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Instant Pot Turtle Pumpkin Cheesecake

Large Family Instant Pot Turtle Pumpkin Cheesecake

Jamerrill Stewart
Easily put together a scrumptious cheesecake with this Instant Pot Turtle Pumpkin Cheesecake. Not only does it contain a blend of some of the best flavors, including chocolate and pumpkin, but it is simple to make because you can prepare it in your Instant Pot. This Instant Pot Cheesecake recipe makes TWO Instant Pot Cheesecakes!
 
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Prep Time 20 minutes
Cook Time 40 minutes

Ingredients
  

For the crust:

  • 2 cups OREO cookie crumbs
  • 4 tablespoons butter melted

For the cheesecake:

  • 4 8 ounce packages cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 4 teaspoons vanilla extract
  • 2 cups pure pumpkin puree
  • 1 cup heavy cream room temperature
  • 4 teaspoons pumpkin pie spice
  • 4 teaspoons all purpose flour
  • 6 eggs room temperature

Topping

  • 1 cup chopped pecans toasted
  • 4 oz bittersweet baking chocolate coarsely chopped
  • 2 tablespoon vegetable oil or coconut oil
  • 2 cups caramel topping

Instructions
 

  • Prepare two 7.5-inch springform pans with non-stick cooking spray. Wrap aluminum foil around the bottoms to protect from water seepage.
  • Stir together the crushed Oreos and melted butter for the crust. Press into the springform pans.
  • Place trivet in the bottoms of both electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
  • In a bowl, beat cream cheese until soft and creamy. Add the sugars and continue beating until fluffy, about 2 minutes.
  • Add the vanilla, pumpkin puree, heavy cream, pumpkin pie spice, flour, vanilla, and eggs, one at a time, beat just until combined.
  • Transfer the mixture equally on to the prepared springform pans and spread evenly. Cover the springform pans with aluminum foil to avoid water dripping onto the cheesecake.
  • Cover the electric pressure cookers and set the valves to sealing. Program for manual or “pressure cook” for 40 minutes.
  • When the cooking cycle is complete, allow the electric pressure cookers to naturally release the pressure until the pressure pin drops. Remove the lid, cancel the “keep warm” function, and allow the cheesecake to continue cooling inside the pressure cookers for 20 minutes before removing.
  • Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
  • For the topping: Microwave the chocolate and oil, stirring every 15 seconds until melted.
  • Allow to cool but not solidify. Top the cheesecake with pecans, chocolate syrup, and caramel topping.

Notes

This recipe makes two cheesecakes which serves 16. You will need two Instant Pots to make two at a time or you will need to make one and then the other if you only have one Instant Pot.