Instant Pot Pumpkin cheesecake is make with fresh pumpkin puree, and pressure cooked to perfection. It is topped with a salted caramel walnut topping for added flavour and texture.
Pour 1 1/2 cups of water into the Instant Pot. Place the trivet in the pot.
In a heat-proof container such as this one, add the pumpkin slices.
Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode (this is the ‘Pressure’ mode in newer models), in 'High' setting. Set the time for 5 minutes. Let the pumpkin cook, and let the steam release naturally (do not open the vent to release steam, let the vent go down on its own) for 8 minutes. Then, lift the vent to release any residual steam.
Take out the container and let the pumpkin cool. Once cooled, use a spoon to scoop out the pumpkin flesh and mash the flesh in a bowl using a fork. You could also blend the cooked pumpkin with a hand blender if you prefer puree with a more uniform consistency.
In a food processor, grind the biscoff cookies until crumbed.
In a mixing bowl, stir together biscoff cookie crumbs, melted butter and brown sugar. Press the miture into the bottom of the prepared pan.
Place the pan in the freezer until you are done preparing the filling.
Prepare the filling:
In the bowl of your stand mixer or using your hand-held mixer, add the cream cheese, followed by the cream, sugar, vanilla extract, flour, pumpkin pie spice, and 1 ¼ cup of the prepared pumpkin puree.
Beat using the paddle attachment, until smooth.
Add the eggs and mix them gently until just combined without overbeating.
Pour the batter into the prepared pan. Cover the top of the spring form with a piece of foil.
Into the Instant Pot, pour 1 ½ cups of water.
Place the trivet in the bottom of the pot, and use a foil sling or a silicone sling to lower the pan into the Instant Pot.
Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode (this is the ‘Pressure’ mode in newer models), in 'High' setting. Set the time for 35 minutes. Let the cheesecake cook, and let the steam release naturally (do not open the vent to release steam, let the vent go down on its own) for 15 minutes. Then, lift the vent to release any residual steam.
Take out the cheesecake using the sling, and allow it to cool for an hour.
Once the cheesecake has cooled, refrigerate it for at least 2 hours, best for 24 hours.
Prepare the salted caramel topping:
In a heavy bottom pan, heat the sugar on medium heat, until it melts and turns a light amber. Be cautious because the sugar can burn very quickly and goes from melted to burnt carbon.
Lower the heat and add the butter and mix, the mixture will foam gently.
Add the cream and keep stirring, till the mixture is evenly combined and turn off the heat. Add the salt and stir to combine.
Let the caramel cool a little, and add the chopped walnuts or pecans.
Before the caramel thickens, pour it over the cheesecake and serve.
Video
Notes
If using canned, just substitute with 1/3 cup (350 ounces) canned pumpkin puree
Avoid overmixing the batter and the eggs. Add the eggs at the end, and gently mix them into the batter. Overmixing is a big reason why cracks can occur.
Adding a small amount of corn-starch to the cheesecake also helps prevent the cheesecake from cracking.
Spray the sides of the sping form pan with non-stick cooking spray, so that the sides do not pull away from the centre of the cake as it cools.