Easy Pumpkin Cheesecake Recipe

In a food processor, add the graham crackers, and pulse until it forms into a coarse crumbs texture.
Add the sugar (optional), cinnamon, ginger, nutmeg and salt, pulse a few times, until just incorporated.
Pour in melted butter and pulse until just combined.
Transfer the mixture to the cake pan, using flat surface (back of a spatula or a glass), evenly press the mixture into the bottom of the pan.
Place the pan in the freezer while you prepare the filling.

In a small bowl combine dry ingredients – flour, cinnamon, ginger, nutmeg, and salt.
Wipe the bowl and the blade of the food processor, to remove any crumbs.
Add the cream cheese and blend on medium speed, until light and fluffy.
Add sugar (white and brown), and blend until smooth. Scrap the bowl down occasionally.
Beat in eggs and yolk, one at a time, until just incorporated.
Add pumpkin puree, sour cream, blend until just combined.
Sprinkle flour and spices mixture in thirds, pulse after each sprinkle. Add vanilla bean paste, blend until mixture is a smooth consistency.
Pour the filling into the prepared pan. Spread the filling evenly, using a spatula or a spoon.
Tap the pan few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.

Line the prepared cake pan with a paper towel, and then cover it with a foil. Wrap the entire pan tightly with the foil. This helps prevent any access moisture in the cheesecake.
Pour 1 ½ cups of water into the inner pot. Place the cake pan on the trivet, and carefully lower it into the inner pot.
Close the lid, vent sealed. Turn ON PRESSURE COOK (high), for 40 minutes. Let pressure release naturally, around 20 minutes.
Carefully, lift the cake pan. Remove the foil, and paper towel. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.
Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Slice the cheesecake and serve it. Enjoy pumpkin cheesecake plain or with a dollop of whipped cream.

Preheat oven at 350 F.
Wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. Place the cake pan into a large roasting pan or a baking dish.
Transfer the roasting pan into a preheated oven. Carefully, pour hot water into the roasting pan, about an inch deep. Bake for about 55-60 minutes or until the cake is almost set. Turn OFF the oven. Let the cake sit in the oven for about 45 minutes to an hour.
Carefully, remove the cake pan and the foil. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.
Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Slice the cheesecake and serve it. Enjoy pumpkin cheesecake plain or with a dollop of whipped cream.

In the bowl, pour heavy whipping cream, sugar, and vanilla extract. Using hand mixer, whisk the mixture on a medium speed for 2-3 minutes, or until it starts to turn frothy.
After 2-3 minutes the mixture will start to thicken. Increase the speed to medium-high, and whisk for additional 30 seconds to a 1 minute to form stiff peaks. Check the consistency of the whipped cream, hold the mixer upside down. The cream will stick to the whisk, if it falls back, it needs some more whisking. Whisk the cream for additional 15-30 seconds or until stiff peaks form.