Munchie Monday: Instant Pot Pumpkin Cheesecake

My sister sent me a link to a "Keto Pumpkin Cheesecake" which, if you used real sugar, sounded like it was worth a try.  So, early morning on the day she and her husband were to arrive for a visit I leaped out of bed (more or less!) and made the cheesecake.

Since I have misplaced the address I will just tell you what I did.  It actually worked.  What is more, it calls for only a very little pumpkin which I thought was ridiculous, or at least, I thought one would need much more pumpkin for a pumpkin flavored cheesecake.  I was wrong!  It was perfect.

Instant Pot Pumpkin Cheesecake

Crust
1/2 cup coconut flour (the original recipe called for almond flour but we did not have any on hand)
2 Tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch salt
1 1/2 Tablespoons butter, melted

Cheesecake
12 ounces room temperature cream cheese
1/4 cup powdered sugar
1/4 cup brown sugar
6 Tablespoons canned pumpkin (NOT pumpkin pie filling)
1 teaspoon pumpkin pie spice (I made my own with cinnamon, ginger, allspice, and nutmeg)
1/2 teaspoon vanilla
1 egg at room temperature

In a small bowl whisk together the crust ingredients except the melted butter.  When nicely mixed, stir in the butter and press into the bottom of a 7" springform pan. I used Fat Daddio's Round Cheesecake pans.  No, I don't get a commission but this is what I used.  Set crust aside.

In a stand or other mixer bowl put all the filling ingredients except the egg and beat until completely combined.  Add egg and mix until smooth.  Pour on top of the crust in the cheesecake pan and spread all the way to the edges.

Now comes the most important part:  Take a large sheet of aluminum foil, place the pan of cheesecake-to-be on top and snugly bring the foil up the pan.  Take a double sheet of kitchen paper towel and fold over the top of the pan.  Don't let the towel touch the cheesecake batter.  Fold the foil over the top then take ANOTHER sheet of foil and place it over the top of the pan and fold down firmly over the sides.  The idea is to have the pan completely covered so it is protected from water and steam.

Place the rack that came with your Instant Pot in the bottom of the inner liner bowl, put in the correct amount of water for your Instant Pot (1 -1 1/2 cups water) then carefully place your foil-wrapped pan on the rack.  Set the pot to cook on HIGH for 35 minutes.  When done LET RELEASE  COMPLETELY by natural release.  Carefully lift out the cheesecake pan, unwrap it, admire it, then let it sit on your counter until room temperature.  At this point it needs to be refrigerated for 4-6 hours or overnight.

Pumpkin Cheesecake still in Fat Daddio's cheesecake pan, but ready to eat!

When you dig in, you will enjoy it.

You can pour caramel sauce over the top if you either had some in your cupboard OR you successfully made some of your own.  You could also make whipped cream with cinnamon and pipe onto the top.  We did neither of these.  We just ate it naked.  It was fine.

NOTE:  I used our 8-quart Instant Pot.  Instead of using the trivet in the bottom of the pan I put the steamer basket in the Pot liner bowl and placed the cheesecake pan inside that.  In my IP, it worked.  It would not have worked in a 6-quart Instant Pot to do it that way.  It will be a little tricky to get the pan out...