Instant Pot Pumpkin Cheesecake Recipe

Instant Pot Pumpkin Cheesecake

Original recipe: growingupgabel.com

INGREDIENTS:

For the Crust:

• 26 Gingersnap Cookies (for a lower glycemic and gluten-free option try the Partake Ginger Snaps, or a low carb/keto option is to make your own cookies first)
• 1/2 cup pecans
• 2 Tablespoons butter
• 2 Tablespoons granulated white sugar alternative (allulose, monk fruit, etc.)

For the Cheesecake:

• 1-1/2 blocks (12 ounces) cream cheese, softened
• 1/2 cup brown sugar alternative (allulose, monk fruit, etc.)
• 2 whole eggs plus 1 yolk
• 1/2 cup pumpkin puree
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 1 teaspoon flour

DIRECTIONS:

1. Process crust ingredients in a food processor until fine crumbs form.
2. Pour into spring form pan and press gently on the bottom and up the sides to create a crust. Set aside.
3. Beat cream cheese and sugar in a mixer until smooth. Add eggs and beat well. beat in pumpkin puree and sour cream and beat well. Beat in vanilla, spice, and flour.
4. Pour batter into the prepared pan. Place a paper towel on top of the cheesecake and cover loosely with aluminum foil.
5. Create a foil sling by tearing off a long piece of foil and folding it in half. Place the foil sling under the pan and wrap it up and around the covered cheesecake.
6. Fold the top to seal, but keep it loose around the top of the pan like a tent.
7. Pour 1-1/2 cups of water into the instant pot and place the trivet in the pot.
8. Place the cheesecake on the trivet and close the lid. Seal the pressure release valve.
9. Heat on high pressure for 30 minutes and allow instant pot to release pressure naturally.
10. Open the lid and remove the cheesecake. Remove the foil and let set until cooled.
11. Refrigerate for 4 hours or overnight before serving.

Nutrition Facts: (makes 8 slices)

Amount Per Serving: (Carbs are estimated using allulose and Partake Ginger Snaps in the recipe – results will be different based on your ingredients)

• Carbohydrates – 20g
• Protein – 5g
• Total Fat – 26g
• Fiber – 3g

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