Sticky Honey Pumpkin Cheesecake

With a base of ginger biscuits and a filling of cream cheese, pumpkin puree, honey and spices – this Sticky Honey Pumpkin Cheesecake is real treat. Recipe compliments of Instant Pot.

Serves: 8 | Cook Time: 33mins +4hr refrigeration

Ingredients

Base

• 135g ginger biscuits crushed into fine crumbs with a rolling pin or food processor
• 15g flour
• 35g melted butter

Filling

• 180g honey
• 60ml water
• 500g full fat Cream Cheese
• 80g sour cream
• 2 eggs + 1 egg yolk
• 4g salt
• 2tsp vanilla
• 15g corn flour
• 115g Pumpkin puree (see note below for how to make this)
• ½ tsp mixed spice
• 250 ml water

For serving (optional)

• Whipped cream
• Roasted Pumpkin seeds
• Equipment: Instant pot

Method

1. Add the honey to the inner pot and select sauté. Cook the honey until wisps of smoke start to appear and the honey is a deep brown, then quickly pour in the 60ml water to stop the cooking and stir until the honey dissolves into the water. Press cancel and pour the caramelised honey out the pot and set to one side.
2. In a small bowl add the ginger snap crumbs, flour and melted butter and mix well to combine. Grease a springform cake tin (that fits your inner pot) with non-stick cooking spray or melted butter. Press the ginger snap mixture into the cake tin and place into the freezer to set.
3. In a large bowl add the cream cheese, sour cream and caramelised honey. Whisk until well combined, then add the eggs, salt, vanilla, and corn flour, mixing again until just combined (don’t overmix).
4. Divide the cheesecake mixture in half. In one half add the pumpkin puree and spices, and mix to combine. Spoon the cheesecake batters into the prepared cake tin, alternating the batters as you go to get a nice swirl effect, then cover the cake tin tightly in foil.
5. Place the trivet in your Inner pot with 250ml water, then place the cake tin onto the trivet, and secure the lid. Select Pressure Cook and set the time to 33 minutes, and press Start.
6. When the cooking programme finishes, allow the pressure to release naturally, then remove the cheesecake and place it into the fridge to set for 4 hours, or preferably overnight. The cheesecake should be set in the middle with a slight wobble.
7. Once cool, remove the cheesecake from the tin, and serve with optional whipped cream and pumpkin seeds.

Chef’s tip: Pumpkin Puree: Place skin on slices of pumpkin into the inner pot on the trivet with add 750ml water. Select Pressure Cook on high for 10 minutes, followed by a quick pressure release. Peel the soft skin off and puree.