some pure pumpkin puree, vanilla extract, corn starch, cinnamon, ginger, cloves and nutmeg.

6

Stir with a wooden spoon or spatula until just combined.

7

Add in eggs, one at a time. Stirring until just combined.

8

Remove the graham crust from the freezer and set it on a piece of tinfoil.

9

Scrape the cheese filling into the pan.

10

Cover the pan with a piece of paper towel.

11

Top with tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.

12

Pour some water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.

13

Place lid on Instant Pot, turn the steam release handle to sealing position and set Pot to Pressure Cook High for 28 minutes.

14

Once Pot is done cooking, allow a Natural Release for 10 minutes before venting. Remove lid, lift out trivet with pan and immediately remove top foil and paper towel.

15

Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.

16

Once chilled remove outer ring.

17

Before slicing drizzle whole cake with caramel sundae topping.

18

Serve.

19

If desired drizzle each serving with chocolate sundae topping as well.

20

Enjoy!