my pumpkin cheesecake pressure cooker the recipe is a real showstopper. My family loves this pressure cooker cheesecake so much that I have already made it four times this fall!
Pumpkin and pressure cooker cheesecake
This pumpkin and pressure cooker cheesecake recipe is sponsored by the Crock-Pot® brand.
Would you believe me if I told you I just made the most amazing pumpkin cheesecake in my Crock-Pot Express Crock Multi Cooker?
I admit that I myself was a little skeptical about the pressure cooker cheesecake, but after removing this little beauty from my Express Crock, I am a believer.
A BELIEVING TOTAL!
I have been sharing my love for Express Crock for a few months now.
I love it because it can cook meals up to 70% faster than traditional cuisine, and in my opinion, some dishes just taste better cooked under pressure.
Case in point – cheesecake!
The Express Crock is like a little magic cheesecake factory.
You'll understand what I mean after taking a bite of this incredible pumpkin and pressure cooker cheesecake.
The texture of this pressure cooker cheesecake recipe is so creamy and smooth.
The flavor of pumpkin spices and the crispy ginger crust will immerse you in pure pumpkin happiness.
I became a pro in the preparation of meats, soups and stews in my pressure cooker.
The Express Crock can help you prepare your meals all week. Choose slow cooking or pressure cooking at the touch of a button.
It is so useful during the busy school year with all the activities for the kids.
This product helps me get home cooked meals to our dinner table faster!
If you've been hesitant to try a pressure cooker, now's the time to try it.
Crock-Pot is such a trustworthy name in my kitchen, and believe me, their Express Crock is a high quality product that you will master in no time. You can get this unit in a size of 4 pints, 6 pints (what I use) or 8 pints, depending on your family size and your cooking needs.
Cooking with this device is so much easier than you think. It’s honestly like second nature to me!
Pressure Cooker Cheesecake
Getting back to this wonderful pumpkin and pressure cooker cheesecake, I just want you to consider the possibilities when it comes to making a cheesecake in your pressure cooker.
The possibilities are limitless!
My family likes to keep it simple by garnishing this pumpkin cheesecake in a pressure cooker with whipped topping and a little sprinkling of cinnamon.
You can also garnish with a drizzle of chocolate, caramel or pecans.
If you are shopping at the start of Christmas, I highly recommend the Express Crock to anyone who likes to cook.
It's also not too early to start sending subtle advice to your husband on what you would like to receive under the tree this season.
I hope you will love this succulent pumpkin pressure cooker cheesecake recipe as much as my family!
Pressure cooker dinner ideas
1 ½ cup ginger cookies, approx. 30 cookies
3 tablespoons melted butter
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
¾ cup of canned pumpkin
1 tablespoon spice for pumpkin pie
2 tablespoons all-purpose flour
2 tablespoons whipping cream
2 eggs, lightly beaten
1 teaspoon vanilla extract
Whipped cream, optional
Spray a 7 inch springform pan with non-stick cooking spray, set aside.Add ginger drops to a food processor and mix until fine crumbs form. Gradually add the butter, pulsating after each addition until the butter is evenly incorporated into the crumbs. Distribute evenly in the prepared springform pan. Press the crumbs firmly into the pan to form a crust, starting at the center, working around the edges and working up the sides of the pan a little.
Using an electric mixer, beat the cream cheese and sugar until smooth. Add the pumpkin, pumpkin pie spices, flour and whipping cream, beat until well blended. Add vanilla and eggs, beat just until combined, being careful not to beat the eggs too much. Pour into the prepared crust. Add 2 cups of water to the pressure cooker. Place the steaming rack in the pressure cooker. Fold a 2-foot-long piece of paper about 3 times lengthwise to create a sling. Place the pan in the center of the slingshot, lift very carefully and place it in the pressure cooker. Fold down the edges of the aluminum foil to make room for the lid.Replace the cover making sure it is in the locked position. Set the valve to the sealing position. Cheesecake should be baked at high pressure for 20 minutes with a natural release of 15 minutes. You can press the dessert button, set the pressure to high and set the time to 20 minutes. Press Start. After the 20 minutes, allow the jar to release naturally for another 15 minutes. When the natural release time of 15 minutes has elapsed, release any remaining pressure with the steam release valve. Remove the cover. NOTE: You may see water build up on top of your cheesecake. Simply use the edge of a paper towel to gently wipe away any moisture from the top of the cheesecake. Carefully remove the cheesecake from the pressure cooker. Let cool for at least an hour. Refrigerate 4 to 6 hours or overnight. Garnish with whipped cream, optional.
I used a small measuring cup to press the crust into the mold. The cheesecake may seem a little overcooked in the center when it first goes out, but it is perfect after cooling.
Portion: 1 slice
Amount per serving:
calories: 579 Total fat: 32.3 g Saturated fat: 17.1g Trans fat: 0.1g Unsaturated fats: 12.2 g Cholesterol: 66.2 mg Sodium: 434.3 mg Carbohydrates: 66.2 g Fiber: 1.6g Sugar: 39.7g Protein: 8.1g