Instant Pot recipe for gluten free Pumpkin Cheesecake made with Greek yogurt instead of cream cheese and enhanced with butterscotch ganache to bring out the maximum Oomph….! of this holiday season dessert.
Healthy Gluten Free Pumpkin Cheesecake
It is hard to let the holiday season pass, without baking or making a pumpkin dessert. I always strive to make conventional desserts in a healthy manner by modifying ingredients and cooking methods. Greek Yogurt Cheesecake recipes are becoming an increasingly popular healthy alternative to traditional cheesecake recipes. In this gluten free pumpkin cheesecake recipe, since I do not use the cream cheese, it makes it much lighter on stomach and you can eat as many pieces as you like without feeling heavy. The crust recipe used here can also be used for making energy bites without any added sugar and butter.
Instant Pot Pumpkin Cheesecake Recipe
This Instant Pot Pumpkin Cheesecake recipes will amaze you by its soft and creamy texture. When using oven to make a cheesecake, very close control on time and temperature are needed to ensure that crust does not get too dry or cheesecake does not get over-baked. Water bath is also needed to keep it moist, which can intimidate some amateur hobby enthusiasts. Instant Pot Pumpkin Cheesecake recipe is much more relaxed and easy to follow for people with all level of experience.
Huge Fan of Pumpkin Spice
I am probably one of the very few folks in the America, who are not a huge fan of cheesecake. However, the ease of making them and popularity has always kept me interested in exploring this dessert further. I am a huge fan of pumpkin spice though and always go for pumpkin spice latte when available at any cafe. Hence, what better combination than egg-less and gluten free Pumpkin Cheesecake made with Greek yogurt instead of cream cheese could be?
Baked Yogurt Dessert
I first came across the idea of baked yogurt desserts, when an Indian Master Chef finalist made the popular Indian Bengali recipe of Bhapa Doi / Misthi Doi for the grand finale many years back. Since then I have been experimenting in my kitchen, however this is the first baked yogurt recipe on my blog using Instant Pot.
Egg-less, Gluten Free, Wheat Free, and Soy Free
Large number of vegetarians around the world do not eat any eggs. Egg-less Pumpkin Cheesecake recipes make it especially attractive for them. If you are using this recipe for an event, then you don’t have to worry about dietary restrictions. This gluten free pumpkin cheesecake recipe is also wheat-free and soy-free. You can alter the use of nuts, if needed for nut allergies.
Adding Flavors - Butterscotch
Butterscotch ganache takes the flavors of this recipe to another level. It is indeed very simple to make using the butterscotch chips readily available in the baking aisle of any grocery store.
Best Egg-less Pumpkin Cheesecake Recipe
So how do you know that this gluten-free pumpkin cheesecake recipe is the best? My husband took this cake for his work colleagues as a holiday dessert it did not last long. Several folks approached him asking where he got egg-less pumpkin cheesecake from and why is this cake so light, less sweeter than other cheese cakes and amazingly delicious at the same time. When he shared that news with me, it made all the effort worth it!
Gluten Free Pumpkin Cheesecake Ingredients
For the Crust
- Pumpkin seeds - 2 tbsp
- Pumpkin spice - 1 tsp
- Rolled oats - ½ cup
- Pitted dates - 6
- Blanched almonds - 2 tbsp
- Cashews - 2 tbsp
- Walnuts - 2 tbsp
- Pistachios - 2 tbsp
- Coconut oil/butter - 1 tbs
For the Cheesecake Filling
- Pumpkin spice - 1 ½ teaspoon
- Greek yogurt - 1 cup strained , room temperature
- Condensed milk - 1 cup
- Heavy whipping cream - ½ cup
- Sugar Pumpkin - 1 cup cubed and boiled
- Cornstarch - 1 tbsp
For the Butterscotch Ganache and Drip
- Butterscotch chips - ½ cup
- Heavy whipping cream - 3 tbs
For the Whipped Cream Topping
- Heavy whipping cream - ½ cups
- Powdered sugar - 2 cup
- Vanilla extract - 1 teaspoon
Instant Pot Pumpkin Cheesecake Recipe
For Pumpkin Puree
- Add one cup water on the bottom of the Instant Pot liner don’t forget to put the trivet first.
- Now place the Sugar Pumpkin on the trivet.
- Close the lid, turn the vent to sealing position and pressure cook for 6 minutes. Let the pressure release naturally.
- When the pressure pin drops down open the lid and take out the trivet along with pumpkin and let it cool down for 15-20 minutes.
- On a cutting board slice the pumpkin into two halves, and remove the inside pulp, stringy fibers and entangled seeds from the pumpkin. (don’t through the seeds wash them and roast them for your healthy snack)
- Flip the half and peel it using a utility knife.
- Now cubed the clean and peeled pumpkin.
- Takeout a cup of cubed chunks and freeze the rest for later use.
For Cheesecake Base and Filling
- Prepare a 7inch springform pan by coating it with a non-stick spray and then lining the bottom with parchment round.
- In a pan heat oil then roast oats and roughly chopped nuts for few minutes on medium heat.
- Then in food processor, pulse together roasted oats and nuts mixture, chopped dates and pumpkin spice few times until everything mix thoroughly or to your preferred consistency.
- Pour this mixture in the springform pan and press evenly in the bottom of the pan to form an even layer.
- Place the pan in the freezer for at least 10 minutes or until filling is ready to pour.
- Now add blend heavy cream and boiled pumpkin chunks and puree in a blender until smooth.
- To prepare filling in a large mixing bowl, mix strained yogurt
- Mix condensed milk
- Mix pumpkin puree
- And pumpkin spice until everything is incorporated nicely.
- Pour this mixture over the prepared springform pans.
- Cover the filled springform pan with aluminum foil and place the springform pan on the trivet comes with Instant Pot.
- Pour 1 cup of water into the Instant pot, and then lower the trivet with covered springform in the bottom of the pot.
- Lock the lid in place. Select High Pressure and set the timer for 30 minutes.
- When pressure cooking is done, let the pressure release naturally. When pressure pin drops carefully remove the lid.
- Remove the springform pan from Instant Pot, place on a wire rack to cool for about 30 minutes. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 6 hours or overnight.
- Take out the springform pan from refrigerator, run a knife around the edges of the cheesecake, this will help releasing the cheesecake from the pan.
- Carefully, open the hook and remove the pan.
For Butterscotch Ganache and Drip
- Heat the cream and then pour over the butterscotch chips. Stir until all the chips are melted uniformly.
For the Vanilla Whipped Cream
- To make whipped cream icing make sure your mixing bowl, whisk is chilled and chilled bowl is placed it on another bowl full of ice. Pour the heavy cream into the chilled bowl.
- Start whipping first on medium high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue whipping on high speed until stiff peaks form.
To Serve
- Top it with some butterscotch ganache and heavy whipped cream icing before serving to bring out the extra oomph of this pumpkin spice cheesecake.
If you store it properly in a refrigerator then this cake should be good for up to a week for anytime dessert. As the time will pass the flavors will become more bold. Hence, your last bite will be the best bite of this dessert.
Please leave a comment or feedback, if you try it.
Gluten Free Pumpkin Cheesecake – Instant Pot Recipe with Greek Yogurt
Equipment
Ingredients
For the Crust
- ½ cup Rolled oats
- 6 Dates Deseeded
- 2 tbs Almonds Blanched
- 2 tbs Cashews
- 2 tbs Pistachios
- 2 tbs Pumpkin seeds
- 2 tbs Walnuts
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin spice
- 1 tbs Butter or Coconut oil
For the Cheesecake Filling
- 1 cup Greek yogurt strained at room temperature
- 1 cup Condensed milk
- ½ cup Heavy whipped cream
- 1 cup Pumpkin Cubed and Boiled
- 1 tablespoon Cornstarch
- 1 ½ teaspoon Pumpkin spice
For the Whipped Cream Topping
- ½ cup Heavy whipped cream
- 2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- ½ cup Butterscotch chips
- 3 tbs Heavy whipped cream
Instructions
For Pumpkin Puree
- Add one cup water on the bottom of the Instant Pot liner don’t forget to put the trivet first.
- Now place the Sugar Pumpkin on the trivet.
- Close the lid, turn the vent to sealing position and pressure cook for 6 minutes. Let the pressure release naturally.
- When the pressure pin drops down open the lid and take out the trivet along with pumpkin and let it cool down for 15-20 minutes.
- On a cutting board slice the pumpkin into two halves, and remove the inside pulp, stringy fibers and entangled seeds from the pumpkin. (don’t through the seeds wash them and roast them for your healthy snack)
- Flip the half and peel it using a utility knife.
- Now cubed the clean and peeled pumpkin. Takeout a cup of cubed chunks and freeze the rest for later use.
For Gluten Free Pumpkin Cheesecake Base and Filling
- Prepare a 7inch springform pan by coating it with a non-stick spray and then lining the bottom with parchment round.
- In a pan heat oil then roast oats and roughly chopped nuts for few minutes on medium heat.
- Then in food processor, pulse together roasted oats and nuts mixture, chopped dates and pumpkin spice few times until everything mix thoroughly or to your preferred consistency.
- Pour this mixture in the springform pan and press evenly in the bottom of the pan to form an even layer.
- Place the pan in the freezer for at least 10 minutes or until filling is ready to pour.
- Now add blend heavy cream and boiled pumpkin chunks and puree in a blender until smooth.
- To prepare filling in a large mixing bowl, mix strained yogurt, condensed milk, pumpkin puree and pumpkin spice until everything is incorporated nicely.
- Pour this mixture over the prepared springform pans.
- Cover the filled springform pan with aluminum foil and place the springform pan on the trivet comes with Instant Pot.
- 10. Pour 1 cup of water into the Instant pot, and then lower the trivet with covered springform in the bottom of the pot.
- 11. Lock the lid in place. Select High Pressure and set the timer for 30 minutes.
- 12. When pressure cooking is done, let the pressure release naturally. When pressure pin drops carefully remove the lid.
- 13. Remove the springform pan from Instant Pot, place on a wire rack to cool for about 30 minutes. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 6 hours or overnight.
- 14. Take out the springform pan from refrigerator, run a knife around the edges of the cheesecake, this will help releasing the cheesecake from the pan.
- 15. Carefully, open the hook and remove the pan.
- 16. Top with some butterscotch ganache, heavy whipped cream icing to enjoy the extra oomph of this pumpkin spice cheesecake.
For Butterscotch Ganache and Drip
- Heat the cream and then pour over the butterscotch chips. Stir until all the chips are melted uniformly.
For the Vanilla Whipped Cream
- To make whipped cream icing make sure your mixing bowl, whisk is chilled and chilled bowl is placed it on another bowl full of ice. Pour the heavy cream into the chilled bowl.
- Start whipping first on medium high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue whipping on high speed until stiff peaks form.
To Serve
- Top it with some butterscotch ganache and heavy whipped cream icing before serving to bring out the extra oomph of this pumpkin spice cheesecake.
Notes
Adding Flavors – Butterscotch
Butterscotch ganache takes the flavors of this recipe to another level. It is indeed very simple to make using the butterscotch chips readily available in the baking aisle of any grocery store.
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Shilpi says
Hello Rupali, can we bake in OTG instead of instapot? And at what temperature and for how much time. Do water bath is needed or not? Thanks in advance...
Oksana Ermolaeva says
Hi Rupali, how do you strain greek yougurt and for how long? How much of it do you need to get 1 cup at the end?
Rupali Agarwal says
Hello Oksana,
To strain yogurt set a fine sieve lined with cheesecloth or a coffee filter over a bowl and spoon the yogurt into the sieve. Refrigerate and allow the liquid to drain off for 12 hrs or overnight. One cup of yogurt yields about 1/2 cup of thick strained cream cheese sought of textured yogurt. So for 1 cup of strained thick yogurt you would need two cups of regular yogurt.