115 g Pumpkin puree – see note below for how to make this!
½ tsp mixed spice
250 ml water
For serving (optional)
Roasted Pumpkin seeds
Add the honey to your 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 caramelized honey out the pot and set to one side.
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.
In a large bowl add the cream cheese, sour cream and caramelized honey. Whisk until well combined, then add the eggs, salt, vanilla, and corn flour, mixing again until just combined (don’t overmix).
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.
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.
When the cooking program 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.
Once cool, remove the cheesecake from the tin, and serve with optional whipped cream and pumpkin seeds.
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