Instant Pot Pumpkin Cheesecake
Ingredients
- 24 gingersnap cookies (about 5.7 ounces)
- Kosher salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- 24 ounces cream cheese, at room temperature
- 1 cup canned pure pumpkin puree
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 3 large eggs, at room temperature
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup whipped cream
Organization Tags
Tags easily organize your Recipe Library
Comments