CHEESECAKE in a Pressure Cooker! Pumpkin Cheesecake Recipe
Did you know you can make Cheesecake in your Pressure Cooker? Save room in your oven for Thanksgiving! Recipe Below
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Gingersnap crust:
I love that gingersnaps add that unique zing to our crust.
1 1/2 cups crushed Gingersnap cookies
1 1/2 tbsp of melted unsalted butter
mix together in a bowl until combined. In a 7-inch removable-bottom cake pan, lined with parchment paper, pour out the gingersnap mixture into the pan and with a flat glass, pack down until smooth.
Place in the fridge to firm it up
Pumpkin Cheesecake:
In a bowl mix (hand blender) until smooth
2 blocks of cream cheese (8 oz) at room temp.
¼ cup of brown sugar
⅓ cup of maple syrup
Next incorporate:
½ cup of pumpkin puree
1 tsp vanilla extract
1 tsp of pumpkin spice (more if you prefer it),
2 tsp of all purpose flour.
Mix it again - and then one at a time, add 2 eggs also at room temp. Mix it just a tiny little bit and then finish it off by hand with a spatula.
Pour the batter over the gingersnap crust, cover it with foil, place it on the Mealthy trivet.
To prepare the cooking process, in my Mealthy Multipot, add 1 ½ cups of water, place the trivet and cake snuggly inside the inner pot. Lock the pressure cooker lid in place and the set steam vent to Sealing.
Select Cake and cook on High Pressure for 30 minutes. Once it’s done, turn the steam vent to quick release the pressure - and once the knob drops, open the lid to let the hot steam out.
Turn the machine off and keep the pot open for about 5 minutes to cool down, then put the lid back on and let the cheesecake cool down in the pot for an hour or so. This helps the cake cool slowly to prevent cracking.
Remove and serve with Maple Whipped Cream:
1/2 cup heavy whipping cream
2 tbsp maple syrup
pinch of Pumpkin Pie Spice
Whip together with a hand mixer
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EASY RICE COOKER CAKE RECIPES: Pumpkin Cheesecake Recipe with Fresh Pumpkin
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The clash of pumpkin pie and cheesecake will induce a flavor explosion in your taste buds. The walnut mixed in with the crust is definitely a must. Prep your ingredients, make the cheesecake the day before and enjoy your Thanksgiving!
EASY RICE COOKER CAKE RECIPES: Pumpkin Cheesecake Recipe with Fresh Pumpkin
INGREDIENTS:
Crust:
• 3/4 cup (80g) GRAHAM CRACKER CRUMBS, crushed or ground Oreo Cookies
• 1 tbsp (13g) FINE WHITE SUGAR, omit if using Oreo cookie & cream filling
• 1/2 tsp (2g) GROUND CINNAMON
• 3 tbsp (50g) UNSALTED BUTTER (very soft or melted)
• 1/4 cup (25g) WALNUTS (optional), crushed or ground
Filling:
• 1 (8 oz) (250g) CREAM CHEESE (very soft or room temperature), sorry...on screen has 225g but should be 250g
• 1/3 cup (67g) FINE WHITE SUGAR
• 1 tsp (5g) VANILLA EXTRACT
• 1 LARGE EGG
• 1/2 cup (140g) PUMPKIN PUREE, fresh or canned
• 1/2 tsp (2g) GROUND CINNAMON
• 1/8 tsp (pinch) GROUND CLOVES
• 1/8 tsp (pinch) GROUND NUTMEG
HOW TO:
1. Mix crust ingredients in a bowl until blended
2. Lined rice cooker pot with baking paper and press crumbs onto the bottom using a flat surface object to push it down tightly
3. Mix cream cheese, sugar and vanilla until creamy. Then taste the batter to ensure your sweetness level. Add more sugar if you want it sweeter
4. Add the rest of the filling ingredients into the batter and mix until incorporate.
5. Pour the batter into the pot and cover the pot with a paper towel or napkin to catch condensation
6. Bake for 4 COOK cycles. Then check using a toothpick. Cake is done when the center is almost set or the top looks dull. A toothpick test may still have batter. But since the only raw ingredient is the egg, after baking for 3 or 4 cycles, it should be cooked.
7. Let your cheesecake cool for 2 hours at room temperature
8. Then chill your cake in the refrigerator for 4 hours or overnight to set it Enjoy!
OVEN BAKING:
Bake in a pre-heated oven at 325F (165C) for 35-45 minutes, or until the center is set. Toothpick test may still have some batter on but it will still be fine
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Hi there. Thank you for watching my videos! Living a minimalist life style with a limited budget in a HOT climate could be a challenge! There are so many interesting things and frustrating situations. But it's how we react to life's pang that makes life interesting and happy. Right?
And having no oven does not mean I cannot have great bake goods. Baking in my rice cooker has allow me to make cakes, bread and other easy rice cooker cake recipes that I love eating. If you want to know how to bake in an electric rice cooker? Or how to make cakes without an oven? Please subscribe, like, share and come back for more easy tasty rice cooker recipes!
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Pumpkin Cheesecake Instant Pot
Learn how to make Pumpkin Cheesecake in Instant Pot.
Certainly, Pumpkin Cheesecake made in Instant Pot is a recipe to celebrate Halloween which is just around the corner. In other words, this is an unbelievably easy and absolutely no-bake cheesecake recipe for busy families. As usual, all the ingredients are very easy and prep time is less than one hour. Instant Pot is a pressure cooker device. Therefore, it will make a magic transformation with some soft cheese and cookies. Most importantly, enjoy this delicious, light, creamy and smooth cheesecake with a Pumpkin Twist inside. Happy Halloween!!!
Full Recipe:
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Equipment Used To Make This Recipes
• Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Above all, make your choice based on the budget, number of family members, kitchen size and other relevant considerations.
For example, here is a quick tip to consider when selecting the size of Instant Pot:
3Qt size - good for 2 people
6Qt size - good for 3-4 people
8Qt size - good for 5-6 people
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Ingredients:
• Graham crackers
• Philadelphia Cream Cheese
• Pumpkin puree
• Brown sugar
• Corn Starch
• Sea Salt
• Vanilla Extract
• Spices Set: Cinnamon, Nutmeg, Allspice
• Ginger Powder
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. I only recommend products that I personally use and love. Thank you for the support!
#Akitchenadvisor #Cheesecake #InstantPotCheesecake
Pumpkin spice cheesecake | Pumpkin recipes for Thanksgiving | Pumpkin Cheesecake from scratch
This delicious and easy pumpkin spice cheesecake is the perfect pumpkin recipes for Thanksgiving, or just an amazing fall dessert! This homemade cheesecake with graham cracker crust is smooth, easy to make and will keep your guests asking for the recipe :) Making this Pumpkin cheesecake from scratch is really easy, without any complicated toppings. For added warmth and spiciness, the graham cracker crust also includes pumpkin spice - this will become one of your favorite fall pumpkin spice recipes!
I hope you enjoy this tutorial. If you do please remember to like this video, comment in the comments section and hit the subscribe button below.
Ingredients
PUMPKIN PUREE
Sugar pumpkin
PUMPKIN SPICE GRAHAM CRACKER CRUST
2 cups graham cracker crumbs
6Tbsp brown sugar
1/4 tsp salt
120g melted unsalted butter
2 tsp pumpkin spice
Bake @ 350F for 12 mins
PUMPKIN CHEESECAKE BATTER
680g cream cheese (rm temp)
126g brown sugar
3 large eggs (rm temp)
425g pumpkin puree (rm temp)
52g sour cream
1 1/2 pumpkin spice
1 tsp pure vanilla extract
1/8 tsp salt
Bake @ 325F for 1hr to 1hr 15mins
Bake @ 350F for 1hr 15mins or until a toothpick comes out clean of biscuit topping
TOOLS
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Kitchen Aid stand mixer
⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 Making the pumpkin puree
1:21 Making the graham cracker crust
2:33 Making the pumpkin cheesecake batter
6:39 Baking the pumpkin spice cheesecake using water bath
8:29 How to check if cheesecake is ready
9:20 Decorating the pumpkin cheesecake with pecans
10:00 Serving the pumpkin cheesecake
Song: JPB - All Stops Now (feat. Soundr) [NCS Release]
Music provided by NoCopyrightSounds
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Easy Pumpkin Pie Cheesecake Recipe - How To Make Pumpkin Cheesecake
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How can you go wrong with combining pumpkin pie and cheesecake!!??!! You can't!! Seriously. This easy pumpkin pie cheesecake packs all the yummy flavors of both worlds. Just the right amount of sweetness and hints of cinnamon and spices. Make this one for Thanksgiving! In this video I'll also show you how to disguise those pesky cracks that can sometimes happen.
Check out the other Thanksgiving recipes from these great youtube chefs!
Lady Yum Yum - Holiday Vegetable Wellington
Cooking With Jack - Deep Fried Turkey
Chef Tips - Potato Stack
YoYomax12 - Colourful Corn Cookies
Caitlin Cooks - Butternut Squash Pasta Shells
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PUMPKIN CHEESECAKE RECIPE KABOCHA PUMPKIN HALLOWEEN SPECIAL!
TASTY PUMPKIN CHEESECAKE RECIPE HOW TO MAKE CHEESECAKE WITH ALMOND MILK AND ALL NATURAL SUGARS. OUR RECIPES ARE LOWER IN CALORIES DUE TO USING ALTERNATIVE ALL NATURAL INGREDIENTS. HAVE A HAPPY AND SAFE HALLOWEEN!
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EPISODE SEVEN
TODAY'S SPECIAL MIX: PUMPKIN CHEESECAKE (makes a 7 cheesecake)
*special note: A cheesecake pan with a removable bottom is highly recommended to make it easy.
Preheat Oven to 350ºF
Peel and Steam the Pumpkin FIRST!
8 oz. of Pumpkin Puree (made from a quarter cut of Kabocha Pumpkin originally)
Crust:
2.5-3 oz. of Coconut Milk Biscuits (finely crushed)
2 tbsp. Melted Butter
1 tsp. Almond Milk
Batter:
8 oz. block of Cream Cheese
1 Egg
3 tbsp. Raw Cane Sugar
3 tbsp. Organic Honey
1 tsp. Cinnamon
Bake the Cheesecake at 350ºF for 45 minutes
Let cool down to room temperature
Cover the cake and put it in the fridge overnight
Wake up and smell the CHEESECAKE
CHAPTERS:
00:00 INTRO
0:12 HAPPY HALLOWEEN!
0:49 HERE COMES THE PUMPKIN!
0:57 CHOP IT CAREFULLY!
1:34 COOK THE PUMPKIN
1:41 MAKING THE CRUST
2:49 PREP THE CHEESECAKE PAN
2:56 PACKING THE CRUST
3:30 CREAM CHEESE WHIP UP!
3:54 BATTER TIME
4:31 KABOCHA MASH UP!
5:17 FINAL MIX AND READY TO FILL
5:47 INTO THE OVEN
5:53 24 HOURS LATER OUT OF THE FRIDGE
6:30 SURF DEAMS
6:55 ESPRESSO ANYONE!
7:55 SLICE IT UP! BREAKFAST OF CHEESECAKE CHAMPIONS
#pumpkincheesecake, #pumpkinrecipes, #aroma_surf,