Category - Pressure Cooker

PUMPKIN CHEESECAKE

    Pumpkin Cheesecake

    Before starting this, ensure that your pressure cooker is big enough for a 7-inch springform pan.

    This autumn dessert is a favorite, filled with all the lovely spicy flavors of the season. You'll love the cinnamon added to the whipped cream topping.

    Pecan Crust
    1/2 cup graham cracker crumbs
    1/3 cup granulated sugar
    1/2 cup toasted pecans, finely chopped (see Cook's Note, below)
    1/2 teaspoon cinnamon
    1/4 cup butter, melted

    Combine crumbs, sugar, pecans, cinnamon and butter in a small bow. Press crumbs into bottom of 7 inch springform pan. Set aside.

    Filling
    2 (8 ounce) packages cream cheese, softened
    1 1/4 cups confectioners' sugar
    1 teaspoon grated orange peel
    2 large eggs, at room temperature
    1 cup canned pumpkin
    2 tablespoons butter, softened
    3 tablespoons cornstarch
    1 teaspoon ground cinnamon
    1 /2 teaspoon ground nutmeg
    1/8 teaspoon ground ginger
    1 cup water for bottom of pressure cooker
    Spiced Whipped Cream (recipe follows)

    Using an electric mixer, beat cream cheese, sugar, and orange peel together 1 minute. Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, butter, cornstarch, cinnamon, nutmeg, and ginger, beating just until smooth.

    Pour batter over crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal.

    Pour water into pressure cooker. Insert steam basket. Prepare foil harness. Place pan in harness, lower into cooker, and loop top of harness into a handle. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 25 minutes. Let cool naturally about 45 minutes.

    Remove lid and take the paper towel off. Lift cheesecake from cooker and place on wire rack. Refrigerate covered with just the foil at least 3 hours. Remove cover.

    Prepare Spiced Whipped Cream and serve with cheesecake.

    This can be made the day before needed.

    Spiced Whipped Cream
    1 cup whipping cream
    3 tablespoons confectioners' sugar
    1/8 teaspoon ground cinnamon

    To toast nuts, preheat oven to 375 degrees F. Place nuts in a shallow baking pan and bake 7 to 8 minutes or until golden. Watch carefully as they burn quickly.


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Title: Pumpkin Cheesecake
Category:  Pressure Cooker
Pumpkin Cheesecake

Before starting this, ensure that your pressure cooker is big enough for a 7-inch springform pan.

This autumn dessert is a favorite, filled with all the lovely spicy flavors of the season. You'll love the cinnamon added to the whipped cream topping.

Pecan Crust
1/2 cup graham cracker crumbs
1/3 cup granulated sugar
1/2 cup toasted pecans, finely chopped (see Cook's Note, below)
1/2 teaspoon cinnamon
1/4 cup butter, melted

Combine crumbs, sugar, pecans, cinnamon and butter in a small bow. Press crumbs into bottom of 7 inch springform pan. Set aside.

Filling
2 (8 ounce) packages cream cheese, softened
1 1/4 cups confectioners' sugar
1 teaspoon grated orange peel
2 large eggs, at room temperature
1 cup canned pumpkin
2 tablespoons butter, softened
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 /2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup water for bottom of pressure cooker
Spiced Whipped Cream (recipe follows)

Using an electric mixer, beat cream cheese, sugar, and orange peel together 1 minute. Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, butter, cornstarch, cinnamon, nutmeg, and ginger, beating just until smooth.

Pour batter over crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal.

Pour water into pressure cooker. Insert steam basket. Prepare foil harness. Place pan in harness, lower into cooker, and loop top of harness into a handle. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 25 minutes. Let cool naturally about 45 minutes.

Remove lid and take the paper towel off. Lift cheesecake from cooker and place on wire rack. Refrigerate covered with just the foil at least 3 hours. Remove cover.

Prepare Spiced Whipped Cream and serve with cheesecake.

This can be made the day before needed.

Spiced Whipped Cream
1 cup whipping cream
3 tablespoons confectioners' sugar
1/8 teaspoon ground cinnamon

To toast nuts, preheat oven to 375 degrees F. Place nuts in a shallow baking pan and bake 7 to 8 minutes or until golden. Watch carefully as they burn quickly.



Recipe for Pumpkin Cheesecake - goodcooking.com