Pumpkin Cheesecake in the Instant Pot

Pumpkin Cheesecake

It’s autumn and time for pumpkin to take center stage.  Pumpkin is also the Good Friends Good Food Cooking Group’s vegetable for this week.  My choice shifted between a favorite pumpkin soup and a pumpkin cheesecake, which would be a new dessert for me.  Pumpkin cheesecake is one of those seasonal dishes that I love.  Because I have also been wanting to try a cheesecake in my Instant Pot, now seemed a good time.

If the Instant Pot is not your thing, I believe this recipe would work fine in an oven with close watching near the end to get to the appropriate degree of doneness.

Instant Pot Utensils

I used my six quart Instant Pot and a 7” springform pan.   When I first bought the Instant Pot, I invested in a couple of pans to use inside it.  This is my first use of the springform pan.  It fits perfectly inside the pot and on top of the trivet.

Special Instant Pot Considerations

I did some research on Instant Pot cheesecakes and the following things should be a part of the process.

• The ingredients should be at room temperature when used because it important for the consistency of the top of the cheesecake.
• Bring the water to boiling in the pot before cooking the cheesecake because it reduces the steam in the pot by bringing up the pressure more quickly.
• Do not overmix the ingredients and it will help prevent a puffy soufflé-style cheesecake.
• Cover the top and bottom of the pan with foil because it keeps the steam off the cheesecake.  It is also important for the cooking time to be accurate.
• Freeze the prepared crust while mixing the filling. (Or bake in 325 degree oven for 15 minutes.)

Pumpkin Cheesecake Recipe

Ingredients 

12 oz. Cream Cheese (1 1/2 blocks), softened
1 can (14 oz) Sweetened Condensed Milk
2 Tbsp Corn Starch
1 tsp Pumpkin Pie Spice
1/4 tsp Cardamom
2 Large Eggs, slightly beaten
1 c. Pumpkin Purée

1  1/2 c. Water in Instant Pot

Crust

1 c. Ginger Snap Crumbs or Graham Cracker Crumbs
2 Tbsp Granulated Sugar
2 Tbsp Salted Butter, melted

Whipped Cream for topping

Instructions

Remove eggs and cream cheese from refrigerator about an hour before preparation to bring to room temperature.

Prepare a 7” springform pan by lining the bottom with wax or parchment paper.  Grease the sides with butter.

First, prepare the crust.  Mix together the crumbs, sugar, and butter and press into the prepared pan.  Place the pan into the freezer or bake in a 325-degree oven while preparing the filling.

In a large bowl, stir the cream cheese and ensure it is very soft.  Add the condensed milk and stir with a whisk until smooth.  Stir together the flour and spices and then add to mixture.  Lastly, add the pumpkin and eggs and stir until blended.

Pour filling over the crust evenly and tap the pan lightly on the counter to release air bubbles.  Next, cover the pan with foil on both the bottom and top to prevent condensation getting to the cheesecake.

Add the water to the Instant Pot and turn on Sauté.  Heat until the water is boiling and then turn off the sauté function.  Put the springform pan inside the trivet and lower the foil-covered pan into the pot.

Place the cover on and set for pressure cooking on high for 49 minutes.  After cooking, allow 20 minutes for a natural release.

Remove foil cover and examine cheesecake.  There should be a slight jiggle in the center.  If the center looks like liquid, cover and cook for an additional 5 minutes and 5 minutes natural release.  If there is any condensation on the cheesecake, dab with a paper towel to remove.

Serving Instructions

Remove all the foil and allow the cheesecake to cool on the counter for 1.5 hours.  Lastly, cover the pan and refrigerate for at least 10 hours before serving.

 

Carefully remove the cheesecake from the pan and remove the wax paper.  Serve with whipped cream.  Voila, pumpkin cheesecake!

My Result

So, the center of my cheesecake was a little jiggly as desired.  I  found the center to be a little more creamy than the edges, but all of it was good.  It was also easy to get out of the pan.  However, this is not an overly sweet cheesecake. Surprisingly, my husband, a big sugar fan, loved it!  I think he liked it more than me.    The cardamom was one of my modifications, which I liked.

This opens our world of camping to cheesecake because we usually take the instant pot, but not an oven.   It is a little different process, but is not really difficult.

In conclusion 

I am enjoying cooking with Good Friends Good Food group.  Check out my page,  Vegetables with Good Friends, Good Food and our recipes for other vegetables.   I am so looking forward to all the creative ways pumpkin is used by members of the group.  Lastly, be sure to click on their links.

Ellen’s Crustless Pumpkin Pie

Kayte’s Pumpkin Strudel Muffins

Margaret’s Curried Pumpkin Soup

Nancy

Peggy’s Mini Pumpkin Pie

Ulrike’s Pumpkin Salad with Kale

Happy Cooking!