Pressure Cooker Pumpkin Cheesecake

This pumpkin cheesecake recipe is one of my favorites! It’s so easy to make and only takes a few minutes in the pressure cooker. The result is a rich and creamy dessert that’s perfect for any occasion.

Ingredients

  • -1/4 cup pecans or pecan pieces
  • -8 graham cracker sheets
  • -1 tablespoon brown sugar or turbinado sugar
  • -1 tablespoon unsalted butter, melted and cooled
  • -1/4 teaspoon kosher salt
  • -12 ounces cream cheese, at room temperature
  • -1/4 cup heavy cream
  • -1/2 cup canned pumpkin puree
  • -1/2 cup brown sugar or turbinado sugar -1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract 3/4 teaspoon pumpkin pie spice 2 large eggs plus 1 egg yolk, at room temperature 1 cup heavy cream -sprinkling of ground cinnamon – chopped toasted pecans

Instructions

1. Line the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with parchment paper and lightly grease the sides of the pan with butter or nonstick cooking spray.

2. Toast pecans in a dry skillet over medium heat on the stovetop for 4 to 5 minutes until they become fragrant; watch carefully to avoid burning. Alternatively, toast the pecans in a 350°F oven for about 10 minutes, checking frequently, until toasted and fragrant. Allow nuts to cool.

3. In a food processor, process cooled pecans and graham crackers to fine crumbs then add brown sugar, melted butter, and salt; using 1-second pulses, process mixture until it resembles damp sand.

4 transfer crumb mixture to prepared pan and press firmly into an even layer on bottom and 1/2 inch up sides of pan; use bottom of a drinking glass to firmly press crumbs into bottom . Place pan in freezer while you make filling .

See also  Easy Slow Cooker Peach Crisp Recipe

5 In now empty food processor , combine cream cheese , heavy cream , pumpkin puree , brown sugar , flour , vanilla ,and pumpkin pie spice ;process mixture for five 1 second pulses just until smooth stopping

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 400
  • Fat: 28 g
  • Saturated fat: 15 g
  • Unsaturated fat: 12 g
  • Trans fat: 0.5 g
  • Carbohydrates: 34 g
  • Sugar: 22 g
  • Fiber: 3 g
  • Protein: 7g
Pressure Cooker Pumpkin Cheesecake

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