1CupGraham Crackers or Gluten-Free Graham Crackers
2TspSugar
1TspCinnamon
3TbspMelted Butter
Cheesecake
2 8ozCream CheeseRoom Temperature
2/3CupSugar
1/4TspSalt
1TspVanilla
2EggsRoom Temperature
1CupPureed Pumpkin
2TspPumpkin Pie Spice
1 1/2CupsWater
Instructions
Combine the graham crackers, sugar, cinnamon, and butter.
Press well into the bottom of a 7-inch springform pan.
Freeze in the freezer for 15 minutes to set.
While this is freezing, cream together the cream cheese, sugar, salt, vanilla, eggs, pumpkin, and pumpkin pie spice to create the filling. It's EXTREMELY important that both the cream cheese and eggs are at room temperature. (See Note)
Mix well until smooth.
Pour into the frozen crust.
Pour 1 1/2 cups water into the pot of the Ninja Foodi.
Place the prepared cheesecake onto the wire trivet and be sure it's in the lowest position.
Place it in the pot of the Ninja Foodi
Secure the pressure cooker lid and move the nozzle to SEAL.
Pressure cook on high for 35 minutes.
Let it fully naturally release (DO NOTHING)
Once it's fully released the steam, remove the lid.
Carefully remove the cheesecake and let it cool for about 5-10 minutes.
Place it in the fridge for 4+ hours to fully chill.
Top with toppings of choice such as whipped cream and serve.
Notes
If you do not use room temperature cream cheese and eggs, the filling with have some cream cheese chunks and will not be smooth.