Sticky Honey Pumpkin Cheesecake

Giving you pumpkin  to talk about in the kitchen!!!!!

The Sticky Honey Pumpkin Cheesecake is  a boo-tiful and modern twist on a seasonal gourdy dish.  With a base of ginger biscuits and a filling of cream cheese, pumpkin puree, honey and spices - it's a real treat.

Serves:  8
Prep Time:
Cook Time: 33mins +4hr refrigeration
Total Time: 4hr33
Difficulty (1-5)

Ingredients:
Base
135g ginger biscuits crushed into fine crumbs with a rolling pin or food processor
15g flour
35g melted butter

Filling
180g honey
60ml water
500g full fat Cream Cheese 
80g sour cream
2 eggs + 1 egg yolk
4g salt
2tsp vanilla
15g corn flour
115g Pumpkin puree - see note below for how to make this!
½ tsp mixed spice
250 ml water

For serving (optional)
Whipped cream
Roasted Pumpkin seeds
Equipment: Instant pot

Steps:  
Add the honey to the inner pot and select sauté. Cook the honey until wisps of smoke start to appear and the honey is a deep brown, then quickly pour in the 60ml water to stop the cooking and stir until the honey dissolves into the water. Press cancel and pour the caramelized honey out the pot and set to one side.
In a small bowl add the ginger snap crumbs, flour and melted butter and mix well to combine. Grease a springform cake tin (that fits your inner pot) with non stick cooking spray or melted butter. Press the ginger snap mixture into the cake tin and place into the freezer to set.
In a large bowl add the cream cheese, sour cream and caramelized honey. Whisk until well combined, then add the eggs, salt, vanilla, and corn flour, mixing again until just combined (don’t overmix). Divide the cheesecake mixture in half. In one half add the pumpkin puree and spices, and mix to combine. Spoon the cheesecake batters into the prepared cake tin, alternating the batters as you go to get a nice swirl effect, then cover the cake tin tightly in foil.
Place the trivet in your Inner pot with 250ml water, then place the cake tin onto the trivet, and secure the lid. Select Pressure Cook and set the time to 33 minutes, and press Start.
When the cooking program finishes, allow the pressure to release naturally, then remove the cheesecake and place it into the fridge to set for 4 hours, or preferably overnight. The cheesecake should be set in the middle with a slight wobble.
Once cool, remove the cheesecake from the tin, and serve with optional whipped cream and pumpkin seeds.

NOTES
Pumpkin Puree: Place skin on slices of pumpkin into the inner pot on the trivet with add 750ml water. Select Pressure Cook on high for 10 minutes, followed by a quick pressure release. Peel the soft skin off and puree.