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A super quick and straight-to-the-point post for you today – pumpkin cheesecake! It took multiple failures and several online conversations with my friend Jenni but we finally have a pumpkin cheesecake worthy of any holiday table – or any type celebration for that matter.

And while I realize that Thanksgiving has indeed, passed me by and we’re now on to cookies and candies, there are times in this season of entertaining that one might need a light, dreamy, creamy and oh, so decadent dessert large enough to serve a crowd – this one fits the bill perfectly.

The best part? It’s made in a pressure cooker and is done in about an hour; no holding the oven door open with a wooden spoon for hours on end hoping and praying your cheesecake won’t crack in the center. It’s a straight 35-minutes actual pressure cook time, 20-minutes to rest, remove the lid, pull the cheesecake out, cool to room temperature and then into the refridgerator for a few hours (though I will say that overnight is best) and you will be able to serve 16 of your closest friends and family.

You might even be so lucky as to hear the words, ‘Hands down, this is the best cheesecake I’ve ever eaten!’


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  5. Love this, Debra! And it was fun to go back and forth about cheesecakes in chat, too! =) Lucky you guys and lucky guests. xo

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