Easy Gluten Free Pumpkin Cheesecake
Easy GlutenFree Pressure Cooker Pumpkin Cheesecake Delicious quick dessert Get the recipe and try it today
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups Gluten-Free Graham Cracker Crumbs
- 6 tablespoons Melted Butter
- 32 ounces Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 1/2 cups Pumpkin Puree
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 1/2 cup Sour Cream
Instructions
- Combine gluten-free graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 7-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sour cream. Mix until just combined.
- Pour batter into the prepared crust.
- Cover the springform pan tightly with foil.
- Place a trivet in the pressure cooker and add 1 cup of water.
- Carefully lower the cheesecake into the pressure cooker.
- Seal the pressure cooker and cook on high pressure for 35 minutes. Allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
- Remove the cheesecake from the pressure cooker and let it cool completely in the pan before refrigerating for at least 4 hours.
- Once chilled, remove the cheesecake from the springform pan and serve.
Notes
A creamy, decadent pumpkin cheesecake that practically melts in your mouth, infused with warm spices and boasting a perfect texture, made gluten-free in a pressure cooker!
Find it online: https://thecozycuppa.com/easy-gluten-free-pumpkin-cheesecake/