Pumpkin Cheesecake October 25, 2017 12:30

PUMPKIN CHEESECAKE

                                              

Crust:                                    

1 ½ Cups Ginger Snap Cookie Crumbs

1/3 Cup Toasted Pecans, finely chopped

2 Tbsp Brown Sugar

½ tsp Sweet Spice Blend

6 Tbsp Butter (Melted)

 

Mix all ingredients together and line 9-inch spring-form pan with bake liner, press firmly with hand and set aside:

 

Filling:                                   

3-8 Oz Pkg. Softened Cream Cheese

1 ¼ Cup Brown Sugar

1 tsp Vanilla Bean Paste

5 Large Eggs

1 Cup Canned Pumpkin Puree

2 Tbsp Unbleached White Flour

1 ½ tsp Pumpkin Pie Spice

¼ tsp Pumpkin Pie Flavoring Oil

 

Mix cream cheese, sugar and vanilla bean paste with hand mixer until smooth. Add one egg at a time whipping approx. 1-2 minutes. Add pumpkin, pumpkin pie spice, pumpkin pie flavoring oil, and flour just until mixture is nice and smooth.

 

Pour into spring-form pan over crust. Top with bake liner and cover tightly with foil. Make a handle with more foil or use turkey chain to place in 11 in diameter pressure cooker, prepared with a trivet and 2 cups of water. Secure pressure lid and build pressure to the second ring. Allow to pressure for 40-45 minutes and let the pressure drop on its own.  Cool at least 3-6 hours before serving.