Instant Pot Pumpkin Bourbon Cheesecake

This is outrageous, delicious and perfect cheesecake with the pumpkin for any party at your home or with family.

Instant Pot Pumpkin Bourbon Cheesecake
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Graham cracker, Pumpkin Bourbon Cheesecake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
  • 4-6 sheets Graham cracker
  • 1 cup coconut macaroon cookies
  • 2 tbsp butter
  • 8 oz cream cheese
  • 1/2 cup white sugar
  • 1 tsp vanilla bourbon extract or 1 tsp. vanilla extract
  • 1 tsp whiskey or bourbon
  • 3/4 cup canned pumkin
  • 2 eggs
  • 1/4 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp allspice or Pumpkin Spice
Instructions
  • In a food processor, pulse butter, coconut macaroons and graham cracker to a crumbly mixture.
  • Take a cake pan and grease the bottom of the pan lightly with butter. 
  • Spread rumbles cookie mixture on the bottom of the pan. 
  • Beat the cream cheese, sugar, vanilla extract and bourbon well. 
  • Now add all the other ingredients to make a smooth and creamy mixture. 
  • Carefully pour the mixture on the crust evenly.
  • Add water into an Instant pot and place the trivet.
  • Cover the cheesecake tin with a foil to avoid condensation in the centre.
  • Place the cheesecake tin on the metal trivet.
  • Close the lid and select the “Manual” at high pressure for 45 minutes.
  • Select “Cancel” and release the pressure naturally.
  • Remove the cheesecake; toothpick should come out clean when inserted in cheesecake.
  • Serve chilled.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *