CHEESECAKE in a Pressure Cooker! Pumpkin Cheesecake Recipe

Did you know you can make Cheesecake in your Pressure Cooker? Save room in your oven for Thanksgiving! Recipe Below
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Gingersnap crust:

I love that gingersnaps add that unique zing to our crust.

1 1/2 cups crushed Gingersnap cookies
1 1/2 tbsp of melted unsalted butter

mix together in a bowl until combined. In a 7-inch removable-bottom cake pan, lined with parchment paper, pour out the gingersnap mixture into the pan and with a flat glass, pack down until smooth.

Place in the fridge to firm it up

Pumpkin Cheesecake:
In a bowl mix (hand blender) until smooth
2 blocks of cream cheese (8 oz) at room temp.
¼ cup of brown sugar
⅓ cup of maple syrup

Next incorporate:
½ cup of pumpkin puree
1 tsp vanilla extract
1 tsp of pumpkin spice (more if you prefer it),
2 tsp of all purpose flour.
Mix it again - and then one at a time, add 2 eggs also at room temp. Mix it just a tiny little bit and then finish it off by hand with a spatula.

Pour the batter over the gingersnap crust, cover it with foil, place it on the Mealthy trivet.

To prepare the cooking process, in my Mealthy Multipot, add 1 ½ cups of water, place the trivet and cake snuggly inside the inner pot. Lock the pressure cooker lid in place and the set steam vent to "Sealing."

Select "Cake" and cook on High Pressure for 30 minutes. Once it’s done, turn the steam vent to quick release the pressure - and once the knob drops, open the lid to let the hot steam out.

Turn the machine off and keep the pot open for about 5 minutes to cool down, then put the lid back on and let the cheesecake cool down in the pot for an hour or so. This helps the cake cool slowly to prevent cracking.

Remove and serve with Maple Whipped Cream:

1/2 cup heavy whipping cream
2 tbsp maple syrup
pinch of Pumpkin Pie Spice
Whip together with a hand mixer

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