Rootitoot Pumpkin Cheesecake
An Instant Pot pumpkin cheesecake with a gingersnap crust and warm spices, from The Rootitoot Cookbook, with a choice of whipped cream or classic sour cream topping.
Ingredients
| 1 cup | 240 ml | crumbs: all gingersnaps or half Graham cracker (crust) |
| 2 tsp | 10 ml | sugar (crust) |
| 3 Tbsp | 45 ml | melted butter (crust) |
| 2 8 oz pkg | cream cheese, warmed (filling) | |
| 3/4 cup | 180 ml | sugar (filling) |
| 2 Tbsp | 30 ml | brown sugar (filling) |
| 2/3 cup | 160 ml | canned pumpkin (not pie filling) (filling) |
| 1 tsp | 5 ml | cinnamon (filling) |
| 1/2 tsp | 2.5 ml | ginger (filling) |
| 1/4 tsp | 1.3 ml | ground cloves (filling) |
| 3 | eggs (filling) | |
| 3/4 cup | 180 ml | sweetened whipped cream OR sour cream or plain yogurt (topping) |
| 2 Tbsp | 30 ml | sugar (topping) |
| 1/2 tsp | 2.5 ml | vanilla (topping) |
| — | cinnamon or ground ginger for sprinkling (garnish, optional) | |
| 1-2 Tbsp | 15–30 ml | finely chopped crystallized ginger (garnish, optional) |
Instructions
***Important: Warm the cream cheese first. Put the wrapped cream cheese in an open ziplock bag. Push it into hot tap water to force the air out and then seal it. Weight it down with a plate for about 15 minutes. Spray the cheesecake pan with baking spray.
CRUST: Mix ingredients with a fork and gently press it into the bottom of the pan and up the sides a bit if you like. Put it in the freezer while you make the filling or if you prefer, bake it at 350 for 9 minutes, then cool completely.
FILLING: Mix all ingredients except the eggs. Do a thorough job and make sure it's perfectly smooth. (The warmed cream cheese helps.) Blend in the eggs until just incorporated. Put 1 1/2 cups water and the trivet into the IP. Place the cheesecake on the trivet (no need to cover it with tin foil), close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and - buttons to get to 32 minutes for a 7-inch pan.
PAN SIZE AND COOK TIMES: 6-inch pan --- 35 minutes 7-inch pan --- 32 minutes 8-inch pan --- 29 minutes 4-inch pans or Individual ramekins or mason jars --- 12 minutes For 1 1/2 times the recipe: 7-inch pan --- 36 minutes (if it's too full, cook the excess in a ramekin); 8-inch pan --- 34 minutes For two times the recipe: 8-inch pan --- 37 minutes
When it beeps that it's done, leave it for a 15-minute natural release. Then flip the valve from Sealing to Venting and when the pin drops, take out the cheesecake. If it appears "jiggly", don't worry. It will firm up as it cools. If there is some condensation on the surface, blot it with a paper towel. Leave it to cool on the counter for an hour. Then cover and chill for at least 4 hours, preferably overnight.
TOPPING: Top with sweetened whipped cream or the traditional sour cream cheesecake topping: whisk the sour cream or yogurt, sugar and vanilla. Spread over the cheesecake. If you like, sprinkle with the diced crystallized ginger or a little cinnamon or ground ginger.