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Instant Pot Low Carb Pumpkin Cheesecake

Instant Pot Low Carb Pumpkin Cheesecake | Big Family Fall Desserts

Jamerrill Stewart
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Prep Time 20 minutes
Cook Time 35 minutes

Ingredients
  

For the crust:

  • 2 cups almond flour
  • 4 tablespoons powdered erythritol sweetener
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 tablespoon butter melted

For the cheesecake:

  • 4 8 ounce packages cream cheese, room temperature
  • 1 1/3 cup canned pure pumpkin puree
  • 2 cups powdered erythritol sweetener
  • 4 eggs room temperature
  • 4 tablespoons heavy cream
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoon vanilla

Instructions
 

  • Prepare two 7.5 inch springform pans 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 each of the electric pressure cookers liners.
  • Add the minimum required amount of water according to the manufacturer’s instructions in each instant pot.
  • In a large 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.
  • Cover the electric pressure cookers 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 cookers to naturally release the pressure until the pressure pin drops. Remove the lids, press to “cancel” the “keep warm” cycle, and allow the cheesecakes to continue cooling inside the pressure cookers for 20 minutes before removing.
  • Replace the aluminum foil with plastic wrap and refrigerate the cheesecakes for at least 2 hours prior to serving.

Notes

*Recipe requires two Instant Pots unless you make them one at a time.
This recipe makes two 9-inch cheesecakes using two Instant pots. If you don't have two instant pots then you will need to make them one at a time. 
While this recipe cooks in 35 minutes note that it still needs to sit in the instant pot for 20 minutes and sit in the refrigerator for at least 2 hours. I suggest making this the day before serving it.