Pressure Cooker Pumpkin Cheesecake
Pressure Cooker Pumpkin Cheesecake is a modern American recipe for a classic dessert of a cream cheese, egg and pumpkin filling on a pecan nut and biscuit (cookie) crust that's adapted to be steamed in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic American version of: Pressure Cooker Pumpkin Cheesecake.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+3 hours chilling)
Serves:
8
Rating: 
Tags : Vegetable RecipesMilk RecipesCheese RecipesCake RecipesUSA Recipes
This is a classic American autumnal dessert that also makes an excellent treat for Halloween.
Ingredients:
For the Pecan Crust:
75g
Graham crackers (or
digestive biscuits) crumbs
65g granulated sugar
60g toasted pecan nuts, finely chopped
1/2 tsp ground
cinnamon
50g butter, melted
For the Filling:
320g cream cheese, softened (or you can use my
home-made cream cheese recipe to prepare your own)
250g icing sugar
1 tsp freshly-grated
orange zest
2 large eggs
200g tinned pumpkin (or thick pumpkin purée)
2 tbsp butter, softened
3 tbsp cornflour (cornstarch)
1 tsp ground
cinnamon
1/4 tsp freshly-grated
nutmeg
1/8 tsp ground ginger
Spiced Whipped Cream to Serve:
250ml whipping cream
3 tbsp icing sugar
1/4 tsp
pumpkin pie spice
Method:
Begin with the crust. Combine the biscuit (cookie) crumbs, sugar, pecan nuts, cinnamon and butter in a small bowl. Stir well to combine then press into the base and part way up the sides of an 18cm diameter springform cake tin. Set aside until needed.
For the filling, beat together the cream cheese, sugar and orange zest until well combined. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now beat in the pumpkin, followed by the butter, cornflour, cinnamon, nutmeg and ginger. Beat once more, until the mixture is smooth and thoroughly blended then pour this batter over the crust.
Cove with a double layer of paper towels then place a layer of kitchen foil over the top. Crimp this onto the edge of the pan to seal. Pour 300ml water into the base of your pressure cooker then insert the steamer basket. Use a few sheets of foil to make handles for the cake tin then sit on your pressure cooker's steamer basket.
Close and secure the lid on the pressure cooker then place over high heat and bring to pressure. Reduce the heat to stabilize the pressure then cook for 25 minutes. Take off the heat and set aside for the pressure to reduce naturally. When the pressure has reduced, remove the cake from the pressure cooker then take off the foil lid and remove the paper. Set aside to cool, then cover with foil and refrigerate for at least 3 hours.
When ready to serve, prepare the whipped cream. Whip the cream, sugar and spices together until thick then serve to accompany the cheesecake.
Find more classic Thanksgiving recipes here and more Recipes for Halloween Here.