From what we have read pumpkin cheesecake is quickly becoming more fashionable than pumpkin pie at thanksgiving and Christmas gatherings and while we might question the value of food fashionability, we do not dispute the addicting nature of this cheesecake recipe. Cinnamon, pumpkin and wonderful autumn spicy flavors, wow.
“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” – Hedy Lamarr, Actress (1913-2000)
We would like to be upfront with two things at the beginning of this pressure cooker recipe for pumpkin cheesecake.
- This is our first cheesecake attempt and we made mistakes
- This is our new favorite pumpkin dessert
We were a little hesitant to use the word mistake because this cheesecake was absolutely delicious. A little underdone, maybe. Crooked and off-center, yeah. In a blogosphere full of perfect outcomes and cover worthy photos we proceed by swallowing our pride and begin our story.
Pumpkin Cheesecake Recipe
Step 1: Pre-Pumpkin Cheesecake Mastermind Session
Let’s start by reviewing a few tips we have learned from the cheesecake pros out there:
- Use real ingredients. No margarine, no reduced fat cream cheese, no artificial vanilla, no sugar substitutes. While these may work well in other cheesecake recipes, let’s stick to things Martha Washington could have understood (and understood she did as she included 3 different cheesecake recipes in her 1794 family recipe book).
- Ingredients should be near room temperature. Ours were not and this made mixing a bit more difficult.
- Make sure your springform pan fits into your pressure cooker. We bought a 9-inch springform thinking that the diameter was 9 inches. It is actually a bit larger and we had to run out and trade down to a 7 inch. No worries.
At this point we just have to share our pumpkin cheesecake recipe video. We had so much fun making this.
Step 2: Make the Pecan Crust
We found a recipe for a delicious pecan crust. Here are the ingredients:
1/2 cup graham cracker crumbs
1/3 cup sugar
1/2 cup toasted pecans, finely chopped. (We toaster-ovened ours, but the official way is a 375 degree oven, a baking tray, and 7-8 minutes until golden brown)
1/2 teaspoon cinnamon
1/4 cup butter, melted
Combine all the above ingredients and press them into the bottom and sides of the spring form pan. That’s it. Set this aside.
Step 3: Make the Pumpkin Cheesecake Filling
2 (8 ounce) packages of cream cheese
1 1/4 cup powered sugar
1 teaspoon grated orange peel
2 large eggs
1 cup canned pumpkin, or homemade pressure cooker pumpkin puree
2 tablespoons butter, softened
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1 cup water to be added to the pressure cooker
In a large bowl add the cream cheese, sugar, and orange peel. Beat for about a minute or so then beat in the eggs, one at a time until they are thoroughly mixed.
Now add the pumpkin, butter, cornstarch, cinnamon, nutmeg, and ginger, beating as you go and until smooth.
Pour the batter over the crust in the springform pan. Cover with 2 layers of paper towels and top with a layer of tinfoil. Crimp the edges of the tinfoil covering so it is tight around the springform.
Add the small metal stand or the steam basket to the pressure cooker and pour in the water.
In order to get the springform pan out easily you will need to do a little engineering. Build a foil harness by almost folding/rolling a large sheet of tinfoil lengthwise until you have a long strip that is several layers thick. Place the pumpkin cheesecake pan into the harness and lower it into the pressure cooker onto the steam basket or the metal stand. Fold in the sides of the harness and lock the pressure cooker lid.
Heat on high until pressure is reached then immediately reduce heat to maintain a constant pressure signified by a small amount of steady steam.
Cook for 26 minutes. When the time is up, turn off the heat and just let the pressure cooker cool for about 45 minutes. The pumpkin cheesecake will continue to setup inside. We made the mistake of removing the cheesecake after the pressure cooker had only cooled to a point of equal pressure. It was a little underdone.
After about 45 minutes have passed, open the pressure cooker and remove the cheesecake. You can now remove the cheesecake pan cover and discard the paper towels. Place just the tinfoil back on top and stick it in the refrigerator on a wire rack. Let the cheesecake cool in the fridge for at least 3 hours.
After about 3 hours if you find that it isn’t setup enough you have a couple options:
- If it’s just you and your mate throw perfection to the wind, grab a slice and dig in.
- You can refrigerate longer or maybe even overnight.
- You can freeze it for about an hour. This is what we did to ours, it fixed the problem and was great nearly frozen.
Optional Topping: Spiced Whipped Cream
The pumpkin cheesecake recipe was so good upon tasting that we decided to forgo the added topping but I think next time we will give it a shot.
1 cup whipping cream
3 tablespoons powdered sugar
1/8 teaspoon cinnamon
Just mix, whip and spread.
Opinion: This is an easy cheesecake recipe to follow however like all cheesecakes there is a substantial time investment to ensure slow gradual cooling. Although there is room for error in the end result consistency the taste was fantastic. A word of warning: Don’t make this unless you have a large family or you are heading off to a Halloween, Thanksgiving, Christmas, or some other group gathering otherwise the temptation to keep revisiting the pumpkin cheesecake in your fridge may be too great to overcome.
Should you use a pressure cooker for pumpkin cheesecake? Maybe. We’ve found pumpkin cheese cake recipes with varying cook times so it’s tough to judge. I think we would have to retry this recipe following the directions a little more closely, especially in regards to cooling before we give up on the time savings.
What are your thoughts? What have you found to be the best pumpkin cheesecake recipe or process? Is it a pressure cooker recipe?
Looking for more pumpkin cheesecake recipes, examples or words of wisdom? Try these:
Thanks for reading.
"I was 32 when I started cooking; up until then, I just ate." ~Julia ChildWhy learn pressure cooking?
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