Pumpkin Cheesecake (Pressure Cooker) - cooking recipe

Ingredients

Pecan Crust
1/2 cup graham cracker crumbs
1/3 cup sugar
1/2 cup toasted pecans, finely chopped
1/2 teaspoon cinnamon
1/4 cup butter, melted
Cheesecake
2 (8 ounce) packages cream cheese, softened (do not use lowfat or nonfat)
1 1/4 cups powdered sugar
1 teaspoon grated orange zest
2 large eggs, room temperature
1 cup canned pumpkin
2 tablespoons butter, at room temperature
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
Spiced Whipped Cream
1 cup whipping cream
3 tablespoons powdered sugar
1/8 teaspoon cinnamon

Preparation

Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan).
Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust.
Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water.
Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time).
Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight.
Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.