Tag: cheesecake

Instant Pot Cheesecake Bites — The Skinny Fork by Gordon Ramsay

Instant Pot Cheesecake Bites — The Skinny Fork



Most recently I found a fun way to make tamales in the instant pot, and being as I’ve also made a cheesecake in the instant pot too, I thought… is it possible to make mini cheesecakes? As it turns out, it is! These Instant Pot Cheesecake Bites are fun and easy to make. Plus, they’re lightened up just enough to be guilt free while still tasting great.

As it turns out, the instant pot is a great way to make cheesecakes, and these mini ones are made directly in my handy-dandy egg bite mold! I lightened them up by using sweetener instead of most of the sugar, and also used a reduced fat cream cheese.

Coleen’s Recipes: PUMPKIN CAKE CHEESECAKE by Gordon Ramsay

Coleen's Recipes: PUMPKIN CAKE CHEESECAKE


We just love mini desserts, don’t you? No extra plates and forks (we use napkins), no “commitment” to a big slice of something; instead two or three different mini-desserts is more to our liking.

This recipe is a combination of two of our favorite holiday treats. It has a bottom layer of moist, spicy pumpkin CAKE and a top layer of rich and creamy CHEESECAKE; what could be better for your holiday buffet table?

 

CAKE LAYER

 

1/2  cup Libby pumpkin puree (NOT the pre-spiced kind)

3/4  cup all purpose flour

1 1/2  teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking soda

1 large egg

1/2 cup sugar

1/4 cup + 1 tablespoon vegetable oil

1 teaspoon vanilla extract

 

Mix the flour, spice, salt and baking soda and set aside.  In another bowl, whisk together the pumpkin, egg, sugar, oil and vanilla until smooth, then add the dry ingredients from the first bowl. Whisk just until well mixed and set aside.

 

CHEESECAKE LAYER

 

(2) 8 ounces cream cheese (room temperature)

2   large egg

4 teaspoons all purpose flour

2 cups powdered sugar

2 teaspoons vanilla

 



Beat the cream cheese with electric mixer until smooth, then add the egg, flour, sugar and vanilla and beat until smooth, but don’t over beat.

ASSEMBLY

Super simple: place cupcake papers in cupcake pan and very lightly mist them with cooking spray.

Put a small amount of cake batter into each paper and make sure it covers the bottom. Top with cheesecake filling(dividing evenly between the 24 desserts).

Bake in pre-heated 350° oven for 25 minutes or until set (my electric oven takes exactly 25 minutes).

Cool to room temperature then chill for at least a couple hours.

NOTE:  These little gems can be made two or three days ahead of time which is a huge help during the holidays. As a matter of fact, they taste even more moist after a couple days in the fridge.  Just make sure that you store them chilled in an airtight container.

NOTE: This cake batter raises nicely, so don’t put too much in the bottom of each one…sort of spread it around but not too terribly thick or you will get all cake and less cheesecake.

Skinny Pumpkin Cheesecake (Instant Pot) — The Skinny Fork by Gordon Ramsay

Skinny Pumpkin Cheesecake (Instant Pot) — The Skinny Fork



The Skinny:
Servings: 8
Serving Size: 1 Slice
Calories: 359
Fat: 26 g
Saturated Fat: 9 g
Carb: 29 g
Fiber: 6 g
Protein: 9 g
Sugar: 14 g
Sodium: 320 mg

Filling:
2 (8 Oz.) Packages of Reduced Fat Neufchâtel Cream Cheese
1/4 C. Sugar
1/4 C. Natural Sweetener
2 Tsp. Vanilla Extract
1 C. Pumpkin Puree
1/4 C. Vanilla Almond Creamer
1/4 C. Unsweetened Almond Milk
3/4 Tsp. Pumpkin Pie Spice
3/4 Tsp. Allspice
1/2 Tsp. Ground Nutmeg
1/4 Tsp. Ground Cinnamon
1/4 Tsp. Ground Ginger
2 Tsp. Flour
3 Whole Large Eggs

Prepare a 7” push pan or springform pan by lightly coating the inside with non-stick baking spray and lining the bottom with parchment paper. Set aside.

Place 1 1/2 C. water into the base of the instant pot.

Put the 8 cinnamon graham crackers, 1 Tsp. sugar, 1 Tsp. natural sweetener, 1/4 Tsp. ginger and 1/4 Tsp. cinnamon into a food processor or blender and blend until fine crumbs form.

Add in the 2 1/2 Tbsp. melted butter and give it another few pulses.

Scoop the mixture out into the prepared and press it down into the bottom and slightly up along the sides to form your crust.

Place the pan with the crust into the freezer to chill while you make the filling.

Clean the crumbs for the crust out of the food processor or blender.

Add in the 16 Oz. cream cheese, 1/4 C. sugar, and 1/4 C. natural sweetener and blend until smooth and creamy.

Add in the 1 C. pumpkin puree, 1/4 C. vanilla creamer, 1/4 C. almond milk, 2 Tsp. flour, 2 Tsp. vanilla, 3/4 Tsp. pumpkin pie spice, 3/4 Tsp. allspice, 1/2 Tsp. nutmeg, 1/4 Tsp. cinnamon, and 1/4 Tsp. ginger. Blend to mix well.

Pulse in the 3 eggs just slightly. You do not want to over stir or whip the eggs.

Remove the crust from the freezer and pour the mixture out into the prepared dish.

Cover the top of the pan with a paper towel and crimp foil over that to seal tightly.

Use the trivet to lower the cheesecake into the pressure cooker, cover with the lid and set the steam valve to ‘sealed’.

Cook on manual high pressure for 58 minutes then allow the pressure to drop naturally.

Once done, and the pressure pin drops, carefully remove the cheesecake from the pressure cooker and set aside on a wire rack to cool for 1 hour.

Transfer to the fridge to chill for at least 4 hours.

Once chilled, remove from the pan and cut into 8 equal pieces.

Enjoy right away with caramel or chocolate drizzle if desired!

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