Pressure
Cooker Pumpkin Cheesecake
IMPORTANT NOTE: Start with all ingredients at room
temperature
Ingredients
1
1/2 cups Ginger Snaps
4 tablespoons pecans (Optional)
4 tablespoon butter, melted
2 8 oz packages cream cheese, at room temperature
1/2 cup granulated sugar
1/3 cup pumpkin (Puree with no spices added)
2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
2 large eggs , at room temperature
Topping: (Optional)
14 caramels
2 tablespoons milk
2 tablespoons chopped pecans
Directions
These instructions are for an Instant Pot 6 qt Duo pressure
cooker. If you use a different brand or size of Pressure
Cooker, make adjustments as necessary.
In a blender or food processor, prepare the ginger snap cookies and
optionally the pecans. Pulse until finely chopped. In a
bowl, mix cookie crumbs and melted butter until well combined.
I find that a Fat Daddios 7 X 3 inch cheesecake pan with removable
bottom available at Amazon, works much better than a spring form pan
and fits perfectly in the 6 qt Instant Pot.
Press crumbs firmly into the bottom and slightly up the sides of the
7 inch pan. Put the pan in the freezer until ready to use.
In a large mixing bowl, mix the cream cheese and sugar until
smooth. Add pumpkin, pumpkin pie spices, and vanilla and mix
well. Add in eggs one at a time and mix on low speed just
until blended. Do not over mix the batter.
Pour the batter into the 7 X 3 inch cheesecake pan on top of the
crust.
Pour 1 1/2 cups of water into the Instant pot pressure cooker
pot. Place the trivet (wire rack) into the pot, and check that
the water is below the wire rack. Take the trivet back
out and place on table or counter top. Center the cheesecake
pan on the trivet with the handles spread open. Pick up the
handles and lower the cheesecake pan into the pressure cooker pot.
If you don’t have the trivet with the handles (such as the Instant
Pot Duo 6 qt) then prepare a aluminum foil sling for lowering and
removing the cheesecake pan. Take a 18 inch long strip of foil
and fold it twice lengthwise. Place the cheesecake pan on the foil
strip and lower the pan onto the wire rack in the pot. Fold
the ends down so as to not interfere with closing the lid.
Some prefer to leave the cheesecake pan as is. Others prefer
to cover the cheesecake pan with aluminum foil. Place the
empty cheesecake pan upside down on a sheet of aluminum foil and cut
a circular piece of foil around the pan leaving about a 1/4 inch
extra foil all around the pan. Center the circular foil on top
of the cheesecake pan with an equal amount of excess hanging over
the pan. Instead of foil, I use a 7 inch glass cutting
board that I found at Dollar Tree. It fits perfectly on the
pan with a little hanging over to prevent condensation from the
pressure cooker lid from dripping on the cheesecake.
Place and lock the pressure cooker lid in place. Select
“Manual” mode High pressure and set the time for 35
minutes. As altitude and other factors affect cooking time,
adjust your time as needed.
When the pressure cooker beeps, turn off pressure cooker and use a
natural pressure release for 10 minutes, then do a quick pressure
release until the valve drops.
Remove the presure cooker lid and check the cheesecake. If the
middle isn’t set, replace lid and cook for a few more minutes.
When cooked, use either the trivet handles or the foil strip
to remove the cheesecake and place it on a wire rack to cool.
If used, remove the circular aluminum foil cover or other cover from
the cheesecake. If there is a little water on top of the
cheesecake, use a paper towel to gently blot off the excess water.
When the cheesecake is completely cooled, refrigerate covered with
plastic wrap overnight.
Optional. Microwave caramels and milk in microwaveable bowl on
high for 1 1/2 minutes, or until caramels are melted stirring every
30 seconds. Drizzle over the individual servings of
cheesecake. If desired, sprinkle with the chopped pecans.