This recipe is for Instant Pot Pumpkin Cheesecake with a gingersnap crust. It’s a great fall recipe and the perfect dessert for Thanksgiving, but you might love it so much that you make it throughout the year. Besides loving cheesecake, we love how easy it is to make in the Instant Pot. After having success with this Instant Pot Cheesecake with graham cracker crust, we knew we’d be testing out more varieties. With the onset of fall and big dessert holidays just around the corner, we thought a pumpkin cheesecake would be fun to try. Besides, it’s the time of year when people can’t seem to get enough pumpkin! C’mon, you know you’re guilty as well, otherwise, why are you here? 🙂 This recipe is just a slightly modified from our original Instant Pot Cheesecake recipe. The 2 big differences with this recipe are that it uses pumpkin instead of sour cream and we opted for a gingersnap crust over a graham cracker crust. Canned pumpkin can be found pretty easily in most stores year round.  However, if you can’t find it, you can try several of the tips found in this article on substitutions.  I know we have baked […]

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