By Randi Cockrell
Pressure Cooker Pumpkin Spice Cheesecake
19 steps
Prep:15minCook:40min
My own modification from The Pampered Chef's Strawberry Cheesecake. Use the dessert setting with the Pampered Chef Quick Cooker. Insta-pot use Manual, low pressure, 40 minutes. Keep in mind it will need ample cooling time. There are instructions to make a cranberry sauce topping in the instructions, but they are not listed on the ingredient list since it's optional.
Updated at: Wed, 20 Dec 2023 21:40:07 GMT
Nutrition balance score
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Ingredients
6 servings
1 cupwater
foil
Springform pan
stand, and other pressure cooker accessories
whipped cream
optional
Cranberry sauce
OPTIONAL instructions below
Electric beater
recommended, but a whisk or spoon can be used
Crust Ingredient
s
¼ cupgraham cracker crumbs
3 Tbsbutter
melted
1 tbrown sugar
¼ tspPumpkin pie spice
or Pampered chef's cinnamon plus seasoning
Filling Ingredients:
8 ozcream cheese
plain
8 ozpumpkin spice cream cheese
1 Tbscornstarch
1 tspvanilla extract
2eggs
⅓ cbrown sugar
½ tsppumpkin pie spice
or cinnamon plus seasoning
Instructions
Step 1
Line the bottom of a 6 inch spring form pan with foil, assemble bottom and ring together. The pan bottom should indent upward, not downward.
Step 2
place one cup of water in the bottom of your pressure cooker pot. Insert a stand so that your springform pan will sit above the water and not in it. A bracket to help life the springform pan in and out of the pressure cooker is recommended.
Step 3
For the crust: combine graham, butter, 1/4 tsp pumpkin pie spice. and 1 T brown sugar in a small bowl, mix well. Press the crumb mix evenly into the bottom of the springform pan.
Step 4
For the filling
Step 5
Let cream cheese get soft on the counter or microwave it in 30 second increments until soft but not runny.
Step 6
In a large bowl (2 qt) beat the cream cheese until smooth.
Step 7
To the cream cheese add cornstarch, vanilla, eggs, 1/2 tsp pumpkin pie spice, and 1/3 C brown sugar. Beat on medium until well incorporated.
Step 8
Pour the mix over the crust and spread evenly. Cover the springform pan with more foil.
Step 9
Lower the pan into the pressure cooker. Ensure you have your desert sealing ring on the pressure cooker lid and the valve is closed.
Step 10
Pampered Chef Quick cooker use defaults for Dessert setting. Instapot choose manual, high pressure, 40 minutes. press start.
Step 11
When time is up let the steam release naturally for 10 minutes, then manually release any excess steam by opening the valve. Press cancel.
Step 12
Carefully life the pan out and remove the foil cover. The center of the cheesecake should appear nearly set when you shake it gently. The center will firm as it cools.
Step 13
Wait for it to cool completely, then loosen the collar of the pan. You can use a butter knife to loosen the edge of the cake from the pan if needed.
Step 14
Cover cooled cake with foil, plastic wrap, or put into a storage container and cool in the fridge for at least 3 hours.
Step 15
After it is cool enjoy as is or top with your favorite topping.
Step 16
For Cranberry sauce:
Step 17
Chop half a bag of fresh cranberries in a food processor, then put into a small sauce pot.
Step 18
Heat the sauce pot on medium while adding 1/4 cup water, 1 T corn starch, 1 tsp lemon juice, and 1/4 cup granulated white sugar. (You could alternatively heat this in the pressure cooker using brown/saute option)
Step 19
Stir sauce until well incorporated and it thickens. Store in the fridge in an airtight container.
Notes
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