01 March 2018

Instant Pot Pumpkin Cheesecake

This should be added to the post two down, but I can never edit posts on my device so it has to be separate.

This is basically the jar cheesecake but with pumpkin on top. You can double the labneh mixture and cook these in two batches to make 12, or save half the pumpkin mixture for another time, or make half a can of pumpkin. Personally, I freeze half the pumpkin mixture for later because then it’s reslly quick to put these together.  You can also assemble them ahead of time and leave them in the fridge till you want to cook them.

One digestive biscuit per jar, bashed to bits
1 cup labneh plus 3 tablespoons sugar plus one egg, mixed (for six jars, double if you’re making 12)
Pumpkin mixture from the back of the can or however you change it or your own recipe (for 12 jars, makes 4 cups)

Layer in the crumbs, cheesecake goo, and pumpkin mixture, dividing equally between the jars.   Cover with lids or foil.  Cook on high pressure for ten minutes and do a quick release. Cool and chill.




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