Instant Pot Pumpkin Cheesecake

Wrap the bottom and sides of a 7-inch springform pan tightly with aluminum foil. Lightly grease with cooking spray.

Stir together graham cracker crumbs, melted butter, salt, and 2 tablespoons of the brown sugar in a small bowl until combined. Press mixture firmly into bottom and 1 inch up sides of prepared pan. Place pan in freezer until ready to use.

Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, 1 to 2 minutes.

Add granulated sugar and remaining 1/3 cup brown sugar, and beat on medium speed until thoroughly combined, about 1 minute.

With mixer running on low speed, add eggs, 1 at a time, beating just until incorporated after each addition.

Add pumpkin, flour, pumpkin pie spice, and 1 1/2 teaspoons of the vanilla, and beat on medium speed until combined, about 30 seconds.

Spoon mixture into prepared crust.

Pour 2 cups water in the bottom of a programmable pressure multicooker. Place steam rack in cooker.

Cut a piece of heavy-duty aluminum foil about 2 feet long; fold lengthwise twice to make a sling for pan to sit on. Place pan in middle of sling.

Carefully lower the cheesecake onto the rack using the aluminum foil sling. Fold the ends of foil sling as needed so that it fits inside the cooker but does not touch the top of cheesecake.

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 35 minutes.

When cooking is finished, let the pressure release naturally for ~15 to 20 minutes.

Remove lid from cooker. Using foil sling as handles, carefully remove cheesecake from cooker, and place on a wire rack. Remove sling and aluminum foil from around pan.

If needed, blot off any moisture on top of cheesecake using a paper towel. (Cheesecake will have a slight jiggle in center.)

Let cheesecake stand on wire rack until cooled completely, about 1 hour.

Cover cheesecake with plastic wrap, and chill at least 8 hours or up to 12 hours. Run a small paring knife or offset spatula around edges of cheesecake to loosen; remove sides of pan.

Dollop whipped cream over top of cheesecake, and garnish with a light sprinkle of pumpkin pie spice.