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Low Carb Instant Pot Cheesecake

Low Carb Instant Pot Pumpkin Cheesecake

Creamy as can be, this Pumpkin Cheesecake is the perfect low carb ending to a great Thanksgiving meal.
Prep Time 15 mins
Cook Time 35 mins
Course Dessert, Holiday, Thanksgiving
Servings 8 people


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


  • 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.


We have a great recipe for the Pumpkin Pie Spice!  Click HERE.
Tried this recipe?Let us know how it was!