Pressure Cooker Pumpkin Pie Cheesecake
- 1 tablespoon butter
- 1 cup gingersnap cookie crumbs
- 3 tablespoons unsalted melted butter
- 1½ pounds cream cheese, room temperature
- 1 (15 ounce) can pumpkin puree
- 3 eggs, room temperature
- 1 cup white sugar
- ½ cup brown sugar
- ¼ cup sour cream, room temperature
- 2 tablespoons all-purpose flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Sour Cream Whipped Cream
- 1 cup heavy whipping cream, chilled
- ½ cup sour cream
- 2 tablespoons white sugar
- ½ teaspoon vanilla extract
- Optional: crushed pecans or gingersnaps
- Line the base of a 7-inch cheesecake or springform pan with a parchment paper round. Grease inside of pan and parchment round with 1 tablespoon butter.
- Pulse gingersnap cookie crumbs in a food processor until a sandy texture forms.
- Pour 3 tablespoons melted butter into food processor along with cookie crumbs and pulse until combined, 5 to 10 pulses.
- Press crumb mixture firmly into base of prepared cheesecake pan.
- Wipe out the food processor bowl; add cream cheese. Process until completely smooth.
- Add pumpkin puree, eggs, 1 cup white sugar, brown sugar, ¼ cup sour cream, flour, pumpkin pie spice, and 1 teaspoon vanilla extract to food processor and pulse until just combined, about 5 to 10 pulses. If you over-mix this mixture, the cheesecake will puff up and overflow, so be very careful!
- Pour filling into cheesecake pan. Cover pan tightly with aluminum foil.
- Pour 1 ½ cups water into inner steel pot of pressure cooker and place trivet in pot. Use a foil sling to lower cheesecake pan onto trivet.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 45 minutes. Let pressure release naturally.
- Transfer cheesecake to a wire rack to cool completely. Place cheesecake in refrigerator until chilled and set, at least 8 hours but preferably overnight.
- Run a knife along sides of pan and either push it up to release the cheesecake if using a push pan, or release the sides if using a springform pan.
- Just before serving, make the whipped cream. Combine heavy cream, ½ cup sour cream, 2 tablespoons white sugar, and ½ teaspoon vanilla extract in a large chilled bowl; beat on medium-high speed using the whisk attached of the immersion blender until stiff peaks form.
- Spread whipped cream over the cheesecake.
- Garnish cheesecake with crushed gingersnaps or pecans if desired.
It is very important that all the ingredients be room temperature when mentioned, and the mixture not get over mixed!
Put the mixing bowl in the freezer before making whipped cream for best results!
If you don't have the Mealthy immersion blender with the whisk attachment, you can beat the whipped cream in a stand mixer fitted with a whisk attachment or use a hand mixer.
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What others are saying
DeeDee Brown says:
This cheesecake is truly divine perfection. I’ve given the recipe out many times this holiday season as so many have asked for it. I wrapped the outside with foil before cooking to make sure nothing would leak and it turned out perfect. You won’t be disappointed.
Max Heron says:
I really enjoyed this pumpkin pie cheesecake, so much so that I am now thinking about making a sweet potato pie cheesecake? I didn't add the whipped cream topping because I didn't have any heavy whipping cream (fail) but it still turned out so good.
Sam Chandler says:
This recipe was fantastic! Yes, I am a basic pumpkin fall loving girl and this cheesecake gave me all the feels. The density and consistency was perfection. The best part is that it makes the perfect serving sizes. I made this for the girls in my church group and everyone loved it.