Pumpkin Pie Cheesecake
A holiday pressure-cooker cheesecake with a gingersnap crust and spiced pumpkin filling, topped with sour cream whipped cream.
⏱️ Prep: 20 min🍳 Cook: 45 min
Ingredients
| 1 tablespoon | 15 ml | salted butter |
| 1 cup | 240 ml | gingersnap cookies, crumbled |
| 3 tablespoons | 45 ml | unsalted butter, melted |
| 1 1/2 pounds | 680 g | cream cheese |
| 1 | pumpkin puree (15 ounce can) | |
| 3 | eggs, room temperature | |
| 1 cup | 240 ml | white sugar |
| 1/2 cup | 120 ml | brown sugar |
| 1/4 cup | 60 ml | sour cream, room temperature |
| 2 tablespoons | 30 ml | all-purpose flour |
| 1 1/2 teaspoons | 7.5 ml | pumpkin pie spice |
| 1 teaspoon | 5 ml | vanilla extract |
| 1 cup | 240 ml | chilled heavy whipping cream |
| 1/2 cup | 120 ml | sour cream (for whipped cream) |
| 2 tablespoons | 30 ml | white sugar (for whipped cream) |
| 1/2 teaspoon | 2.5 ml | vanilla extract (for whipped cream) |
Instructions
- Line the base of a 7-inch cheesecake or springform pan with a parchment paper round. Grease inside of pan and parchment round with 1 tablespoon butter.
- Pulse gingersnap cookie crumbs in a food processor until a sandy texture forms.
- Pour 3 tablespoons melted butter into food processor along with cookie crumbs and pulse until combined, 5 to 10 pulses.
- Press crumb mixture firmly into base of prepared cheesecake pan.
- Wipe out the food processor bowl; add cream cheese. Process until completely smooth.
- Add pumpkin puree, eggs, 1 cup white sugar, brown sugar, 1/4 cup sour cream, flour, pumpkin pie spice, and 1 teaspoon vanilla extract to food processor and pulse until just combined, about 5 to 10 pulses. If you over-mix this mixture, the cheesecake will puff up and overflow, so be very careful!
- Pour filling into cheesecake pan. Cover pan tightly with aluminum foil.
- Pour 1 1/2 cups water into inner steel pot of pressure cooker and place trivet in pot. Use a foil sling to lower cheesecake pan onto trivet.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 45 minutes. Let pressure release naturally.
- Transfer cheesecake to a wire rack to cool completely. Place cheesecake in refrigerator until chilled and set, at least 8 hours but preferably overnight.
- Run a knife along sides of pan and either push it up to release the cheesecake if using a push pan, or release the sides if using a springform pan.
- Just before serving, make the whipped cream. Combine heavy cream, 1/2 cup sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract in a large chilled bowl; beat on medium-high speed using the whisk attachment of the immersion blender until stiff peaks form.
- Spread whipped cream over cheesecake.
Mealthy Tip: It is very important that all the ingredients be room temperature when mentioned, and the mixture not get over mixed! Put the mixing bowl in the freezer before making whipped cream for best results! If you don't have the Mealthy immersion blender with the whisk attachment, you can beat the whipped cream in a stand mixer fitted with a whisk attachment or use a hand mixer.