Pumpkin Cheesecake

Instant Pot recipe for gluten free, egg-less Pumpkin Spice Cheesecake made with baked Greek yogurt instead of cream cheese and enhanced with butterscotch ganache to bring out the maximum Oomph….! of this holiday season dessert. 

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. In this pumpkin spice 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.

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 Pumpkin Spice 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 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 recipe is gluten-free, wheat-free, soy-free and egg-less. 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 Pumpkin Cheesecake Recipe

So how do you know that this 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 it 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!

Pumpkin Cheesecake Ingredients

For the Crust

• Pumpkin seeds – 2 tbsp
• Pumpkin spice – 1 tsp 
• Rolled oats – 1/2 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 

Pumpkin Cheesecake Recipe

For Pumpkin Puree

1. Add one cup water on the bottom of the Instant Pot liner don’t forget to put the trivet first.
2. Now place the Sugar Pumpkin on the trivet.
3. Close the lid, turn the vent to sealing position and pressure cook for 6 minutes. Let the pressure release naturally.
4. 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.
5. 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)
6. Flip the half and peel it using a utility knife.
7. Now cubed the clean and peeled pumpkin. 
8. Takeout a cup of cubed chunks and freeze the rest for later use.

For Cheesecake Base and Filling

1. Prepare a 7inch springform pan by coating it with a non-stick spray and then lining the bottom with parchment round.
2. 
3. In a pan heat oil then roast oats and roughly chopped nuts for few minutes on medium heat.
   
4. 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.
5. Pour this mixture in the springform pan and press evenly in the bottom of the pan to form an even layer. 
6. Place the pan in the freezer for at least 10 minutes or until filling is ready to pour.
7. Now add blend heavy cream and boiled pumpkin chunks and puree in a blender until smooth.
   
8. To prepare filling in a large mixing bowl, mix strained yogurt 
9. Mix condensed milk 
10. Mix pumpkin puree 
11. And pumpkin spice until everything is incorporated nicely. 
12. Pour this mixture over the prepared springform pans.
13. Cover the filled springform pan with aluminum foil and place the springform pan on the trivet comes with Instant Pot. 
14. Pour 1 cup of water into the Instant pot, and then lower the trivet with covered springform in the bottom of the pot. 
15. Lock the lid in place. Select High Pressure and set the timer for 30 minutes. 
16. When pressure cooking is done, let the pressure release naturally. When pressure pin drops carefully remove the lid.
17. 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.
18. 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.
19. Carefully, open the hook and remove the pan.

For Butterscotch Ganache and Drip

1. Heat the cream and then pour over the butterscotch chips. Stir until all the chips are melted uniformly.

For the Vanilla Whipped Cream

1. 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.
2. Start whipping first on medium high speed until the cream starts to thicken.
3. Slowly add the powdered sugar and continue whipping on high speed until stiff peaks form. 

To Serve

1. 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. 

Other baked sweet snack recipe that may interest you is Gluten Free Vegan Banana Oats Spinach Muffins

Other Instant Pot Recipes on EYP:

Urad Chana Dal – Maa Chole Ki Dal Recipe

Golden Milk Oats

Bajra Khichdi

Cornmeal Dumplings

Palak Dal – Spinach Lentil Soup

Amritsari Punjabi Chole Bhature

Perfect Steamed Rice Recipe

Panchmel Dal

4.67 from 3 votes

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Pumpkin Cheesecake

Prep Time

55 mins

Cook Time

1 hr

Cooling Time

6 hrs

Total Time

1 hr 55 mins

 

Instant Pot recipe for gluten free, egg-less Pumpkin Spice Cheesecake made with baked Greek yogurt instead of cream cheese and enhanced with butterscotch ganache to bring out the maximum Oomph….! of this holiday season dessert. 

Course: Dessert

Cuisine: American, Indian

Keyword: Baked Yogurt Dessert, Cheesecake, Eggless, Pumpkin, Pumpkin Cheesecake, Pumpkin Spice Cheesecake

Servings: 12

Calories: 364 kcal

Author: Rupali Agarwal

Ingredients

For the Crust

• 1/2 cup Rolled oats
• 6 Dates Deseeded
• 2 tbs Almonds Blanched
• 2 tbs Cashews
• 2 tbs Pistachios
• 2 tbs Pumpkin seeds
• 2 tbs Walnuts
• 1 tsp Vanilla extract
• 1 tsp 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 whipping cream
• 1 cup Pumpkin Cubed and Boiled
• 1 tbsp Cornstarch
• 1 ½ tsp Pumpkin spice

For the Whipped Cream Topping

• ½ cup Heavy whipping cream
• 2 cup Powdered sugar
• 1 tsp Vanilla extract

• 1/2 cup Butterscotch chips
• 3 tbs Heavy whipping cream

Instructions

For Pumpkin Puree

1. Add one cup water on the bottom of the Instant Pot liner don’t forget to put the trivet first.

2. Now place the Sugar Pumpkin on the trivet.

3. Close the lid, turn the vent to sealing position and pressure cook for 6 minutes. Let the pressure release naturally.

4. 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.

5. 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)

6. Flip the half and peel it using a utility knife.

7. 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

1. Prepare a 7inch springform pan by coating it with a non-stick spray and then lining the bottom with parchment round.
2. In a pan heat oil then roast oats and roughly chopped nuts for few minutes on medium heat.
3. 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.
4. Pour this mixture in the springform pan and press evenly in the bottom of the pan to form an even layer.
5. Place the pan in the freezer for at least 10 minutes or until filling is ready to pour.
6. Now add blend heavy cream and boiled pumpkin chunks and puree in a blender until smooth.
7. To prepare filling in a large mixing bowl, mix strained yogurt, condensed milk, pumpkin puree and pumpkin spice until everything is incorporated nicely.
8. Pour this mixture over the prepared springform pans.
9. Cover the filled springform pan with aluminum foil and place the springform pan on the trivet comes with Instant Pot.
10. 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. 11. Lock the lid in place. Select High Pressure and set the timer for 30 minutes.
12. 12. When pressure cooking is done, let the pressure release naturally. When pressure pin drops carefully remove the lid.
13. 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. 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. 15. Carefully, open the hook and remove the pan.
16. 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

1. Heat the cream and then pour over the butterscotch chips. Stir until all the chips are melted uniformly.

For the Vanilla Whipped Cream

1. 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.

2. Start whipping first on medium high speed until the cream starts to thicken.

3. Slowly add the powdered sugar and continue whipping on high speed until stiff peaks form. 

To Serve

1. Top it with some butterscotch ganache and heavy whipped cream icing before serving to bring out the extra oomph of this pumpkin spice cheesecake. 

Nutrition Facts

Pumpkin Cheesecake

Amount Per Serving

Calories 364 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 44mg15%

Sodium 84mg4%

Potassium 257mg7%

Carbohydrates 49g16%

Fiber 1g4%

Sugar 42g47%

Protein 6g12%

Vitamin A 1280IU26%

Vitamin C 1.6mg2%

Calcium 121mg12%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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