The creamiest keto pumpkin cheesecake ever and it’s baked right in your Instant Pot! Easy to assemble and it cooks much faster than a traditional cheesecake. Rich pumpkin spice flavor and a sugar-free almond flour crust.
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I’m all in now on pumpkin spice. I am fully committed to the flavor of the season. I can’t seem to get enough. And while I already have several keto pumpkin cheesecake recipes, I am now coming out with this gorgeous Instant Pot Pumpkin Cheesecake.
My Instant Pot made its way up from the storage shelves in the pantry recently. I had put it away for most of the summer, preferring my grill and my stovetop for warm weather cooking. But it is a very useful kitchen gadget, especially when it comes to comfort food season.
It’s not ideal for everything but it can significantly cut back on cooking time for soups, stews, and braised meats. A couple of my favorite recipes include the Instant Pot Loaded Cauliflower Soup, the Creamy Keto Salsa Chicken, and the easy Instant Pot Pulled Pork.
But one of the things I like cooking most in the Instant Pot? Cheesecake. It’s amazing, how creamy and rich it is. Something about that intense steam cooking is ideal for a dense and rich recipe like cheesecake.
How to cook cheesecake in an Instant Pot:
This keto pumpkin cheesecake is my third instant pot cheesecake, but trust me, it won’t be my last. My first attempt was another seasonal favorite, my Keto Pecan Pie Cheesecake. I was blown away by the remarkably creamy texture, so I quickly followed that up with an Instant Pot Lemon Cheesecake and was met with the same creamy consistency.
To bake a cheesecake in an Instant Pot rather than an oven, you need a few special items:
- An Instant Pot (d’uh!)
- A springform pan that fits inside an Instant Pot: this one that’s 7 inches in diameter works well, but 8 inches is too big.
- Plenty of foil for wrapping the cake up well, to keep out the moisture.
- A piece of paper towel, to set overtop as an additional barrier against the moisture.
- Good flexible oven mitts for lifting your hot cheesecake pan out of the pressure cooker. I like the Ove Glove style because they have individual fingers to allow you to get in around the pan.
Beyond that, you really just need the typical ingredients for any low carb cheesecake. Keep in mind, you use less of them because it results in a smaller cake.
For this Instant Pot pumpkin cheesecake, I used almond flour for the crust (Bob’s Red Mill, of course!), with some sweetener and some spices.
I did something a little different with the filling this time, as I had some mascarpone that was nearing its expiration date. So I beat that with some cream cheese, some pumpkin puree, and some pumpkin pie spice. You can use all cream cheese, if you prefer. Either way, it will be amazing!
How to garnish your Instant Pot Pumpkin Cheesecake
You know pumpkin and caramel go together like peanut butter and jam, right? So you’ve got to make my sugar-free caramel sauce to drizzle over top.
But a little bit of lightly sweetened whipped cream is lovely too. I am the worst cake decorator, to be honest, but some whipped cream and a star shaped decorating tip, and even I can make a beautiful cake.
Can you make Instant Pot Pumpkin Cheesecake ahead?
You bet! Like any cheesecake, this can be refrigerated for up to 6 days. Keep it tightly wrapped in plastic wrap and store in an airtight container to keep it from drying out and from picking up other odors from your fridge.
If you want to freeze the cake, don’t put any caramel sauce or other garnish on it. Again, wrap it up tightly to keep it as fresh as possible, and it can last up to 6 months.
If you’re worried about ruining the cake before wrapping it up, one trick is to flash freeze it first. Simply place it on a cookie sheet in the freezer, unwrapped, until it’s frozen solid (a few hours). Once it’s completely firm, you can wrap it easily without crushing or smooshing.
Can you make this Keto Pumpkin Cheesecake in the oven?
Absolutely. While I haven’t tried this particular recipe in the oven, here are my best suggestions:
- Set the oven temperature to 300F, which is the standard for cheesecake.
- Grease the sides of your pan before pouring in the filling. The instant pot cheesecake doesn’t need this because of the way it cooks with pressure. But it’s good practice for baked cheesecakes.
- This is smaller than most cheesecakes so I would imagine that 4o to 50 minutes would be sufficient. But I would start checking at 30 minutes, and keep checking every 5 minutes after that.
- Your cheesecake is done when it’s set around the sides but still has a little jiggle in the middle.
Ready to make this delicious keto Instant Pot Pumpkin Cheesecake?
More Great Keto Instant Pot Recipes
Instant Pot Keto Breakfast Casserole
Instant Pot Smothered Pork Chops
Instant Pot Bacon Cheeseburger Soup
The creamiest keto pumpkin cheesecake ever and it's baked right in your Instant Pot! Easy to assemble and it cooks much faster than a traditional cheesecake. Rich pumpkin spice flavor and a sugar-free almond flour crust.
- 1/2 cup almond flour
- 2 tbsp powdered Swerve Sweetener
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch salt
- 1 1/2 tbsp butter, melted
- 8 ounces mascarpone cheese softened
- 4 ounces cream cheese softened
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup Swerve Brown
- 6 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 large egg room temperature
- 1/2 recipe Sugar-Free Caramel Sauce (optional)
- lightly sweetened whipped cream (optional)
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In a medium bowl, whisk together the almond flour, sweetener, spices, and salt. Stir in the melted butter until the mixture begins to clump together.Press into the bottom of a 7-inch springform pan.
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Beat together the mascarpone and cream cheese until smooth. Beat in the sweeteners until well combined.
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Add the pumpkin puree, pumpkin pie spice, and vanilla extract and beat until well combined. Add the egg and beat until just combined.
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Pour the filling over the crust and spread to the edges.
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Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
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Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom. Carefully lower the wrapped cheesecake pan onto the rack.
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Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
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Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
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Once chilled, run a sharp knife around the inside of the pan and loosen the pan sides. Top with lightly sweetened whipped cream and caramel sauce, if desired.
Amanda says
What if I don’t have any swerve brown? I know the caramel taste might not be there but do you think just using additional regular swerve would work?
Carolyn says
Try Swerve and 1 tsp of molasses. It will give it colour and flavor and add only 5g total carbs to the WHOLE recipe.
Linda A. says
You’ve done it again! You’ve broken my resolve to eat fewer sweet treats. Oh well, it’s holiday time. I noticed that you didn’t line the springform pan with parchment paper like you did for the Instant Pot Lemon Cheesecake. Is there a reason for that?
I can hardly wait for your new baking guide book.
Carolyn says
I didn’t find I needed to but I think it depends on your pan. I was able to insert a sharp knife under mine to loosen it.
Karen says
Sweet Liberty. I cannot believe that low carb count! This looks incredible!
Katie says
Love that this is still a festive treat but will still keep you on track!
Melissa says
My family is so happy about this recipe! We actually get to keep the carbs down and still have a yummy dessert!
Trang says
How is this keto AND made an instant pot?!? Thanksgiving prep and cooking is gonna be so easy this year for me!
Julie Blanner says
Yes! Another reason to love my instapot! Can’t wait to try it this weekend!
Kim says
I would have never thought to make cheesecake in the instant pot!! Thank you!
Nancy says
If I do this in the oven should I use a water bath?
Carolyn says
I don’t think this one will need it. It’s smaller than normal cheesecakes and won’t take as long to bake so won’t be as prone to cracking.
della says
I don’t have an instapot, what temp and how long in the oven would you recommmend? I must make this!!!
della says
Nevermind, I see where you talk about it! I don’t know how I missed that? Thank you!!!
Ann says
“All day I dream about food” (especially desserts) this may be my life motto :))) I am here for the first time, but I have already saved for about 10 recipes from your blog. They are all so creative and the photos are super appetizing! I will definitely try to prepare this pumpkin cheesecake, thanks God, I am a real pumpkin fan! Love your blog, keep it up 🙂
Carolyn says
Thank you, Ann. I hope you come back and try out lots more!
Colleen says
I’m confused about the paper towel. So that sits on top of the pan and then the whole pan gets wrapped with foil? I’m assuming the pie does not fill the pan up to the top? And what is the point of the paper towel? Just want to make sure I have this all right before I attempt. It looks amazing!
Carolyn says
Yup, sits right on top to absorb any moisture that gets under the foil. The pressure cooker really gets it in there.
Jeannine says
I followed recipe exactly on InstaPot but after taking out cheesecake wasn’t fully cooked, was totally still liquid on top. What could have gone wrong? Do you leave foil on it while letting it get room temperature?
Carolyn says
Yes, I leave mine completely untouched until it cools. How watery was your pumpkin puree?
Jeannine says
Didn’t realize you asked about the puree, I used the same one you have linked on recipe. It was not watery.
Heather says
This was also my issue and I put it back in the InstantPot thinking I had done it wrong! Came out just as liquidy the second time so I said well … guess I’ll let it cool! It was still soft but did become not liquid once cooled. And was delicious!! But I too am curious why it was still so liquidy after 2 rounds in the pot. Perhaps that’s just how it is?
Carolyn says
No, it’s not liquid at all. 2 questions… how thick was your pumpkin puree and what sweetener did you use?
Rachel says
I have made your pecan pie cheesecake and it was fabulous….I am getting into the pumkin season and want to make this one but dont have the marscarpone cheese…am I able to sub the marscarpone cheese for cream cheese?
Carolyn says
Yes, I think I said that in the blog post too.
Pam Lang says
I am single, so anything I make is just for me. One of the problems I have with this recipe is just using 6 tbls of pumpkin purée & 4 oz cream cheese. What do I do with the remaining pumpkin & cream cheese?
Carolyn says
Cream cheese isn’t hard for me to use up. Pumpkin, I simply divvy it up into small glass jars and freeze it.
Jeannine says
I put it back for another 15 min because was too thin as I wrote in my first comment, took foil off after I took it out to check. Was much better after the extra 15 minutes of pressure cooking but still think it may need longer, so still wondering what could cause such a difference in cooking times from your recipe. Taste was amazing though, we did eat today after being in fridge overnight. What is the texture of yours so I know if same after the extra 15 minutes I used?
Carolyn says
Mine was incredibly creamy but definitely cooked through at the 35 min mark. Really not sure what the difference would be here. It’s always hard to say with these things! Did you let yours stay in the pressure cooker without venting (natural pressure release)?
Jeannine says
Yes, I left mine in insta pot until pressure released naturally. The 35 plus 15 extra pressure cooking minutes seemed to do the trick, it was extremely creamy. Just would be nice to be done in 35 lol but will do 50 minutes next time from onset as I am definitely making again!
Carolyn says
Fair enough! I wonder why yours took longer than mine?
Joi says
Made this yesterday and it is perfect! I did bake it in the oven, at 300, and it took a full 60mins. But, I used a water bath and pretty heavy foil, which may have made some difference in bake time.
Sandie says
I would love to make this in 4 oz jars to help with portion control. Do you have any suggestions? I made the pecan pie cheesecake last week and it was a winner!
Carolyn says
I think it should work, I just have never cooked it that way so I would search out a recipe that does it in little jars and see the timing…
Melissa A says
Hello,
Do you have any substitutions for almond flour? We can not use almond or tree nuts due to food allergies, however we can use coconut. Thank you
Carolyn says
Coconut flour doesn’t make a good crust here but sunflower seed flour or pumpkin seed flour are both good nut-free options. GERBS is a completely allergen free brand that I get on Amazon https://amzn.to/2WlNNs8
hotmail says
I made this recipe last night and it came out amazing! My roommate is not a big pumpkin fan but he really liked it too! I’m going to make it again for a fall party I’m going to in a couple weeks!
Suzanne Hindman says
Mine was grainy…a problem I’ve never had with the lemon cheesecake. Could it have been the brown Swerve? Thanks…tasty recipe!
Carolyn says
Mine wasn’t at all grainy so… I am not sure. Wish I could say.
Rhessa Hanson says
Can regular cream cheese be subbed for marscapone in this recipe?
Carolyn says
Yes it can.
John Willis says
How are you determining your carb count? Since 1/4 cup of Swerve Brown is 48g and 1/4 cup powdered Swerve is 36g, the recipe comes out to 12.15 grams per slice, a far cry from the 3.23g your nutrition facts shows.
What am I missing here?
Carolyn says
You are missing the nutritional disclaimer at the bottom of every blog post. Erythritol has zero carb impact and should not be treated as a regular “carb”.