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    Home » Keto Cakes » Pecan Pie Cheesecake – Instant Pot Recipe

    Published: Oct 10, 2017 · Modified: Feb 8, 2022 by Carolyn

    Pecan Pie Cheesecake – Instant Pot Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    22.1K shares
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    The creamiest low carb pecan pie cheesecake EVER! This divine keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake.

    A slice of keto pecan pie cheesecake on a white plate.

     

    Spoiler alert! This keto pecan pie cheesecake recipe is going to blow your mind. How do I know? Because it totally blew my mind. And when it comes to low carb dessert, my mind is pretty hard to blow. I make so many really great recipes…some more great than others, I admit, but on the whole they are all pretty darn tasty. So it takes something really special to make me stop in my tracks, mouth agape, and declare it a mind-blowing recipe. This is very much one of those recipes. And I wanted to make sure to get it to you in time for your healthy sugar-free Thanksgiving celebrations. I am sorry I didn’t quite make it in time for Canadian Thanksgiving. I tried, I really did! But those of you north of the border will want to make it anyways.

    Sugar-free caramel sauce pouring over low carb instant pot cheesecake

    Low Carb Instant Pot Cheesecake Recipe

    I only recently jumped on the Instant Pot train. I have so many kitchen gadgets and my storage shelves are already overflowing – I figured why add one more that did a job my oven or slow cooker could also do? But people were raving about the darn thing and it was everywhere I looked. And when readers started to email me asking for Instant Pot recipes, I knew I was fighting a losing battle. I feel it my honour-bound duty to test out new things on my readers’ behalf and to make them the recipes they want to see. So I got myself a pretty basic model, this 6-quart Instant Pot Lux.

    Keto Pecan Pie Cheesecake

    I have to say, my first recipe was not a success. It was a pork roast and while it wasn’t bad, it wasn’t the meltingly tender meat you would expect. I was underwhelmed. But I decided to press on and I made a fabulous Chile Verde that is destined for a future project (hint hint…another book!). Normally, Chile Verde would take hours to cook but this was done and ready to eat in less than 45 minutes! I started to think people were on to something here.

     

    The creamiest low carb cheesecake ever! Pressure cooker recipe

    I made another few Instant Pot dinner recipes that were very good and then I did what I always do…I went for dessert. Of course, I did, right? I mean, you know me! I had seen some gorgeous Instant Pot cheesecakes on Pinterest and I wanted to give them a try. I consulted quite a few of them to figure out how to make this cheesecake a success. This Salted Caramel Instant Pot Cheesecake from Cookies and Cups inspired the idea of a low carb pecan pie version. Of course, it ended up meaning I had to buy another piece of specialized equipment, but it was worth it. Because for a springform pan to fit into your Instant Pot, or in most slow cookers, it needs to be 7 inches in diameter. I got this Nordic Ware 7-inch Springform Pan.

    Creamy dreamy Instant Pot Pecan Pie Cheesecake

    So was this low carb cheesecake really worth all the trouble and expense? I have to give that a huge resounding YES! It’s not really any easier than baking a cheesecake in your oven but the consistency is astonishingly creamy and it cooks in 30 minutes, rather than several hours. And I hardly need to tell you that the marriage of pecan pie and cheesecake is the most heavenly thing on earth, do I? No, no, I don’t.

    If you don’t have a pressure cooker like an Instant Pot, I think you could also make this in a slow cooker. I am not sure of the timing involved but the overall process would be much the same (water in the bottom, paper towel to absorb extra moisture, wrapping the whole thing in foil).

    Creamy dreamy Instant Pot Pecan Pie Cheesecake

    Pecan Pie Cheesecake - Instant Pot Recipe

    The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake. 
    5 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Chill Time: 3 hours
    Total Time: 25 minutes
    Servings: 10
    Calories: 340kcal

    Ingredients

    Crust

    • ¾ cup almond flour
    • 2 tablespoon powdered Swerve Sweetener
    • Pinch salt
    • 2 tablespoon melted butter

    Pecan Pie Filling

    • ¼ cup butter
    • ⅓ cup powdered Swerve Sweetener
    • 1 teaspoon Yacon syrup or molasses optiona, for colour and flavour
    • 1 teaspoon caramel extract or vanilla extract
    • 2 tablespoon heavy whipping cream
    • 1 large egg
    • ¼ teaspoon salt
    • ½ cup chopped pecans

    Cheesecake Filling

    • 12 ounces cream cheese softened
    • 5 tablespoon powdered Swerve Sweetener
    • 1 large egg
    • ¼ cup heavy whipping cream
    • ½ teaspoon vanilla extract

    Topping

    • 2 tablespoon butter
    • 2 ½ tablespoon powdered Swerve Sweetener
    • ½ teaspoon Yacon syrup or molasses
    • ½ teaspoon caramel extract or vanilla extract
    • 1 tablespoon heavy whipping cream
    • Whole toasted pecans for garnish

    Instructions

    Crust:

    • In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
    • Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

    Pecan Pie Filling:

    • In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
    • Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt. 
    • Spread mixture over the bottom of the crust.

    Cheesecake Filling:

    • Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract. 
    • Pour this mixture over the pecan pie filling and spread to the edges. 

    To Bake:

    • 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.
    • 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 (there are ways to do this with a sling made out of tin foil but I didn't bother with that).
    • Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
    • Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

    Topping:

    • In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
    • Drizzle over the chilled cheesecake and garnish with toasted pecans.

    Notes

    This recipe serves 8 to 10 people. I went with 10 because it is VERY rich and calorific. So although your slice may seem small, it packs a delicious punch!
    Nutrition Facts
    Pecan Pie Cheesecake - Instant Pot Recipe
    Amount Per Serving (1 /10th of cake)
    Calories 340 Calories from Fat 279
    % Daily Value*
    Fat 31.03g48%
    Carbohydrates 4.97g2%
    Fiber 1.42g6%
    Protein 5.89g12%
    * Percent Daily Values are based on a 2000 calorie diet.

    USED TO MAKE THIS RECIPE

     

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Mary says

      January 31, 2022 at 12:16 pm

      Has anyone tried this recipe using the traditional oven?

      Reply
    2. Alexandra Williams says

      January 09, 2022 at 7:33 pm

      How many carbs do you think per slice?

      Reply
      • Carolyn says

        January 09, 2022 at 8:18 pm

        It’s right in the recipe card! 🙂

        Reply
    3. CathieD says

      December 25, 2021 at 9:31 pm

      5 stars
      So impressed with this Cheesecake recipe. I made it for my Christmas Day dessert and you are so right, the lightest fluffiest cheesecake ever!. Rich but not heavy at all.
      I did a couple of tweeks, first I left off the caramel sauce and since I had about a 1/2 cup pureed pumpkin leftover from a different recipe I added it to the cheesecake along with about a 1/2 teaspoon pumpkin pie spice.
      I love my Instant Pot and just thrilled to find a nother use for it. Thanks for all your terrific recipes.

      Reply
      • Carolyn says

        December 26, 2021 at 7:20 pm

        Sounds great!

        Reply
    4. Gloria says

      December 13, 2021 at 11:25 pm

      I made this for a Hanukkah gathering there were only two of us there that were keto but it was gone in minutes and everybody loved it and they all want the recipe. Fortunately I ate dessert first or I wouldn’t of had any.

      Reply
      • Carolyn says

        December 14, 2021 at 9:12 am

        That’s so great to hear!

        Reply
    5. Sarah Anderson says

      November 25, 2021 at 8:30 am

      This looks incredible. I can’t wait to try it! I’m curious how you keep the sweetener from crystallizing after you’ve stored it in the fridge?

      Reply
      • Carolyn says

        November 25, 2021 at 9:00 am

        It does a bit but the Yacon syrup helps offset that. But I have a new caramel sauce recipe that is better if you prefer to use that: https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/

        Reply
    6. Pam B says

      October 23, 2021 at 9:07 pm

      I don’t have yacon or molasses. Do you think sugarfree pancake syrup would work. ?I don’t want to buy a bottle of molasses when I wouldn’t be using much of it . My husvand won’t use it.

      Reply
      • Carolyn says

        October 24, 2021 at 7:54 am

        Sure, I think it would be fine.

        Reply
    7. Karen says

      September 15, 2021 at 6:31 pm

      Can this be cooked on the oven?

      Reply
      • Carolyn says

        September 15, 2021 at 9:39 pm

        Probably. I believe people in the comments have discussed how they have done so.

        Reply
    8. Rene says

      June 05, 2021 at 8:54 pm

      Ughh so sad… I must not have let the caramel layer get thick enough because when I poured the cheesecake in, it went to the bottom. Oh well, its cooking right now and I hope it still tastes good! 🙂

      Reply
    9. Sharon says

      April 24, 2021 at 8:17 am

      5 stars
      I made this yesterday. My husband wanted a small piece late last night. He took one bite and immediately proclaimed it was delicious. He commented that it was just as good as Cheesecake Factory. That is the highest praise in my book.

      Thank you for creating such delicious treats that enable us to stay on THM without cheating. Sweets are my downfall. I couldn’t do this without you. You are my go to for yummy decadent desserts.

      Reply
      • Carolyn says

        April 24, 2021 at 10:19 am

        So glad to hear that!

        Reply
    10. Bobbie Escoe says

      February 19, 2021 at 9:53 am

      I I’ll be making this soon! I have all of your cookbooks, can’t wait for your next book, hoping it will be soon!!!!!!
      I’m never disappointed when I make something from your recipes!!!!

      Reply
    11. Jess says

      November 21, 2020 at 7:05 pm

      5 stars
      I made this today for friends-giving. It looked like it would be a lot of work but turned out to be pretty simple. Lots of ingredients but I already had all of them in the house. I will make it again for sure. Very good flavor and creamy texture.

      Reply
    12. Lori says

      November 21, 2020 at 11:57 am

      5 stars
      Delicious! I doubled the recipe and did it in the oven! I reduced the sweetener in the filling and cheesecake from 1/3c to 1/4c and 5tbsp to 4tbsp and it was still plenty rich and sweet!

      I baked the crust for 10 mins at 350 and the entire double batch of cheesecake in a square pan for approx 55 mins

      Turned out beautifully – so delieicious!

      I love your recipes! Thanks for creating them!

      Reply
    13. Suzanne says

      November 11, 2020 at 8:31 pm

      5 stars
      I made this for the first time last week. I am pretty new to the keto way of life. I must say this is by far one of my favorite recipes. I took samples to work and gave out. That is where I do all my testing on new recipes. Rave reviews. I am even making one for someone’s Thanksgiving dinner. Thanks so much for sharing. Can not wait to try more!!!

      Reply
    14. Nita says

      October 24, 2020 at 6:52 pm

      Thank you for your quick response and suggestion. I think it’s a great idea. Can I sub either Allulose or xylitol for the Bocca Sweet?
      Nita

      Reply
    15. Nita says

      October 24, 2020 at 5:40 pm

      Carolyn I want to make pecan pie ice cream and your recipe looks promising. For the pecan pie syrupy part do you think I should use the pecan pie filling or the topping? They are very similar. I’m thinking to add when the ice cream gets almost finished. Thanks 😊

      Reply
      • Carolyn says

        October 24, 2020 at 6:42 pm

        I have a better idea! Use my pecan praline sauce (will taste just right!). https://alldayidreamaboutfood.com/keto-praline-pecan-sauce/

        Reply
    16. Miriah Baxter says

      September 09, 2020 at 4:44 am

      I’m so glad you made this in the IP Lux! I saw a video of a guy making a cheesecake in his IP but it had different controls on it. I’d just planned on getting an off brand one that looked like his because I couldn’t make sense of his instructions with my Lux.Now I will try it with the Lux and any other recipes you do in your Lux!

      Reply
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