My pressure cooker pumpkin cheesecake recipe is a true showstopper. My family loves this easy pressure cooker cheesecake so much that I’ve already made it four times this fall!
Pressure Cooker Pumpkin Cheesecake
This pressure cooker pumpkin cheesecake recipe is sponsored by the Crock-Pot® brand.
Would you believe me if I told you that I just made the most incredible pressure cooker pumpkin cheesecake in my Crock-Pot Express Crock Multi Cooker?
I’ll admit that I was a little skeptical about pressure cooker cheesecake myself, but after pulling this little beauty out of my Express Crock, I am a believer.
A TOTAL BELIEVER!
I’ve been sharing my love for the Express Crock for a few months now.
I love it because it can cook meals up to 70% faster than traditional cooking, and in my opinion, some dishes just taste better pressure cooked.
Case in point—cheesecake!
The Express Crock is like a magical little cheesecake factory.
Y’all are going to understand what I mean after you take one bite of this amazing pressure cooker pumpkin cheesecake.
The texture of this pressure cooker cheesecake recipe is so creamy and smooth.
The pumpkin spice flavor and the crispy gingersnap crust will put you in pure pumpkin bliss.
I’ve become a pro at making meats, soups, and stews in my pressure cooker.
The Express Crock can help prepare meals all week. Choose to slow cook or pressure cook with the push of a button.
It’s so useful during the busy school year with all of the kids’ activities.
This product helps me get home cooked meals on our dinner table, faster!
If you’ve been reluctant to try a pressure cooker, now is the time to give it a try.
Crock-Pot is such a trusted name in my kitchen, and take it from me, their Express Crock is a high-quality product that you’ll have mastered in no time. You can get this unit in a 4-quart, 6-quart (what I use), or 8-quart size, depending on your family size and cooking needs.
Cooking with this unit is so much easier than you might think. It’s honestly like second nature to me!
Easy Pressure Cooker Cheesecake
Getting back to this beautiful pressure cooker pumpkin cheesecake, I just want you to consider the possibilities when it comes to making cheesecake in your pressure cooker.
The possibilities are truly endless!
My family likes to keep it simple by topping this pressure cooker pumpkin cheesecake with some whipped topping and a little sprinkling of cinnamon.
You could also top with chocolate drizzle, caramel, or pecans.
If you’re doing some early Christmas shopping, I highly recommend the Express Crock for anyone who enjoys cooking.
It’s also not too early to start sending some subtle hints to your husband about what you’d like to receive under the tree this season.
I hope you love this luscious pumpkin pressure cooker cheesecake recipe as much as my family does!
Pressure Cooker Diner Ideas
- 1 ½ cups gingersnap cookies, approx. 30 cookies
- 3 tablespoons butter, melted
- 2 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- ¾ cup canned pumpkin
- 1 tablespoon pumpkin pie spice
- 2 tablespoons all-purpose flour
- 2 tablespoons whipping cream
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Whipped cream, optional
- Spray a 7-inch springform pan with non-stick cooking spray, set aside.
- Add gingersnaps to a food processor and pulse until fine crumbs are formed. Add butter a little at a time pulsing after each addition until butter is evenly incorporated into the crumbs. Spread evenly into the prepared springform pan. Firmly press the crumbs into the pan to form a crust, starting in the center, working toward the edges and bringing a little up the sides of the pan.
- Using an electric mixer, beat the cream cheese and the sugar until smooth. Add the pumpkin, pumpkin pie spice, flour and the whipping cream, beat until well blended. Add the vanilla and the eggs, beat just until combined, being careful not to overbeat the eggs. Pour into the prepared crust.
- Add 2 cups water to the pressure cooker. Place the steaming rack into the pressure cooker.
- Fold a 2-foot-long piece of foil over about 3 times lengthwise to create a sling. Set the pan onto the center of the sling, very carefully lift and set into the pressure cooker. Fold down the edges of the foil to allow room for the lid.
- Put on the lid making sure it is in the lock position. Set the valve to the seal position. The cheesecake needs to be cooked on high pressure for 20 minutes with a 15 minute natural release. You can press the dessert button, adjust the pressure to high, and set the time to 20 minutes. Press start.
- After the 20 minutes, allow the pot to natural release for an additional 15 minutes. After the 15-minute natural release time has elapsed, release any remaining pressure with the steam release valve. Remove the lid. NOTE: you may see some water pooled on the top of your cheesecake. Simply use the edge of a paper towel to gently remove any moisture from the top of the cheesecake. Carefully remove the cheesecake from the pressure cooker. Allow to cool for at least an hour. Refrigerate 4 to 6 hours or overnight. Top with whipped cream, optional.
- I used a small measuring cup to press the crust into the pan.
- Cheesecake may look a little undercooked in the center when it first comes out, but it's perfect after chilling.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 579 Total Fat: 32.3g Saturated Fat: 17.1g Trans Fat: 0.1g Unsaturated Fat: 12.2g Cholesterol: 66.2mg Sodium: 434.3mg Carbohydrates: 66.2g Fiber: 1.6g Sugar: 39.7g Protein: 8.1g