Graham Cracker Crust

• ▢ 8 Graham Crackers
• ▢ 2 ½ Tpsp Butter melted
• ▢ 2 tsp Sugar*
• ▢ ¼ tsp Ginger Powder
• ▢ ¼ tsp Cinnamon

Cheesecake Filling

• ▢ 2 8oz Pkgs of Cream Cheese room temperature
• ▢ ½ cup Sugar
• ▢ 2 tsp Vanilla
• ▢ 1 cup Pumpkin Puree (pure pumpkin, not pie filling)
• ▢ ½ cup Heavy Cream room temperature
• ▢ ¾ tsp Pumpkin Pie Spice
• ▢ ¾ tsp Allspice
• ▢ ¼ tsp Cinnamon
• ▢ ¼ tsp Ginger Powder
• ▢ ½ tsp Nutmeg
• ▢ 2 tsp All Purpose Flour
• ▢ 3 Eggs room temperature

Optional (for a sweeter cheesecake)

• ▢ ¼ cup Brown Sugar (in addition to the white sugar)

Garnish

• ▢ Chocolate or Butterscotch Ganache Drizzle (instructions below)
• ▢ Whipped Cream (try adding a little cinnamon to your whipped cream for an extra touch!)

Prepare the Pan (Recommended: 7″x3″ Fat Daddio’s push pan)**

• Choose a 7 or 8-inch cheesecake pan that fits comfortably within your pressure cooker. A push pan or a springform pan both work well.
  Lightly spray the interior of the pan with baking spray. For easier removal, cut a piece of parchment paper to fit the bottom of the pan and place it in, then spray the parchment paper as well.

Set Up the Pressure Cooker

• Pour 1 ½ cups of water into the inner pot of your pressure cooker.
  Place the trivet (or steamer rack) into the pot. This will elevate your cheesecake above the water.

Create a Foil Sling

• To easily lift the cheesecake in and out of the pressure cooker, make a sling. Take a 28-inch length of aluminum foil and fold it lengthwise three times. This will create a sturdy 28″ x 3″ sling.

Prepare the Graham Cracker Crust

• Break the graham crackers into pieces and place them into a food processor.
• Add the 2 teaspoons of sugar, ginger powder, and cinnamon to the food processor.
• Pulse several times until the graham crackers are finely ground into crumbs.
• Pour in the melted butter and pulse a few more times until the crumbs are moistened and well combined. You may need to scrape down the sides of the food processor bowl to ensure everything is incorporated.
• Transfer the crust mixture into your prepared cheesecake pan. Use your fingers or the bottom of a small glass to firmly press the mixture across the entire bottom of the pan, extending slightly up the sides. Aim for a crust thickness of about ¼ inch.
• Place the pan with the crust into the freezer to chill while you prepare the cheesecake filling. This helps the crust set.

Prepare the Creamy Cheesecake Filling

• Thoroughly clean any crust residue from your food processor bowl.
• Add the room temperature cream cheese and sugar (and the optional brown sugar, if you’re using it) to the food processor. Process until the mixture is completely smooth and creamy, with no lumps.
• Next, add the vanilla extract, pumpkin puree, heavy cream, all the specified spices, and the all-purpose flour. Process again until all ingredients are well blended and the filling is smooth and uniform.
• Add the eggs last. Pulse the food processor just a few times to incorporate them. Then, remove the bowl from the processor and gently finish mixing by hand with a spatula to ensure the eggs are fully blended. It’s crucial not to overmix or whip the eggs, as this can introduce too much air, leading to a cracked or uneven cheesecake texture.
• Retrieve the chilled crust from the freezer and carefully pour the cheesecake filling into the pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
• Cover the pan with a paper towel (this absorbs condensation), then tightly wrap it with a piece of aluminum foil. Crimp the edges of the foil securely around the pan to create a tight seal.
• Lay your prepared foil sling flat and center the cheesecake pan on it. Gather the two ends of the sling and very carefully lift the pan, placing it onto the trivet inside the pressure cooker. Fold the ends of the sling over the top of the cheesecake pan so they don’t interfere with the lid.

Cook the Cheesecake to Perfection

• Close the lid of your pressure cooker and ensure the steam release valve is set to the Sealing position.
• Press the Manual (or Pressure Cook) button and adjust the cooking time to 48 minutes using the + or – buttons. Confirm that it is set to High Pressure.
• Once the cooking cycle is complete, allow the pressure cooker to naturally release pressure for 20 minutes. After 20 minutes, carefully move the steam release valve to the Venting position to manually release any remaining pressure.
• When the float valve has dropped and it’s safe to open the lid, do so cautiously, tilting it away from your face to avoid steam.
• Gently gather the two ends of the foil sling and VERY carefully lift the cheesecake pan out of the pressure cooker and place it onto a wire cooling rack.
• Keep the cheesecake covered for about 10 minutes on the cooling rack; it will continue to set during this time. After 10 minutes, carefully peel off the foil and paper towel.
• To check for doneness, gently jiggle the pan. The outer edges should be set, and the center couple of inches should have a slight jiggle, much like gelatin. It will firm up considerably as it cools. If the center is too liquidy or excessively jiggly, re-cover the cheesecake and return it to the pressure cooker for an additional 10 minutes, followed by a 15-minute natural pressure release (cooking times can vary due to factors like altitude, pan size, and pressure cooker model).
• Allow the cheesecake to cool at room temperature for approximately an hour. Then, transfer the pan (still covered if desired) to the refrigerator to chill for at least 4 hours before serving. For the absolute best results and texture, I highly recommend making your cheesecake in the evening and letting it chill overnight.
• Once thoroughly chilled, carefully remove the cheesecake from its pan. Serve plain to savor its pure flavor, or enhance it with a dollop of whipped cream. For an extra touch of indulgence, garnish with a luscious chocolate ganache drizzle or a sweet butterscotch ganache drizzle.

Quick Chocolate or Butterscotch Ganache Drizzle

• This isn’t a precise recipe, as you’ll only need a small amount for drizzling. In a microwave-safe bowl, combine a handful of your preferred chocolate or butterscotch chips.
• Add about two teaspoons of heavy cream to the chips and microwave for approximately 25 seconds.
• Stir slowly at first to ensure the cream doesn’t splash out, then continue stirring gently. The mixture will come together to form a smooth ganache. If it appears too thick, add a tiny bit more heavy cream (half a teaspoon at a time) and warm for another 10 seconds in the microwave, then stir again. Be patient; it will emulsify beautifully. This is a very forgiving sauce!
• *Note: Chocolate chips typically melt faster and more easily than butterscotch chips.

Nutrition Facts