Best Pressure Cooker Pumpkin Cheese Cake!

Pressure cooker cheese cake      Makes 1 -8 inch spring form pan  

 Serves 8

Ingredients

Bottom crust

1 ¾ cup cookie crumbs (oreo cookie crumbs)

4 tbsp. white sugar

6 tbsp. butter melted

Mix above and press all of the mixture into bottom of greased or pan released spray

Cheese cake mix

3- 8 oz. (250 g) cream cheese

1 tbsp. pure vanilla extract

1 cup white sugar

4 tbsp. corn starch

2 eggs

1 cup pumpkin puree

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg1 can cherry pie filling for garnish.

Preparation

Mix cream cheese using a paddle in a stand mixer until smooth

scrape bowl, add vanilla, sour cream, cornstarch, white sugar mix until smooth

scrape bowl, add 1 egg mix for 1 minute, add 1 egg repeat

scrape bowl. Pour cream cheese mixture into crumb lined spring form. Cover top of spring form with tin foil

Cooking in pressure cooker

Pour 1 cup water into pressure cooker pan. Place rack into pan.

( tin foil strip required to put in and take out cheese cake)

Tear a 18 inch strip of tin foil and fold over the tin foil four times retaining the 18 inch length

Place spring form in middle of foil strip lower cheese cake into pressure cooker until spring form is on rack .Cook on pressure for 45 minutes. Leave cheese cake in pressure cooker until you can remove the lid without releasing pressure. Refrigerate for 4 hours or overnight.

You can cook two pans of cheese cake. Double recipe. Place a steel plate over first cheese pan the put other cheese on top. Cook on pressure for 30 minutes. Leave cheese cake in pressure cooker until you can remove the lid without releasing pressure.  Remove cheese cakes. Put top cheese cake on bottom and bottom cheese cake on top. Pressure cook for 30 minutes. Leave cheese cake in pressure cooker until you can remove the lid without releasing pressure.