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Pumpkin Cheesecake

Pumpkin Cheesecake

Recipe Type:  Holiday Recipes
Servings  4
0.5  cup  cooked pumpkin  
2  cup  cream cheese   
0.75  cup  sugar  
1  tablespoon  cinnamon  
2    Eggs  
0.5  tablespoon  Vanilla Extract   
1  cup  graham cracker crust  
0.25  cup  sugar  
2  tablespoon  melted butter   

  1. In a bowl combine the sugar, graham cracker crumbs and the butter. Place the crust in a 6-inch cheesecake pan and press the crumbs to form a crust on the bottom of the pan.
  2. Place the cream cheese and the sugar in a bowl. Mix with an electric mixer. Mix in one egg at a time. Mix in the rest of the ingredients.
  3. Pour mixture into the cheesecake pan.
  4. Completely wrap the pan foil.*
  5. Place the inner pot into the cooker. Pour 1 cup of warm water into the inner pot. Place the steaming rack inside the inner pot.
  6. Place the cheesecake pan into the cooker.
  7. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
  8. Press the CHICKEN/MEAT button. Press TIME ADJUSTMENT until you reach 20 minutes.
  9. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Carefully remove the cheesecake from the cooker.
  10. Remove the foil. Chill in the refrigerator for 2 hours.
  11. Once the cheesecake has set remove from the pan and serve.