Pressure Cooker Easy Pumpkin Cheesecake Recipe2017-08-01
- Yield : 1 (7-inch) cheesecake
- Servings : 6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Makes about 2¼ cups (560 ml)
Ingredients: 2 cups fresh berries (use any kind), 2-3 teaspoons granulated sugar, 2 tablespoons raspberry liqueur
Instructions: Place fresh berries in a small bowl. Springle with the sugar. Set aside and allow to stand 1 hour at room temperature. Pass through a sieve to remove the seeds. Pour in raspberry liqueur and stir well. Cover and refrigerate until serving.
Mocha Whipped Cream:
Makes 3½ cups (865 ml)
Ingredients: 2 cups (500 ml) chilled heavy (double) cream, 3 tablespoons superfine (caster) sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 2 teaspoons instant espresso powder
Instructions: In a large chilled mixing bowl, combine heavy cream, sugar, cocoa powder, and instant espresso. Mix well. Cover creamy mixture and refrigerate for 1 hour. Remove from refrigerator. Add remaining ingredients. Using an electric mixer, whip until firm peaks and formed.
Makes 2 cups (500 ml)
Ingredients: 16 oz (480 g) pitted cherries, 1/2 cup granulated sugar, 1/2 cup (125 ml) cherry juice, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon cornstarch
Instructions: Place pitted cherries, sugar and cherry juice in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. In a small mixing bowl, combine lemon juice and cornstarch. Using a fork, whisk until smooth. Stir cornstarch mixture into boiling cherry mixture. Return to a boil. Cook, stirring until the liquid has thickened, for a further 1 minute. Remove sauce from the heat. Taste for sweetness. Set aside and allow to cool to room temperature. Cover and refrigerate until serving.
Pressure Cooker Easy Pumpkin Cheesecake Recipe
- 2/3 cup gingersnap cookie crumbs
- 2 tablespoons unsalted butter,melted
- 4 3 oz (90 g) packages cream cheese,at room temperature
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (125 ml) pumpkin puree
- 1 tablespoon maple syrup
- 2 largeeggs
- 2 cups (500 ml) water
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 sprigform pan with heavy-duty aluminum foil. Grease the inside of pan with nonstick cooking spray.
Press the ctumbs 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 aliminum 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 amke 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 springform pan. Tap the pan on the coutertop to break any large air bubbles.
Cover the pan with aluminum foil,greased with nonstick cooking spray, pimching the edges to seal. Set the pan on 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 tricet and slowly lower it into the pan.
Close pressurec cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 20 minutes.
Open pressure cooker,using Natural Release method. Leave it for for 15 minutes. Using the foil hadles, tarnsfer 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.
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This information is per serving.