Pumpkin Cheesecake (Pressure Cooker) Recipe

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Pumpkin Cheesecake (Pressure Cooker)
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Ingredients
18
Count
Nutrition
361
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan).
  2. Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust.
  3. Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water.
  4. Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time).
  5. Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight.
  6. Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
  7. Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 360.71 Kcal (1510 kJ)
Calories from fat 197.64 Kcal
% Daily Value*
Total Fat 21.96g 34%
Cholesterol 37.53mg 13%
Sodium 293.85mg 12%
Potassium 600.41mg 13%
Total Carbs 38.54g 13%
Sugars 22.55g 90%
Dietary Fiber 1.22g 5%
Protein 4.25g 8%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 6%
Iron 0.5mg 3%
Calcium 37.1mg 4%
Amount Per 100 g
Calories 398.22 Kcal (1667 kJ)
Calories from fat 218.19 Kcal
% Daily Value*
Total Fat 24.24g 34%
Cholesterol 41.43mg 13%
Sodium 324.41mg 12%
Potassium 662.84mg 13%
Total Carbs 42.55g 13%
Sugars 24.89g 90%
Dietary Fiber 1.35g 5%
Protein 4.69g 8%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 6%
Iron 0.6mg 3%
Calcium 41mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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