Pumpkin cheesecake in a slow cooker

Ingredients:

• 24 classic gingerbread cookies (about 160 g)
• 60 g butter, melted and cooled slightly
• 680 g of cream cheese, room temperature
• 1 cup canned pumpkin puree
• 2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 3 large eggs, room temperature
• 1 cup of sugar
• 1.5 tsp ground cinnamon
• 1 cup whipped cream
• Special equipment: 6-liter multicooker-pressure cooker; 18-cm springform cake pan

Preparation:

1. CheesecakePlace the cookies in the bowl of a food processor with a pinch of salt and pulse until fine crumbs form. Add the butter and pulse until smooth. The texture will resemble wet sand. Press firmly into the bottom of a springform pan, extending 2.5 cm up the sides. Freeze the pan while you prepare the filling.
2. Wipe out the bowl of a food processor and add the cream cheese, pumpkin puree, vanilla extract, nutmeg, eggs, 3/4 cup sugar, and 1 teaspoon cinnamon. Process until smooth, then open the lid and scrape down the sides as needed. Pour the mixture into the pan over the crust.
3. Tear off a large piece of foil, about 18 inches (46 cm), and place the cheesecake pan in the center. Wrap the outside of the pan in foil, folding it over the sides if necessary, leaving the top of the pan exposed. The foil should only be on the outside of the pan. Tear off another piece of foil, about 24 inches (60 cm) long, and place it on the work surface with the long side facing you. Fold it in half toward you (along the long side), and then in half again to create a belt.
4. Pour 2 cups of water into the multicooker bowl and install the special stand included with the appliance. Place the cheesecake pan on the center of the foil band, then lift it by pulling both ends of the "band" upward. Carefully lower the pan onto the stand in the multicooker. If necessary, fold the foil band so that it fits completely inside the bowl but does not touch the surface of the cheesecake. Follow the manufacturer's instructions to lock the lid and prepare everything for pressure cooking. Set the pressure cooker to high pressure for 35 minutes.
5. After the pressure cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the steam release instructions to discard any remaining steam. Carefully unlock and open the lid to avoid any remaining steam. Using a foil tie, gently lift the cheesecake out of the bowl and place it on a cooling rack.
   
   Remove the foil from the pan, then use paper towels to blot any excess liquid from the sides and surface of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan.
6. Let the cake sit at room temperature for about 1 hour until almost completely cool. Cover with plastic wrap and refrigerate until the cheesecake is completely set, at least 4 hours or overnight.
7. Once the cheesecake has set, remove the plastic wrap and use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan again. Remove the outer ring from the pan and transfer it to a serving platter. Spread the whipped cream on top. In a small bowl, whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle the top of the cheesecake with cinnamon sugar before slicing.
   
   Recipe pumpkin cheesecake with a gingerbread cookie base.