https://www.copymethat.com/r/lYFhqJyWe/instant-pot-pumpkin-cheesecake-with-a-pe/
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2024-03-29 14:26:56
Instant Pot Pumpkin Cheesecake with a Pecan Shortbread Cookie Crust by Rich Lum
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Cooked in a 6 quart IP on HP...using a 7x3” push pan
Ingredients
- CRUST
- 8 Ounces Pecans
- 12 Sandies Pecan Shortbread Cookies
- 1 Tablespoon Brown Sugar
- 3 Tablespoons Melted Butter
- CHEESECAKE BATTER
- 16 Ounces Philadelphia Cream Cheese..(RT) Room Temperature
- 1 Whole Egg (RT)
- 2 Egg Yolks (RT)
- ¼ Cup Heavy Whipping Cream (RT)
- 2 teaspoons Vanilla Extract
- 1 Cup Canned Pumpkin
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 2 Tablespoons Flour
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- ¾ teaspoon All Spice
- DRIZZLE
- 2 ounces milk chocolate chips plus 2 Tablespoons heavy cream
- 2 ounces Carmel chips plus 2 Tablespoons heavy cream
- Whipped Cream
Steps
- Prepare your Pan ( I use a push pan but a springform work just as well ). Grease the sides and bottom. Place a Parchment round on the bottom and grease it. ( the debate on if its nesessary to use parchment will go on.. it works for me )
- CRUST
- Add the Pecans ( chopped or halves) , broken Shortbread Cookies and Brown Sugar to your food processor. Start with a few pulses then process until you get a sand texture. Open, remove the blade and pour in the melted Butter. Mix until we’ll combined.
- Dump your crumbs into your pan and press the crumbs up the sides and evenly across the bottom. Place the pan in the freezer while making the batter.
- CHEESECAKE BATTER
- In a bowl add the white sugar, brown sugar and flour..whisk together. Add the ground ginger, cinnamon, nutmeg, all spice and pumpkin spice and whisk to blend.
- Add the room temperature cream cheese and mix with a hand blender. Scrape down the sides and mix again ( I like to scrape and mix 3 times )
- Add the canned pumpkin, heavy cream and vanilla extract and blend together.
- Add the whole egg and barely blend in
- Add the 2 egg yolks and barely blend in
- Scrape down the sides and gently stir the batter
- Tap the bowl on the counter and tap the sides of the bowl to release air bubbles
- Remove the crust from the freezer and gently pour the batter in. Gently “wiggle” the pan to level out the batter.
- Cover the pan with a paper towel and use a rubber band to hold it on tight
- Add 1 cup of water and the trivet to your pot. Using a sling, lower your cake into the IP.
- Close and seal the lid
- Set your pot to Manual or Pressure Cook for 50 minutes
- Allow a full Natural Pressure Release
- Carefully remove your cake and set it on a cooling rack.. remove the paper towel.
- Allow to cool for 1 hour then cover with foil and place it in the fridge overnight
- Make the drizzles the next day
- Put the chips and heavy cream in a small bowl and microwave for 30 seconds . Stir...repeat until you have a smooth mixture. Allow to cool a little before pouring it into a plastic sandwich bag. Snip off a corner of the bag ( small or medium sized hole ) and drizzle over the top