InstaPot Low-Carb Pumpkin Cheesecake

Makes 1 7”Cheesecake

Serves 8-12

 

You want to make sure that when you are eating ANY dairy products that they are in their least possible form. RAW is best. Organic from pasture fed cows in a must!

To prepare the crust you will need a food processor with knife attachment. I use Cuisinart. 

Crust:

2 cups pecan halves, lightly toasted

6 medjool dates pitted

1/2 tsp. sea salt

1/2 tsp. ground cloves

3 Tbsp. (or a bit more) melted ghee or unsalted butter

 

Directions for Crust:

Combine all dry ingredients in food processor and pulse until pecans and dates are chopped coarsely. Add melted ghee/butter in a thin steady stream as you pulse, until mixture pulls from sides and begins to clump together. 

 

Press into the bottom of a 7 inch springform pan and place in the freezer while preparing the filling.

 

Filling:

2 pkgs cream cheese, room temp

1 cup pumpkin puree

1/4 cup heavy cream

1/4 cup sour cream

1/2 cup Dark Amber maple syrup

2 droppers full of Sweetleaf liquid stevia, I use vanilla creme

2 tsp. coconut flour

1 tsp Ceylon cinnamon

1 tsp. Saigon cinnamon

1 tsp. powdered ginger

1 tsp. ground vanilla bean 

1 tsp nutmeg, *freshly grated is best

1/2 tsp. ground clove

1/2 tsp. sea salt

 

Directions for Filling:

 

Place all ingredients in Vitamix and blend on high, scraping down sides a few times until well blended. Pour into prepared spring form pan. Pour enough water into the bottom of the InstaPot to just come underneath rack…approx. 1 1/2 cups. Place cheesecake into InstaPot with rack/trivot w/handles. Securely fasten lid and cook 25 minutes on high pressure. When it is finished, allow to cool 10 minutes before releasing pressure. Cool on counter for 30 minutes to 1 hour. Place in refrigerator overnight and top with whipped cream and sprinkle with cinnamon before serving.

Optional topping:

1 1/2 cups heavy whipping cream

1 dropper full of liquid stevia, vanilla creme 

1/4 tsp. ground vanilla bean 

 

***Cinnamon for sprinkling