I’ll be honest with you - I’ve never been very good at baking a cheesecake the traditional way. My cheesecake (and actually pumpkin pies) always always cracked so i never felt like it was good enough for a big dinner like Thanksgiving.
Enter the Mealthy Multipot. When i found out that you can make a cheesecake in there, it was game over. I think the combination of controlled heat plus the water bath gives it a silky smooth finish. I tested this recipe out 3 times before it was perfect. The first time I made it, I might have taken it out too early and of course it cracked, but not as severe as my baked ones. I decided to leave it in the Mealthy Multipot to cool down completely so it wouldn’t go into shock and lo and behold, the smoothest most perfect cheesecake ever. I then decided to infuse pumpkin into it because, why not? It’s fall and for Thanksgiving, pumpkin is a must.
So the great thing about this dessert is that it can be made a day or two head and I think it gets better overtime. The gingersnap crust gives it this extra oomph and flavor and the maple whipped cream just really ties it together. I’m loving this flavor combo - it’s a lot but oh so good! Check out my video tutorial and give it a try! Be sure to let me know what you think on Instagram @honeysuckle.
1 1/2 cups crushed gingersnap cookies
1 tbsp melted butter
2 blocks of cream cheese (16 oz total) at room temp
1/2 cup pumpkin puree
1 tbsp ap flour
1/4 cup maple syrup
1/4 cup brown sugar
1 tsp pumpkin spice
2 eggs (room temp)
In a bowl, mix gingersnap and butter together. Set aside.
In a removeable bottom pan (or springform pan) line with parchment paper. Pour crushed gingersnap mixture into the pan and with a flat bottom glass, flatten it out. Put in refrigerator to firm up.
In another bowl, mix cream cheese, pumpkin puree, flour, maple syrup, brown sugar, and pumpkin spice together until smooth. Next, mix an egg, one at a time mixing it until just combined. Finish off with spatula. Pour into prepared cake pan and cover with foil.
In the Mealthy Multipot, add 1 cup of water and put the cheesecake pan into trivet. Lower into inner pot and close the lid. Move the pressure gauge to sealing and turn on cake function at 30 minutes. Once done, release to quick pressure and open the lid for a few minutes to release the rest of the steam. Turn off machine and close the lid. Let it come down to temp naturally for an hour and remove the cheesecake. Place in refrigerator for at least 4-5 hours to chill. Enjoy!
Thanks to Mealthy for sponsoring this post!