Pressure Cooker Easy Pumpkin Cheesecake Recipe2022-08-01
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat6.4 g
Trans Fat0 g
Unsaturated Fat4.0 g
Pressure cooker easy pumpkin cheesecake recipe. Make an easy and delicious pumpkin cheesecake in just minutes using a pressure cooker. This simple recipe requires minimal ingredients and is sure to be a crowd-pleaser! Find all the details and get started now! Use a delicious cheesecake topping for this pumpkin cake.
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. Sprinkle with sugar. Set aside and allow standing for 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 forms.
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 the cornstarch mixture into the boiling cherry mixture. Return to a boil. Cook, stirring until the liquid has thickened, for a further 1 minute. Remove the sauce from the heat. Taste for sweetness. Set aside and allow cooling to room temperature. Cover and refrigerate until serving.
Pressure Cooker Easy Pumpkin Cheesecake Recipe
You may like as well:
- 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 the springform pan with heavy-duty aluminum foil. Grease the inside of the 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 it 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 the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
Open the pressure cooker, using the 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 aluminum 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.