Gluten Free Pumpkin Cheesecake

For Pumpkin Puree

1. Add one cup of water to the bottom of the Instant Pot's stainless steel inner pot and place a trivet first.
2. Now place the Sugar Pumpkin on the trivet.
3. Close the lid, turn the vent to the sealing position, and pressure cook for 6 minutes. Let the pressure release naturally.
4. When the pressure pin drops down, open the lid and take out the trivet along with the pumpkin and let the pumpkin cool down for 15-20 minutes.
5. Slice the pumpkin into two halves, and separate the inside pulp, stringy fibers, and entangled seeds from the pumpkin. (don’t throw the seeds away, wash and roast them for a healthy snack)
6. Flip the halves and peel them using a utility knife.
7. Now cube the clean and peeled pumpkin. Keep a cup of cubed pumpkin aside and freeze the rest for later use.

For Gluten Free Pumpkin Cheesecake Filling

1. Prepare a 7inch springform pan by coating it with a non-stick spray and then lining the bottom with a parchment round.
2. In a pan, heat oil, then roast oats and roughly chopped nuts for a few minutes on medium heat.
3. Then in a food processor, pulse together roasted oats and nuts mixture, chopped dates, and pumpkin spice a few times until everything mix thoroughly or to your preferred consistency.
4. Pour this mixture into the springform pan and press evenly in the bottom to form an even layer.
5. Place the pan in the freezer for at least 10 minutes or until filling is ready to pour.
6. Blend heavy cream and boiled pumpkin chunks and puree in a blender until smooth.
7. In a large mixing bowl, mix strained yogurt, condensed milk, pumpkin puree, and pumpkin spice until everything is incorporated nicely.
8. Pour this mixture over the prepared springform pans with crust.
9. Cover the filled springform pan with aluminum foil and place the springform pan on the trivet.
10. Pour 1 cup of water into the Instant pot stainless steel liner, and then lower the trivet with covered springform in the stainless steel liner.
11. Lock the lid in place, turn the vent to the sealing position, select the High-Pressure mode set and the timer for 30 minutes.
12. Let the pressure release naturally, carefully open the lid.
13. Remove the springform pan from Instant Pot, and place it on a cooling rack for about 30 minutes to cool down. Cover the cold cheesecake with a cling wrap and, refrigerate it for at least 6 hours or overnight.
14. Take out the springform pan from the refrigerator and run a knife around the edges of the cheesecake to loosen up the sides.
15. Carefully, open the hooks of the pan and remove it
16. keep the cheesecake aside and prepare butterscotch ganache and whipped cream topping.

For Butterscotch Ganache Drip

1. Heat the cream and then pour over the butterscotch chips. Stir until all the chips are melted uniformly.

For the Vanilla Whipped Cream

1. Pour the chilled whipping cream and vanilla essence into a cold bowl.
2. Start whipping first on medium-high speed until the cream starts to thicken.
3. Slowly add the powdered sugar and continue whipping on high speed until stiff peaks form. 

To Serve

1. Top it with some butterscotch ganache and heavy whipped cream icing before serving to bring out the extra oomph of this pumpkin spice cheesecake.