Tuesday, October 27, 2020

Instant Pot Pumpkin Swirl Cheesecake

This rich and creamy Instant Pot pumpkin swirl cheesecake is a delicious Fall treat.    
It's definitely fall in here North Texas! The leaves are changing and the air is finally cool. Today I'm sharing a cheesecake recipe just in time for pumpkin season! This easy Pumpkin Swirl Cheesecake has just the right amount of pumpkin and is perfect for Fall. 

This is actually my third cheesecake I've made in the Instant Pot and each one has turned out perfectly. I adapted this recipe from a New York Style Instant Pot Cheesecake recipe, but
included a pumpkin swirl for a whole new version. 

Cooking a cheesecake in your Instant pot produces creamy results and best of all no cracks!!! I love cooking a cheesecake in my instant pot so much that I don't think I'll ever go back to an oven-baked version. This method is just too easy and foolproof. 

hope you'll give this recipe a try because it's perfect for fall, but especially for Thanksgiving.
For a huge time-saver this pumpkin swirl cheesecake can be cooked a month or so in advance and frozen until Thanksgiving. I have included freezing directions at the end of this post.  Let's get to the recipe! 

To start, grease a 7 inch (instant pot) cheesecake pan with nonstick spray. Add the Graham crackers to a large Ziplock bag and crush using a rolling pin. In a medium size bowl, combine the Graham cracker crumbs, brown sugar and melted butter together. Mix until the Graham cracker crumbs come together and look like wet sand. 

Spread the Graham cracker crumbs into the cheesecake pan and pat the crust around in the pan and up the sides. You can use a glass to make the crust nice and smooth. Place the cheesecake pan into the freezer while you make the cheesecake batter.

In a large bowl add the softened cream cheese, sugar, cornstarch, salt, eggs, sour cream and vanilla extract. Mix the ingredients together using an electric mixer until smooth; set aside. 


In a separate medium size bowl prepare the pumpkin swirl mixture. Add the pumpkin puree, cinnamon, pumpkin pie spice and flour. Mix to combine. Add 2/3 cup of the cheesecake batter to the pumpkin mixture and stir together. 

Pour half of the cheesecake batter into the cheesecake pan and dollop half of the pumpkin  mixture on top. Swirl the mixture together. 

Add the remaining cheesecake batter and pumpkin mixture and swirl the mixture again. Add the trivet to the bottom of the instant pot insert and add 1 1/2 cups of water. Place the cheesecake on top of trivet. Lock the lid and set the steam valve into the "sealing position". 

Select manual or the pressure cook button and select normal and high pressure
Turn off the keep warm option and set the timer for 28 minutes. When the 28 minutes are up let the instant pot natural release for 10 minutes. After 10 minutes move the steam valve to release and release the remaining steam from the instant pot. Make sure the pin is down before opening the lid.

Using the trivet handles remove the cheesecake from the instant pot and set it on the counter to cool. If you see any water pooling around the edges of the cheesecake, take a paper towel and blot the edges to remove the water. Once the cheesecake has completely cooled, place in the refrigerator for 6-8 hours or (overnight) is best.

When the cheesecake is completely chilled, remove from the refrigerator and slide a long knife around the pan to loosen the crust. Remove the ring from the spring form pan and enjoy your cheesecake. You can serve this cheesecake topped with whipped cream or drizzled with caramel. 





Instant Pot Pumpkin Swirl Cheesecake

Crust:
10 - full graham crackers (about 1 full sleeve)
4 - tablespoons butter, melted
2 - teaspoons brown sugar

Cheesecake ingredients:
2 - 8 oz packages cream cheese, softened to room temperature
2/3 - cup granulated or raw sugar
2 - tablespoons cornstarch
pinch of salt
2 - eggs, room temperature
1/2 - cup sour cream
2 - teaspoons vanilla extract

Pumpkin Swirl:
1/3 - cup canned pumpkin or use fresh pumpkin puree
1 - teaspoon ground cinnamon
1/2 - teaspoon pumpkin pie spice
2 - teaspoons all purpose flour 

  1. Place the cream cheese, eggs and sour cream on the counter so the ingredients can come to room temperature. Spray a 7 inch (instant pot) cheesecake pan with non stick spray 
  2. Add the graham crackers to a large Ziplock bag and crush using a rolling pin until mixture is crumbly. 
  3. In a medium size bowl, combine the graham cracker crumbs, brown sugar and melted butter together. Mix until the graham cracker crumbs come together and resemble wet sand. 
  4. Spread the graham cracker crumbs into the cheesecake pan and pat the crust in the pan and up the sides. You can use a glass to get it nice and smooth. Place the cheesecake pan into the freezer while you prepare the cheesecake batter.
  5. In a large bowl add the softened cream cheese, sugar, cornstarch, salt, eggs, sour cream and vanilla extract. Mix the ingredients together using an electric mixer until smooth and creamy; set aside.
  6. In a separate medium size bowl prepare the pumpkin swirl mixture. Add the pumpkin puree, cinnamon, pumpkin pie spice and flour. Mix to combine. 
  7. Add 2/3 cup of the cheesecake batter to the pumpkin mixture and stir together. 
  8. Pour half of the cheesecake batter into the cheesecake pan and add dollop half of the pumpkin mixture. Swirl the mixture together. Add the remaining cheesecake batter and pumpkin mixture and swirl the mixture again. 
  9. Add the trivet to the bottom of the instant pot insert and add 1 1/2 cups of water. Place the cheesecake on top of trivet. Lock the lid and put the "valve" into the sealing position. 
  10. Select the manual or the pressure cook button and select normal and high pressure. Turn off the keep warm option and set the timer for 28 minutes. 
  11. When the 28 minutes are up let the instant pot "natural release" for 10 minutes. After 10 minutes move the "valve" to release the remaining steam from the instant pot.
  12. Make sure the "pin" is down before opening the instant pot lid. Remove the cheesecake from the instant pot and set it on the counter to cool. If you see any water pooling around the edges of the cheesecake, take a paper towel and blot the edges to remove the water.
  13. Once the cheesecake has completely cooled, place in the refrigerator for 6-8 hours or overnight is best. In the morning slide a long knife around the pan to loosen the crust. Remove the ring from the spring form pan. Serve this cheesecake topped with whipped cream or drizzled with caramel. 

How to freeze a Cheesecake:
If you would like to make this cheesecake ahead of time you can freeze it. Cheesecake freezes beautifully if stored properly. Chill the cheesecake thoroughly in the refrigerator. Place the cheesecake on a dish or cardboard round. Wrap it first with plastic wrap and then in foil. Freeze for up to one month, but nor more than two. Thaw in the refrigerator overnight before serving. 

New York Cheesecake source: Twin Cities Adventures
servings: 8 


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This recipe is featured on Weekend Potluck

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