Pumpkin Cheesecake (Pressure Cooker) Recipe

Name: Pumpkin Cheesecake (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pecan Crust; 1/2 cup graham cracker crumbs; 1/3 cup sugar; 1/2 cup toasted pecans, finely chopped; 1/2 teaspoon cinnamon; 1/4 cup butter, melted; Cheesecake; 2 (8 ounce) packages cream cheese, softened (do not use lowfat or nonfat); 1 1/4 cups powdered sugar; 1 teaspoon grated orange zest; 2 large eggs, room temperature; 1 cup canned pumpkin; 2 tablespoons butter, at room temperature; 3 tablespoons cornstarch; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/8 teaspoon ginger; Spiced Whipped Cream; 1 cup whipping cream; 3 tablespoons powdered sugar; 1/8 teaspoon cinnamon

Servings: persons

Pecan Crust
1/2 cup graham cracker crumbs
1/3 cup sugar
1/2 cup toasted pecans, finely chopped
1/2 teaspoon cinnamon
1/4 cup butter, melted
Cheesecake
2 (8 ounce) packages cream cheese, softened (do not use lowfat or nonfat)
1 1/4 cups powdered sugar
1 teaspoon grated orange zest
2 large eggs, room temperature
1 cup canned pumpkin
2 tablespoons butter, at room temperature
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
Spiced Whipped Cream
1 cup whipping cream
3 tablespoons powdered sugar
1/8 teaspoon cinnamon

1
Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan).
2
Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust.
3
Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water.
4
Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time).
5
Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight.
6
Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
7
Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.

1044

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Pecan Crust, 1/2 cup graham cracker crumbs, 1/3 cup sugar, 1/2 cup toasted pecans, finely chopped, and more.

Yes, Pumpkin Cheesecake (Pressure Cooker) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake (Pressure Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions