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.
Course Dessert
Cuisine American
Keyword instant pot pumkin cheesecake, keto pumpkin cheesecake
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.
Filling:
Beat together the mascarpone and cream cheese until smooth. Beat in the sweeteners until well combined.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract and beat until well combined. Add the egg and beat until just combined.
Pour the filling over the crust and spread to the edges.
To cook:
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.
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).
Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
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.