Instant Pot Duo Plus Cake Recipe
Instant pot pumpkin cheesecake is my new favorite thing to do with my Instant Pot mini during fall. A rich and creamy pumpkin spice cheesecake with real pumpkin, baked in a 6 springform pan. Ample instructions for a perfect result!
As the reigning queen of Instant Pot Mini recipes , I'm so happy to bring you a sweet Fall recipe! This is actually my very first dessert recipe for the instant pot mini for Fall. This is the Instant Pot 3-quart mini machine that I use, by the way.
I'm dreaming up more Fall pressure cooker desserts, if you have any requests? It's hard to know if my carrot cake cheesecake is for the Spring or Fall, because we use it a lot for Fall birthdays in my house!
Pressure Cooker Plum Bundt Cake (instant Pot Bundt Cake Recipe)
Never mind the fact that I live in Texas and we're still nearing 100-degrees everyday, and we're hanging out by the pool for desperate relief. It is still nearly the first day of Fall, so we will celebrate with pumpkin, regardless.
I adapted this recipe from my instant pot mini cheesecake recipe , but included pumpkin and spices for a totally new feel. That recipe includes heavy cream for a perfectly creamy result, but this one relies on canned pumpkin instead.
I have no idea if you could use homemade pumpkin puree; I wouldn't use it because I'm afraid it has too much water in it. The last thing I want for you is a soggy cheesecake!
Williams Sonoma Instant Pot Duo Plus Harry Potter™, 6 Qt
If I had to brag about myself to someone I didn't know, I would lead with my ability to make perfect cheesecakes that never crack. I believe my ability is not an inherent talent, but instead, a skill that I've honed over the years.
My cheesecakes don't crack for a few reasons: mainly, I don't over-beat. While I do beat my cheesecake ingredients together with an electric hand mixer, I stop short when the ingredients are homogenous. Continuously beating cheesecake batter inflates the eggs with air, which has nowhere to escape in the oven except in the form of bubbles. These bubbles pop and can cause cracks.
I let my cheesecakes cool slowly. Drastic temperature changes can make the cheesecake pull away from the sides of the pan quickly, which might lead to cracks. The beauty of making cheesecake in a pressure cooker is that the 'natural pressure release' helps with this process!
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However, if you over-beat or accidentally do a forced pressure release, just pour caramel over the top of the cheesecake to hide any cracks.
If you're not up for instant pot, try my mini pumpkin cheesecakes in a muffin pan ! Or, my plain small batch vanilla cheesecake in a loaf pan is a great place to start, too.
1. First, make the crust: pulse the graham cracker sheets in a food processor to crush them. Add the sugar, melted butter and pumpkin pie spice, and pulse to combine. Alternatively, if you’re using graham cracker crumbs from the box, stir the crumbs, sugar and melted butter together in a small bowl.
How To Use An Instant Pot
2. Next, brush the oil all over the sides and bottom of a 6x3” springform pan. Press the crumbs into the pan, making a thin layer on the bottom, and bringing the crumbs up the sides of the pan by about an inch or so.
4. Next, make the filling: In a large bowl, add the room temperature cream cheese. Beat with an electric hand mixer for about 15 seconds to break it up.
6. Finally, beat in the vanilla, pumpkin pie spice and canned pumpkin. Don’t over-beat the mixture or you’ll create air bubbles in the batter.
Instant Pot Chocolate Lava Cake
7. Place the metal trivet in the bottom of your Instant Pot Mini 3-quart machine. The Instant Pot comes with this trivet--do not skip this step! Add 1 cup of water to the instant pot—it should just barely touch the bottom of the trivet.
8. Next, carefully lower the springform pan into the Instant Pot, smoothing the foil around the pan to make it fit. It will be a tight fit!
10. Take a small piece of foil and make a 'tent shape' over the top of the cheesecake. This will help steam roll off and away from the surface of your cheesecake instead of pooling on top!
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11. Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’ Press ‘PRESSURE COOK’ and make sure it’s on HIGH. Enter 30 minutes, and make sure ‘KEEP WARM’ is off.
12. Let the cheesecake pressure cook for 30 minutes, and once the timer goes off, leave it to do a natural pressure release for at least 20 minutes.
13. Remove the lid, and let the cheesecake cool in the Instant Pot until it's cool enough for you to lift it out, about an hour. If any water is on the surface of the cheesecake, gently lay a paper towel on top and allow it to soak up the water.When there is no bread, “Qu’ils mangent de la brioche.” If you don’t know French, that translates to, “Let them eat cake.” That’s what this roundup is all about: best Instant Pot cake recipes! We’ve covered chocolate cakes, fruity bundt cakes, cheesecakes, lava cakes and more.
Instant Pot Duo Plus Review
With the Instant Pot, you don’t even need to be good at baking. If you have trouble with all the instructions and measurements, rest assured – most of these Instant Pot cake recipes are nearly failproof.
When pressure cooking, the cake steams through giving you even cooking results and fantastic moisture retention every time. All you need is a bundt ban or a cake tin that fits into your inner pot and you’re basically ready to indulge.
We’ve got a little something for every taste on this menu. From fruity treats to all things chocolate, you are bound to find your new favourite cake dessert here. If you’re looking for other dessert ideas, check out our round-up on Instant Pot cheesecakes and bundt cakes here.
Triple Chocolate Instant Pot Bundt Cake
This stunning bundt cake is the perfect centrepiece for any dessert table. The cake itself is soft and moist, steamed through and “baked” to sliceable perfection. A cream cheese glaze keeps things sweet. The berries are strewn throughout the cake itself and as a topping will encompass those fresh summer flavors, making it a great option for picnics, potlucks, and parties. Cool down with this seasonal treat, or use frozen berries for a warm-weather treat in the winter. Recipe from Cook with Manali.
Try this amazingInstant Pot cheesecake recipeand indulge in a creamy filling sweetened with brown sugar on a shortbread pecan crust with a decadent caramel topping studded with toasted pecans. This recipe is from theInstantly Sweet Cookbook. Get the recipe here.
Chocolate lava cake is the perfect single-serving dessert to make you feel fancy at home. Whether you’re serving it with some homemade pizza as a finisher or you’re enjoying yours with a glass of gorgeous red wine, you won’t be disappointed with its ooey-gooey filling as you slice into it. Every bite is sure to be savoured with this simple recipe. Top off with a sprinkle of fresh berries and powdered sugar for the most decadent results. Recipe from Favorite Family Recipes.
Instant Pot Chocolate Cake [easy Recipe+video!]
This apple cake is perfect to welcome the cooler seasons with, using up the best of the autumn harvest for a just-sweet-enough slice. The spongey cake is packed with warming spices and a nostalgic aroma that will waft through your kitchen when you release the pressure. Our suggestion is to serve it warm out of the pot with a scoop of vanilla ice cream, melting atop. You can also garnish it with powdered sugar when cooled for added sweetness. Recipe from What’s in the Pan.
Are you ready for some chocolate?! Instant Pot Chocolate Fudge Brownie Cake with toasted walnuts will be a dessert that impresses everyone at the table and makes your chocolate lovers very happy.This recipe is fromThe Ultimate Instant Pot Cookbook. Get the recipe here.
Of course, we had to include a classic chocolate cake without the dairy or eggs. This super moist and rich slice is vegan and the best part is arguably the two-ingredient chocolate ganache that goes on top. Toss a few sliced nuts and berries on top, and you’ll be indulging the healthy(ish) way in no time. This recipe only takes 50 minutes from start to finish. Recipe from Carve Your Craving
Instant Pot Better Than Sex Chocolate Lava Cake
Rhubarb is a beautiful and unique summer produce staple, especially at the farmer’s market or in a local farm box. It can admittedly be difficult to use, so why not bake with it? This upside-down cake is the perfect recipe to add these vibrant and slightly sweet stalks to. Citrus and warm spices make it versatile for any season. Add some ice cream or whipped cream to take it to the next level. Recipe from Rachel Cooks.
White chocolate, coconut, and almond infuse this cake with fantastically rich flavour and texture. With a little more pizzazz than your average cheesecake, this dessert is the perfect recipe to break out when you’re entertaining or you just want to mix things up. This one is three layers of pure
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