Step 1

Use a 7 or 8 inch cheesecake pan (I use a 7” push pan, but you can use a springform pan as well. Whatever will fit comfortably in your pressure cooker)**Spray the pan with baking spray. If you have parchment paper, cut a piece to fit the bottom of your pan and spray that too.

Step 2

Put 1 1/2 cups of water in the inner liner of the pressure cooker.Put the trivet in the pot as well.

Step 3

Usually made with aluminum foil, used to get the cheesecake in and out of the pot easily.Fold a 28” length of foil along the long end 3 times. You will end up with a sling that is 28” x 3”

Step 4

Break up and place the graham crackers in a food processor.

Step 5

Add 2 tsp sugar and the ginger powder and cinnamon.

Step 6

Pulse several times until the graham crackers turn into fine crumbs.

Step 7

Add the melted butter and pulse several times to combine and soften the crumbs. You may need to scrape the bowl of the food processor and pulse a few more times.

Step 8

Pour crust mixture into your prepared pan and use your fingers or the bottom of a small glass to press the mixture into place. Cover the entire bottom of the pan and come up the sides just a little. You do not have to come all the way up the sides. You want the crust to be about 1/4” thick or so.

Step 9

Put the pan in the freezer to chill while you prepare the cheesecake filling.

Step 10

Clean the crust residue out of the food processor.

Step 11

Add the cream cheese and sugar (and optional brown sugar, if using) and process until smooth and creamy.

Step 12

Add the vanilla, pumpkin puree, heavy cream, spices, and flour. process until well blended and smooth and creamy.

Step 13

Add the eggs last and pulse just a few times. Then take the bowl off of the food processor and gently mix by hand to incorporate the eggs. It is important that you do not whip or over mix the eggs as that will ruin the texture and density of your cheesecake!

Step 14

Take the crust from the freezer and pour the filling into the pan.

Step 15

Cover the pan with a paper towel, then with a piece of foil. Crimp the edges around the pan so it stays taut and secure.

Step 16

Lay the sling out and set the pan on it, centered. Gather up the two ends and very carefully lift the pan and set it in the pressure cooker, leaving the sling with it. Just fold over the two ends of the sling on top of the pan.

Step 17

Close the lid of the pressure cooker and set the steam vent to the Sealing position.

Step 18

Press the Manual (or Pressure Cook) button and then the + or - button to choose 48 minutes.*** Make sure it is set to High Pressure.

Step 19

When cook cycle ends, let the cooker naturally release pressure for 20 minutes. Then manually release any remaining pressure.

Step 20

When the pin drops and it is safe to open the lid, do so carefully, facing away from you.

Step 21

Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack.

Step 22

Leave covered for about 10 minutes, it will continue to cook, then carefully peel off the foil/paper towel.

Step 23

The cheesecake is done if the center couple of inches jiggles just a little bit when shook. You don't want it too jiggly, but you do want some. It will firm up as it cools. If it is too jiggly, cover it back up and put back in to cook for 10 more minutes, with a 15 minute natural release (times will vary with many factors such as altitude and the size of pan, and the model of pressure cooker).

Step 24

Let cool for about an hour, then put the pan in the fridge to chill for at least 4 hours before serving. I prefer to make my cheesecake in the evening and let it cool overnight.

Step 25

Remove from pan and serve as is, or with whipped cream. You can also garnish with a chocolate ganache drizzle or a butterscotch ganache drizzle

Step 26

This is not a specific recipe as you don't need much for a drizzle.In a microwave safe bowl, add a handful of chocolate or butterscotch chips.

Step 27

Add a couple teaspoons of heavy cream and microwave for 25 seconds.

Step 28

Stir slowly at first so the cream doesn't fly out of the bowl. Then keep stirring and the ganache will come together. If it is too thick, add a little more cream, and warm for 10 seconds in the microwave again. Then stir more. It will come together! This is a very forgiving sauce!

Step 29

*Note: The chocolate melts faster and easier than the butterscotch.