How is this for a change? ‘Bake’ a delicious Pumpkin Cheesecake in your pressure cooker! One more reason to add a Pressure Cooker to your list of “Must-Have” items in your kitchen. This recipe allows baking a cheese cake in less than 30 minutes and without an oven. We used the Fissler Vitaquick.
1/2 cup graham cracker crumbs
2 tsp butter, melted
2 (8 oz) packages of cream cheese, room temperature
2/3 cup sugar
2 large eggs
2/3 cup canned pumpkin
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
Yields: 6 Servings
- Combine all the ingredients for crust and press them into the bottom and sides of buttered springform pan that will fit inside the pressure cooker.
- Pecan Crust Variation: add 1/2 cup toasted, finely chopped pecans, 1/2 cup sugar, and increase butter to 1/2 cup.
- In a large bowl, blend the cream cheese and sugar until smooth.
- Beat in the eggs until they are thoroughly mixed.
- Add the pumpkin, cinnamon, nutmeg, and vanilla, beating until smooth but do not overwork the batter.
- Pour the batter over the crust in the springform pan.
- Place 1 ½ cups water and tripod into the pressure cooker. Carefully lower the springform pan into the cooker with a sling made from folded aluminum foil, with the ends folded down over the dish inside the cooker.
- Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises.
- Turn down the heat when the second white ring appears on the indicator rod, and cook for 25 minutes.
- Turn off the heat, and remove the cooker from the heat source. Allow the cooker to cool and the pressure to fall completely. Once all pressure is released, open the lid.
- Delicious warm or served cold (allow cheesecake to cool then refrigerate at least 4 hours to serve cold)
Recipe source: Roland Products Newsletter October/November