Pumpkin Spiced Cheesecake

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Pumpkin Spiced Cheesecake

Course: Dessert
Cuisine: American

Ingredients

  • 2 8oz packages of cream cheese room temperature
  • ½ cup sugar
  • 2 tsp vanilla
  • 1.5 cup pumpkin puree
  • ½ cup 35% whipping cream room temperature
  • ¾ tsp pumpkin pie spice
  • ¾ tsp allspice
  • ¼ tsp cinnamon
  • ¼ tsp ginger powder
  • ½ tsp nutmeg
  • 2 tsp all-purpose flour
  • 3 eggs room temperature
  • 1 cup maple syrup
  • 1 tbsp butter
  • ½ cup 35% whipping cream hot
  • 1 cup 35% whipping cream
  • ¼ cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 8 Graham crackers
  • 2.5 tbsp melted butter

Instructions

  • Spray the pan with springform pan with baking spray. If you have parchment, cut a piece that will fit the bottom and another piece for the sides. Put 1.5 cups of water in the inner liner of the pressure cooker and place the trivet inside.
  • Break up the graham crackers into crumbs with either a food processor or rolling pin. Add 2 tsp of sugar, ginger powder, and cinnamon.
  • If you are using a food processor, pulse until the graham crackers are fine crumbs. If you are using a rolling pin, crush the graham crackers until they are fine crumbs. Add the melted butter and pulse several times again to combine. You may need to scrape the bowl as you go. Pour the crust mixture into the prepared pan and use a spoon to press the mixture into place, making sure to cover the bottom of the pan. Put the pan in the freezer to chill while you prepare the cheesecake filling.
  • In a mixer, blend together the cream cheese and sugar until creamy and smooth. Add the vanilla, pumpkin puree, cream, spices, and flour, blending again until creamy and smooth. Add the eggs and slowly incorporate just enough to blend into the mixture. Do not over whip the eggs into the mixture as it will ruin the texture of the cheesecake.
  • Take the crust out of the freezer and pour the filling into the pan. Cover the pan with a piece of parchment paper and a piece of tin foil. Crimp the edges around the pan as tight as possible.
  • Place the pan in the Instant Pot on the trivet and close the lid. Turn the Instant Pot onto manual (or pressure cook) for 48 minutes. Once the timer has rung, do a manual release until all the pressure has been released. Remove the cheesecake from the pan and allow it to cool for 10 minutes with the tinfoil on.
  • Check to see if the cheesecake is cooked by removing the foil. The cheesecake is cooked when the center 2 inches jiggles slightly. Once fully cooled, place it in the refrigerator to chill for 4 hours before serving.
  • For the maple caramel, bring the maple syrup to a boil and simmer until a candy thermometer reads 120 °C (250 °F). Remove from the heat and gradually add the cream. Bring back to a boil and cook, while stirring, until smooth. Add the butter and stir until melted. Transfer to a bowl to let cool completely.
  • For the whipped cream, combine the whipping cream, powdered sugar, pumpkin spice, and vanilla extract into a large mixing bowl, or bowl for a stand mixer. Whisk vigorously until stiff peaks form.

Chef's Tips

  1. If the cheesecake is still very jiggly in the middle it is not cooked. Place it back in the Instant Pot for 10-15 minutes on manual (or pressure cook)
    Make sure to bring the maple syrup to at least 120 °C. If you do not, the sauce will be very watery and light in color.