Instant Pot Pumpkin Cheesecake is deliciously creamy and perfectly cooked in the Instant Pot. Lots of pumpkin spice flavor, that is impossible to resist.
Freeze for 20-30 minutes.
Gently transfer the cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
Select manual setting and adjust pressure to high. Set timer to 40 minutes.
Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
Note: If the cheesecake middle is not settled, cook for another 5-10 minutes and 15 min NPR.