INSTANT POT PUMPKIN CHEESECAKE WITH ALMOND CRUST (KETO, LOW CARB)

A healthy Instant Pot recipe for making a 6-inch pumpkin cheesecake with an almond flour crust. Keto, low carb, and gluten free.

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.

This recipe is inspired by the layered pumpkin cheesecake bars that I made last year (which were a total hit at Thanksgiving!) and this classic New York style cheesecake made in the Instant Pot. Both recipes use almond crusts.

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

1. Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator about 30 minutes before proceeding with the rest of the recipe.
2. Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
3. .............................

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