Even though we haven’t seen much cooler weather here in the South, the temperatures have finally become pleasant enough to enjoy being outdoors without melting in the heat. To me, that’s a sure sign that Fall has arrived! And what better way to celebrate the season than with a little PUMPKIN?
My Instant Pot Keto Pumpkin Cheesecake is rich, creamy, and filled with the warm spices we look forward to this time of year. It’s perfectly balanced without being overly sweet, making it a delicious way to enjoy those classic fall flavors while keeping the carbs in check.
If you’re hosting Thanksgiving, your Instant Pot can be a real lifesaver when oven and stovetop space is already in high demand. This cheesecake is a wonderful make-ahead dessert that lets you check one more thing off your holiday cooking list. With its creamy texture and comforting blend of fall spices, it’s a festive addition to your Thanksgiving dessert table!
Ingredients
1 box Simple Mills Honey Cinnamon cookies
Salt
4 Tbsp. butter, melted
3 Tbsp. Swerve brown sugar
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger +1/4 tsp.
2 Tbsp. pumpkin pie spice
4 oz. cream cheese, room temperature
1 cup granulated Swerve
1 15-oz. can pumpkin puree2 tsp. vanilla
1/4 tsp. ground nutmeg
1/2 cup sour cream
1-1/2 tsp. cinnamon + 1/4 tsp.
1/8 tsp. salt
2 Tbsp. cornstarch
3 large eggs
1 cup whipped cream
Additional pumpkin pie spice, honey or chocolate for topping
Instructions
Cut a piece of parchment paper to fit in the bottom of an 8 inch springform pan. Spray the paper with cooking spray.
Pour 1-1/2 cups of water in the Instant Pot and place a rack in the bottom. Prepare a sling to fit under and up the sides of the springform pan for easy lift out.
In a food processor, pulse the cookies until fine. Add the melted butter, brown sugar, salt, nutmeg, allspice, ginger and pumpkin pie spice. Pulse a few more times to mix.
Pour the crust into the springform pan and press it into the bottom and up the sides. Place the crust in the freezer.
Clean the food processor. Combine the cream cheese and granulated Swerve. Process until smooth. Add vanilla, pumpkin, sour cream, remaining spices and cornstarch. Process until smooth. Add eggs and pulse a few more times.
Pour the filling over the crust. Cover with a damp paper towel and aluminum foil. Set the pan over the sling and lower it into the Instant Pot. Seal the lid on the Instant Pot. Set the Instant Pot to Sealing. Add 48 minutes using the Manual setting on high pressure.
After cooking, natural release for 20 minutes; then, manually release the remaining pressure. Open the lid and remove the pan, using the sling. Cool covered for 10 minutes. If the filling is too jiggly after removing the cover, re-cover it with the damp paper towel and aluminum foil and place it back in the Instant Pot for 10 minutes with a 15 minute natural release. Let it cool for and hour; then, chill it for 4 hours.
Top with the whipped cream and sprinkle with the cinnamon and pumpkin pie spice.
If you like this recipe, you may also like the following recipes:
Make Ahead Cheesecake Parfaits
Keto Raspberry Cream Cheese Coffee Cake
Instant Pot Keto Pumpkin Cheesecake
Equipment
- Measuring spoons
- 1 measuring cup
- Parchment paper
- 1 8" springform pan
- Cooking Spray
- Instant Pot
- Food processor
- 1 Small bowl
- 1 rubber spatula
- Paper towel
- aluminum foil
Ingredients
- 1 box Simple Mills Honey Cinnamon cookies
- Salt
- 4 Tbsp. butter melted
- 4 oz. cream cheese room temperature
- 1 15- oz. can pumpkin puree
- 2 tsp. vanilla
- 1/4 tsp. ground nutmeg
- 3 large eggs
- 1 cup granulated Swerve
- 1-1/2 tsp. cinnamon + 1/4 tsp.
- 1 cup whipped cream
- 3 Tbsp. Swerve brown sugar
- 1/8 tsp. salt
- 1/2 cup sour cream
- 2 Tbsp. cornstarch
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/2 tsp. ginger +1/4 tsp.
- 2 Tbsp. pumpkin pie spice
Instructions
- Cut a piece of parchment paper to fit in the bottom of an 8-inch springform pan.
- Spray the paper with cooking spray.
- Pour 1-1/2 cups of water in the Instant Pot and place a rack in the bottom.
- Prepare a sling to fit under and up the sides of the springform pan for easy lift-out.
- In a food processor, pulse the cookies until fine.
- Add the melted butter, brown sugar, salt, nutmeg, allspice, ginger and pumpkin pie spice.
- Pulse a few more times to mix.
- Pour the crust into the springrom pan and press it into the bottom and up the sides. Place the crust in the freezer.
- Clean the food processor.
- Combine the cream cheese and granulated Swerve.
- Process until smooth.
- Add vanilla, pumpkin, sour cream, remaining spices and cornstarch.
- Process until smooth.
- Add eggs and pulse a few more times.
- Pour the filling over the crust.
- Cover with a damp paper towel and aluminum foil.
- Set the pan over the sling and lower it into the Instant Pot.
- Seal the lid on the Instant Pot.
- Set the Instant Pot to Sealing.
- Add 48 minutes using the Manual setting on high pressure.
- After cooking, natural release for 20 minutes; then, manually release the remaining pressure.
- Open the lid and remove the pan, using the sling.
- Cool covered for 10 minutes. If the filling is too jiggly after removing the cover, re-cover it with the damp paper towel and aluminum foil and place it back in the Instant Pot for 10 minutes with a 15 minute natural release.
- Let it cool for an hour; then, chill it for 4 hours.
- Top with the whipped cream and sprinkle with the pumpkin pie spice or drizzle with honey or chocolate.
