Featured Recipe
Instant Pot Spiced Pumpkin Cheesecake
By Kate
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Dense pumpkin cheesecake layered over a buttery oat crust, cooked under pressure for a rich, set finish. Uses rolled oats instead of graham crackers, swaps cornstarch with arrowroot for thickening, and replaces sour cream with Greek yogurt. Vanilla and a blend of warming spices build depth. Foil sealing traps steam, preventing sogginess. Pressure release timing tuned slightly longer for thorough set. Oven-free, quick method for luscious texture that holds up firm when chilled. Ideal for when you want that autumn feel without extra fuss or cracking.
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Prep:
20 min
Cook:
45 min
Total:
Serves:
8 servings
cheesecake
pumpkin
dessert
Instant Pot
Thanksgiving
Introduction
Pumpkin. Tasted a hundred ways. This method cuts time and complexity with Instant Pot tech. No dry cracks. No baking oven snags. Thick, dense, rich but not heavy. Oat crust swaps in for graham; for a slightly nuttier note and more personality under that creamy top. Arrowroot powder cleans up the texture. Greek yogurt replaces sour cream—less risk of curdling under pressure. Timing’s tuned so that batter’s set but not overcooked. Foil wrapping saves the surface from steaming water drops. Chill long enough, and slicing happens without crumble. This is cheesecake for chefs who want control. No fluff or gimmicks, just gut-tested steps. Listen to the batter jiggle, watch condensation form, and taste real pumpkin. No shortcuts on flavor, but some on fuss.
Ingredients
For the crust
- 1 cup rolled oats
- 3 Tbsp brown sugar
- 3 Tbsp melted unsalted butter
- Pinch sea salt
- 14 oz canned pumpkin puree
- 12 oz cream cheese softened
- 3 large eggs room temperature
- 1/2 cup Greek yogurt plain (substitute sour cream)
- 1 1/2 tsp vanilla extract
- 2 Tbsp arrowroot powder (substitute cornstarch)
- 1/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp pumpkin pie spice
- Pinch fine salt
For the filling
About the ingredients
Rolled oats here replace graham crackers to give crust a toothier, earthier spin. Toast lightly beforehand if you want deeper nuttiness but that’s optional. Melted butter binds crumbs; too greasy and crust loses grip, so measure precisely. Brown sugar adds moistness and caramel bites but skip if you prefer cleaner sweetness. Greek yogurt stands in for sour cream—a little tang, less fat, and pressure-friendly. Arrowroot powder thickens but retains glossy finish and stability unlike cornstarch under heat. The long-spice blend balances pumpkin’s mellow taste, but adjust per pantry stocks. Vanilla extract is crucial for aromatic depth. Flour adds body and prevents overly wet batter. Salt sharpens all sweet components; don’t omit it. This formula is flexible but keep weight ratios close for texture harmony.
Method
Crust prep
- Pulse rolled oats in food processor until coarse crumbs form. No processor? Place oats in ziplock bag and crush gently with rolling pin until chunky but not powdery.
- Add brown sugar, melted butter, sea salt. Mix until evenly moistened. Texture should hold when pressed but not greasy.
- Line bottom of 7x3 inch springform pan with parchment paper. Spray lightly with non-stick oil to prevent sticking.
- Press oat crust firmly into pan using bottom of glass or small cup, pack tightly and smooth edges. Chill in freezer to firm while making filling.
- Combine softened cream cheese, pumpkin puree, eggs, Greek yogurt, and vanilla in mixing bowl. Beat until creamy but not whipped—avoid incorporating excess air to prevent cracks.
- Sift together arrowroot, flour, both sugars, all spices, and salt. Add dry ingredients to wet mixture and fold gently until just combined. Smooth, homogenous batter critical for even texture.
- Pull crust pan from freezer. Pour batter over crust evenly. Tap pan lightly to release any trapped air bubbles. This helps avoid cracks during cooking.
- Pour 1 cup water into bottom of Instant Pot (6 quart model).
- Wrap top of cheesecake pan tightly with heavy-duty aluminum foil to shield from excess moisture condensation.
- Place trivet inside pot. Lower cheesecake on trivet carefully. Secure lid, set valve to sealing.
- Cook on High Pressure for ~45 minutes. Avoid rushing. Internal temperature and batter set are more important than exact clock.
- Allow natural pressure release for 45 minutes. Slow release lets cheesecake finish setting gently without sudden temperature swings.
- Open valve to vent any residual steam manually. Remove cheesecake with trivet. Expect surface moisture—blot gently with paper towel, no vigorous wiping.
- Set cheesecake on counter until lukewarm (about 20 minutes). Then refrigerate uncovered at least 6 hours or overnight for best structure.
- Before serving, run thin knife edge around pan sides to loosen carefully. Remove springform ring. Garnish if desired—whipped mascarpone or toasted pecans work well.
- Oats offer nuttier flavor and more texture than graham crackers. Slight chew contrast useful here.
- Arrowroot thickens delicately and doesn't cloud batter. Can swap back to cornstarch if unavailable.
- Greek yogurt keeps filling tangy and less rich than sour cream, reduces risk of breakage under pressure.
- Foil wrap is key — traps steam and avoids water droplets falling on surface, which ruins finish.
- Loose batter air causes cracks. Beat just enough to combine ingredients smoothly but slow and steady mixing wins.
- Watch for slight jiggle in center after cooking; if firm, done. Undercooked cheesecake collapses when chilled.
- Instant Pot models vary — use internal doneness clues rather than hard timing. Adjust 5-7 minutes up or down if needed.
- If top gets wet, blot and chill longer to firm up. Patience ensures clean slices later.
- Substitute oat crust with gluten-free rolled oats for gluten-free option. Butter quantity can be adjusted to get proper bind without greasy crust.
- If no springform, try loose-bottom tart pan lined with foil for easy removal.
- Pressure release timing crucial. Always natural release to avoid sudden depressurization which can crack cheesecake.
- Cheesecake is best cold and rested - don’t rush slicing. Clean sharp knife heated under warm water slices cleanly through dense pumpkin batter.
Filling assembly
Instant Pot cooking
Notes
Technique Tips
Start with crust prep while filling ingredients warm to room temp. Crust firmness before filling prevents sog. Use parchment and spray oil to prevent sticking and cracking on release. Mix dry ingredients separately—avoid lumps. Beat cream cheese until pliable but not fluffy for crumb-free batter. Fold dry mix into wet simultaneously for even distribution. Avoid overbeating air, which causes cracking after pressurized cooking. Wrap pan in foil well, seal edges to block steam ingress during pressure cooking. Place on trivet, lower carefully to avoid splashing water onto crust. Set manual cook for 45 minutes, medium cooktime with natural pressure release at same length. The natural release is key for slow, even cooling and setting — no quick venting. After sealing opens, expect minor moisture — dab off gently. Cooling on the counter avoids sudden temperature drops, which might cause cracks. Refrigerate uncovered to dry surface and firm up properly before slicing. Run knife around edges before removing ring so you don’t tear crust. Patience is your friend here. Leftover cheesecake will hold in fridge for days, flavor develops overnight. For faster chilling, use ice bath under pan but watch for water ingress.
Chef's Notes
- 💡 Use rolled oats. Swap for gluten-free oats if needed. Helps crust hold. Brown sugar ties everything together - don’t skip. Monitor the texture.
- 💡 Don’t rush mixing. Keep it gentle while blending wet ingredients. Overbeating leads to air pockets. More cracks down the line. Patience is key.
- 💡 Foil is mandatory. Wrap tightly. Blocks condensation. Keeps the surface pristine. No water droplets ruining that cheesecake look.
- 💡 Slow natural release of pressure. Vital for firm texture. Immediate release creates cracks. Cheese must settle. Don’t skip this step.
- 💡 Chill well before slicing. At least 6 hours for better structure. Room temp can lead to crumbly slices. Serve nice, clean cuts for elegance.
Kitchen Wisdom
How do I know when the cheesecake is done?
Look for slight jiggle. Center should be set but not overdone. If too firm, will collapse when chilled.
What can I use if I don't have Greek yogurt?
Sour cream works well. But might add fat; less tangy. Consider plain yogurt as another option, less rich.
What if I see moisture on the cheesecake?
Dab with a paper towel. Cooling time matters. Let it dry uncovered. Too much moisture leads to soggy slices.
Can I store leftovers?
Wrap slices in plastic. Store in the fridge. For longer storage, freeze. May lose texture but flavor holds.
