- VE
Pressure Cooker Pumpkin Cheesecake
Make an EASY Gluten-Free Pressure Cooker Pumpkin Cheesecake with simple ingredients!
Ingredients
Instructions
- Step 1
Combine the gluten free graham crackers, sugar, cinnamon, and butter.
- Step 2
Press well into the bottom of a 7-inch springform pan.
- Step 3
Freeze in the freezer for 15 minutes to set.
- Step 4
While this is freezing, cream together the cream cheese, sugar, salt, vanilla, eggs, pumpkin, and pumpkin pie spice to create the filling. It's EXTREMELY important that both the cream cheese and eggs are at room temperature. (See Note)
- Step 5
Mix well until smooth.
- Step 6
Pour into the frozen crust.
- Step 7
Pour 1 1/2 cups water into the pot of the pressure cooker.
- Step 8
Place the prepared cheesecake onto the wire trivet and be sure it's in the lowest position.
- Step 9
Place it in the large pot of the Pressure Cooker.
- Step 10
Secure the pressure cooker lid and move the nozzle to SEAL.
- Step 11
Pressure cook on high for 35 minutes.
- Step 12
Let it fully naturally release (DO NOTHING).
- Step 13
Once it's fully released the steam, remove the lid.
- Step 14
Carefully remove the cheesecake and let it cool for about 5-10 minutes.
- Step 15
Place it in the fridge for 4+ hours to fully chill.
- Step 16
Top with toppings of choice such as whipped cream and serve.
Tips & Tricks
Per serving
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