Pumpkin Cheesecake, Spiced Whipped Topping

Pumpkin Cheesecake

1 cup cinnamon graham cracker crumbs

½cup granulated sugar

½stick butter, melted

16 oz. cream cheese, softened

1 Tbs. butter

1 tsp. vanilla

1 cup brown sugar, firmly packed

1 can (16 oz.) solid-pack pumpkin

2 Tbs. cornstarch

1 tsp. cinnamon

¾tsp. nutmeg 3 large eggs

2 cups hot water

1 pint heavy whipping cream ½ powdered sugar

½ tsp. cinnamon ¼ tsp. nutmeg

Generously butter bottom and sides of 8” spring form pan. Sprinkle graham cracker crumbs and sugar evenly on bottom of pan; drizzle butter overall. Set pan aside. In large mixing bowl, mix together cream cheese, vanilla and butter. Add next 5 ingredients and continue mixing. Mix in 1 egg at a time until smooth. Pour into pan. Cover top with wax paper and then completely cover entire pan with aluminum foil crimping top and bottom edges to seal out moisture. Place riser in bottom of 8 qt. pan; add the hot water. Lower cake pan into pot and set atop riser. Attach lid, bring to full pressure (III), reduce heat and cook 45 minutes. Slowly release pressure, remove pan, uncover and refrigerate at least 3 hours.

Spiced Whipped Topping

Using the highest speed and whisk attachment to your Bravetti 300 watt hand mixer, whisk together cream, sugar, ¼ tsp. cinnamon and ¼ tsp. nutmeg until thick. Completely cover top of cooled cheesecake. Sprinkle the remaining cinnamon on top. Return to refrigerator until ready to serve. Carefully remove outer ring of spring form pan, slice and enjoy!

Hint:

Make a sling out of an aluminum foil strip (about 24” long and doubled for strength) to place under the spring form pan to aid in removal of hot pan.

RELEASING PRESSURE

Combination Method:

Turn heat off. Remove pressure cooker from burner. Allow the pressure cooker to cool off and the pressure to naturally decrease for the amount of time indicated on the recipe (standing time). Release the remaining pressure by using either the Natural Steaming-Off method or the Quick-release Method.

Quick-Release Method:

Caution must be exercised when using this method as a large volume of steam will escape from pressure selector dial and may cause a scalding injury if your face or any other part of the body is in front of this valve when steam is being released.

When using the Quick Release Method, you must be prepared for a loud hissing sound. This sound is normal and only occurs when you use this method of steam release.

You can either release the pressure on the stove or take it to the pressure cooker to the sink or counter. When removing the pressure cooker from

the stove, use two hands and only touch the Stay cool handles.

Slowly turn the pressure setting to “0” . You should momentarily stop at each interim pressure setting before reaching zero. Once all of the steam had escaped, you can remove the lid by opening it away from your face or body.

DO NOT USE QUICK RELEASE METHOD WITH FOODS LIKE LEGUMES, GRAIN OR OTHER FOODS THAT FROTH OR WHEN COOKER IS VERY FULL.

Never put any part of your body in front of the Quick Release Valve.

Never force the lid open.

Never open the lid towards your face.

PC104 specifications

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