All Recipes

Pressure Cooker Pumpkin Cheesecake

Pressure Cooker Pumpkin Cheesecake
  • Meal

    Dessert

  • Cusine

    American

Ingredients

1/4 cup pecans or pecan pieces

8 graham cracker sheets

1 tablespoon brown sugar or turbinado sugar

1 tablespoon unsalted butter, melted and cooled

1/4 teaspoon kosher salt

12 ounces cream cheese, at room temperature

1/4 cup heavy cream

1/2 cup canned pumpkin puree

1/2 cup brown sugar or turbinado sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

3/4 teaspoon pumpkin pie spice

2 large eggs plus 1 egg yolk, at room temperature

1 cup heavy cream

1 tablespoon bourbon

1 tablespoon powdered sugar

Sprinkling of ground cinnamon

2 tablespoons chopped toasted pecans

Directions

Line the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with parchment paper. Lightly grease the sides of the pan with butter or nonstick cooking spray.

Toast the pecans in a dry skillet over medium heat on the stovetop for 4 to 5 minutes until they become fragrant; watch carefully to avoid burning. Alternatively, toast the pecans in a 350 degrees F oven for about 10 minutes, checking frequently, until toasted and fragrant. Allow the nuts to cool.

In a food processor, process the cooled pecans and graham crackers to fine crumbs. Add the brown sugar, melted butter, and salt. Using 1-second pulses, process until the mixture resembles damp sand. Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and about 1/2 inch up the sides of the pan. Use the bottom of a drinking glass to firmly press the crumbs into the bottom. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.

In the now-empty food processor, combine the cream cheese, heavy cream, pumpkin puree, brown sugar, flour, vanilla, and pumpkin pie spice. Process the mixture for about five 1-second pulses, just until smooth, stopping to scrape down the sides of the bowl as needed. One at a time, add the eggs and the egg yolk, processing for two 1-second pulses after each addition until just barely combined. Using a rubber spatula, gently stir in any large streaks of egg yolk. It’s fine if a few small streaks remain. Pour the filling into the prepared crust. Remove the crust from the freezer and pour in the filling. Tap the pan firmly against the countertop a few times to remove any air bubbles from the filling. Place the pan on a long-handled silicone steam rack. If you are using a tall push pan, you can cover it with aluminum foil to keep any condensation off of the cheesecake. If using a springform, do not cover.

Pour 1 1/2 cups water into the Instant Pot. Holding the handles of the steam rack, lower it into the pot. Secure the lid and set the Pressure Release to “Sealing. ” Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 32 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.

When the cooking program ends, leave the pot on its default “Keep Warm” setting for 20 minutes, letting the pressure release naturally. After 20 minutes, open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grab the handles of the steam rack, lift it out of the pot, and transfer the cheesecake to a cooling rack. If you have not covered the pan with foil, use a paper towel to dab up any moisture that may have settled on the top. If the pan is covered, remove the foil, taking care not to get burned from the steam. The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools.

Let the cheesecake cool on the rack for about 1 hour, then cover and refrigerate for at least 12 hours, or up to 24 hours.

The day you plan to serve the cheesecake, make the whipped cream. In a medium bowl or stand mixer, combine the heavy cream, bourbon, and powdered sugar. Using an electric mixer or whisk, beat the mixture vigorously until fluffy and just stiff enough to hold its shape. Cover the bowl and refrigerate for up 12 hours.

If using a springform pan, run a knife around the side of the pan, then unclasp the collar on the pan and lift it off to unmold it. Use the parchment border to tug the cheesecake off the base of the pan and onto a plate. If you’re using a push pan, run a knife around the side of the pan, place a drinking glass under the pan, then gently slide the outside ring of the pan downwards. Transfer the cheesecake to a serving plate. Cut into wedges and serve each piece topped with whipped cream, chopped nuts, and a sprinkle of cinnamon. .