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.
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.
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.
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.
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.
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).
Pecan Pie Cheesecake - Instant Pot Recipe
| Nutrition Facts | |
|---|---|
| Serving Size | 1/10th of cake |
| Amount Per Serving | As Served |
| Calories 340 Calories from fat 279 | |
| % Daily Value | |
| Total Fat 31.03g | 48% |
| Carbohydrate 4.97g | 2% |
| Dietary Fiber 1.42g | 6% |
| Protein 5.89g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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.
Ingredients
Crust
- 3/4 cup almond flour
- 2 tbsp powdered Swerve Sweetener
- Pinch salt
- 2 tbsp melted butter
Pecan Pie Filling
- 1/4 cup butter
- 1/3 cup powdered Swerve Sweetener
- 1 tsp Yacon syrup or molasses (optiona, for colour and flavour)
- 1 tsp caramel extract or vanilla extract
- 2 tbsp heavy whipping cream
- 1 large egg
- 1/4 tsp salt
- 1/2 cup chopped pecans
Cheesecake Filling
- 12 ounces cream cheese, softened
- 5 tbsp powdered Swerve Sweetener
- 1 large egg
- 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
Topping
- 2 tbsp butter
- 2 1/2 tbsp powdered Swerve Sweetener
- 1/2 tsp Yacon syrup or molasses
- 1/2 tsp caramel extract or vanilla extract
- 1 tbsp 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.
Recipe 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!
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I don’t have an insta pot so any idea how to cook this in an oven because this seems too good to not make one!
If you have a slow cooker, you can try that. Or you can bake in the oven similar to this… https://alldayidreamaboutfood.com/brownie-cheesecake-low-carb-and-gluten-free/
I think i’ll try the oven directions for the brownie cheesecake. Now I have to buy more cream cheese because I’ll have to make one of those too 🙂 I have a slow cooker but it’s a 6 quart oval one.
Thanks
I’mwith Jodi. No insta pot at my house. Oven directions?
What size insta pot do you have/did you use?
6 quart. It’s linked in the post.
Since you did a link to your brownie cheesecake you should adapt that one for your insta-pot followers. Just saying. I’m never jumping on that band wagon. I just gave away my slow-cooker. LOL.
I will do that! 🙂 Good idea.
WHOA. I just jumped on the Instant Pot bandwagon myself. First thing I made was chili verde (huge success). This will be the second thing I make. Pretty sure it will be an even bigger success. =))
My first success was Chile Verde too! The recipe will be in my upcoming Easy Keto Dinners book.
Lovin’ the title of that… ! Easy and delish? Sign me up. =))
I’d like to welcome y’all to the IP Obsession. I’m from Louisiana & gave away my rice cooker. I own 2 Ips & 4 inner pots & rarely a day goes by without SOME sort of ip love!
And I am happy to be here! 😉
I got rid of my rice cooker, pressure cooker and slow cooker when I got the Instant Pot. I’m work full time, singly parent and we live in a 1 bedroom apartment. I spend 99% of my waking hours in the kitchen. Equipment must be prioritized. If one piece can save time and do the job of three (and I love it), I will re home the other things. The Instant Pot saves me so much time and energy! I brown and cook in the same pot, so fewer dishes (no dishwasher) and splatter a lot less (less laundry time and expense). I totally get the obsession now. I love my IP almost as much as my new EKK cookbook!
Thanks, Karen! Glad you’re loving the book too. If you haven’t already, I would love an Amazon review…those things are important to the success of this book!
First off, I love your posts. Thank you for taking the time to share your amazing recipes! I was wondering if you have any alternatives to yacon syrup? Maybe something a little cheaper? I know you said molasses, but are there any others? Thanks!
Really, either coconut sugar (you don’t need more than 2 tsp) or molasses (1 tsp) would work best for caramel colour and flavour.
Oh my. I have an electric pressure cooker sitting in a box in my pantry. I haven’t had the guts to get it out and try it. It’s kind of intimidating. This recipe will give me the courage. Thanks for using yacon syrup, which is one of my new best friends! All I can say is I sure hope this stuff freezes well, as I live alone and those 10 servings could be gone in a flash!
That looks so good! I’m hoping Santa will bring me an Instant Pot this year!
Does the 30mins start running once the pan is fully pressurized? I’m not sure how an IP works, but with my regular, stove-top pressure cooker I usually start timer when pressure rings start rocking. I have already told my boys I want either a full-size food processor or stand mixer w/ accessories for Christmas so don’t see an IP joining my kitchen gadget collection in the near future. lol
Marg, typically the 30 mins in programmed by the pressure cooker to start counting when it reaches pressure. The minute countdown doesn’t begin until that point, as a rule. Hope that helps.
Yes, it does. Thanks!
Hi Carolyn ~ Thanks for this recipe! I keto adapted a New York cheesecake (the real deal one with the sour cream layer on top) from a different site. It was amazing and I’ve made it several times. I’m planning to make this amazing Pecan Pie Cheesecake next! My big, BIG question is about the crust. The ones I made before had a similar crust recipe. I’ve tried freezing the crust before adding the filling, and also tried baking the crust to make it crisp. Regardless, the crust has exactly the same mouth feel and consistency as the rest of the cheesecake – not unpleasant, but definitely not a “crust” structure, either.
You’re making favorite keto baking ninja! Do you think you could help find a way to have the crust like an actual cheesecake crust, rather than the same as the rest of the cheesecake?
Thanks, Carolyn! You’re the best!
The problem is…I don’t remember what traditional cheesecake crust tastes or feels like! But you could do something a bit different here and use a coarsely ground almond flour with a little less butter for a more graham-cracker-y kind of feel.
I thought for sure this wouldn’t work when I pulled mine out of my IP. It was so jiggly still! But trusting the process I followed Carolyn’s instruction and left it in the fridge overnight and today we have perfection!!
Rock on! I think you are the first person who actually made it. I am glad to hear it worked!
How would you modify this for the oven or a 9 inch pan as I don’t have a 7in?
Do about 1.5 times everything.
Thank you! If cooking it in the oven would you cook the crust before hand like in your other cheesecakes, or at the same time as in the instant pot directions? It was so fun to meet you last week in Houston! Thanks for coming to our city!
I would probably cook the crust for 10 to 15 minutes prior, so that it has more firmness.
Thank you. I did that and doubling the recipe was perfect for the 9 in and a 4 inch mini cake for two.
I’m not understanding the paper towel instructions. Place paper towel over top of springform but don’t let it sag or touch cake? Is that right? Then wrap in foil?
Yes, you got it!
I have a power cooker, will this work as well as the IP
I don’t know what a power cooker is. Is it a brand of pressure cooker?
yes, it is an electric pressure cooker and has recipe for another type of desert so was thinking I could us it. Maybe will try and see, I am new to this and really am impressed with your recipes Thank you so much
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For those of you concerned about the Instant Pot’s initial cost, there is a website called Vipon which offers coupon codes for similar products thru Amazon. I have had a pretty good experience. Not all codes work, so be forewarned.
Picked u[ your book the other day, and LOVE it. Thanks
I’m wondering what size springform pan you use for this? I’ve ordered the instant pot you referenced, but do I need to purchase a special size pan to fit it?
Thanks again. 🙂
Yes, as it states in the recipe, you do need a 7 inch pan as other pans won’t fit into the Instant Pot.
This looks delicious and I love my IP!! Can this be made in a 6″ springform pan, I have two of them that I use to make small layered cakes sometimes, but those are the only ones I have.
It can probably be made in the smaller pan but I might reduce the amounts a little or it may fill the pan too much. Or it may take longer to cook through, being so thick.
Thank you!!
Just an FYI: Doubling the recipe makes the perfect amount for a 9 inch spring form pan and a 4 in mini.
It was amazing meeting you in Houston! I have read your book from cover to cover and today I had an epiphany. Thinking about the movie “Julie and Julia”, I decided maybe I’ll do a “Carol and Carolyn”! So I’ll start at the beginning of your book and make at least one recipe a day until I’ve made them all. Sounds like fun, right! Thanks for your inspiration! Carol (CJ)
Now that sounds like an awesome plan…I LOVE It!