Instant Pot Pumpkin Bourbon Cheesecake
- 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
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 the “Cancel” and release the pressure naturally.
Remove the cheesecake; toothpick should come out clean when inserted in cheesecake.