This Instant Pot Pumpkin Cheesecake is made with pumpkin purée. I read this interesting note about Libby’s Pumpkin Purée, that they produce about 85% of the worlds canned pumpkin. But it’s not pumpkin, it’s squash. In fact, the picture on the can of a pumpkin wouldn’t be very tasty. The contents of the can are mostly Dickinson squash, a relative of the common butternut variety.
The FDA doesn’t draw a fine line between squash and pumpkin, so Libby can label their can’s ingredients as pumpkin, legally. In most cases the can’s contents are a blend of squash varieties, since the cost and availability of produce changes from year to year. Just an FYI..you learn something every day.
Serves 6 Total Time: 25 minutes
1 cup crushed gingersnaps + some crumbled for topping (optional)
3 tablespoons unsalted butter, melted
1 lb cream cheese, room temperature
1/2 cup sugar
2 large eggs, room temperature
3/4 cup pumpkin purée
1/4 cup sour cream, room temperature
1 tablespoon flour
2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
Caramel sauce for serving
Line the bottom of a 7” springform pan with parchment paper. Combine the gingersnaps and the butter and press into the bottom of the pan.
Beat the cream cheese and sugar with an electric mixer on medium until smooth. Add in the eggs, pumpkin purée and sour cream, beat until well combined, about 1 minute. Add the flour, pumpkin pie spice and vanilla, beat until blended. Spread over crust and tap on counter to release any bubbles.
Add a cup of water to the Instant Pot and place the rack inside. Put the pan on top of the rack, lock the lid, make sure your release valve is closed and set to high pressure for 30 minutes. Use the quick release method when done to vent the steam. Remove pan carefully and refrigerate for 4 hours. To serve, loosen sides with a thin knife, remove the collar of the springform pan and place on a plate. Top with caramel and crumbled gingersnaps (optional). Yum Yum!