Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping

Keto Instant Pot Pumpkin Cheesecake Recipe

Ingredients

For the Cheesecake

• Crust:
  • 1 ½ cups almond flour
  • ⅓ cup granulated erythritol (or any preferred keto sweetener)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup melted coconut oil
• Filling:
  • 16 oz cream cheese (softened)
  • ½ cup granulated erythritol
  • 1 teaspoon vanilla extract
  • 1 cup pure pumpkin puree
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt

For the Sour Cream Topping

• 1 cup sour cream
• 2 tablespoons granulated erythritol
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Crust

1. Mix Dry Ingredients: In a medium bowl, combine almond flour, erythritol, cinnamon, and salt.
2. Add Wet Ingredients: Stir in melted coconut oil until the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 7-inch springform pan.

Step 2: Prepare the Filling

1. Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese with erythritol until smooth.
2. Add Pumpkin & Spices: Mix in pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Blend until combined.
3. Incorporate Eggs: Add eggs one at a time, mixing gently after each addition until just combined.

Step 3: Assemble the Cheesecake

1. Pour Filling: Carefully pour the filling over the crust in the springform pan.
2. Add Water to Instant Pot: Place a trivet in the Instant Pot and add 1 cup of water. Lower the cheesecake onto the trivet using the handles of the springform pan.

Step 4: Pressure Cook

1. Set to Pressure Cook: Lock the lid and set the Instant Pot to high pressure for 30 minutes.
2. Release Pressure: Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.

Step 5: Cool and Refrigerate

1. Remove from Pot: Carefully remove the cheesecake from the Instant Pot and let it cool for 10 minutes.
2. Chill: Refrigerate for at least 4 hours, preferably overnight.

Step 6: Prepare the Topping

1. Mix Topping Ingredients: In a small bowl, combine sour cream, erythritol, and vanilla extract until smooth.
2. Spread Over Cheesecake: Once the cheesecake has chilled, spread the sour cream mixture evenly over the top.

Serving Suggestion

Slice and serve chilled. Top with additional cinnamon or sugar-free caramel sauce for an extra treat!

Tips for a Perfect Keto Pumpkin Cheesecake

• Use Room Temperature Ingredients: Ensure all your ingredients are at room temperature before mixing to avoid lumps.
• Don’t Overmix: When adding eggs, mix just until combined to avoid incorporating too much air.
• Test for Doneness: The cheesecake should be set but slightly jiggly in the center when done. It will firm up as it cools.
• Store Properly: Keep leftovers in an airtight container in the refrigerator for up to five days.

Frequently Asked Questions

1. Can I use a different sweetener?

Absolutely! You can substitute the erythritol with your preferred keto-friendly sweetener, such as monk fruit or stevia, adjusting the quantity as needed since they vary in sweetness.

2. Can I freeze the cheesecake?

Yes, this cheesecake can be frozen! After it has cooled and set, wrap it tightly with plastic wrap and then foil. It can be stored in the freezer for up to three months.

3. What if I don’t have an Instant Pot?

If you don’t have an Instant Pot, you can bake it in a preheated oven at 325°F (163°C) for about 50-60 minutes. Set it in a water bath to prevent cracking.

Check the images from the article

Feel free to make this delectable cheesecake your go-to dessert for autumn gatherings and holiday parties. Happy baking!

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