How to make Instant Pot Pumpkin Cheesecake | Gluten-Free and Keto Friendly



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Try this instant Pot Cheesecake Recipe for Thanksgiving or your next family gathering! Keto Friendly and Gluten Free make it a desert for all family and guests. This recipe is easily modified if you choose to make it non-keto friendly by substituting regular sugar in the same measurements of the sugar substitute. Enjoy!

*bring cold ingredients to room temperature (egg, cream cheese, heavy cream)

Ingredients:

Crust:
3/4 cup almond flour
2 tsp swerve sweetener
1/2 tsp ground cinnamon (or pumpkin pie spice)
3 tbsp butter, salted (melted and cooled)

Filling:
12 oz cream cheese (1 and 1/2 boxes)
2/3 cup canned pumpkin purée
1/2 cup sugar substitute (Swerve is my favorite)
3 tbsp heavy whipping cream
2 big eggs
1 tbsp lemon juice
1-1/2 tsp vanilla extract
1-1/2 tsp pumpkin pie spice

Whipped Topping:
1 cup heavy cream
2-3 tsp sugar substitute (adjust to taste)
1/2 tsp vanilla extract

Keep refrigerated until serving.

6-7” springform pan (6 inch makes a taller cheesecake)

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