Description
Pressure Cooker Pumpkin Cheesecake topped with a decadent layer of fresh whipped cream.
Ingredients
Scale
CRUST
- 1 sleeve of graham crackers
- 2 tablespoons butter (affiliate), melted
CHEESECAKE
- 8 ounces cream cheese, softened
- 1 cup plain greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla (affiliate)
- 2 eggs
- 1 tablespoon flour
- 1 cup heavy whipping cream
Instructions
- In a food processor, pulse graham crackers and melted butter until texture resembles sand.
- Prepare a 7 inch springform pan by spraying it with cooking spray, then pat graham cracker mixture into the bottom and slightly up the sides.
- Place in freezer to chill for 10 minutes.
- Meanwhile, with an electric mixer, beat together softened cream cheese, yogurt, pumpkin puree, sugar, pumpkin pie spice and vanilla until smooth and no lumps remain.
- Mix in eggs, one at a time, until smooth.
- Slowly mix in flour just until combined, taking care not to over-mix.
- Remove crust from freezer and pour cheesecake filling into pan then cover top with foil.
- Lower trivet into pressure cooker then pour 1 cup of water into bottom of pot.
- Gently lower springform pan onto trivet, then lock lid and set to high pressure for 30 minutes.
- When time is up, let pressure naturally release then place cheesecake in the fridge to cool for at least 2 hours before topping.
- To prepare whipped cream, pour heavy cream into an electric mixing bowl and whip until stiff peaks form.
- Spread on top of cooled cheesecake and serve.
- Prep Time: 10 mins
- Cook Time: 40 mins