Pressure Cooker Bourbon Pumpkin Pie Cheesecake

• Produce

  • 1/2 tsp Ginger, ground
  • 3/4 cup Pumpkin puree, Homemade

• Refrigerated

  • 1 Egg yolk
  • 2 Eggs, whole large

• Baking & Spices

  • 1/8 cup Brown sugar, light
  • 1/4 cup Brown sugar, light packed
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tbsp Tapioca starch
  • 1/2 tsp Vanilla extract
  • 7/16 cup White sugar

• Nuts & Seeds

  • 1/4 cup Pecans

• Snacks

  • 3/4 cup Cinnamon graham crackers

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Heavy cream
  • 16 oz Philadelphia cream cheese
  • 1 cup Sour cream or greek yogurt

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

• Liquids

  • 1 1/2 cups Water

Found on thisoldgal.com

Description

Ingredients

• ¾ cup Cinnamon Graham Crackers (crumbs) (plain or chocolate work well too)
• ¼ cup Pecans, finely chopped
• ¼ teaspoon Ginger, ground
• ⅛ cup Light Brown Sugar
• ⅛ cup White Sugar
• 2 Tablespoons Unsalted Butter, melted
• 16 oz Philadelphia Cream Cheese, room temperature
• 2 Whole Eggs, large, room temperature
• 1 Egg Yolk, room temperature
• ¾ cup Homemade Pumpkin Puree or ¾ cup canned Pure Pumpkin
• ¼ cup White Sugar
• ¼ cup Light Brown Sugar, packed
• ½ teaspoon Vanilla extract
• 1.5 Tablespoons Bourbon
• 1 Tablespoon Tapioca Starch (or cornstarch)
• 1.5 teaspoons Cinnamon
• ¼ teaspoon Nutmeg, freshly grated
• ¼ teaspoon Ginger, ground
• ½ teaspoon Salt
• ¼ cup Heavy Cream
• 1 cup Sour Cream or Greek Yogurt
• 1 Tablespoon White Sugar
• ½ Tablespoon Bourbon
• 1.5 cups water

Directions

• Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
• Add cookies, sugar and pecans to the bowl of food processor and pulse a couple of times, until small crumbs form.
• Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
• Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
• Place pan with crust into freezer for 15 minutes.
• Blend together cream cheese, sugar, pumpkin, Tapioca, cinnamon, nutmeg, ginger, salt, Bourbon and vanilla extract until smooth.
• Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
• Hand blend in cream thoroughly.
• Pour filling into the pan, on top of the graham cracker crust.
• Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
• Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
• Place cheesecake into pressure cooker using a sling.
• Lock on lid and close Pressure Valve.
• Cook at High Pressure for 40 minutes. Allow a 15 minute natural release.
• After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
• The center should be slightly soft, but dont worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
• Mix together the sour cream, sugar and Bourbon and then spread on the hot cheesecake.
• Let cool on wire rack for one hour.
• Lightly cover and place in refrigerator overnight.
• Remove Cheesecake from pan and serve.