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5 from 7 votes

Pressure Cooker Bourbon Pumpkin Pie Cheesecake

Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake) is a rich smooth and creamy dessert with a vanilla bourbon finish. It is a cross between a cheesecake and a pumpkin pie.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 234kcal
Author: Jill Selkowitz

Equipment

Ingredients

Crust

Filling

Topping

Other

  • 1.5 cups water

Instructions

Crust

  • Add cookies, sugar and pecans to the bowl of food processor and pulse a couple of times, until small crumbs form.
  • Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
  • Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
  • Place pan with crust into freezer for 15 minutes.

Filling

  • Blend together cream cheese, sugar, pumpkin, Tapioca, cinnamon, nutmeg, ginger, salt, Bourbon and vanilla extract until smooth.
  • Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
  • Hand blend in cream thoroughly.
  • Pour filling into the pan, on top of the graham cracker crust.

Cook

  • Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
  • Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
  • Place cheesecake into pressure cooker using a sling.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 40 minutes. Allow a 15 minute natural release.
  • After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
  • The center should be slightly soft, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Topping

  • Mix together the sour cream, sugar and Bourbon and then spread on the hot cheesecake.
  • Let cool on wire rack for one hour.
  • Lightly cover and place in refrigerator overnight.  Remove Cheesecake from pan and serve.

Notes

If you do not have cinnamon, ginger and nutmeg, substitute with 2 teaspoons of Pumpkin Pie Spice or Allspice.
If you use a 7 inch pan, cut the cooking time to 35 minutes. For an 8 or 9 inch pan, using an 8 quart pressure cooker or larger, double the recipe.  Cook time is 35 minutes.
For Single Serving Jar Cheesecake
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

More Instant Pot Pumpkin Dessert Recipes to Make.

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 227mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3863IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg