InstaPot Low-Carb Pumpkin Cheesecake
Makes 1 7”Cheesecake
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.
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.
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.
1 1/2 cups heavy whipping cream
1 dropper full of liquid stevia, vanilla creme
1/4 tsp. ground vanilla bean
***Cinnamon for sprinkling