Instant Pot Pumpkin Pie Swirled Cheesecake
Recipe by Lana Horruitiner Perez
- 2 cups Animal Crackers
- 2 tsp Sugar
- 4 Tbl melted Butter
(If you prefer a Graham Cracker Crust then use 6 Graham Crackers and 2 Tbl melted Butter)
- 16 oz Cream Cheese, room Temperature
- 1/2 cup Sugar
- 1/4 cup Sour Cream, room temperature
- 1 tsp Vanilla
- 2 Whole Eggs, room temperature
- 1 Egg Yolk, room temperature
- 1/8 cup Heavy Cream, room temperature
- 1 tsp All-Purpose Flour
- 1/2 cup Pumpkin Puree
- 1/4 tsp Cinnamon
- 1/8 Allspice
- 1/8 tsp Nutmeg
(or instead of the cinnamon, allspice, and nutmeg, you can use 1/2 tsp Pumpkin Pie Spice)
- food coloring (optional)
- 7 inch Springform Pan (I prefer the Webake no leak Springform pan.)
-Grease (I use Pam) a 7 inch Cheesecake Pan. I used the Webake 7-inch Springform leakproof Cheesecake Pan. However, use what you have as long as you can remove the bottom since you cannot turn these cakes out like you would a regular cake.
-In a food processor, pulse 2 cups Animal Crackers and 3 tsp Sugar to a coarse sand-like texture. Drizzle in the 4 Tbl melted butter and pulse until combined.
-Pour cookie mixture into the Springform pan and press until you get an even layer on the bottom of the pan and up the sides about a half inch. I like to use the small glass pyrex snap top glass bowl because it has a lip that is perfect for pressing the edges to the perfect thickness. Work slowly and don’t worry if it’s not perfect.
-Place the crust in the freezer for 20 mins or until you are ready to use.
-While the crust is in the freezer, start combining the filling. In the clean food processor, add the 16 oz Cream Cheese, 1/2 cup Sugar, 1/4 cup Sour Cream, 1/8 cup Heavy Cream, 1 tsp Flour, and 1 tsp Vanilla. (Important Tip** The key to a smooth and creamy cheesecake is for all the ingredients to be at room temperature. However, if you are forgetful like I am, it’s hard to remember to put out the ingredients an hour ahead of time. However, there are ways to get around this. For the Cream Cheese and Sour Cream, you can mix the two in a bowl and you can microwave them on 50% power for 20 seconds. To bring eggs to room temperature, just place them in a large glass of warm water for a minute.)
-Blend on low until smooth. Then add each Egg and the Egg Yolk, one at a time, pulsing twice each time an egg is added. Pour the mixture into a large bowl. If there are any yellow streaks, just fold them in by hand.
-Pour half of the mixture into a second bowl. (there should be about 2 cups of the cheesecake mixture. So pour 1 cup into another bowl.)
-In the second bowl, lightly fold in 1/2 cup Pumpkin Puree, 1/4 tsp Cinnamon, 1/8 tsp Allspice, and 1/8 tsp Nutmeg (or 1/2 tsp Pumpkin Pie Spice).
**Completely optional, but I like to boost the orange color so I add Wilton Professional Food Coloring drops 2 Yellow, 1 Red, and 1 Orange. **
-To assemble and get the swirl in the Cheesecake, use the same size measuring cup/small ladle/small cookie scoop for both mixtures. Scoop a small portion (about 3/4 cups) of the white mixture, in the the middle of the pan. Then pour the same amount of the orange mixture right into the center of the white mixture. Do not mix and pour carefully to keep a circle.
-Continue alternating pouring the mixtures until all the White mixture is used up. (There will be more of the orange mixture left, but do not pour that into the pan. It is important to have the same amount of each color.)
-Tap on the counter about 5 times to get any lingering air bubbles out. Cover loosely with aluminum foil.
-In your Instant Pot, add 1 1/2 cups Water and then place the trivet in the Instant Pot. You do not want the cheesecake to sit in the water!
-Place and Lock the lid on the Instant Pot and turn the vent to Seal. Press the “Manual” button and increase the time to 45 mins High Pressure. Once it is done cooking, allow the pressure to Naturally Release for 18 mins. If there is any pressure left after 18 mins you can Quick Release it the rest of the way. Try and lift the lid straight up so the condensation water doesn’t fall on the cake.
-Remove the cheesecake and place on a cooling rack. Remove the foil and if there is any water on the top of the cake, just use a paper towel to lightly draw up the water from the top and around the edges. Allow to cool at room temperature for 60 mins. Then cover with cling wrap and place in the fridge for 6 hours or overnight, which is best.
-To remove the cheesecake from the pan, run a knife around the edge of the pan. Then place the pan on a tall, wide glass. Push the bottom up and the sides down.