Ingredients
Oatmeal Cookie Crust:
- ½ cup rolled oats I buy gluten-free oats from trader joes
- ¼ cup pecans
- ¼ cup brown sugar
- 2 tablespoons melted butter
Pumpkin Cheesecake
- 1 14 ounce can condensed milk (sweetened)
- 1 cup whole milk Greek yogurt full fat
- ¼ cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
Pumpkin Glaze
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- ¼ teaspoon pumpkin pie spice
Instructions
To make the crust:
- Blend all of the ingredients together in a food processor until well combined.
- Press the crust onto the bottom of a well-greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.
To make the Pumpkin Cheesecake:
- Add the condensed milk, yogurt, pumpkin puree, and spices to a bowl and mix well.
- Pour the mixture on top of the pie crust then cover the pan with foil.
- Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
- Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
- Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
- Put the cheesecake in the fridge to chill for 4-6 hours.
To make Pumpkin Glaze:
- Combine the pumpkin puree, maple syrup, and spice together in a bowl and mix well. Pour this on top of the cake right before serving. This will add great flavor and color to the cake and make it look pretty!
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