A tasty, creamy Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping is low carb, gluten-free, and made in the Instant Pot.
The electric pressure cooker makes the best and creamiest cheesecakes I have ever experienced.
Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping-
A Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping and an Almond Flour Crust for the holidays or any time you want to make a lovely low carb cheesecake in your Instant Pot!
The Instant Pot does an absolutely beautiful job at cooking a cheesecake to perfection.
The water, steam, and pressure used in the Instant Pot cooking method are similar to the "Bain Marie" bath used in the oven to make cheesecakes, but the Instant Pot does a way better and even more effective job.
My favorite Non -Stick Springform Pan that fits in the Instant Pot.
An almond flour crust, a creamy pumpkin cheesecake filling, and a sweet vanilla sour cream layer on top.
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Keto Instant Pot Pumpkin Cheesecake
Ingredients:
Cheesecake Crust:
- 1 ⅓ cup almond flour
- 2 ½ tbsp erythritol granular (Swerve)
- ⅓ cup butter, melted
Pumpkin Cheesecake Filling:
- 16-ounces cream cheese (two 8-ounce packages), softened and cubed
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup erythritol sweetener (Swerve)
- 2 large eggs (at room temperature)
- 2 tablespoon heavy cream
- 1 tsp pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Sour Cream Layer:
- ⅔ cup sour cream
- 3 tablespoon erythritol sweetener (Swerve)
- ½ teaspoon vanilla extract
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Directions:
- Cut out a round shape of parchment paper slightly larger than the 6 x 3" or 7 x 3" inch springform pan (that fits in the Instant Pot). Place the parchment paper at the bottom of the pan. The paper should fold up slightly beyond the bottom of the pan.
- Spray the entire inside of the springform pan and liner with non-stick coconut oil spray. Set aside.
- In a medium bowl combine all the crust ingredients and stir until crumbly.
- Press the crust mixture into the bottom of the pan with your hands to cover the pan. Set aside.
- Using a stand mixer or electric hand mixer on medium-high speed blend: cream cheese, canned pumpkin, 1 cup Swerve sweetener, heavy cream, pumpkin pie spice, cinnamon, and 1 teaspoon vanilla extract. Blend thoroughly, while scraping the sides of the bowl until completely combined and creamy.
- Add the eggs, one at a time, gently mixing on low until just combined without over beating.
- Cover the outer bottom of the pan with a sheet of tin foil to keep water from seeping into the cheesecake. Pour the pumpkin cheesecake filling into the pan over the crust. Place a paper towel over the top of the pan and wrap a sheet of aluminum foil over the top of the paper towel to hold the foil in place. Set aside.
- Pour 1½ cups water into the inner pot of the Instant Pot. Fold a 24-inch long piece of aluminum foil lengthwise into thirds to create a sling for easier removal of the pan. Place the cheesecake pan on the center of the foil sling and place the pan and sling on top of the instant Pot rack with the handles up. Grasp the rack handles to gently lower the pan into the Instant Pot. Leave the sling in the pot.
- Close and lock the lid on the Instant Pot. Turn the pressure valve handle to Sealing. Select Pressure Cooker (Manual) on High Pressure. Set the timer for 58 minutes.
- While cheesecake is cooking, in a medium-size bowl whisk all the sour cream layer ingredients until blended, cover and refrigerate.
- Once cooking time is complete, use the Natural Release method for 25 minutes and then quick release any remaining pressure.
- Remove the lid and carefully grasping the sling handles, lift the cheesecake out of the Instant Pot. Remove the foil and paper towel from the top of the pan. If water has accumulated on top of the cheesecake, gently blot it with a paper towel. Let cheesecake cool on the counter for an hour.
- While cheesecake is still warm (It’s okay if the center looks less firm and jiggly), spread the sour cream mixture topping over it.
- Cover the cheesecake pan with aluminum foil and refrigerate for 12 hours or more until firm.
- Carefully and gently release the outer spring ring of the springform pan. Slice into ten slices, sprinkle with ground cinnamon to garnish and serve.
Nutritional Data: Yield: 10 slices, Serving Size: 1 slice out of 10, Amounts Per Serving- Cal: 325, Carbs: 7g, Net Carbs: 5g, Fiber: 2g, Fat: 28g, Saturated Fat: 15g, Protein: 8 g, Sugars: 3g.
*All nutritional data are estimates based on the products I used*
Keto Instant Pot Pumpkin Cheesecake
Printable Recipe Card:
📖 Printable Recipe Card
Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
A tasty, creamy Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping is low carb, gluten free and made in the Instant Pot.
Ingredients
Cheesecake Crust:
- 1 ⅓ cup almond flour
- 2 ½ tablespoon erythritol sweetener Swerve
- ⅓ cup butter melted
Pumpkin Cheesecake Filling:
- 16- ounces cream cheese two 8-ounce packages, softened and cubed
- ⅔ cup canned pumpkin puree not pumpkin pie filling
- 1 cup erythritol sweetener Swerve
- 2 large eggs at room temperature
- 2 tablespoon heavy cream
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Sour Cream Layer:
- ⅔ cup sour cream
- 3 tablespoon erythritol sweetener Swerve
- ½ teaspoon vanilla extract
Instructions
- Cut out a round shape of parchment paper slightly larger than the 6 x 3" or 7 x 3" inch springform pan (that fits in the Instant Pot). Place the parchment paper at the bottom of the pan. The paper should fold up slightly beyond the bottom of the pan.
- Spray the entire inside of the springform pan and liner with non-stick coconut oil spray. Set aside. In a medium mixing bowl, combine all the crust ingredients and mix until crumbly.
- Press the crust mixture into the bottom of the pan with your hands to cover. Set aside.
- Using a stand mixer or electric hand mixer on medium-high speed blend: cream cheese, canned pumpkin, 1 cup Swerve sweetener, heavy cream, pumpkin pie spice, cinnamon, and 1 teaspoon vanilla extract. Blend thoroughly, while scraping the sides of the bowl until completely combined and creamy.
- Add the eggs, one at a time, gently mixing on low until combined without over beating.
- Cover the outer bottom of the pan with a sheet of tin foil to keep water from seeping into the cheesecake. Fold a 24-inch long piece of aluminum foil lengthwise into thirds to create a sling for easier removal of the pan.
- Pour the pumpkin cheesecake filling into the pan over the crust. Place a paper towel over the top of the pan and wrap a sheet of aluminum foil over the top of the paper towel to hold the foil in place. Set aside.
- Place a paper towel over the top of the pan and wrap a sheet of aluminum foil over the top of the paper towel to hold the foil in place. Set aside.
- Pour 1½ cups water into the inner pot of the Instant Pot. Place the cheesecake pan on the center of the foil sling and place the pan and sling on top of the instant Pot rack with the handles up. Grasp the rack handles to gently lower the pan into the Instant Pot. Leave the sling in the pot.
- Close and lock the lid on the Instant Pot. Turn the pressure valve handle to Sealing. Select Pressure Cooker (Manual) on High Pressure. Set the timer for 58 minutes.
- While cheesecake is cooking, in a medium-size bowl whisk all the sour cream layer ingredients until blended, cover and refrigerate.
- Once cooking time is complete, use the Natural Release method for 25 minutes and then quick release any remaining pressure.
- Remove the lid and carefully grasping the sling handles, lift the cheesecake out of the Instant Pot. Remove the foil and paper towel from the top of the pan. If water has accumulated on top of the cheesecake, gently blot it with a paper towel. Let cheesecake cool on the counter for an hour.
- While cheesecake is still warm (It’s okay if the center looks less firm and jiggly), spread the sour cream mixture topping over it.
- Cover the cheesecake pan with aluminum foil and refrigerate for 12 hours or more until firm.
- Carefully and gently release the outer spring ring of the springform pan. Slice into ten slices, sprinkle with ground cinnamon to garnish and serve.
Video
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Notes
*all nutritional data are estimates based on the products I used*
Yield: 10 slices, Serving Size 1 slice out of 10, Net Carbs per Serving: 5g,
Amounts per serving-
Nutrition
Calories: 325kcalCarbohydrates: 7gProtein: 8gFat: 28gSaturated Fat: 15gFiber: 2gSugar: 3g
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
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Toni S. says
I made this in a 7” silicone springform pan with a glass bottom. I used mashed pumpkin from a pie pumpkin that I baked before making the cheesecake. After 58 minutes on high in the instant pot, when I uncovered it, the filling had only set in a ring about 1 1/2” from the sides of the pan. The rest was very liquid. I covered it again with a fresh towel, replenished the water and cooked it on high again for an additional 30 min. This time it was set perfectly. I chose to forgo the sour cream topping and serve it after it had chilled thoroughly with a little homemade caramel topping and fresh whipped cream. It was amazing. Will definitely make again. Not sure why it didn’t set during the initial cooking period, but perhaps the silicone pan did not conduct the heat to the interior as well as a metal pan.
Stacey says
Thank you, Toni, for trying the recipe and for sharing your tips. Yes, using different types of pans or even lighter or darker colored pans can make a difference in the cooking time.
Angela Gunderson says
This cheesecake is so yummy. Make sure you make it the day before you need it. The 2nd time i made this I made the mistake of making it the morning of, only gave it four hours in fridge. Taste was good but it was not set.
Roy Scott says
58 minutes? Not that I don’t believe the recipe , but most most recipes say 26-28 minutes? Is this bc it’s covered? Does it have to be? I am using a push pan rather than a springform. I just want to make sure.
Stacey says
Roy, the pan I used was 6 " and it did take that long. If your pan is wider it may take a shorter amount of time. It was still wiggly in the middle when I took it out and continued to cook while cooling on the counter as well.
Kelly says
Hi Stacie,
Could I use monk fruit in this recipe? If so what would be the measurements?
Thank you,
Kelly 🙂
Stacey says
Kelly, is it a monk fruit sweetener blend or just monk fruit?
Peggy says
This is a delicious cheesecake. The second time I made it without the crust and it was just as delicious. Thanks for the recipe.
Stacey says
Thank you, Peggy, I'm so thrilled you are enjoying the recipe 🙂
Van says
Hello. Does the almond flour mixture cook while the cheesecake cooks in the instant pot? I don't need to blind bake it first?
Stacey says
it cooks in the IP and does not need pre-baking. It will be a soft Graham cracker type of crust.
Paula says
Hi Stacey, How long can this cheesecake store in the fridge? My Thanksgiving has been postponed for a few days. It is still in the aluminum covered push pan, should I leave it or take it out and put it in a sealed container? I made it Monday and our Thanksgiving will be Sunday.
Thank you!
Stacey says
Paula, I would think it should be good in the fridge for at least up to a week maybe a few days beyond that.
Judy says
I was wondering if the Swerve sweetener you use in the crust and the cheesecake is the powdered Swerve? Planning on making this for Thanksgiving.
Thank you
Judy
Stacey says
You can use powdered or granular. I've used both versions before in this recipe.
Bonnie says
Hi Stacy, This Pumpkin Cheese Cake had me at first site! My very fist cheese cake to make ever and don't you know my Instant Pot has a missing gasket! Of course it's all made too! I have a Stove top pressure cooker as a last resort! I will let you know how out comes out! 🤔
Bonnie 😊
Stacey says
Hi Bonnie, I hope you find the gasket, but at least you have a backup plan. Yes, let me know, as I'm open to any tweaking of recipes if needed 🙂 Thank you.
Sandi Curry says
I don't have the Instant Pot, Could I just follow the recipe and bake in the oven ? That's for the pumpkin cheesecake with sour cream topping .
Stacey says
You could make this in the oven but would use a "bain marie" method of baking (the cheesecake pan in a larger baking dish with water filled to halfway up the cheesecake springform pan). The times would also need to be adjusted for the oven.
Debbie says
This seriously did not taste low carb at all! Absolutely delicious. I didn’t do the sour cream topping, just whipped cream. This is a keeper!
Stacey says
Thank you so much, Debbie, for trying the recipe and for your kind words! Good to know I can skip the sour cream topping if I want to. 🙂
Amy says
If I were to put it in freezer after it's done, would it be able to be eaten in a lot less time then 12hrs? I don't know if we can wait that long!!
Stacey says
Possibly, but I haven't tried it. It does need some time too set, but maybe it would set faster in the freezer.
Jessi says
I used an 8 or 9 inch pan in my 12qt cooker. I did "manual" 28 minutes. Perfect! Next time I will double the whole recipe and do the whole 58 minutes. Definitely bringing this to Thanksgiving dinner!
Stacey says
Wow, I have not tried a 12 quart cooker yet! That is fast!
Lonna says
Couple questions Stacey. I have an 8qt IP and 8 in spring form (2' high) If I make it as given, will the crust be too thin and the cake also? How much should I increase the recipe if that is the case. Will be spread out about 2 more inches.
Also, do you use granulated or powdered swerve I use monk fruit granulated and it seems to stay so grainy. Maybe I should melt it with the butter?
thanks. this is going to be my Thanksgiving pumpkin dessert and I am going to make a trial run. Lucky me!
Stacey says
Hi Lonna, You may want to almost double the crust recipe for a thick crust in an 8 inch pan. I have used both granulated and powdered swerve in the recipe. If the sweetener you use gets grainy you could use powdered (grind into a powder form with food processor) or melt it in the butter may also work. You may also need to use a shorter cook time as the cheesecake will not be as thick.
Lonna says
thank you so much.
Stacey says
You're very welcome, Lonna 🙂
Sandi DeFalco says
Hi Stacey! Are there different models of the IP? I know there is one called 'Instant Pot DUO60 6qt multi-use programmable pressure cooker, etc' I read a review somewhere that it dropped to $50 last year at Walmart, and Aldi's had it for $39. So, if this is the one that you use, I'll start checking prices.
By the way, how are you?
This cheesecake looks amazing, and I also want to try your Clover Rolls!
☺ Sandi
Stacey says
Hi Sandi, There are different sizes and models. I have the 6-quart Instant pot Duo as you mentioned. Yes, shop around and I bet Black Friday will have a great sale! How are you Sandi? Are you still making jewelry and other crafts?
Sandi DeFalco says
Not doing much with crafts/jewelry since Frank had a stroke in March of 2017. He is in a long term care facility, with the hopes of him getting some kind of mobility back and be able to come home, or go to his nephew's house which is a lot bigger than ours. I'm trying to stay positive and hopeful, but it has been a year and a half already.
Anyway, a lot of things have been put on hold, but I still have time to cook and try some keto/low carb recipes!
Stacey says
I'm so sorry to hear about Frank. I'm praying and hoping he gets better and more mobility. Stay strong, Sandi.
Liz says
Hi Stacey,
Do you have measurements and time for a 9” spring pan by chance? TIA
Liz
Stacey says
Liz, That size won't fit in my 6 quart IP. Do you have a bigger IP?
Liz says
Hi, I do. The biggest one? I forget the size. Since I’ve gotten it I’ve only used it once and I can’t wait to make this pumpkin cheesecake!!
Stacey says
Liz, I would use the maybe a little shorter cook time as the ingredients amounts are the same but the cake is not as thick. If you take it out and the center is still very liquid (soft and jiggly is okay), then you can put it back in and cook another 5 minutes.
Paula says
I have made this for Thanksgiving and it is safe in the fridge still in the pan covered. Now our Thanksgiving is postponed for 4 days. Do you think it will store ok? Should I remove from the pan yet?
Stacey says
Paula, yes, it should be fine in the fridge covered for 4 days.
Diann Dunn says
Sorry, 1/3 of WHAT measurement for the butter? This looks great!
Stacey says
Diann, it is 1/3 cup butter, melted
ChihYu Smith says
OMG! That looks so amazing - moist creamy and delicious! YUM!
Stacey says
Thank you so much, ChihYu 🙂
tina says
Oh my... I am DROOLING! Pumpkin cheesecake is so tasty!
Stacey says
Thank you, Tina 🙂
Kate says
Wow- it looks amazing! I do have one question:
I’d like to cut the recipe in half and use a 4” springform pan. Should I still set the IP to 58 minutes?
Stacey says
I would try probably less time for a 4-inch version that cuts the ingredients in half. Possibly 35 to 40 minutes. I would try it at 35 and if it is not at all done, put it back in for another 10 minutes.
Tessa Simpson says
Oh yum!! Pumpkin everything is SO me, and even better that it is in the IP!! I love the sour cream topping too!
Stacey says
Thank you, Tessa 🙂
Jean says
This is the most gorgeous cake, and I love that you can make it in the IP! I think my family will love this over Thanksgiving.
Stacey says
Thank you so much, Jean 🙂
Melissa @Real Nutritious Living says
Stacie! This is the perfect festive treat! I can't wait to try it!
Stacey says
Thank you, Melissa 🙂
Renee D Kohley says
Ok, so this might actually be the recipe that makes me get the equipment for my IP to make a cheesecake! This looks so amazing!
Stacey says
Thank you, Renee. You definitely should make a cheesecake in the IP, as I think it makes the best cheesecakes, puddings, and custard types of desserts!