• Let’s get right to the fun part: making the cheesecake! This is a quick overview. By following the step-by-step directions below, you'll see that creating this dessert can be done with some straightforward steps, making it a great choice for both beginners and seasoned bakers alike.
• Step-by-Step Directions

Step 1: Prepare the Crust

• Pulse the Graham Crackers: Start by breaking up the graham crackers into a food processor. Pulse until they turn into fine crumbs. If you don’t have a food processor, you can place the crackers in a sturdy zip-lock bag and crush them with a rolling pin until they resemble crumbs.
• Add Butter and Sugar: Once you have the crumbs, transfer them into a mixing bowl. Pour in the melted butter, brown sugar, and a pinch of sea salt. Mix until well combined. The mixture should be moist enough to hold together when pressed.
• Shape the Crust: Take a 7-inch springform pan and pop out the bottom. Line it with parchment paper, then lightly spray the sides and bottom with non-stick cooking spray. Pour the cracker mixture into the pan and press it down with the back of a measuring cup or a mason jar, creating an even layer. Place the crust in the freezer while you prepare the filling—this will help it set nicely.

Step 2: Prepare the Filling

• Mix the Filling Ingredients: In a large mixing bowl, start with the softened cream cheese. Beat it with an electric mixer until it’s light and smooth. Next, add the pumpkin puree, sour cream, and maple syrup. Incorporate the two eggs one at a time, mixing well after each addition.
• Add Dry Ingredients: Now, you’ll want to add the brown sugar, granulated sugar, flour, cornstarch, pumpkin pie spice, vanilla extract, ground cinnamon, nutmeg, allspice, and ginger. Mix until everything is well combined and there are no lumps—stop mixing to avoid overbeating.

Step 3: Combine and Prepare for Cooking

• Pour the Filling into the Crust: Remove the crust from the freezer and pour the cheesecake filling over it. Use a spatula to smooth the top if necessary.
• Set Up the Instant Pot: Add one cup of water to the bottom of your Instant Pot. This water is essential for creating steam and achieving that creamy texture. Carefully place the cheesecake pan onto the trivet and lower it into the pot.
• Seal and Cook: Secure the lid on your Instant Pot, making sure the valve is set to sealing. Cook on HIGH pressure for 40 minutes.

Step 4: Natural Pressure Release

• Natural Release: After the cooking time is complete, let the pressure release naturally for about 40 minutes. This helps to set the cheesecake even further. After that, carefully switch the valve to venting to release any remaining steam.
• Remove the Cheesecake: Once the steam has released, carefully open the lid. Using the trivet, carefully lift the cheesecake out of the pot. You might see some condensation on top; if so, you can gently blot it away with a paper towel.

Step 5: Cooling and Serving

• Cool the Cheesecake: Allow the cheesecake to cool on the counter for about 15 minutes. Then, transfer it to the refrigerator for at least 4 hours to chill—ideally, overnight is best.
• Release from Springform Pan: Once chilled, run a sharp knife around the edges to loosen it. Remove the sides of the springform pan gently.
• Decorate and Enjoy: At this point, you can decorate your cheesecake as desired. Whipped cream, a sprinkle of cinnamon, or even a dash of caramel sauce are excellent toppings!