I am really getting in my Instant Pot because it makes cooking so easy.  I have really been enjoying our Instant Pot Sweet Potatoes.  They make a great side dish.

With this Low Carb Pumpkin Cheesecake, I am definitely going to add some heavy whipping cream to top it off!

Low Carb Instant Pot Pumpkin Cheesecake Recipe

Ingredients:

For the crust:
1 cup almond flour
2 tablespoons powdered erythritol sweetener
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon salt
1 ½ tablespoon butter, melted

For the cheesecake:
2 (8 ounce) packages cream cheese, room temperature
⅔ cup canned pure pumpkin puree (not pumpkin pie mix)
1 cup powdered erythritol sweetener
2 eggs, room temperature
2 tablespoons heavy cream
1 teaspoon pumpkin pie spice  (We have a great recipe for this spice mix! Click HERE.
½ teaspoon ground cinnamon
1 teaspoon vanilla

Instructions:

Prepare a 7.5 inch springform pan with non-stick cooking spray, wrapping aluminum foil around the bottom to protect from water seepage.

With a fork, stir together the almond flour, powdered erythritol sweetener, cinnamon, ginger, salt, and melted butter for the crust.

Press the almond flour mixture into the springform pan in a flat, tight layer. Set aside.

Place a trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.

In a medium bowl, beat cream cheese until soft and creamy. Add the pumpkin puree and sweeteners, continuing to beat until completely blended, about 2 minutes.

Add the eggs, one at a time, as well as the heavy cream, pie spice, cinnamon, and vanilla. Beat just until combined.

Transfer the mixture to the springform pan and spread evenly. Cover the springform pan with aluminum foil to avoid condensation water dripping onto the cheesecake.

Place the springform pan onto the trivet inside of the Instant Pot. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid, press to “cancel” the “keep warm” cycle, and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.

Release the springform pan and remove cheesecake.  Let cool.

Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.

Oh and don’t forget the whipped cream!

Print

Low Carb Instant Pot Pumpkin Cheesecake

Creamy as can be, this Pumpkin Cheesecake is the perfect low carb ending to a great Thanksgiving meal.

Course Dessert, Holiday, Thanksgiving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 8 people

Ingredients

For the Crust

• 1 cup almond flour
• 2 TBL powdered erythritol sweetener
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1 1/2 TBL butter, melted

For the Cheesecake

• 2 pkgs (8 ounce) packages cream cheese, room temperature
• 2/3 cup canned pure pumpkin puree (not pumpkin pie mix)
• 1 cup powdered erythritol sweetener
• 2 eggs, room temperature
• 2 TBL heavy cream
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 tsp vanilla

Instructions

• Prepare a 7.5 inch springform pan with non-stick cooking spray, wrapping aluminum foil around the bottom to protect from water seepage.
• With a fork, stir together the almond flour, powdered erythritol sweetener, cinnamon, ginger, salt, and melted butter for the crust. Press the almond flour mixture into the springform pan in a flat, tight layer. Set aside.
• Place a trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
• In a medium bowl, beat cream cheese until soft and creamy. Add the pumpkin puree and sweeteners, continuing to beat until completely blended, about 2 minutes.
• Add the eggs, one at a time, as well as the heavy cream, pie spice, cinnamon, and vanilla. Beat just until combined.
• Transfer the mixture to the springform pan and spread evenly. Cover the springform pan with aluminum foil to avoid water dripping onto the cheesecake.
• Place springform pan onto the trivet that is inside of the Instant Pot
• Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.
• When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid, press to “cancel” the “keep warm” cycle, and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
• Release the springform pan and remove cheesecake
• Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.

Notes

We have a great recipe for the Pumpkin Pie Spice!  Click HERE.

Happy Thanksgiving!

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