
A super quick and straight-to-the-point post for you today – pumpkin cheesecake! It took multiple failures and several online conversations with my friend Jenni but we finally have a pumpkin cheesecake worthy of any holiday table – or any type celebration for that matter.
And while I realize that Thanksgiving has indeed, passed me by and we’re now on to cookies and candies, there are times in this season of entertaining that one might need a light, dreamy, creamy and oh, so decadent dessert large enough to serve a crowd – this one fits the bill perfectly.
The best part? It’s made in a pressure cooker and is done in about an hour; no holding the oven door open with a wooden spoon for hours on end hoping and praying your cheesecake won’t crack in the center. It’s a straight 35-minutes actual pressure cook time, 20-minutes to rest, remove the lid, pull the cheesecake out, cool to room temperature and then into the refridgerator for a few hours (though I will say that overnight is best) and you will be able to serve 16 of your closest friends and family.
You might even be so lucky as to hear the words, ‘Hands down, this is the best cheesecake I’ve ever eaten!’
GLUTEN FREE PUMPKIN CHEESECAKE
Serves 14-16
Special Equipment: 8-inch springform pan
8-quart pressure cooker
Aluminum sling
INGREDIENTS:
FOR THE GINGERSNAP CRUST:
- 125 grams gluten-free gingersnap cookies (about 20 small cookies)
- 45 grams pecans (about 1/3 cup)
- 60 grams brown sugar (4 Tablespoons)
- 60 grams butter, melted (4 Tablespoons)
FOR THE FILLING:
- 278 grams brown sugar
- 3 Tablespoons pumpkin pie spice
- 2 packages (8-ounce pkgs, 16-ounces total) full-fat cream cheese, room temp
- 8-ounces mascarpone cheese, room temp
- 3 large eggs
- 1 15-ounce can pumpkin puree
- 2 Tablespoons heavy cream
- 1-1/2 teaspoons fresh orange zest
- 1 teaspoon kosher salt
- 16 Pecan halves for garnish, optional
METHOD:
FOR THE CRUST:
- In a blender or food processor, combine gingersnaps and pecans; process until crumbly
- Add brown sugar and melted butter and pulse a few times to blend
- Place crumb mixture into a prepared springform pan (bottom is spritzed with a bit of cooking spray), and press mixture evenly over the bottom of the pan
- Refrigerate until ready to use (at least 30 minutes)
- Make an aluminum foil ‘sling’ to lower and raise the cheesecake in and out of the cooker; set aside
FOR THE FILLING:
- In a medium bowl, mix brown sugar and pumpkin pie spice; set aside
- In a standmixer fitted with paddle attachment, blend cream cheese and mascarpone until smooth and creamy; scrape down the sides and bottom of the bowl occasionally
- Add brown sugar mixture and beat until smooth
- Add eggs one at a time and beat well after each addition
- Add the pumpkin puree, cream, orange zest and salt; mix well. Refrigerate filling for about 20 minutes
- Remove crust from refrigerator and wrap the bottom and sides in aluminum foil
- Remove filling from refrigerator and pour into prepared pan
- Add 2 cups water to the pressure cooker; if your cooker came with a stand, place it on the bottom of the cooker. If you don’t have a stand, you’ll need something to elevate the cheesecake off the bottom above the waterline
- Place wrapped and filled springform pan in the center of the aluminim sling and pull the sides up so that you can lift the cheesecake into the cooker; once your cheesecake is in place, fold any excess foil back onto itself. None of the sling should be touching the filling – but you still need to place and lock the cover
- With the cover locked, turn the burner to high and once your cooker reaches high or maximum pressure, reduce the burner to low and allow cheesecake to cook for 35 minutes
- Turn off heat and allow cooker to sit, lid still locked, for 20 minutes
- Remove lid and check the temperature of the cheesecake – it should read 160-165 degrees; if it’s not quite there, replace lid, lock and process another 5 minutes
- Once the lid has been removed, any excess liquid sitting on top of the cheesecake can be gently patted dry with a paper towel
- Using the sling, carefully, remove the cheesecake to a cooling rack and cool completely
- Refrigerator for several hours – overnight is best
- Decorate with pecan halves if using or you can also top with a sweetened sour cream mixture and serve with a dollop of sweetened whipped cream
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Love this, Debra! And it was fun to go back and forth about cheesecakes in chat, too! =) Lucky you guys and lucky guests. xo