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[Instant Pot] Pumpkin Pie Cheesecake

[Instant Pot] Pumpkin Pie Cheesecake

Prep Time 30 mins
Cook Time 30 mins
Chill Time 5 hrs
Total Time 6 hrs
Course Dessert
Servings 8 Slices

Ingredients
  

Ginger Snap Crust Option:

  • 4 ounces ginger snaps crushed to yield about 1 1/2 cups of crumbs
  • 3 tablespoons unsalted butter melted

Almond Crust Option:

  • 1 cup (80 grams) defatted almond meal (I use dried pulp leftover from homemade almond milk)
  • 1 tablespoon (10 grams) cornstarch
  • 1/4 teaspoon (1 gram) salt
  • 4 tablespoons coconut oil melted
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Cheesecake Filling:

  • 2 ounces regular (not low-fat) cream cheese softened
  • 3/4 cup whole milk Greek yogurt
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 large egg

Pumpkin Pie Filling:

  • 3/4 cup pumpkin puree
  • 1 large egg
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup heavy cream

Instructions
 

Start with the crust:

  • In a large bowl, stir together all of the crust ingredients. Prepare a 7-inch springform pan by lightly coating it with oil, then spread the crumb mixture onto the bottom, pressing firmly into an even thickness.

Make the cheesecake layer:

  • In the bowl of a stand mixer, combine the softened cream cheese, Greek yogurt, sugar and vanilla. Using a whisk attachment, whip together until very smooth; try to minimize any lumps of cream cheese. Scrape down the sides and bottom of the mixing bowl to assure the filling is well-mixed, then add the eggs, one at a time, mixing until just combined. Pour the filling over the crust in the springform pan, and carefully smooth the top with a rubber spatula. Place the pan into the freezer to chill for 10-15 minutes while preparing the next layer, to make it easier to avoid mixing up the fillings when pouring the next layer.

Make the pumpkin layer:

  • Combine all of the remaining ingredients, and whisk until smooth. Very gently pour this pumpkin custard mix over the back of a spoon onto the chilled cheesecake layer. Pour slowly and take care to avoid mixing the two fillings.

Pressure cook:

  • Place a trivet rack into the pressure cooker, and pour in 1 cup of water. Place the cheesecake on top of the rack and close the lid. Set the valve to sealing position, and cook on high pressure for 30 minutes (on the Instant Pot, select "Steam" and use the default power setting).
  • After the cooking time is up and the pressure has released naturally, open the lid and use the trivet handles to lift out the pan. If water has settled on top of the cheesecake, gently blot any excess with a paper towel. Allow the cheesecake to cool on a rack at room temperature for 1-2 hours, then transfer it to the refrigerator to chill completely (at least 4 hours).
Keyword cheesecake, instant pot, pressure cooker, pumpkin