Pressure Cooker Pumpkin Cheesecake

By jlwoodruff

Ingredients

• Pecan Crust:
• 1/2 cup graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup toasted pecans, finely chopped
• 1/2 tsp. cinnamon
• 1/4 cup butter, melted
• Spiced whipped cream:
• 1 cup whipping cream
• 3 Tbs. powdered sugar
• 1/8 tsp. ground cinnamon
• Filling:
• 2 (8oz.) pkgs. cream cheese, softened
• 1 1/4 cups powdered sugar
• 1 tsp. grated orange peel
• 2 large eggs, at room temperature
• 1 cup canned pumpkin
• 2 Tbs. butter, softended
• 3 Tbs. cornstarch
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 1 cup water

Details

Servings 6

Preparation

Step 1

Pecan Crust:
Combine crumbs, sugar, pecans, cinnamon, and butter in a small bowl. Press crumbs into bottom of a 7-inch springform pan. Set aside.

Filling:
Using an electric mixer, beat cream cheese, sugar, and orange peel together 1 minute. Beat in eggs, 1 at a time, beating thouroughly after each addition. Beat in pumpkin, butter, cornstarch, cinnamon, nutmeg, and ginger, beating just until smooth.

Pour batter over crust. Cover with 2 layers of paper towel, top with foil, and crimp along edge of pan to seal.

Pour water into pressure cooker and insert steam basket. Prepare foil harness and place pan in harness, lower into cooker, and loop top of harness into a handle. Secure lid. Over high heat develop steam to high pressure. Reduce heat to maintain pressure and cook 25 minutes. Release pressure and remove lid.

Lift cheesecake from cooker to a wire rack. Refridgerate at least 3 hours. Remove cover. Prepare spiced whipped cream and serve with cheesecake.

Whipped Cream:
Using an electric mixer, beat cream in a medium bowl until it begins to thicken. Add powdered sugar and cinnamon and whip until thickened. serve.