Pumpkin Bourbon Cheesecake {Electric Pressure Cooker Recipe}

From: peggyunderpressure.comhttp://peggyunderpressure.com/2011/11/pumpkin-cheesecake/

INGREDIENTS:

Crust:

4-6 Macaroons

4 Sheets Graham Crackers

1-2 Tbsp Butter

Filling:

2 (8oz.) Cream Cheese

1/2 Cup White Sugar

1 Tsp Vanilla Bourbon Extract (I found mine at Trader Joes.  As you can tell, I shop there a LOT!)

1 Tsp Whiskey or Bourbon

3/4  Cup Canned Pumpkin

2 Eggs

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

1/4 Tsp All Spice or Pumpkin Spice

Ever since I discovered using macaroons for cheesecake crusts, I’ve pretty much always stayed with macaroons instead of just plain graham crackers.  The macaroons give the crust a chewy texture and it’s awesome!  Don’t worry about the coconut flavor not mixing well with the pumpkin, it will be ridiculously yummy!

So let’s make the crust first.

Using a food processor, process all the Crust ingredients into a coarse and crumbly mixture.

Grease the spring-form pan so the cheesecake doesn’t stick.  Take the crumbs and start forming and flattening it into the pan.  If you like a thicker crust, make it thicker, it’s all up to you.  Make sure to have the crust come up the sides of the pan as well, maybe about an inch high.

Now for the filling, using a mixer or stand mixer, mix together the first three ingredients:  cream cheese, sugar, vanilla extract and bourbon.  Mix until smooth and then add the remaining ingredients until that is smooth as well.

Use a spatula and pour the mixture into the spring-form pan over the crust.  Use a spoon to smooth it out as best as you can.  Tap the pan a bit to get rid of any air bubbles.

Pour 2 cups of water into the main cooking pot of the pressure cooker.  Set the Trivet into the center of the pan and place the spring-form pan onto the trivet.  You basically do NOT want the water touching the pan, so that’s what the trivet is doing, lifting it up above the water line.

Press the Pressure Cook Time button and program it for 15-minutes.  Press START. That is it.  The cook time will go by pretty fast, when it beeps and goes to keep warm automatically, allow the unit to drop down in pressure by itself. 

During this time, you can whip up some garnishes.  I used Whip Cream, chopped up nuts and PUMPKIN BUTTER!  Put a few tablespoons of it into a little bowl and microwave it for about 20 seconds.  Add a dash of whiskey to it if you want it more runny.  Give it a good whisk.

Once the pressure cooker has completely dropped down in pressure, you  can open the lid and remove the cheesecake carefully.  It may look really wet and moist, but just let it rest for a few minutes and then pop it into the refrigerator for at least 3-4 hours to firm up.

Slice up , garnish with the pumpkin butter, whipped cream and chopped nuts.  Serve immediately to avoid any further hounding from any family member that’s been hovering in the kitchen for the last few hours!