I’ve made cheesecake in the instant pot before and with Thanksgiving coming up so soon, I thought it would be a great time to make a pumpkin cheesecake! This festive and lightened up cheesecake takes no time at all to put together and make in the pressure cooker. Plus, it’s every bit as good as any baked version while saving you time and the hassle of actually baking it.
It’s lightened up in the easiest of ways, using reduced fat cream cheese and substituting some of the sugar out for natural sweetener; which can be any sort that you like. Stevia, monk, splenda, etc. You can also top this cheesecake off with any toppings you desire. Caramel, chocolate, whipped cream, and the like.
This cheesecake is easily made into a dairy-free option too. Just swap out the cream cheese for a tofu cream cheese, the butter for dairy-free butter, and of course be mindful of the graham crackers you use. Other than that, you can have a dairy-free option with little effort at all!
I can’t wait to play around more with other flavors of cheesecake like this through the holidays.
TheSkinnyFork.com A delicious pumpkin cheesecake that's made in no time at all in the instant pot. Plus, it can be made dairy-free with just a few simple swaps! A perfect dessert option for Thanksgiving. Prep Time: 10 Minutes • Cook Time: 58 Minutes (+ 5 Hours Cooling)
Servings: 8 • Serving Size: 1 Slice • Calories: 359 • Fat: 26 g • Saturated Fat: 9 g • Carb: 29 g • Fiber: 6 g • Protein: 9 g • Sugar: 14 g • Sodium: 320 mg
Crust:
• 8 Cinnamon Graham Crackers
• 2 1/2 Tbsp. Melted Butter
• 1 Tsp. Sugar
• 1 Tsp. Natural Sweetener
• 1/4 Tsp. Ground Ginger
• 1/4 Tsp. Ground Cinnamon
Filling:
• 2 (8 Oz.) Packages of Reduced Fat Neufchâtel Cream Cheese
• 1/4 C. Sugar
• 1/4 C. Natural Sweetener
• 2 Tsp. Vanilla Extract
• 1 C. Pumpkin Puree
• 1/4 C. Vanilla Almond Creamer
• 1/4 C. Unsweetened Almond Milk
• 3/4 Tsp. Pumpkin Pie Spice
• 3/4 Tsp. Allspice
• 1/2 Tsp. Ground Nutmeg
• 1/4 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Ginger
• 2 Tsp. Flour
• 3 Whole Large Eggs
Directions:
Prepare a 7” push pan or springform pan by lightly coating the inside with non-stick baking spray and lining the bottom with parchment paper. Set aside.
Place 1 1/2 C. water into the base of the instant pot.
Put the 8 cinnamon graham crackers, 1 Tsp. sugar, 1 Tsp. natural sweetener, 1/4 Tsp. ginger and 1/4 Tsp. cinnamon into a food processor or blender and blend until fine crumbs form.
Add in the 2 1/2 Tbsp. melted butter and give it another few pulses.
Scoop the mixture out into the prepared and press it down into the bottom and slightly up along the sides to form your crust.
Place the pan with the crust into the freezer to chill while you make the filling.
Clean the crumbs for the crust out of the food processor or blender.
Add in the 16 Oz. cream cheese, 1/4 C. sugar, and 1/4 C. natural sweetener and blend until smooth and creamy.
Add in the 1 C. pumpkin puree, 1/4 C. vanilla creamer, 1/4 C. almond milk, 2 Tsp. flour, 2 Tsp. vanilla, 3/4 Tsp. pumpkin pie spice, 3/4 Tsp. allspice, 1/2 Tsp. nutmeg, 1/4 Tsp. cinnamon, and 1/4 Tsp. ginger. Blend to mix well.
Pulse in the 3 eggs just slightly. You do not want to over stir or whip the eggs.
Remove the crust from the freezer and pour the mixture out into the prepared dish.
Cover the top of the pan with a paper towel and crimp foil over that to seal tightly.
Use the trivet to lower the cheesecake into the pressure cooker, cover with the lid and set the steam valve to ‘sealed’.
Cook on manual high pressure for 58 minutes then allow the pressure to drop naturally.
Once done, and the pressure pin drops, carefully remove the cheesecake from the pressure cooker and set aside on a wire rack to cool for 1 hour.
Transfer to the fridge to chill for at least 4 hours.
Once chilled, remove from the pan and cut into 8 equal pieces.
Enjoy right away with caramel or chocolate drizzle if desired!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher