Pressure Cooker Recipes
Pumpkin Cheesecake
This autumn dessert is a favorite, filled with all the lovely spicy flavors of the season. You'll love the cinnamon added to the whipped cream topping.
Equipment
- Pressure Cooker
- 7 inch springform pan
Ingredients
Pecan Crust
- 1/2 cup Graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup toasted pecans, finely chopped*
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
Filling
- 2 (8 ounce) packages cream cheese, softened
- 1 1/4 cups confectioners sugar
- 1 teaspoon grated orange peel
- 2 large eggs (room temperature)
- 1 cup canned pumpkin
- 2 tablespoons butter, softened
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 cup water for bottom of pressure cooker
Spiced Whipped Cream
- 1 cup whipping cream
- 3 tablespoons confectioners' sugar
- 1/8 teaspoon ground cinnamon
Instructions
Pecan Crust
- Combine crumbs, sugar, pecans, cinnamon and butter in a small bowl. Press crumbs into bottom of 7 inch springform pan. Set aside.
Filling
- Using an electric mixer, beat cream cheese, sugar, and orange peel together 1 minute. Beat in eggs, one at a time, beating thoroughly 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 towels, top with foil and crimp along edge of pan to seal.
- Pour water into pressure cooker. Insert steam basket. Prepare foil harness. 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 for 25 minutes.
- Let cool naturally, about 45 minutes.
- Remove lid and take the paper towel off. Lift cheesecake from cooker and place on wire rack. Refrigerate covered with just the foil at least 3 hours. Remove cover.
Spiced Whipped Cream
- Prepare Spiced Whipped Cream and serve with cheesecake.
Notes
* To toast nuts, preheat oven to 375 degrees F. Place nuts in a shallow baking pan and bake 7 to 8 minutes or until golden. Watch carefully as they burn quickly.
This can be made the day before needed.