This is a layered cheesecake with a top pumpkin layer and middle plain cheesecake layer, supported by a thick almond crust. It’s a modest cake, only 6 inches in diameter, and uses a small pan that easily fits inside the Instant Pot.
The cheesecake is assembled one layer at a time, starting with the bottom crust. There’s no need to bake or cook the crust first; the entire cheesecake is cooked at the same time in the pressure cooker.
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Instant Pot Pumpkin Cheesecake With Almond Crust (Keto, Low Carb)
A healthy recipe for making a 6-inch pumpkin cheesecake in the Instant Pot, with an almond flour crust. Keto, low carb, and gluten free.
Prep Time 35 minutes
Cook Time 40 minutes
Natural Release 15 minutes
Servings 6 slices
Calories 400 kcal
Ingredients
For the crust:
3 ounces (~3/4 cup) blanched almond flour
1 1/2 ounces (3 tablespoons) salted butter melted
1/3 ounce (~2 teaspoons) sugar equivalent sweetener (I use swerve)
For the filling:
12 ounces (1 1/2 bricks) cream cheese
6 ounces (2/3 cup) canned pumpkin puree
3 ounces (~1/2 cup) sugar equivalent sweetener (I use swerve)
1 1/2 ounces (3 tablespoons) heavy whipping cream
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Instructions
Preparation
Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator about 30 minutes before proceeding with the rest of the recipe.
Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
Prepare an aluminum 6-inch round cheesecake pan with removable bottom, or springform pan. Line the bottom and sides of the pan with separate pieces of parchment paper.
Make the crust:
Combine melted butter and sweetener in a mixing bowl, and stir together. Add almond flour, stirring until the butter is absorbed and it becomes dough-like.
Transfer the dough to the cheesecake pan. Use a spoon or measuring cup to firmly press down to form a flat, smooth crust covering the entire bottom of the pan.
Transfer the pan to the freezer to chill the crust for 20 minutes while you work on the filling.
Make the filling:
Add cream cheese and sweetener to a bowl. Use a hand mixer to beat on low speed until well-mixed, about 1 minute.
Add heavy cream, lemon juice, and vanilla extract. Beat on low speed until smooth, about 30 seconds.
Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Don’t overmix the eggs.
Remove the pan with chilled crust from the freezer. Pour about 3/4 of the batter over the crust, careful not to leave trapped air gaps, and smooth the surface. Return the pan to the freezer.
Add pumpkin, cinnamon, ginger, and cloves to the remaining batter. Beat for about 10 seconds until incorporated. Use a spatula to scrape down the sides and stir until well-mixed.
Take the pan out of the freezer. Carefully pour the pumpkin batter over the lower layer.
Cook and cool:
Add 1 cup of water to the pressure cooker. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet.
Secure and seal the lid. Cook for 40 minutes at high pressure, followed by a 15 minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
Carefully lift the lid to avoid dripping condensation on the cheesecake. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface.
Let the cheesecake cool uncovered in the pressure cooker, which should be turned off (not the warm setting). After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
Cover the cheesecake pan and refrigerate for at least 24 hours.
Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.