This is a variation of This Old Gal’s Pumpkin Bourbon Cheesecake.
3/4 cup Graham Crackers
1/4 cup Pecans
1/4 teaspoon ground ginger
1 Tablespoon Molasses
1/4 cup raw Sugar
2 Tablespoons Unsalted Butter, melted
16 oz 1/3 fat Cream Cheese, room temperature
2 Whole Eggs, room temperature
1 Egg Yolk, room temperature
¾ cup canned Pure Pumpkin
1/2 cup raw sugar
1 Tablespoon Molasses
½ teaspoon Vanilla extract
1.5 Tablespoons Bourbon
1 Tablespoon cornstarch
1.5 teaspoons Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon ground Ginger
½ teaspoon Salt
¼ cup Heavy Cream
1 cup Sour Cream
1 Tablespoon raw Sugar
½ Tablespoon Jack Daniels Tennessee Fire
Add graham crackers, 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.
It will look like this.
Pour cookie mixture into bottom of greased 3, 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, Cornstarch, 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.
I was able to stack 2 at once and then process the last one by itself.
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.
Mix together the sour cream, sugar and whiskey and then spread on the hot cheesecake.
Let cool on wire rack for one hour. Then
cover and place in refrigerator overnight.
Remove Cheesecake from pan and serve. Instant Pot makes the most amazing creamy cheese cakes. I also love that you can make smaller ones and freeze them!