Small Pumpkin Cheesecake

  • 100g ginger snap crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 12 ounces cream cheese, at room temperature
  • 1⁄4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1⁄2 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch
  • 1 tsp pumpkin pie spice
  • 1⁄3 cup pumpkin puree
  1. Line 6″ Spring form pan with parchment and butter / oil the pan.
  2. Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in a preheated 350 degree oven for 6 minutes.
  3. In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
  4. Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended.
  5. Pour the mixture into the prepared crust. Add 1 cup of water to pressure cooker. Cook on high for 30 minutes, natural release with auto warm OFF.
  6. Let the cake return to room temperature
  7. Chill four hours minimum / 24 prefered.