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Easy GlutenFree Pumpkin Cheesecake Pressure Cooker Recipe

Easy Gluten-Free Pressure Cooker Pumpkin Cheesecake
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Whip up this Easy GlutenFree Pressure Cooker Pumpkin Cheesecake So easy and delicious tested in my Texas kitchen My kids love this recipe Get the recipe

Ingredients

Scale
  • 1 ½ cups gluten-free graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 2 large egg yolks
  • ¼ cup heavy cream
  • 2 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Prepare the Crust: In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 7-inch springform pan.
  • Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
  • Add Pumpkin and Spices: Add the pumpkin puree, eggs, egg yolks, heavy cream, cornstarch, pumpkin pie spice, vanilla extract, and salt to the cream cheese mixture. Beat until just combined.
  • Pour into Crust: Pour the filling over the prepared crust in the springform pan. Gently smooth the top with a spatula.
  • Prepare the Pressure Cooker: Pour 1 ½ cups of water into the bottom of your pressure cooker. Place a trivet inside. Gently lower the springform pan onto the trivet.
  • Pressure Cook: Close and lock the lid of the pressure cooker. Cook on high pressure for 32 minutes, followed by a 15-minute natural pressure release. After 15 minutes, manually release any remaining pressure.
  • Cool and Chill: Carefully remove the cheesecake from the pressure cooker. Let it cool completely on a wire rack before covering and refrigerating for at least 4 hours, or preferably overnight.
  • Serve: Before serving, gently run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the sides of the springform pan and carefully transfer the cheesecake to a serving plate.

Notes

Enjoy a creamy, dreamy, and practically foolproof gluten-free pumpkin cheesecake made easily in your pressure cooker. Perfect for busy families!

Find it online: https://familiesrecipes.com/gluten-free-pumpkin-cheesecake/