Honey pumpkin cheesecake

Taste autumn with this delicious honey pumpkin cheesecake. This creamy treat combines the sweet taste of honey with the warm, spicy notes of pumpkin with the sharpness of ginger. A delicious cheesecake with hidden vegetables!

Servings: 8

Preparation time: 33 minutes + 4 hours cooling

Total time: 4 hours 33 minutes

Equipment: Instant Pot

INGREDIENTS

For the bottom:

• 135 g crumbled ginger biscuits
• 15 g flour
• style="text-decoration:none">35 g melted butter

For the filling:

• 180 g honey
• 60ml water
• 500 g cream cheese (Philadelphia)
• 80 g sour cream
• 2 eggs + 1 egg yolk
• 4 g salt
• 2 tsp vanilla extract
• 15 g cornstarch
• 115 g pumpkin puree
• 1/2 tsp mixed spices
• 250 ml of water

Preparation method

tyle="font-style:normal"> 1. Add honey to your inner pot, select the sauté function. Boil the honey until it is deep brown, add 60ml of water and stir until dissolved. Press cancel, pour the honey from the jar and set aside.

2. In a bowl, add the crumbled cookies, flour and melted butter and mix! Grease a springform pan with butter, press the cookie mixture into it and place in the freezer to set.

3. In another bowl, add the cream cheese, sour cream and honey. Beat until combined, then add eggs, salt, vanilla and cornstarch and mix again.

4. Divide the cheesecake mixture in half, add the pumpkin puree and spices to one half.

5. Spoon the cheesecake fillings alternately into the springform pan for a swirl effect. Cover the springform pan tightly with foil.

6. Place the rack in your inner pot with 250 ml of water, place the springform pan on the rack and close the lid. Select 'pressure cook', set the time to 33 minutes and press start.

7. Once done, let the pressure release naturally, remove the cheesecake from the jar and place in the refrigerator to set for ~4 hours or preferably overnight.

8. Once done, remove the cheesecake from the springform pan and serve with optional toppings!