Low-carb Lactose-free Instant Pot Pumpkin Cheesecake

An experiment to take the cheesecakes we love, reduce the carb count, speed up cooking in the Instant Pot, AND still have a truly delicious result. It worked out better than I had ever expected on the first try!

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Step 1

1. Crush pecans to a medium-fine meal in food processor.

Step 2

2. Line the bottom of your springform pan with a circle of parchment paper to ease removal.

Step 3

3. Combine pecans, brown sugar, nutmeg, cinnamon, and almond flour in a bowl. Mix well.

Step 4

4. Add melted butter slowly, until the ingredients form the consistency of wet sand and will hold together in a clump if you squeeze it together with your fingers.

Step 5

5. Pour mixture into springform pan, pressing evenly into the bottom with a glass or flat-bottomed measuring cup.

Step 6

6. Set aside in freezer until ready to add cheesecake mixture.

Step 7

1. Unwrap cream cheese. If still firm, microwave for 60-90 seconds to soften.

Step 8

2. Add Monk Fruit sweetener and Splenda brown sugar to cream cheese and mix with electric hand mixer on low speeds until well combined.

Step 9

3. Scrape down the sides of the bowl.

Step 10

4. Add vanilla, sour cream, pumpkin pie spice, cinnamon, ginger, nutmeg, and xanthan gum and mix to combine on low speed.

Step 11

5. Add pumpkin puree and mix on low speed.

Step 12

6. Add eggs one at a time, mixing on low speed just long enough to combine each egg.

Step 13

7. Get the crust from the freezer and pour the filling into the pan.

Step 14

1. Put about 2 cups of cold water in the Instant Pot and place trivet in the bottom to set springform pan on. (To keep it off the bottom and out of the water.)

Step 15

2. Create a foil sling to go under the springform pan by taking about 2 feet of foil and folding it over lengthwise into a thick 3” (ish) wide strip.

Step 16

3. Put the springform on the sling and CAREFULLY set it down into the Instant Pot.

Step 17

4. Set Instant Pot to 50 minutes, high pressure, NO keep warm.

Step 18

5. When cycle ends, make sure keep warm is off and let pressure naturally release for 20 minutes.

Step 19

6. Release any remaining pressure manually.

Step 20

7. When the pin drops, open the Instant Pot and CAREFULLY lift the cheesecake out to a flat surface using your foil sling. It's a good idea to put a towel or paper towel under it to catch any liquids that come off the pan.

Step 21

8. Check for doneness. A bit of the centre should jiggle slightly. If underdone, give it another 10 minutes, same release cycle as before.

Step 22

9. Use a paper towel to blot up any water droplets that may be on top of your cheesecake.

Step 23

10. Let cool on the counter for an hour or so, then refrigerate 4 hours to overnight.

Step 24

11. Remove from pan and serve.