Pressure Cooker Bourbon Pumpkin Pie Cheesecake
Instant Pot Bourbon Pumpkin Pie Cheesecake (Pake) is a rich smooth and creamy dessert with a vanilla bourbon finish. It is a cross between a cheesecake and a pumpkin pie.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 servings
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 don't 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.
If you do not have cinnamon, ginger and nutmeg, substitute with 2 teaspoons of Pumpkin Pie Spice or Allspice.
If you use a 7 inch pan, cut the cooking time to 35 minutes. For an 8 or 9 inch pan, using an 8 quart pressure cooker or larger, double the recipe. Cook time is 35 minutes.
For Single Serving Jar Cheesecake
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
More Instant Pot Pumpkin Dessert Recipes to Make.
Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 227mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3863IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg