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Instant Pot Pumpkin Cheesecake with a Pecan Shortbread Cookie Crust by Rich Lum
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
  1. 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 )
  2. CRUST
  3. 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.
  4. 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.
  5. CHEESECAKE BATTER
  6. 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.
  7. 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 )
  8. Add the canned pumpkin, heavy cream and vanilla extract and blend together.
  9. Add the whole egg and barely blend in
  10. Add the 2 egg yolks and barely blend in
  11. Scrape down the sides and gently stir the batter
  12. Tap the bowl on the counter and tap the sides of the bowl to release air bubbles
  13. Remove the crust from the freezer and gently pour the batter in. Gently “wiggle” the pan to level out the batter.
  14. Cover the pan with a paper towel and use a rubber band to hold it on tight
  15. Add 1 cup of water and the trivet to your pot. Using a sling, lower your cake into the IP.
  16. Close and seal the lid
  17. Set your pot to Manual or Pressure Cook for 50 minutes
  18. Allow a full Natural Pressure Release
  19. Carefully remove your cake and set it on a cooling rack.. remove the paper towel.
  20. Allow to cool for 1 hour then cover with foil and place it in the fridge overnight
  21. Make the drizzles the next day
  22. 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
 

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