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