Pressure Cooker Pumpkin Cheesecake

Make an EASY Gluten-Free Pressure Cooker Pumpkin Cheesecake with simple ingredients!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 serving

Calories: 394 kcal per serving

Ingredients

Combine the gluten free graham crackers, sugar, cinnamon, and butter.
Press well into the bottom of a 7-inch springform pan.
Freeze in the freezer for 15 minutes to set.
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)
Mix well until smooth.
Pour into the frozen crust.
Pour 1 1/2 cups water into the pot of the pressure cooker.
Place the prepared cheesecake onto the wire trivet and be sure it's in the lowest position.
Place it in the large pot of the Pressure Cooker.
Secure the pressure cooker lid and move the nozzle to SEAL.
Pressure cook on high for 35 minutes.
Let it fully naturally release (DO NOTHING).
Once it's fully released the steam, remove the lid.
Carefully remove the cheesecake and let it cool for about 5-10 minutes.
Place it in the fridge for 4+ hours to fully chill.
Top with toppings of choice such as whipped cream and serve.