This recipe is sponsored by OXO, a year long partner of Heartbeet Kitchen.
I waited until this fall to give it a try, after several months of cooking with the Instant Pot under my belt. (If you’re like me, and waited to open the Instant Pot you’d bought while it’s on sale, this guide is very helpful.) What I thought would just be another kitchen gadget that made its way in and out of my world, I have to say – I rely on it weekly. Beans, rice, oatmeal, sweet potatoes, soup… they turn out perfect every time.
And now I have cheesecake to add to that list. It’s not a fluke ya’ll.
Not only is it creamy, fluffy, and delicious — it doesn’t crack! Those smooth surfaces you see in the case at the Cheesecake Factory? Yep, you can achieve that with the Instant Pot. Words I never thought I’d be saying.
Plain cheesecake is lovely, but during the holiday season I love warm spices and seasonal ingredients like pumpkin. With nudges of cinnamon and cardamom in the filling, and ginger in the gluten-free crust (made from oat cereal and almond flour!), this pumpkin cheesecake is flavorful and comfort driven. I actually prefer it over pumpkin pie.
Let’s talk through making this tall, fluffy, luscious pumpkin dessert!
1. What type of pan should I use when making an Instant Pot cheesecake?
You’ll want to be sure that your pan is 7 inches or smaller so that it fits inside the instant pot. I tried using a springform pan first, and some of the filling did leak. And it generally collected more moisture. The edges didn’t stay as pristine either, when removing the cheesecake. This 6 inch push pan was the clear winner. So easy to use, and no way for the filling to escape during cooking. Once cool, I ran a knife around the inside, set the pan on top of a glass, and gently pushed down on the pan. The cheesecake came out beautifully!
2. I’ve seen people use foil slings to put things into their instant pot, but that seems tricky and unreliable. Is there another solution?
OXO has come out with a Silicone Pressure Cooker Sling for bakeware that is GENIUS. It’s designed to keep bakeware, like the cheesecake pan, above water while cooking. The handles help you lower the bakeware into the pressure cooker and interlock to fit under the lid while staying above the cheesecake. You can use it for creme brulee, lasagna, mini frittatas and more.
3. How do I make sure my cheesecake doesn’t crack?
4. Anything I should know about the crust?
I made a gluten-free crust with oat cereal (like Cheerios) and almond flour, and a little bit of honey. If you want to make a regular graham cracker crust, I recommend this one, and then add the ginger as my recipe has.
5. Other tools I love for making this recipe:
To decorate this cheesecake, I made a quick homemade whipped cream with maple and a touch of salt. To pipe those fun edges, I simply put the whipped cream into a plastic bag, snipped off one of the corners and let my hand flow back and forth. To be honest, I didn’t really have a plan for how I wanted it to look because I’m not great at decorating cakes. But I like the frill and fluff!
And it leaves the pretty orange hue of the pumpkin in the middle for everyone to see.
Then I filled this Dusting Wand with cinnamon, and dusted it over half of the cheesecake. I love the texture and color it adds.
This cheesecake is best made at least one day before you’re planning to serve it, which allows the spices to really infuse the filling, and achieve optimal texture. Remember, it’s a tall, 6 inch dessert, so it will look small, but it will still serve 6-8 people, as you should cut the slices thinner (with this dual purpose server!).