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Pecan Pie Cheesecake – Instant Pot Recipe

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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.

Low Carb Pecan Pie Cheesecake - Instant Pot Recipe

 

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.

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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.

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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).

5 from 6 votes
Creamy dreamy Instant Pot Pecan Pie Cheesecake
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Pecan Pie Cheesecake - Instant Pot Recipe
Prep Time
25 mins
Cook Time
35 mins
Chill Time
3 hrs
Total Time
25 mins
 

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. 

Course: Dessert
Cuisine: Dessert
Servings: 10
Calories: 340 kcal
Ingredients
Crust
Pecan Pie Filling
Cheesecake Filling
Topping
Instructions
Crust:
  1. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
  2. 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:
  1. 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.
  2. 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. 
  3. Spread mixture over the bottom of the crust.
Cheesecake Filling:
  1. Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract. 
  2. Pour this mixture over the pecan pie filling and spread to the edges. 
To Bake:
  1. 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.
  2. Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom.
  3. 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).
  4. 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).
  5. Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
Topping:
  1. 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.
  2. 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!

Nutrition Facts
Pecan Pie Cheesecake - Instant Pot Recipe
Amount Per Serving (1 /10th of cake)
Calories 340 Calories from Fat 279
% Daily Value*
Total Fat 31.03g 48%
Total Carbohydrates 4.97g 2%
Dietary Fiber 1.42g 6%
Protein 5.89g 12%
* Percent Daily Values are based on a 2000 calorie diet.

USED TO MAKE THIS RECIPE

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The Everyday Ketogenic Kitchen

 

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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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Comments

  4. 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.

    Reply

  5. 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. =))

    Reply

  6. 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!

    Reply

    • 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!

      Reply

      • 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!

        Reply

  7. 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!

    Reply

    • Really, either coconut sugar (you don’t need more than 2 tsp) or molasses (1 tsp) would work best for caramel colour and flavour.

      Reply

  8. 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!

    Reply

  10. 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

    Reply

  11. 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!

    Reply

    • 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.

      Reply

      • This is an amazing crust that I came up with. It is more like a crust from pre keto eating style groom what I can remember.

        4 ounces cream cheese
        1 1/2 cups almond flour
        1/3 cup Swerve or Lakanto confectioners sweetener or equivalent sweetener

        Reply

  12. 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!!

    Reply

      • 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!

        Reply

  14. 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?

    Reply

      • 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
        .

        Reply

  16. 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.

    Reply

  17. 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. 🙂

    Reply

  18. 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.

    Reply

  20. 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)

    Reply

  21. Mine is in my pressure cooker right now! I missed the part where I needed to spread the crust all the way up the sides of the pan. Oops. Not sure what I’ll have when it’s done. Also not sure if my pecan filling got thick enough, but I cooked it for 2 minutes. We’ll see. I’ll let you know. Very excited about this.

    Reply

  22. Oh my goodness, this turned out so good! I was worried because the center was a little jiggly (as someone else posted) but after refrigerating over night, it is perfect. I may use a little less sweetener next time, but that’s just me. Hubby loved it too. Not having the crust up the sides of the pan was not an issue, as you thought. The 7″ size is perfect! Pecan Pie and Cheesecake are probably my two favorite desserts, so this is a match made in heaven. What a fun way to use my Pressure Cooker! Thanks Carolyn. I posted some pictures on Instagram.

    Reply

  24. I’m hoping to make this cheesecake for Thanksgiving but will be making it in the oven. I’m trying to figure out how to make this work. I’m assuming that by following the brownie cheesecake recipe, you are saying to prebake the crust. But, what about the pecan pie layer? Does that get added to the crust after the crust has baked and then they both are baked together? And then, after that the cheesecake layer gets added and everything is baked again?
    Thanks in advance for any clarification!! Looks amazing!

    Reply

  26. Firstly Carolyn, you are a truly gifted culinary artist. God bless you for sharing your passion and creativity with the rest of us! Your dedication and hard work are inspiring! Secondly, I plan to make this soon. Since I only have Sukrin fiber syrup (the dark kind), might I be able to use it in place of Yacon syrup? Thank you again for everything. You really do make this world a better place.

    Reply

  27. Have you made a video of the lifting in and out of the Instant Pot with the cheesecake? I have a small pressure cooker (not Instant Pot) and would like to see the mechanics of the process. Did you make one already and I missed it?

    Reply

  28. I could kiss you! Just took this out of my IP. Patience is hard! Everything tasted soooooo good as I made it. I cannot wait to try it!

    Reply

  29. Is there a sub for the sweetener? New to this type of sweeteners, so I have no clue. Local store doesn’t have that and no time to order before Sunday family dinner. Thanks!

    Reply

  31. Followed this recipe exactly and it didn’t get done at all 🙁 Smelled great. Had to put it in the oven to finish. Maybe something is wrong with my instant pot.

    Reply

  32. I have made this 3 times for family gatherings. It has been met with raving reviews. I have an 8 qt ip and an 8″ springform. I did follow the recipe as written. My crust was just on the bottom of the pan but must say other than that (haven’t wanted to adjust it to throw off the calculations) it is by far my favorite cheesecake keto or not.

    Reply

  35. Caroline, I’ve read that paper towels have chemicals that could get into the cake. Is there any alternative that would work?

    Reply

    • I am quite certain that there are plenty of all natural paper towels you can use. Whole Foods probably carries some.

      Reply

  36. After reading this post, I ordered the Instant Pot and planned to make the cheesecake for Thanksgiving. I ran out of time and didn’t make the cheesecake until Christmas. It was so delicious. We loved the combination of the pecan pie filling, cheesecake, and the caramel topping. Thank you for the wonderful recipe!

    Reply

  37. This looks like a yummy replacement for a dessert I enjoyed last night (which did not meet my ‘healthy criteria—LOL. As if, right?)

    Do you think xylitol would work vs Swerve or an erythritol-based sweetener?

    I adore maple syrup, but understand the moisture from it could make the cheesecake quite unmanageable. Thoughts on either xylitol or even partial maple syrup in this recipe?

    Thank you.

    Reply

  38. I have a question about the egg in the cheesecake portion. I normally add them until creamy, but I saw on the Facebook IP sites several comments saying you should “just” still them in, not beat them in. Can you clarify for me how you did the egg portion? I want to make this, but don’t want to make it a mess like the samples some showed n their posts.

    TIA

    Reply

    • I just beat them until combined…but I didn’t overheat. Once they were combined, I stopped. So I have no idea about any other way of doing it.

      Reply

  39. I made this for Christmas and it was great. I thought I had a 6 inch pan so put it on for 35 minutes. It turns out I have a 7 inch pan so 30 minutes would have been probably more awesome. I find that’s one disadvantage of instant pot is that it’s harder to check for doneness. Definitely a keeper.

    Reply

  40. You are amazing love your books and Pinterest site everything you write and watch all your videos; so will you be working on a keto instant pot book next.? please lol. From Newmarket Ontario Canada ??

    Reply

    • It will be deeper and so need to cook a bit longer. I wish I could say exactly how much longer but a few minutes at least.

      Reply

  42. Made this and froze the slices individually and I’m officially addicted! I zap a slice in the microwave for a few seconds, then drizzle the sauce I’ve kept in fridge over the top whenever! Thank you! Tastes exactly like regular cheesecake!

    Reply

  43. Oh! And I used a Pyrex pie plate as I didn’t have the smaller springform. Paper towel and foil as instructed and it was perfect!

    Reply

  44. This is OUTSTANDING. I followed the recipe exactly, using molasses. The only thing I would change is to occasionally make it without the pie layer or topping, using it as a base cheesecake carrier for other toppings or just to have naked! In other words, don’t change a thing. Thank you for an awesome recipe.

    Reply

  45. Hi there. I’m doubling the recipe in a 9″ springform. Any idea how long I should keep it in the IP?

    Thanks!

    Reply

    • Sorry, I really can’t say. I wonder if you can google a full size cake in the IP and see what the instructions are.

      Reply


  46. Just discovering you recipe now. I am so excited to make it.
    Do you have to use “Powdered” Swerve or can it be made with the regular Swerve sweetener product.
    I was not sure if the consistency of the sugar would affect the chesecake.
    Thank you for your help.

    Reply

    • It might be a little grittier. I know you can with baked cheesecake but I am just not sure for the Instant Pot.

      Reply

  48. I am allergic to both coconut and almond flour, and I am wondering if this recipe would hold without a crust? I do have an instant pot, just didn’t know if the batter would set.

    Reply


  49. This is going to sound stupid but I had to go to another Instant Pot Cheesecake recipe website to figure out when to take the springform pan off. (by the way – it’s after you remove everything from the Instant pot, remove the foil and paper towel and then take the springform sides off – let it set to room temperature – then cover with saran wrap and put in the fridge overnight) I left the bottom part of the pan on because I felt the cheesecake was too fragile to take off of the bottom last night. I wanted my first one to turn out perfect and it did – next time I want to try using the caramel extract instead of the vanilla for the pecan part to see what that tastes like.

    Reply


  50. WOW!!! The best of both worlds. Pecan pie and Cheesecake. I LOVED this recipe!! Like someone else mentioned, I was worried it wasn’t done when I took it out of the IP. But oh my. The next day. Cheesecake heaven! I don’t use my instant pot much but I’ll definitely be using it for this from now on. I left it in the pan in the refrigerator overnight. I waited for it to cool, then ran a knife around the edge to loosen the crust, covered in foil and put in the fridge. It came out perfectly the next day. I did it that way because I didn’t have a way of covering it and keeping the plastic wrap off of the cheesecake. 🙂 Worked perfect. I love your recipes and your pecan pie is now a Thanksgiving tradition. My husband has Type 2 Diabetes so your recipes have been a lifesaver (literally). Thanks so much for all of your hard work!!

    Reply

  51. Oh my this was soooo delicious! Made it for thanksgiving and it was a hit even to non-keto eaters. Think it’s going to be on the Christmas menu as well! Next time doubling the recipe. I don’t have an instant pot but did mine in a crockpot.

    Reply

  52. This sounds so delicious! I have a bundt pan that fits into my Instant Pot; do you think that could work without the crust? I have a 6” and 9” cheesecake pan, so I am resisting buying another one that I have to find cupboard space for.

    Reply

    • Okay, for anyone interested in this topic, I tried this recipe in my six-cup bundt pan. I coated the pan well with no-stick spray, then put the pecan filling in the bottom of the pan and the cream cheese layer on top, sealed it with aluminum foil and cooked as directed. Note: I live at a high altitude, around 6,000 feet. After chilling in a large bowl filled with ice, I loosened the edges and tried to turn it out onto a plate. It did not seem like it was going to come out, so my plan was to just spoon it out of the pan. When I did that (couldn’t wait any longer) it came out in a good sized hunk, which leads me to believe that this method could work for someone with the patience to chill it thoroughly and gently ease it out of the pan. For those with less patience, I recommend getting the seven inch springform pan.

      Reply

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