Pressure Cooker Easy Pumpkin Cheesecake Recipe

2022-08-01
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

Blogger and food creator. My dream..

More From This Chef Β»
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 2
Rate this recipe

fork fork fork fork fork

2 People rated this recipe

Related Recipes:
  • Slow cooker chicken thighs. Are you tired of the same old chicken recipes and ready to discover something new and exciting? Look no further, as we present to you the best chicken thigh recipes, tips, and hacks to transform your kitchen into a chicken paradise. Dive into the world of succulent, juicy, and flavorful chicken thighs and never look back! #slowcooker #crockpot #chickenthighs #chicken #dinner

    Slow Cooker Chicken Thighs

  • Slow cooker sweet potato soup. Sweet potatoes are great for making soup. When cooked slowly, they become soft and tasty, while also adding vitamins and making the soup thicker. #slowcooker #crockpot #sweetpotato #soups #vegetarian #vegan

    Slow Cooker Sweet Potato Soup

  • Crockpot refired beans recipe. Craving something warm, hearty and flavorful? Try our quick and easy refried beans recipe! πŸ˜‹ Perfect for meal prepping and satisfying those nacho cravings, these beans are a staple in every kitchen! Get ready to dig into your new favorite comfort food 🍴 #crockpot #slowcooker #beans #recipes #healthy #easy

    Crockpot Refried Beans Recipe

  • Crockpot peach cobbler. Dreaming of the perfect dessert? 🀀 Look no further! Dive into the mouthwatering world of peach cobbler. πŸ‘πŸ‘… From the sweet tanginess of the peaches to the warm, buttery crust, this dish is pure heaven! πŸ‘…πŸ’« Get ready to be the star chef in your kitchen with our easy-to-follow recipe. 🍽️ #crockpot #slowcooker #desserts #cobbler

    Crockpot Peach Cobbler

  • Instant pot chocolate espresso pudding cake. Ready for a cake that will make your taste buds dance?πŸ’ƒπŸ½πŸŽΆ Indulge in this rich and heavenly chocolate espresso pudding cake, topped with velvety espresso buttercream frosting!πŸ˜‹β˜•πŸŒˆ You won't be able to resist! #pressurecooker #instantpot #desserts #cakes #chocolate #puddings

    Instant Pot Chocolate Espresso Pudding Cake

Nutritional Info

This information is per serving.

  • Calories

    395
  • Carbohydrates

    51 g
  • Cholesterol

    87 mg
  • Fat

    20.5 g
  • Fiber

    0.9 g
  • Protein

    4.7 g
  • Saturated Fat

    6.4 g
  • Serving Size

    1
  • Sodium

    171 mg
  • Sugar

    7 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    4.0 g
  • Calcium

    49 mg
  • Potassium

    346 mg
Print Friendly, PDF & Email

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.

Berry Sauce:

Makes about 2ΒΌ 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 3Β½ 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.

Cherry Sauce:

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:

Slow Cooker Pumpkin Spice Cake

Pressure Cooker Pumpkin Pie Pudding

Slow Cooker Pumpkin Bread

Oven Baked Pumpkin Pie

Slow Cooker Cheesecake

Ingredients

  • 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

Method

Step 1

To make a crust: In a medium mixing bowl, combine cookie crumbs and melted butter. Mix until all the crumbs are moistened.

Step 2

Wrap the bottom of the springform pan with heavy-duty aluminum foil. Grease the inside of the pan with nonstick cooking spray.

Step 3

Press the crumbs over the bottom and 1 inch (2.5 cm) up the side. Freeze for 30 minutes.

Step 4

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.

Step 5

To make the filling: On a stand mixer, combine the cream cheese, sugar, and cornstarch. Mix until smooth, for about 2 minutes.

Step 6

Scrape down the sides and add the remaining ingredients. Beat at medium speed until smooth.

Step 7

Pour the batter over the rust in the spring form pan. Tap the pan on the countertop to break any large air bubbles.

Step 8

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.

Step 9

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.

Step 10

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.

Step 11

Cover pumpkin cheesecake with plastic wrap and refrigerate for at least 4 hours. Serve with your favorite cheesecake toppings.

Translate Β»