5 from 8 votes
Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
Prep Time
10 mins
Cook Time
58 mins
Pressure Release
25 mins
Total Time
1 hr 8 mins
 
A tasty, creamy Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping is low carb, gluten free and made in the Instant Pot. 
Course: cheesecake, instant pot, keto, lowcarb
Cuisine: cheesecake, dessert, instantpot
Keyword: keto Instant Pot pumpkin cheesecake
Servings: 10
Calories: 325 kcal
Author: Stacey
Ingredients
Cheesecake Crust:
  • 1 ⅓ cup almond flour
  • 2 ½ tbsp erythritol sweetener Swerve
  • cup butter melted
Pumpkin Cheesecake Filling:
  • 16- ounces cream cheese two  8-ounce packages, softened and cubed
  • cup canned pumpkin puree not pumpkin pie filling
  • 1 cup erythritol sweetener Swerve
  • 2 large eggs at room temperature
  • 2 tbsp heavy cream
  • 1 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
Sour Cream Layer:
  • cup sour cream
  • 3 tbsp erythritol sweetener Swerve
  • ½ tsp vanilla extract
Instructions
  1. 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.
    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  2. 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.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  3. Press the crust mixture into the bottom of the pan with your hands to cover. Set aside.
    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  4. 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 tsp vanilla extract. Blend thoroughly, while scraping the sides of the bowl until completely combined and creamy.
    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  5. Add the eggs, one at a time, gently mixing on low until combined without over beating.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  6. 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.


    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  7. 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.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  8.  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.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  9. 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.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  10. 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.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  11. While cheesecake is cooking, in a medium-size bowl whisk all the sour cream layer ingredients until blended, cover and refrigerate.

  12. Once cooking time is complete, use the Natural Release method for 25 minutes and then quick release any remaining pressure.

  13. 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.

  14. While cheesecake is still warm (It’s okay if the center looks less firm and jiggly), spread the sour cream mixture topping over it.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
  15. Cover the cheesecake pan with aluminum foil and refrigerate for 12 hours or more until firm.

  16. Carefully and gently release the outer spring ring of the springform pan. Slice into ten slices, sprinkle with ground cinnamon to garnish and serve.

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
Recipe 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 Facts
Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
Amount Per Serving
Calories 325 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.