Monday, November 9, 2020

Instant Pot Pumpkin Cheesecake


The winter turned cold.  It was -25°F here last week and the old dog had a hard time getting back into the house after his morning run to the dog yard.  I'm so glad we have indoor plumbing. Then it warmed up by 40 degrees and dumped snow.  We spent the whole weekend moving snow.  I didn't get the bathroom painted like I wanted and I didn't get all the Christmas decorations up like I planned, but we moved about a ton of snow, and expect more this week.

I have started testing some new recipes for our Holiday week when the grandsons and their people come to visit in November.  They are coming for the whole week before Thanksgiving and I am taking that week off work to play with those boys.  I've got plans for the naughty dinosaurs, decorating cookies, making caramel corn and we will have a taffy pull!  I'm a little excited.

One of the recipes I've tested is pumpkin layer cheesecake.  It cooks in the Instant Pot, comes together quickly and is so delicious!  I might have to test it again before the kids come.

Pumpkin Layer Cheesecake

For the crust:

  • 1.5 cups almond flour
  • 4 Tbsp. butter, melted
  • 1 Tbsp. brown sugar substitute
  • 1/2 tsp. pumpkin pie spice 

For the cheesecake:

  • 16 oz. cream cheese, room temp.
  • 1/2 cup granulated erythritol
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 3 Tbsp. sugar free caramel syrup
  • 1 tsp. vanilla extract
  • 1/4 tsp. pumpkin pie spice
  • 1.5 cups of water for the Instant Pot

Make the crust:  In a medium bowl, combine the almond flour, butter, brown sugar substitute and pumpkin pie spice.  Mix until it resembles wet sand.  

Spray a 7" springform pan with cooking spray, line bottom with parchment paper. Press the crust evenly into the pan and work it half way up the side of the pan. Place the pan in the freezer while you mix the cheesecake batter.

In a large bowl, using a hand mixer on medium speed (I use my stand mixer), combine the cream cheese and erythritol until light and fluffy, 2-3 minutes.  Add eggs caramel syrup, vanilla and pumpkin pie spice.  Beat until well combined.

Remove 1 cup of cheesecake batter to a small bowl.  Mix in the pumpkin puree.  

Remove the crust from the freezer and pour in the pumpkin cheesecake mix, smoothing the top.  Add the rest of the cheesecake over the top, smoothing the top.  Cover top with aluminum foil.

Add the water to the Instant Pot and lower the trivet into the pot.  Carefully place the cheesecake on the trivet in the Instant Pot.

Close lid and seal the vent.  Cook on high pressure for 45 minutes.  Once it is finished, wait 10 minutes then quick release the steam.  

Remove the trivet and cheesecake from the pot.  Remove the foil from the top of the pan and let cool for 30 minutes.  Cover with cling wrap and place in refrigerator for at least 8 hours.

To serve; remove from refrigerator and let sit at room temp. for 30 minutes.  Remove ring of the springform pan, cut and serve.  Passing whipped cream and/or caramel sauce on the side.

November 9, 2020  Sunrise 9:08 am  Sunset 4:00 pm  Temp H 27/ L 19°F

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