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–+ servings
Creamy Instant Pot Mac and Cheese

Irresistibly Creamy Instant Pot Mac and Cheese Recipe

This Creamy Instant Pot Mac and Cheese is a comforting dish that provides ultimate convenience and flavor for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 5 hours
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 8 oz Cream Cheese Ensure it's at room temperature
  • 1 cup Sour Cream Adds creaminess
  • ½ cup Granulated Sugar Adjust as needed
  • ½ cup Brown Sugar
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 1 cup Pumpkin Puree Canned or homemade
  • 1 teaspoon Ground Cinnamon Adjust to taste
  • ¼ teaspoon Nutmeg Use freshly ground for best flavor
  • ¼ teaspoon Cloves A pinch is sufficient
  • 3 large Eggs Bind ingredients together
Crust Ingredients
  • 1 cup Ginger Snap Cookies Can substitute with graham crackers or Oreos
  • ¼ cup Unsalted Butter Melted

Equipment

  • Instant Pot
  • Mixing bowl
  • Springform Pan

Method
 

Preparation Steps
  1. Bring the cream cheese, sour cream, and eggs to room temperature for about 30 minutes.
  2. Preheat your oven to 325°F (163°C).
  3. Combine crushed ginger snap cookies, melted butter, and granulated sugar in a mixing bowl until it resembles wet sand.
  4. Press this mixture into the bottom of a 9-inch springform pan and bake for 6 minutes.
  5. Beat the room-temperature cream cheese in a large bowl until smooth, then add sugars and vanilla extract.
  6. Gently fold in pumpkin puree, spices, and sour cream until fully combined.
  7. Whisk eggs until frothy and fold into the filling mixture.
  8. Pour the filling over the cooled crust and bake in a water bath for 65 minutes.
  9. Let the cheesecake cool in the oven for 5 hours after baking.
  10. Cover with plastic wrap and refrigerate overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

This cheesecake is best enjoyed chilled. Pair it with a Cottage Cheese BBQ Chicken Bowl for a complete meal experience.

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