Now that the air is brisk and the snow will soon be flying in most parts of the country, many of us begin transitioning to warmer, spicier flavors such as apple, pumpkin and ginger. Food choices tend to become richer and heavier, and family get-togethers happen much more frequently. When your next gathering calls for a seasonal dessert, you could certainly go with a conventional apple or pumpkin pie, but why not step outside the box and get creative?
This is the season to try new things, so take that modern pressure cooker out of its box. It’s time to be amazed at what it can do. You see, your humble pressure cooker can accomplish numerous feats that go above and beyond making tender, flavorful meats, tasty soups and zesty chili. Believe it or not, you can also make delicious pressure cooker gingersnap cheesecake.
Before you jump into this preparation, it’s important to keep several tips in mind. Be sure you have pans that fit into your pressure cooker and are using high-quality cream cheese and other ingredients such as cornstarch. For easier cleanup, line the pressure cooker with parchment paper. Although it isn’t essential, your crust will often turn out better if you bake it for 15 minutes at 325°F. By keeping the ingredients at room temperature and being careful not to over-mix, you should get the smooth consistency you want. Over-mixing can lead to cracking. When the cooking process is completed, wait at least 15 minutes before removing the cheesecake, and then use a paring knife to gently release it from the pressure cooker’s side walls.
Making a cheesecake in your pressure cooker can be a process of trial and error. If your first few don’t come out perfect, however, we’re pretty sure you will still enjoy the taste if not the appearance of your creation. Once you get it right, making this dessert under pressure will be a breeze.