PUMPKIN CHEESECAKE PRESSURE COOKER RECIPES

Steps:

• Crust: 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).
• Cheesecake: 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.
• Recipe 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.
• Pour 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).
• Remove 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.
• Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
• Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.

Steps:

• To make a crust: In a medium mixing bowl, combine cookie crumbs and melted butter. Mix until all the crumbs are moistened.
• Wrap the bottom of sprig form pan with heavy-duty aluminum foil. Grease the inside of pan with nonstick cooking spray.
• Press the crumbs over the bottom and 1 inch (2.5 cm) up the side. Freeze for 30 minutes.
• Put a trivet in a pressure cooker. Pour in water. Cut a piece of heavy-duty aluminum foil about 2 feet (50 cm) long. Fold in half twice lengthwise to create a strip to move the pan in and out of the pot.
• To make the filling: On a stand mixer, combine the cream cheese, sugar, and cornstarch. Mix until smooth, for about 2 minutes.
• Scrape down the sides and add the remaining ingredients. Beat at medium speed until smooth.
• Pour the batter over the rust in the spring form pan. Tap the pan on the countertop to break any large air bubbles.
• Cover the pan with aluminum foil, greased with nonstick cooking spray, pinching the edges to seal. Set the pan in the center of the foil sling. Press the foil strip up against the sides. Pull the ends of both sides as handles. Set the pan on the trivet and slowly lower it into the pan.
• Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
• Open pressure cooker, using Natural Release method. Leave it for 15 minutes. Using the foil handles, transfer the pan out of the pressure cooker to a wire rack. Remove the aliminum foil and cool on the rack for about 1 hour.
• Cover pumpkin cheesecake with plastic wrap and refrigerate for at least 4 hours. Serve with your favorite cheesecake toppings.