Pressure Cooker Pumpkin Cheesecake

Here’s a delightful twist on the classic cheesecake: a pressure cooker pumpkin cheesecake that’s perfectly spiced and creamy.

With a buttery graham cracker crust and a silky smooth cheesecake filling, this autumn-inspired dessert is sure to impress at any gathering – and the best part?

It’s incredibly easy to make!

Ingredients

• For crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For cheesecake:
• 1 cup granulated sugar
• 1/2 cup granulated brown sugar
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 16 ounces cream cheese, softened
• For whipped cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

Start by preparing the crust.

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture into the bottom of a 7-inch springform pan.

Place the pan in the freezer for 10 minutes to set.

In a large mixing bowl, beat the granulated sugar, brown sugar, and cream cheese until smooth.

Beat in the sour cream and heavy cream until well combined.

Beat in the eggs one at a time, followed by the pumpkin puree, pumpkin pie spice, and salt.

Pour the cheesecake mixture into the prepared pan over the crust.

Smooth the top with a spatula.

Place the springform pan in the pressure cooker and add 1 cup of water to the cooker.

Close the lid and make sure the valve is set to “sealing”.

Pressure cook on high for 25 minutes.

Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Remove the cheesecake from the pressure cooker and let it cool to room temperature.

Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.

To serve, top with whipped cream.

To make the whipped cream, beat the heavy cream and granulated sugar until stiff peaks form.

Slice the cheesecake into 7 equal pieces and serve with a dollop of whipped cream on top.

Notes

Make sure to press the crust mixture into the springform pan evenly to prevent crust from breaking apart while cooking.

Use high-quality canned pumpkin puree for the best flavor, and don’t overmix the cheesecake batter to prevent it from becoming too dense.

If you’re new to pressure cooking, be careful when releasing the pressure to avoid hot steam.

Let the cheesecake cool completely in the pan before refrigerating to prevent cracking.

For a nice presentation, pipe the whipped cream on top of the cheesecake slices or use a spatula to create a decorative dollop.

Nutrional Value

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 18g