Pressure Cooker Pumpkin Cheesecake

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Pressure Cooker Pumpkin Cheesecake recipe

From The Proctor Silex Test Kitchen

Added by Lynne


  • 3/4 cup graham cracker crumbs 
  • 3 tablespoons melted butter or coconut oil 
  • 1/4 teaspoon cinnamon 
  • Pinch of salt 
  • 16 ounces cream cheese, room temperature 
  • 2 large eggs, room temperature 
  • 1/4 cup granulated sugar 
  • 1/4 cup packed light brown sugar 
  • 1 cup canned 100% pure pumpkin 
  • 1 teaspoon pumpkin pie spice 
  • 1 teaspoon pure vanilla extract 
  • 1 cup cold water 


  1. Spray bottom and sides of a 6-inch springform pan with nonstick cooking spray. Place a  6-inch circle of parchment paper in bottom of pan. Set aside. 
  2. In a medium bowl, combine graham cracker crumbs, melted butter or coconut oil, cinnamon and salt. Firmly press mixture in bottom of prepared pan. 
  3. In a large bowl, using a hand mixer (or stand mixer with paddle attachment), mix cream cheese on low until cream cheese is smooth. Add eggs and sugars, mixing on low until well blended. Add pumpkin, pumpkin pie spice, and vanilla extract and continue mixing on low until well blended. Do not overmix or cheesecake will be full of air pockets. 
  4. Pour mixture into pan over crust. Cover top of pan with a paper towel, then cover top of pan with aluminum foil, sealing around top edge. 
  5. Add 1 cup cold water to cooking pot. Set cheesecake on roasting rack and lower into cooking pot. Place lid on pressure cooker, turn lid to lock, and move steam release valve to closed position. Press PRESSURE mode and adjust cooking time to 30 minutes.  When cooking is completed allow a natural pressure release for 25 minutes. Release any remaining pressure using quick release. 
  6. Remove cheesecake from cooking pot. Remove aluminum foil and paper towel.  
  7. Cool on a cooling rack until cheesecake is room temperature. Cover pan tightly with plastic wrap and refrigerate for 6 hours or overnight. 
  8. Remove from pan and use an offset spatula to smooth out any rough spots on side of cheesecake. 

Serves: 6

Test Kitchen Tip: 
Make your own pumpkin pie spice: 1 1/2 teaspoons cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, 3/4 teaspoon ground allspice and 3/4 teaspoon ground cloves. Combine and store in tightly sealed container. Makes enough for 4 cheesecakes. 

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