Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1 cup pecans, chopped
  • 1 1/2 cups Bob's Red Mill Classic Granola
  • 4 tablespoons butter, melted
  • 2 8 oz. packages cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Instruction

  • Spray a 7-inch cheesecake or Springform pan with a removable bottom with cooking spray.
  • Using a food processor or high-powered blender, grind granola into large crumbs.
  • Mix the granola crumbs and melted butter together, then press firmly into the bottom of the pan.
  • Beat the cream cheese and sugar in a medium-sized mixing bowl until it's smooth.
  • Add the eggs, one at a time, until they're fully incorporated.
  • Add the pumpkin puree, pumpkin pie spice and vanilla; mix until smooth.
  • Pour the batter into the cheesecake pan then cover it with foil.
  • Make a foil “sling”, folding lengthwise twice, then set cheesecake pan in the center. Pour 1 cup water into the pot then put the trivet on top. Place the cheesecake on the sling in the pot, taking care to fold the sling “handles” down so they don’t interfere with closing the pot.
  • Close and lock the lid. Press “Manual” and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  • When time is up, allow the pressure to release naturally for 15 minutes then release any remaining pressure using “Quick Pressure Release”. Carefully remove the cheesecake using the sling, then cool it completely on a wire rack (gently dab any condensation from top of cheesecake before cooling).
  • Chill for at least four hours.
  • Sauce Recipe: Pour sugar and water into a large saucepan over medium-high heat. DO NOT STIR.
  • Swirl the pan occasionally and cook until the color changes to a dark amber.
  • Turn off the heat and whisk in remaining ingredients. (Pecans can be stirred into the sauce at this point or topped separately on cheesecakes with sauce poured over).
  • Allow sauce to cool then pour into a jar and refrigerate.