Rootitoot Pumpkin Cheesecake

Move over pumpkin pie!  Pumpkin Cheesecake has that pumpkin pie taste, a heavenly smooth texture, and an irresistible gingersnap crust.  Made in the pressure cooker, it's so easy!

Rootitoot Pumpkin Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (2 hours and then 24 hours of cooling time)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/desserts/pumpkin-cheesecake/

Gail Rose Lam's Cheesecake 101:

A member (Gail Rose Lam) of an Instant Pot Facebook group to which I belong, makes the most beautiful cheesecakes you've ever seen.  She was kind enough to share her technique with me, which is what I used to create the cheesecake in the post photo.  Here are her tips in no particular order along with some I've gleaned along the way:

• I use a 6-qt. pressure cooker.
• I use a Fat Daddio's 6x3 springform pan available here:  https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_1?ie=UTF8&qid=1536686269&sr=8-1&keywords=fat+daddio%27s+6x3+springform
• Baking or freezing the crust is not necessary.
• Pat crumbs firmly in place using a flat-bottomed glass, measuring cup, or tamper.  Stagger the sides to create varying heights.
• There is no need to warm the filling ingredients to room temperature if you have a food processor.  Put all the cold ingredients into the food processor at one time and process on high until the sugar is dissolved and everything is incorporated scraping the sides down occasionally.  This will take a few minutes.  No air will be incorporated into the cheesecake filling, so there won't be air bubbles after the cheesecake cooks.
• After the cheesecake has cooled for 24 hours, you can remove the sides and use the back of a spoon dipped in hot water to smooth any side or top imperfections.
• I use this jumbo spatula that has a thin metal edge to move the cheesecake to a serving piece:  https://www.amazon.com/Wilton-570-1161-Jumbo-Cookie-Spatula/dp/B003CN5SVI/ref=sr_1_15?ie=UTF8&qid=1536687273&sr=8-15&keywords=wilton+cookie+spatula
• I have two silicone gaskets for my pressure cooker, since the silicone gaskets tend to retain odor.  I use my clear gasket for savory dishes and my red gasket for sweet dishes.

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