Instant Pot Pumpkin Cheesecake with Candied Sage
By Rebecca White, A Pleasant Little Kitchen
Images
Serves
Makes 5 to 7 servings
Ingredients
- For the crust:
- 2 cups ginger snaps
- 1 stick (or slightly less) unsalted butter, melted
- For the cheesecake filling:
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 3 tablespoons half and half, room temperature
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, room temperature
- ¼ cup sour cream, room temperature
- 1½ cups pumpkin puree
- ¼ cup sugar
- ¼ cup brown sugar
- Pinch of nutmeg
- Pinch of ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- For the whipped cream:
- 1 cup heavy cream
- ½ cup crème fraîche
- 3 teaspoons sugar
- 2 teaspoons vanilla extract
- For the candied sage:
- 20 sage leaves, with a bit of stem remaining (flat and medium-sized leaves work best)
- 1 cup sugar
- ⅓ cup light corn syrup
- ¼ cup water
- Candy thermometer
Procedure
The Instant Pot is the perfect kitchen appliance to create a creamy and delicate cheesecake. This dessert has a gingersnap crust is topped with a spiced pumpkin cheesecake filling. The lightly sugared whipped cream and candied sage leaves add a final layer of flavor, crunch and holiday decoration.
To make the crust: Butter the sides of an 8 inch Instant Pot cake pan. Add a parchment to the bottom of the pan. Set aside.
Place the ginger snaps in a food processor and purée until the wafers reach a bread crumb consistency.
While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used).
Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips. If the crust is too wet (with excess melted butter) use a paper towel to gently press and absorb.
Place in the freezer for at least one hour.
To make the cheesecake filling: Pour two cups of water into the Instant Pot.
In a small bowl combine the egg, yolk, half and half and vanilla extract.
With an electric mixer mix the cream cheese, sour cream and pumpkin puree on low for 30 seconds. Add sugar and continue to mix on low for 30 seconds.
Slowly add the egg mixture, spices and lemon juice to the cream mixture. Mix on low until combined.
Remove the crust from the freezer and add the cheesecake mixture into the cake pan, spreading it out evenly.
Place the steam rack into the Instant Pot. Place the cake on top of the rack. Secure the lid on the Instant Pot.
Select the cake function and set the timer for 35 minutes.
After the 35 minutes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Remove the cheesecake from the Instant Pot and dab off any excess liquid from the top of cake (if needed).
Let the cake sit at room temperature for 1 hour. Place in the fridge and let cool for at least 8 hours.
Add whipped cream (recipe below) and candied sage (recipe below) on top of the cake and serve.
To make the whipped cream: Place a stainless steel bowl (or the preferred mixing bowl in the fridge and let chill for 15 minutes.
Once the bowl is chilled, removed it from the fridge and place all ingredients into the bowl.
With a whipping attachment, whip the cream mixture on medium high until peaks form.
Place in an airtight container and keep in the fridge until ready to use (up to 24 hours).
To make the candied sage: Place a silpat on a baking sheet.
In a small saucepan add the sugar, corn syrup and water and bring to a boil over high heat. Attach a candy thermometer on the side of the pan.
Cook the syrup mixture until it reaches 300 degrees. Remove from the heat.
While holding the stem of the sage leaves, carefully and quickly dip each side of the sage leaf into the syrup mixture. Lay flat on the silpat.
Continue to dip the leaves until all of the sage has been used. Set aside and let cool for 30 minutes (or until hardened at room temperature).
To make the crust: Butter the sides of an 8 inch Instant Pot cake pan. Add a parchment to the bottom of the pan. Set aside.
Place the ginger snaps in a food processor and purée until the wafers reach a bread crumb consistency.
While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used).
Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips. If the crust is too wet (with excess melted butter) use a paper towel to gently press and absorb.
Place in the freezer for at least one hour.
To make the cheesecake filling: Pour two cups of water into the Instant Pot.
In a small bowl combine the egg, yolk, half and half and vanilla extract.
With an electric mixer mix the cream cheese, sour cream and pumpkin puree on low for 30 seconds. Add sugar and continue to mix on low for 30 seconds.
Slowly add the egg mixture, spices and lemon juice to the cream mixture. Mix on low until combined.
Remove the crust from the freezer and add the cheesecake mixture into the cake pan, spreading it out evenly.
Place the steam rack into the Instant Pot. Place the cake on top of the rack. Secure the lid on the Instant Pot.
Select the cake function and set the timer for 35 minutes.
After the 35 minutes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Remove the cheesecake from the Instant Pot and dab off any excess liquid from the top of cake (if needed).
Let the cake sit at room temperature for 1 hour. Place in the fridge and let cool for at least 8 hours.
Add whipped cream (recipe below) and candied sage (recipe below) on top of the cake and serve.
To make the whipped cream: Place a stainless steel bowl (or the preferred mixing bowl in the fridge and let chill for 15 minutes.
Once the bowl is chilled, removed it from the fridge and place all ingredients into the bowl.
With a whipping attachment, whip the cream mixture on medium high until peaks form.
Place in an airtight container and keep in the fridge until ready to use (up to 24 hours).
To make the candied sage: Place a silpat on a baking sheet.
In a small saucepan add the sugar, corn syrup and water and bring to a boil over high heat. Attach a candy thermometer on the side of the pan.
Cook the syrup mixture until it reaches 300 degrees. Remove from the heat.
While holding the stem of the sage leaves, carefully and quickly dip each side of the sage leaf into the syrup mixture. Lay flat on the silpat.
Continue to dip the leaves until all of the sage has been used. Set aside and let cool for 30 minutes (or until hardened at room temperature).
Instant Pot Pumpkin Cheesecake with Candied Sage
By Rebecca White, A Pleasant Little Kitchen
Serves
Makes 5 to 7 servings
Ingredients
- For the crust:
- 2 cups ginger snaps
- 1 stick (or slightly less) unsalted butter, melted
- For the cheesecake filling:
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 3 tablespoons half and half, room temperature
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, room temperature
- ¼ cup sour cream, room temperature
- 1½ cups pumpkin puree
- ¼ cup sugar
- ¼ cup brown sugar
- Pinch of nutmeg
- Pinch of ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- For the whipped cream:
- 1 cup heavy cream
- ½ cup crème fraîche
- 3 teaspoons sugar
- 2 teaspoons vanilla extract
- For the candied sage:
- 20 sage leaves, with a bit of stem remaining (flat and medium-sized leaves work best)
- 1 cup sugar
- ⅓ cup light corn syrup
- ¼ cup water
- Candy thermometer
Procedure
The Instant Pot is the perfect kitchen appliance to create a creamy and delicate cheesecake. This dessert has a gingersnap crust is topped with a spiced pumpkin cheesecake filling. The lightly sugared whipped cream and candied sage leaves add a final layer of flavor, crunch and holiday decoration.
To make the crust: Butter the sides of an 8 inch Instant Pot cake pan. Add a parchment to the bottom of the pan. Set aside.
Place the ginger snaps in a food processor and purée until the wafers reach a bread crumb consistency.
While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used).
Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips. If the crust is too wet (with excess melted butter) use a paper towel to gently press and absorb.
Place in the freezer for at least one hour.
To make the cheesecake filling: Pour two cups of water into the Instant Pot.
In a small bowl combine the egg, yolk, half and half and vanilla extract.
With an electric mixer mix the cream cheese, sour cream and pumpkin puree on low for 30 seconds. Add sugar and continue to mix on low for 30 seconds.
Slowly add the egg mixture, spices and lemon juice to the cream mixture. Mix on low until combined.
Remove the crust from the freezer and add the cheesecake mixture into the cake pan, spreading it out evenly.
Place the steam rack into the Instant Pot. Place the cake on top of the rack. Secure the lid on the Instant Pot.
Select the cake function and set the timer for 35 minutes.
After the 35 minutes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Remove the cheesecake from the Instant Pot and dab off any excess liquid from the top of cake (if needed).
Let the cake sit at room temperature for 1 hour. Place in the fridge and let cool for at least 8 hours.
Add whipped cream (recipe below) and candied sage (recipe below) on top of the cake and serve.
To make the whipped cream: Place a stainless steel bowl (or the preferred mixing bowl in the fridge and let chill for 15 minutes.
Once the bowl is chilled, removed it from the fridge and place all ingredients into the bowl.
With a whipping attachment, whip the cream mixture on medium high until peaks form.
Place in an airtight container and keep in the fridge until ready to use (up to 24 hours).
To make the candied sage: Place a silpat on a baking sheet.
In a small saucepan add the sugar, corn syrup and water and bring to a boil over high heat. Attach a candy thermometer on the side of the pan.
Cook the syrup mixture until it reaches 300 degrees. Remove from the heat.
While holding the stem of the sage leaves, carefully and quickly dip each side of the sage leaf into the syrup mixture. Lay flat on the silpat.
Continue to dip the leaves until all of the sage has been used. Set aside and let cool for 30 minutes (or until hardened at room temperature).
To make the crust: Butter the sides of an 8 inch Instant Pot cake pan. Add a parchment to the bottom of the pan. Set aside.
Place the ginger snaps in a food processor and purée until the wafers reach a bread crumb consistency.
While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used).
Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips. If the crust is too wet (with excess melted butter) use a paper towel to gently press and absorb.
Place in the freezer for at least one hour.
To make the cheesecake filling: Pour two cups of water into the Instant Pot.
In a small bowl combine the egg, yolk, half and half and vanilla extract.
With an electric mixer mix the cream cheese, sour cream and pumpkin puree on low for 30 seconds. Add sugar and continue to mix on low for 30 seconds.
Slowly add the egg mixture, spices and lemon juice to the cream mixture. Mix on low until combined.
Remove the crust from the freezer and add the cheesecake mixture into the cake pan, spreading it out evenly.
Place the steam rack into the Instant Pot. Place the cake on top of the rack. Secure the lid on the Instant Pot.
Select the cake function and set the timer for 35 minutes.
After the 35 minutes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
After 20 minutes release any remaining pressure. Remove the cheesecake from the Instant Pot and dab off any excess liquid from the top of cake (if needed).
Let the cake sit at room temperature for 1 hour. Place in the fridge and let cool for at least 8 hours.
Add whipped cream (recipe below) and candied sage (recipe below) on top of the cake and serve.
To make the whipped cream: Place a stainless steel bowl (or the preferred mixing bowl in the fridge and let chill for 15 minutes.
Once the bowl is chilled, removed it from the fridge and place all ingredients into the bowl.
With a whipping attachment, whip the cream mixture on medium high until peaks form.
Place in an airtight container and keep in the fridge until ready to use (up to 24 hours).
To make the candied sage: Place a silpat on a baking sheet.
In a small saucepan add the sugar, corn syrup and water and bring to a boil over high heat. Attach a candy thermometer on the side of the pan.
Cook the syrup mixture until it reaches 300 degrees. Remove from the heat.
While holding the stem of the sage leaves, carefully and quickly dip each side of the sage leaf into the syrup mixture. Lay flat on the silpat.
Continue to dip the leaves until all of the sage has been used. Set aside and let cool for 30 minutes (or until hardened at room temperature).