Gluten Free Instant Pot Pumpkin Chocolate Cheesecake


This quick and easy instant pot dessert won't disappoint. You can make two or three to feed a larger crowd and use different toppings. Instead of whipped cream, you can try a fruit topping or a glaze.

My Gluten Free Homemade Crockpot Hot Chocolate would go well with this delicious dessert.

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To make the crust:

Blend all dry ingredients together and mix first with a potato masher to crush the rice flakes, then with a spoon. (see video)

Add melted butter and mix first with a spoon then by hand, scrunching, until well combined - everything is wet. Press the crust onto the bottom of a 6-inch spring pan. - Next time I will use parchment paper so it will be easier to serve. (see video)


To make the Pumpkin Chocolate Cheesecake Filling:

Add the condensed milk, yogurt, pumpkin puree, vanilla, melted chocolate and sugar and cinnamon into a bowl and mix well. (see video)

Add the condensed milk, yogurt, pumpkin puree, vanilla, melted chocolate and sugar and cinnamon to a bowl and mix well. (see video)

Pour the mixture on top of the pie crust. (see video)

Add 2 cups water into the steel inner pot of the Instant Pot, then place the rack into the pot.. (see video)

Cover the spring pan with foil. Place the pan on top of the rack. Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure. (see video)

Release pressure and immediately remove from pot. Allow the cheesecake to cool down on a wire rack. Put the cheesecake into the refrigerator covered with tinfoil and allow to chill 4-6 hours or overnight. (see video)


To make Whipped Cream Topping:

Place the bowl you will mix the heavy cream in into the freezer along with the beaters for at least 15 minutes. Keep heavy cream refrigerated and as cold as possible..


Pour heavy cream into frozen bowl. Add sugar and vanilla. Beat on high continuously until whip cream peaks form. This could take a while, be patient. (see video)

Decorate the top of the cold cake with whipped cream. Place into a covered container and refrigerate. Let sit about 15 minutes then serve and enjoy. (see video)


Ingredients:


Gluten Free Pie Crust:

1/4 cup Gluten Free rice flakes

1/4 cup Gluten Free rice cereal

1/2 cup Gluten Free tapioca flour

1/4 cup Brown sugar - make sure it's Gluten Free

1 tablespoon Hershey's cocao unsweetened

4 tablespoons Melted butter


Pumpkin Cheesecake:

1 - 14 ounce Can sweetened condensed milk

1 cup whole milk plain Greek yogurt

1/2 cup Pumpkin puree

1/4 cup gluten free chocolate chips, slightly melted

1 teaspoon Vanilla

2 tablespoons sugar

1/4 teaspoon Cinnamon

2 tablespoons Gluten free flour


Whipped Cream Topping: 1/2 cup Heavy whipping cream

2 tablespoons Sugar

1/4 teaspoon Vanilla



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