Instant Pot Pumpkin Cheesecake with Spiced Pepitas
What’s fall without pumpkins? Another great recipe from my dessert adventures while working at Millard’s at the Summit. This is by far the creamiest cheesecake I have made in my Instant Pot. The pumpkin flavor is spot on with just the right amount of spice and pairs perfectly with homemade whipped cream. The roasted sugar and spice pepitas are fun to make while adding a bit of crunch! Pepitas make a great S snack for a lunch box or use them as a salad topper for a bit of sweet and crunch.
Another great recipe converted to fit THM and the Instant Pot from my dessert crew days at Millard’s at the Summit restaurant. This is actually a fun and simple twist on the Simple Instant Pot Cheesecake. It’s just the right amount of pumpkin flavor without over powering the cheesecake. The crust has a hint of gingerbread flavoring with some tasty Sugared Pepitas added to the crust.
Pumpkin Spice Bundt Cake is moist and satisfying topped with a cream cheese icing drizzle. Cooking this cake in the Instant Pot creates a moist dense cake that is husband approved. Slices of this bundt cake freeze very well for lunch box treats or that quick S snack in mid afternoon with a Vanilla Rooibos Tea Trimmy found on page 433 of the Trim Healthy Mama cookbook. You will find the recipe for the pepitas here: Sugared Pepitas. Be sure to make extra pepitas because they are a great snack!
July 30th is National Cheesecake Day! Of course any day is a great day for a trim and healthy cheesecake but we thought it would be fun to share with you some of our favorite cheesecake recipes created by our THM blogging friends! You’ll find Instant Pot cheesecake recipes, no-bake style cheesecakes and desserts along with the traditional oven baked cheesecakes and desserts. We hope that a few of these will become your family’s favorites too!
Instant Pot Peanut Butter Cheesecake with a Kiss of Chocolate
This peanut butter cheesecake was a huge hit at our house because three of my husband’s favorite things are cheesecake, peanut butter and chocolate. This is another recipe from dessert creating days at Millard’s at the Summit restaurant.
When I worked at the restaurant, Millard’s at the Summit, one of my joys was creating desserts for the owner. We both liked the same family style type desserts. This recipe is a an on plan version of our Dark Cherry Clafoutis (Custard Pie). Clafoutis is delicious but would be a crossover with the Trim Healthy Mama lifestyle. Flaugnarde (pronounced: [floɲaʁd]) is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.
We love chocolate and coffee at our house. This is another great recipe from my recipe box and cheesecake baking days from Millard’s at The Summit restaurant. Although my original recipe called for rum I wanted to bring this delicious cheesecake into a healthy version for Trim Healthy Mama followers.
Instead of dissolving the instant coffee into rum I used sour cream and it works beautifully. Well worth the few minutes that it takes for the two to meld together.
I remember those poke cakes that my grandmother used to make with a cake mix and brightly colored jello. They certainly were fun and colorful but not very healthy. This lemon sticky poke cake is low carb, gluten free, fun and easy to make. It can be cooked in the Instant Pot or traditionally baked the oven. It has a very unique texture and an incredible lemon flavor.
I’ve always had a love of baking but cheesecakes were one of my specialties. Working as part of the wait staff at a local restaurant, Millard’s at the Summit, our chef and leader Rick Denny was always open for specials and menu ideas from his staff. Rick allowed me to create and bake specialty cheesecakes for the restaurant. This work experience is how my love of creating unique desserts emerged.
When I was a child my mother used to make us special pumpkin pie pudding cups. This is a tradition that I carried on with my family. She would do these while making the Thanksgiving pies. For my brothers and I this was a big deal when we were growing up on the farm. I honestly think it was Mom’s way of making us something special that was healthier than cake or cookies.