Delicious, creamy, rich cheesecake with a wonderful pecan crust. Perfect for Thanksgiving. Quick and easy to make the night before in your pressure cooker. The pressure cooker is my new favorite thing and I've been going a little crazy with it lately. This recipe calls for a 7-inch springform pan but I use an 8-inch springform pan that fits in my 8-quart Fagor Duo. You'll need at least a 6-quart pressure cooker as well as a small trivet to elevate the springform pan above the water. Recipe is from The Pressure Cooker Cookbook by Toula Patsalis. She says this cheesecake serves 6 but it's so rich, I'd put servings at 8 or more. The cooking directions in this recipe were a bit off, so I have editted according to what worked for me.
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- 1/2 cup graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup toasted pecans, finely chopped
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened (do not use lowfat or nonfat)
- 1 1/4 cups powdered sugar
- 1 teaspoon grated orange zest
- 2 large eggs, room temperature
- 1 cup canned pumpkin
- 2 tablespoons butter, at room temperature
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ginger
Spiced Whipped Cream
- 1Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan).
- 2Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust.
- 3Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water.
- 4Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time).
- 5Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight.
- 6Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
- 7Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.
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Nutritional Facts for Pumpkin Cheesecake (Pressure Cooker)
Serving Size: 1 (186 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 801.9
- Calories from Fat 550
- Total Fat 61.1 g
- Saturated Fat 32.3 g
- Cholesterol 230.1 mg
- Sodium 516.1 mg
- Total Carbohydrate 58.7 g
- Dietary Fiber 2.7 g
- Sugars 45.9 g
- Protein 9.3 g