Confession: I don't like most pumpkin pie. But... I LOVE cheesecake (especially a healthy Instant Pot cheesecake) and fall flavors! Say hello to this Grain-Free Pumpkin Cheesecake, baked in the pressure cooker so it's as easy as pie (ha, ha). Naturally sweetened with maple syrup, divinely creamy, with a super thick bite and gluten-free crust, it's the best dessert recipe you could ask for this Thanksgiving and holiday season!
Grease a 6” or 7” springform pan that fits in your pressure cooker. Set aside.
In a blender such as the Vitamix, add the cream cheese, pumpkin puree, eggs, maple sugar, cassava flour, vanilla extract, and spices.
Add 1 cup of water to insert pot of pressure cooker and place trivet inside.
Gently place your springform pan in the pressure cooker as well. Cover with a casserole dish glass lid.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 45 minutes. If using a stove-top cooker, bring to high pressure and maintain for 45 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).
Let sit for 15 minutes to naturally release pressure.
Quick release any remaining pressure.
Serve chilled as-is or with topped with homemade whipped cream or sprinkled with ground cinnamon. Enjoy!
*If you don't have a glass lid, you can cover the top of the springform pan with unbleached parchment paper then top it with foil and secure it around the edges. If condensation forms on the top of the cheesecake after cooking, gently use a paper towel to absorb the liquid.
*1-3/4 teaspoon of pumpkin pie spice can be used instead of the individual spices.
Instant Pot Grain-Free Pumpkin Cheesecake https://traditionalcookingschool.com/food-preparation/instant-pot-grain-free-pumpkin-cheesecake/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Instant+Pot+Grain-Free+Pumpkin+Cheesecake