For the cheesecake crust you will want to add graham crackers and nuts into a food processor and pulse until it breaks up similar to the texture of sand. Pour in your brown sugar and butter, and mix until melted.

In your prepared cheesecake pan that is greased and the bottom is lined with parchment pour in crust. Then use a measuring spoon or cup to pack down the crust.

Put in the freezer for 20 minutes.

Now to work on the cheesecake filling make sure all the ingredients are room temperature.

In a stand mixer add in your cream cheese and granulated sugar. and mix for 2 minutes until creamy.

Make sure to scrape down the sides, now carefully add in the pumpkin puree, vanilla, pumpkin spice, salt, and heavy cream.

Once mixed well slowly incorporate the eggs. Do not overmix at this point.

Pour the cheesecake batter into the crust that was in the freezer.

Cover tightly with aluminum foil around the edges.

In your Instant Pot add 1 1/2 cups water, and then add your cheesecake in a sling or you can use the metal trivet. You want cheesecake to sit on top of water, not submerged in it.

Place the lid on the pressure cooker and make sure the valve is set to sealing. Cook 40 minutes, followed by a matural release of pressure that takes 20-30 minutes.

Remove cheesecake from the Instant Pot and place on a cooling rack for 1 hour.

Then transfer into the fridge and let it set up overnight. When ready you can slice and serve this homemade Instant Pot pumpkin cheesecake.