Recipe: Instant Pot Pumpkin Cheesecake + Homemade Whipped Cream
If there is one thing I was sure of when I married Jeremy, it’s that the boy loves cheesecake and I will be making it for every big holiday + birthday until death do us part (which, truly I don’t mind because I love it, too!) However, if you’ve ever made cheesecake you know it is quite the process and can seem daunting to anyone who has never made it before. Enter: the Instant Pot! This past July I tried out a regular cheesecake in the Instant Pot for his birthday picnic and it was a hit! So, of course, come Thanksgiving time I knew giving Pumpkin Cheesecake a try was a must and I cannot believe how easy and yummy this receipt is!
Things you will need to make this recipe - all linked:
Cheesecake pan that fits inside the Instant Pot.
Trivet for the springform pant to sit on inside the Instant Pot
To top it all off, we gotta have some whip cream. While in the past I had always gone with store bought, I cannot believe I have never made it at home before. It was easy, quick, and SO DANG GOOD.
WHIPPED CREAM:
1 cup heavy cream
1 teaspoon vanilla extract
1-2 tablespoons confectioners' sugar
INSTRUCTIONS:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
This is my second time to make a cheesecake this way and I don’t know if I will cook a cheesecake any way but in the Instant Pot ever again - it was so easy! I hope you enjoy all the goodness this cheesecake has to offer nom nom nom.
xx,
