Pumpkin Cheesecake
A rich and moist pumpkin cheesecake easily made in a rice cooker without using an oven. The gentle natural sweetness of the pumpkin pairs perfectly with the creaminess of the cream cheese, while the biscuit base adds an exquisite accent.
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🍳 Cooking Flow
Microwave the pumpkin, mash it, mix in the sugar, and let it cool down. → Soften the cream cheese in the microwave, mix in the eggs and heavy cream sequentially, then combine with the pumpkin mixture. → Sift in the cake flour and mix, pour the batter through a sieve into a buttered inner pot, and top with crushed biscuits. → Cook in the rice cooker using the normal setting (re-cook if the batter is still raw) until a bamboo skewer comes out clean. → Let it cool, remove from the pot, and chill in the refrigerator overnight (6–8 hours) before serving.
Cooking Steps
Brief Cooking Order
Microwave the pumpkin, mash it, mix in the sugar, and let it cool down. → Soften the cream cheese in the microwave, mix in the eggs and heavy cream sequentially, then combine with the pumpkin mixture. → Sift in the cake flour and mix, pour the batter through a sieve into a buttered inner pot, and top with crushed biscuits. → Cook in the rice cooker using the normal setting (re-cook if the batter is still raw) until a bamboo skewer comes out clean. → Let it cool, remove from the pot, and chill in the refrigerator overnight (6–8 hours) before serving.
Introduction
A rich and moist pumpkin cheesecake easily made in a rice cooker without using an oven. The gentle natural sweetness of the pumpkin pairs perfectly with the creaminess of the cream cheese, while the biscuit base adds an exquisite accent.
Step 1
Lightly and evenly coat the bottom and sides of the rice cooker inner pot with a small amount of unsalted butter.
Step 2
Peel the pumpkin and cut it into bite-sized pieces. Place in a heat-resistant bowl, sprinkle with 1 teaspoon of water, cover loosely with plastic wrap, and poke one hole for air circulation.
Step 3
Heat in the microwave (600W) for 4–5 minutes until soft enough for a bamboo skewer to pass through easily.
Step 4
Mash the pumpkin coarsely with a masher or fork, add 50g of sugar, and continue to mash and mix until smooth and the sugar is dissolved. Cover with a paper towel and let it cool.
Step 5
Place 200g of cream cheese in a separate heat-resistant bowl, microwave (600W) for 30 seconds to soften, and stir with a spatula until it becomes a smooth cream.
Ingredients List
Important Notes
Use 200g of pumpkin flesh (peeled, seeded, and gutted), and ensure it is cooked thoroughly until a bamboo skewer passes through easily. 🎃
Sifting the batter once removes lumps of cake flour and cream cheese, resulting in a smooth mouthfeel. ✨
If a bamboo skewer inserted after cooking comes out with raw batter, perform a re-cook (quick cook). If your model errors out on continuous cooking, let it cool slightly before re-cooking. ⚠️
It is easy to break if removed while hot, so be sure to let it cool to room temperature before removing, then chill for 6–8 hours to set the batter. ⏱️
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