A cross between cheesecake and pumpkin pie, this cheesecake is even more moist and delicious when “baked” in the pressure cooker. Serve it topped with creamy caramel and crunchy pecans.
My husband loves cheesecake and he loves pumpkin pie, so I knew he would love this pumpkin cheesecake. It’s softer than a traditional New York style cheesecake, and creamier than a pumpkin pie. A perfect combination of the two, and a fun way to change up dessert for the holidays.
I adapted the recipe for the pressure cooker from a Kraft Philadelphia Cream Cheese recipe in Bon Appetit magazine. This cheesecake is half the size of the original cheesecake. Making it in the pressure cooker in a 7″ springform pan, it makes 8 servings instead of the original 16 servings. The perfect size for a small family gathering.
I put the caramel on the cheesecake for the pictures, but it made it hard to serve, so I’ve indicated in the directions that you should add the caramel and nuts to individual servings. Enjoy!
Before you get started, be sure and read my Making Perfect Pressure Cooker Cheesecake posts for additional tips.
Pumpkin, Caramel, Pecan Cheesecake
- 3/4 cup Ginger Snaps (about 20 cookies)
- 2 tablespoons pecans
- 2 tablespoons butter, melted
- 2 8 ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 14 caramels
- 2 tablespoons milk
- 2 tablespoons chopped pecans
Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.
In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl, mix cookie crumbs and melted butter until well combined.
Use your fingers or the bottom of a drinking glass and press crumbs firmly into the bottom and up the sides of a 7″ springform pan. Put the pan in the freezer until ready to use.
In a large mixing bowl, mix the cream cheese and sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and mix on low speed just until blended. Do not overwork the batter.
Pour batter into the springform pan on top of the crust.
Pour 1 cup of water into the pressure cooking pot and place the trivet in the bottom. Carefully center the springform pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 15 minutes. (25 minutes if you like a denser cheesecake.) When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Remove springform pan to a wire rack to cool. If there is a little water on top of the cheesecake, gently blot with a paper towel. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
To serve: Microwave caramels and milk in microwaveable bowl on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds. Spoon over individual servings of cheesecake. Sprinkle with chopped pecans.
Pressure cooking time may vary. If your cheesecake isn’t set in the middle when you remove it from the pressure cooker, just put it back in the pressure cooker and cook for a few more minutes.
Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
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