Light and Airy Pumpkin Cheesecake

Servings: 8
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients:

● 5 oz (140 g) cream cheese, softened
● 3 tablespoons unsalted butter, softened
● 1⁄4 cup (50 g) granulated sugar (for the cream cheese mixture)
● 1⁄4 cup (60 g) pumpkin puree
● 1⁄4 cup (60 ml) whole milk
● 1 teaspoon vanilla extract
● 3 large eggs, separated
● 1⁄4 cup (30 g) all purpose flour
● 2 tablespoons (15 g) cornstarch
● 1 teaspoon pumpkin pie spice (or 1⁄2 teaspoon cinnamon, 1⁄4 teaspoon
nutmeg, 1⁄4 teaspoon ginger)
● 1⁄4 cup (50 g) granulated sugar (for the meringue)
● 1⁄4 teaspoon cream of tartar
● A pinch of salt

Instructions:

1. Prepare the Batter:
In a medium bowl, using a hand mixer, beat the softened cream cheese,
butter, and 1⁄4 cup sugar together. Add the pumpkin puree, egg yolks, milk, and
vanilla and mix well.
In a separate bowl, sift together the flour, cornstarch, pumpkin pie spice, and
salt. Gradually fold the dry ingredients into the cream cheese-pumpkin
mixture until smooth and well combined.

2. Make the Meringue:
In a clean mixing bowl, beat the egg whites with the cream of tartar using an
electric mixer until frothy.
Gradually add the 1⁄4 cup of sugar while continuing to beat the egg whites until
stiff peaks form.

3. Combine the Meringue and Batter:
Gently fold one-third of the meringue into the pumpkin batter to lighten it.
Carefully fold in the remaining meringue in two additions, being cautious not
to deflate the batter.

4. Cook the Cheesecake in the Rice Cooker:
Lightly grease the inner pot of your rice cooker to prevent sticking.
Pour the batter into the rice cooker pot and gently tap the pot on the counter
to remove any large air bubbles.
Set your rice cooker’s “cook” setting. Once a full cook cycle has passed, press
the “cook” button again.
When the second rice cooker cycle is complete, the cheesecake should be set
(insert a toothpick into the center to see if it comes out clean). If it needs more
time, continue cooking in 10-minute intervals.

5. Cool the Cheesecake:
Once the cooking cycle is complete, let the cheesecake cool in the rice cooker
for 10-15 minutes with the lid slightly open.
Carefully remove the cheesecake from the rice cooker and let it cool to room
temperature.
Once completely cooled, transfer the cheesecake to the refrigerator and chill
for at least 4 hours or overnight for the best texture.

6. Serve:
Dust the top of the cheesecake with powdered sugar or a light sprinkle of
cinnamon before serving if desired.