Instant Pot Cheesecake

Pumpkin Cheesecake with White Chocolate Chantilly Pressure Cooker

Pumpkin Cheesecake With White Chocolate Chantilly Pressure Cooker

Ingredients

Makes 1 (7-inch) cheesecake; serves 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 2/3 cup gingersnap cookie crumbs (15 to 18 cookies)
• 2 tablespoons unsalted butter, melted
• 4 (3-ounce) packages cream cheese, at room temperature
• ½ cup sugar
• 1 tablespoon cornstarch
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup pumpkin puree (not pumpkin pie filling)
• 1 tablespoon maple syrup
• 2 large eggs
• 2 cups water

White Chocolate Chantilly, for serving

Method

1. Make the crust
2. In a medium bowl, mix the crumbs and melted butter until all the crumbs are moistened
3. Wrap the bottom of a 7-inch-diameter, 3-inch-deep springform pan with heavy-duty aluminum foil
4. Coat the inside of the pan with nonstick cooking spray
5. Press the crumbs over the bottom and 1 inch up the side
6. Chill in the freezer 30 minutes
7. Place a trivet in a 5- to 7-quart pressure cooker
8. Add the water
9. Cut a piece of heavy-duty aluminum foil about 2 feet long
10. Fold in half twice lengthwise to create a strip to move the pan in and out of the pot
11. Make the filling
12. In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, and cornstarch
13. Beat at medium-high speed until smooth, about 2 minutes
14. Scrape down the sides and add the spices, pumpkin puree, maple syrup, and eggs
15. Beat at medium speed until blended
16. Pour the batter over the crust in the springform pan
17. Tap the pan on the countertop to break any large air bubbles
18. Tightly cover the pan with foil that has been buttered or coated with nonstick cooking spray to prevent sticking, pinching the edges to seal
19. Leave some room for expansion
20. Set the pan on the center of the foil sling, pressing the foil strip up against the sides
21. Pull the ends of both sides as handles
22. You can scrunch them for an easier grip
23. Set the foil-wrapped pan on the trivet, slowly lowering it into the pot
24. Loosely fold the foil ends over the pan
25. Close and lock the lid
26. Set the burner heat to high
27. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
28. Set a timer to cook for 20 minutes
29. Remove the pot from the heat
30. Open the cooker with the Natural Release method; let stand for 15 minutes
31. Be careful of the steam as you remove the lid
32. Using the foil handles, lift the pan out of the pressure cooker to a wire rack
33. Remove all the foil
34. If there is a small pool of condensed water in the middle of the cake, blot it up gently with a paper towel
35. Cool to room temperature on the rack, about 1 hour
36. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or overnight
37. To serve, heat a sharp, thin-bladed knife under hot water; dry the knife by wiping with a clean dish cloth
38. Carefully run the knife around the edge of the cheesecake
39. Release and remove the rim of the springform pan and lift out the cheesecake
40. Slide a metal cake spatula under the cake and remove to a serving platter
41. Cut into wedges and serve with spoonfuls of White Chocolate Chantilly
42. It will keep, wrapped in plastic, in the refrigerator up to 3 days and the freezer up to 3 months
43. Pumpkin-Ginger Cheesecake: Add ¼ cup finely chopped crystallized ginger in Step 3 with the eggs and pumpkin
44. Proceed as directed