1-First, prepare your ingredients by measuring out cream cheese, pumpkin puree, eggs, sugar, and spices. Soften the cream cheese to room temperature for easy mixing. In a mixing bowl, beat the cream cheese until smooth, then gradually add sugar and continue beating until well combined.

2-Next, add eggs one at a time, mixing thoroughly after each addition. Stir in pumpkin puree, sour cream, vanilla, and pumpkin pie spice until evenly blended. For the full directions based on tested methods, pulse the graham crackers finely in a food processor or crush them in a ziplock bag with a rolling pin to make crumbs, then mix the crumbs with melted butter, sea salt, and brown sugar.

3-Line the bottom of a 7×3 inch springform pan with parchment paper and spray it with non-stick cooking spray. Press the crust mixture into the pan in an even layer and place it in the freezer while preparing the filling. In one large bowl, combine softened cream cheese, pumpkin puree, eggs, sour cream or heavy cream, both sugars, flour, cornstarch, vanilla extract, cinnamon, nutmeg, allspice, ground ginger, and pumpkin pie spice, then mix well and pour the filling into the crust-lined springform pan.

4-Pressure Cooking Steps: Pour 1 cup of water into the pressure cooker, place the cheesecake pan on the trivet, and lower it into the pressure cooker. Seal the lid and set the valve to sealing, then cook on high pressure for 40 minutes. After cooking, let the pressure release naturally for 40 minutes, then carefully turn the valve to venting to release any remaining steam.

5-Remove the cheesecake carefully using the trivet and allow it to cool on the counter for 15 minutes before placing it in the refrigerator. Chill for at least 4 hours, preferably 8 or overnight, to set. Finally, run a knife around the edge and remove the sides of the springform pan, then decorate and serve as desired. To explore more cooking techniques, check out tips from experts in making perfect pressure cooker cheesecake.