Instant Pot Pumpkin Cheesecake Instant Pot
Learn how to create the most delicious and simple pumpkin cheesecake using organic pumpkin. This recipe guarantees a perfect dessert in your Instant Pot with a bonus homemade whipped cream topping!
Ingredients for the Crust
Before we bake our creamy and luscious cheesecake, we need to create a delightful crust. The base of this cheesecake is made using old-fashioned gingersnap cookies, which perfectly complements the pumpkin spice flavor.
Making the Gingersnap Crust
- Gingersnap Cookies: You will need approximately half a bag of a 10-ounce package of old-fashioned gingersnap cookies, which equates to about 20-25 cookies.
- Butter: Melt four tablespoons of butter.
- Process the Cookies: Place the gingersnap cookies in a food processor and blend them until finely ground.
- Combine with Butter: Add the melted butter to the ground cookies and mix until the mixture has the consistency of slightly moistened sand.
Preparing the Pan
For this recipe, we use a 6.5 by 3-inch pan with a removable bottom:
- Line with Parchment Paper: Cut a piece of parchment paper to fit the bottom of the pan. Pop out the bottom, wrap it in the parchment, then place it back in the pan.
- Spray with Non-stick Spray: Lightly spray the lined pan with non-stick cooking spray.
- Add the Crust Mixture: Pour the gingersnap mixture into the pan and press it down firmly using the bottom of a drinking glass. Make sure it’s even and compact.
Once the crust is ready, place the pan in the freezer to chill while preparing the cheesecake batter.
Ingredients for the Cheesecake Batter
The beauty of this recipe lies in its simplicity. Everything is mixed together in one bowl to create a smooth and flavorful batter.
Making the Batter
- Cream Cheese: Use two packs (16 ounces) of Philadelphia cream cheese.
- Pumpkin: Add one can of organic pumpkin. Ensure that the pumpkin contains no other additives.
- Eggs: Incorporate two eggs into the mixture.
- Cornstarch: Two tablespoons of cornstarch help to stabilize the batter.
- Spices: Add one teaspoon each of ground cinnamon, ground allspice, ground nutmeg, and ground ginger. Additionally, add two tablespoons of pumpkin pie spice.
- Vanilla Extract: One tablespoon for that rich, aromatic touch.
- Sugar: Use half a cup of brown sugar and a quarter cup of white sugar.
- Flour: Add a quarter cup of white flour.
Mixing the Ingredients
- Soften the Cream Cheese: Microwave the cream cheese for about one minute to get it to room temperature. Make sure to remove any tinfoil wrapping.
- Combine All Ingredients: In a large bowl, mix together the softened cream cheese, the can of organic pumpkin, eggs, cornstarch, spices, vanilla extract, sugars, and flour. Stir until the mixture is smooth and well integrated.
Assembling and Cooking the Cheesecake
Pouring the Batter
- Prepare the Pan: Remove the chilled crust from the freezer.
- Fill the Pan: Pour the prepared cheesecake batter into the pan, making sure it is evenly spread.
Cooking the Cheesecake in the Instant Pot
- Prepare the Instant Pot: Pour one cup of water into the Instant Pot. This is crucial as it creates the steam necessary for cooking the cheesecake.
- Add the Trivet: Place the trivet inside the Instant Pot.
- Place the Pan: Carefully lower the cheesecake pan onto the trivet.
- Seal and Set: Lock the lid of the Instant Pot and set it to the high-pressure setting. Turn off the “keep warm” function and set the timer for 40 minutes.
Cooling Down and Resting
- Natural Release: Once the 40-minute cooking time is complete, let the cheesecake rest in the Instant Pot for an additional 40 minutes. Do not release the seal during this time.
- Remove and Cool: After the resting period, open the Instant Pot and carefully remove the cheesecake. Use a paper towel to absorb any excess condensation on the surface of the cheesecake.
- Refrigerate: Place the cheesecake in the refrigerator for at least four hours, but preferably chilling it overnight for the best results.
Making Homemade Whipped Cream
No cheesecake is complete without a dollop of fresh homemade whipped cream. Here’s how you can easily make it at home:
- Heavy Whipping Cream: Use one cup of heavy whipping cream.
- Sugar: Add three tablespoons of sugar.
Preparing the Whipped Cream
- Whip: Use a mixer or a whisk to beat the heavy cream and sugar until soft peaks form.
- Taste and Adjust: Taste test to adjust sweetness if necessary.
Serving and Enjoying
Final Presentation
- Remove from Pan: After sufficient chilling, gently remove the cheesecake from the pan using a spatula.
- Add Whipped Cream: For the perfect touch, spread or pipe the homemade whipped cream on top of the cheesecake.
Slicing and Tasting
- Slice: Cut the cheesecake into generous servings. The crust should be firm, and the filling should be creamy and well set.
- Taste Test: Your cheesecake is now ready to be enjoyed! The flavors of the pumpkin and spices should be prominent, balanced with the rich, creamy texture of the cheesecake.
Verdict
This Instant Pot pumpkin cheesecake is a sure hit, boasting robust pumpkin flavor and creamy texture with every bite. Impress your family and friends by making this incredibly easy yet absolutely delicious dessert.
Conclusion
With its seamless process and outstanding results, this pumpkin cheesecake recipe is a must-try for any dessert lover, especially during the fall season. The use of an Instant Pot simplifies the cooking, ensuring a perfectly moist cheesecake every time. Combine it with homemade whipped cream, and you have a dessert that’s bound to become a staple in your recipe collection.
So, get your ingredients ready, and give this recipe a try. Your taste buds will thank you!
Easy Instant Pot Pumpkin Cheesecake
Step into autumn with a slice of heaven! This easy Instant Pot Pumpkin Cheesecake combines a crunchy gingersnap base with a smooth, spiced pumpkin filling, topped off with homemade whipped cream.
Ingredients
- Half a 10-ounce package of gingersnap cookies
- 4 tablespoons melted butter
- 16 ounces Philadelphia cream cheese
- 1 can organic pumpkin
- 2 eggs
- 2 tablespoons cornstarch
- 1 teaspoon each of ground cinnamon, allspice, nutmeg, ginger
- 2 tablespoons pumpkin pie spice
- 1 tablespoon vanilla extract
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup white flour
- 1 cup water (for the Instant Pot)
- 1 cup heavy whipping cream
- 3 tablespoons sugar for whipped cream
Instructions
- Line the bottom of a 6.5x3-inch pan with parchment paper and grease the sides.
- Process half a bag of gingersnap cookies until finely ground; mix with 4 tablespoons melted butter.
- Press the cookie mixture into the pan and freeze.
- Soften 16 ounces of cream cheese in the microwave for about a minute.
- Combine cream cheese, one can of pumpkin, 2 eggs, 2 tablespoons cornstarch, 1 teaspoon each of cinnamon, allspice, nutmeg, and ginger, 2 tablespoons pumpkin pie spice, 1 tablespoon vanilla extract, ½ cup brown sugar, and ¼ cup white sugar, and ¼ cup flour.
- Pour the batter over the crust and smooth the top.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Set the cheesecake pan on the trivet, seal the lid, and set to high pressure for 40 minutes.
- After cooking, allow the cheesecake to rest in the pot for 40 minutes with a natural release.
- Remove the cheesecake and dab off any moisture with a paper towel.
- Refrigerate for at least 4 hours, preferably overnight.
- Whip 1 cup heavy whipping cream with 3 tablespoons sugar until soft peaks form.
- Remove the cheesecake from the pan, top with whipped cream, and serve.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 350Total Fat: 22gSaturated Fat: 12gCholesterol: 95mgSodium: 250mgCarbohydrates: 30gFiber: 2gSugar: 18gProtein: 6g