Pumpkin Patch Cheesecake is a great dessert to take to any Halloween party! A simple recipe featuring a cinnamon sugar graham cracker crust, cute marshmallows that the kids will love to decorate, and a neat flame effect on the side. This sweet treat would be perfect paired with Instant Pot Beef Roman Stew!
Going to the pumpkin patch with my kids when they were little was such a fun time! Halloween parties, trick or treating, and other fun traditions like watching spooky movies make October fun as we welcome in the Fall season. Head over to History.com to read more about the holiday.
Prep the Pumpkin Patch Cheesecake
The first step is to soften your cream cheese. Take one packet of cinnamon sugar graham crackers and crush in a bag. A rolling pin works great for this. Melt your butter in a medium bowl then add the crushed graham crackers, and sugar to stir until combined. Spray a 7-inch springform pan with cooking spray then put the mixture into the bottom using a spoon to pat down.
To achieve the flame effect on the side take candy corn and arrange around the sides of the pan. While it cooks the candy corn will melt and dissolve leaving behind a cool effect on the sides of the cheesecake. I warn you that it is messy but really cool looking!
In a mixer cream together the softened cream cheese and sugar. Add the eggs one at a time beating after each addition. Add in the heavy whipping cream, flour, vanilla extract, and caramel topping. Then gently spoon into the cheesecake pan being careful of the arranged candy corns.
Cooking the cheesecake
Wrap the bottom and top of the cheesecake, add 1 ½ cups of water to the Instant Pot, and lower the cheesecake in with the rack. Cook on high (normal) pressure for 35 minutes then follow with a 10 minute natural pressure release. Cool for ten minutes then remove the foil from the top, leaving the bottom foil on. Warning: Since the candy corn has melted it will be a sticky mess on the bottom but this is normal and to be expected. Press the pumpkin marshmallows into the top of the cheesecake. It will smoodge around a bit, but you can smooth it out with a teaspoon. Add the mini marshamallows to the top.
Remove to wire rack to cool for one hour. Then refrigerate for at least 8 hours or overnight to cool and set completely.
Gently remove the cheesecake from the pan, and place on a plate. Don't forget the pan will be messy but the effect it leaves behind is super cool! 🙂
Take a few of the pumpkin marshmallows, and practice decorating your pumpkin faces with the gel icing. When you feel like you're ready or you enough to snack on go ahead and frost the ones on the cheesecake. If you don't have access to pumpkin marshmallows you can cut the regular ones in half, frost with some store bought orange frosting then paint faces on them. Use a mini one cut in half for the stem. 😉
If you enjoyed this you might like Instant Pot Golden Oreo Chocolate Chip Cheesecake or Instant Pot Cherry Chocolate Cheesecake!
Instant Pot Pumpkin Patch Cheesecake
- 1 pkg cinnamon graham cracker wafers full size
- 4 tablespoon butter melted
- 1 tablespoon sugar
- ¼ cup candy corn
- 2 8-ounce cream cheese softened
- ½ cup sugar
- 2 eggs
- 3 tablespoon heavy whipping cream
- 1 ½ tablespoon flour
- 2 teaspoon vanilla extract
- 3 tablespoon caramel topping
- 1 ½ cups Mini marshmallows
- 5 Pumpkin Marshmallows
- Green and Black Gel Frosting tubes for decorating
- Crush the graham crackers and put in bowl. Add the sugar and melted butter and stir until combined. Press into the bottom of a greased 7-inch springform pan. Arrange the candy corn around the outside of the pan, and then refrigerate for 15 minutes.
- Put the softened cream cheese and sugar in the mixer then beat to combine. Add the eggs one at a time. Add the heavy whipping cream, flour, caramel, and vanilla then mix together.
- Pour into prepared springform pan, and cover completely with foil. Put 1 ½ cups of water in Instant Pot. Place the pan in the pressure cooker on top of rack. Seal the lid according to your manufacturer's directions to cook on high pressure for 35 minutes then follow with a 10 minute natural pressure release.
- Remove to a wire rack to cool. Remove foil from top, and press the pumpkin marshmallows into place. Smooth the cheesecake filling back in place then cover with mini-marshmallows. Once cool place in the refrigerator for eight hours or overnight.
- Remove from springform pan then place on plate. Decorate faces onto the pumpkin marshmallows.
- Serve immediately or store in the refrigerator for up to one week.
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