If you like cheesecake, you’ll love this Instant Pot Keto Cheesecake with Pecan Filling and Strawberry Sauce topping!
I shared with you my new low carb and keto strawberry sauce recipe. This Instant Pot Keto Cheesecake with Pecan Filling is the perfect low carb and keto friendly dessert for that amazing strawberry sauce!
Did you know that prior to making this cheesecake I had never made cheesecake before? And, I guess it goes without saying, but this was my first time making cheesecake in the Instant Pot (electric pressure cooker), too. Well, would you be surprised to know that I’ve never even eaten cheesecake before? I’m not sure why, but cheesecake just never sounded very tasty to me – until now!
I think all of our children (that would be 7) love cheesecake. I don’t. Or I didn’t. I do love cooking amazing recipes in my Instant Pot. So, when my husband mentioned that he loved cheesecake, I just had to make him a cheesecake. And since we’re trying to eat a more ketogenic diet, I just had to try making a keto compliant cheesecake. This meant the cheesecake would also be low carb.
Instant Pot Keto Cheesecake with Pecan Filling and Strawberry Sauce
Just like with the Keto Strawberry Sauce, I used Swerve sweetener in the cheesecake as my sugar substitute. I used both the granular and confectioners. They worked and tasted amazing! My husband said he would have never known I didn’t use sugar.
The crust on this amazing Keto-friendly cheesecake is made with almond flour. On top of the almond flour is a pecan pie type filling. My husband said the pecans totally made the cheesecake. The addition of the pecan filling added a sweet and nutty taste to the cheesecake. Sounds like a match made in heaven, right?!
Instant Pot Keto Cheesecake with Pecan Filling
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I’ve already shared the strawberry sauce recipe with you (you’ll find it here). Today, I want to show you how I made this Keto Cheesecake in the Instant Pot. The Instant Pot is an electric pressure cooker, in case this term is new to you.
This is a pretty involved recipe, or maybe it seemed that way to me because I’ve never made cheesecake before. I think the addition of the pecan filling added another layer of complexity to the recipe, but it’s really not hard to make! In fact, you can completely omit the pecan filling. But, like I said, it adds a lot of flavor and texture (similar to pecan pie) to this cheesecake. Plus, it goes so well with this Keto Strawberry Sauce!
Some of the ingredients in the original recipe from All Day I Dream About Food were unfamiliar to me. So, I made a couple of substitutions and this is my take on her Keto Cheesecake. For the full recipe, be sure to visit All Day I Dream About Food! Plus, if you’re anything like me, you’ll want to try every one of her recipes!
What I like about cooking the cheesecake in the electric pressure cooker is the fact that the results are consistent and I don’t have to turn on my oven. This is a big bonus for me, especially in the summertime when our air-conditioning is already struggling to keep up with the high temps and high humidity levels we often have here in Ohio. I’ve also read that it cuts down on the cooking time, but since I’ve never made cheesecake before, I can’t really attest to that fact.
Supplies
As with just about anything you cook or bake, there will be a few supplies you’ll want to gather up before you attempt to make this cheesecake. Of course, you’ll also want to make sure you have the ingredients on hand!
- Instant Pot
- Spring Form Pan
- Trivet Tray for Instant Pot (I use the one that came with my Instant Pot)
- Aluminum Foil
- Paper Towels
- Parchment Paper
- Mixing Bowl
- Mixer
- Measuring Cups
- Measuring Spoons
- Saucepan
- Spatula
- Whisk
Instructions
FOR THE CRUST
In a medium bowl, whisk together the almond flour, sweetener and salt.
Stir in the melted butter until the mixture begins to clump together.
Line your spring form pan with parchment paper. I placed my pan on top of the parchment paper and traced around the outside, then cut 1/2″ inside that circle to make the parchment paper fit into the bottom of the spring form pan.
Press the crust mixture into the bottom and part way up the sides of a springform pan. Place crust in the freezer while you prepare the pecan filling.
FOR THE PECAN FILLING
In a small saucepan over low heat, melt the butter. Add the sweetener and caramel syrup, then whisk until combined. Stir in the vanilla extract and heavy whipping cream.
Add the egg and salt, whisking to incorporate and continue to cook over low heat until the mixture thickens. Remove from heat. Pour over the bottom of the crust.
Spread pecans over the filling.
FOR THE CHEESECAKE FILLING:
Beat the cream cheese until smooth. Then beat in the powdered (confectioners) sweetener.
Beat in the egg, whipping cream and vanilla extract.
Now your ready to pour the cheesecake filling over the pecan filling. Using your spatula, spread cheesecake filling to the edges.
COOK THE CHEESECAKE
This is the exciting part, to me anyway. Because I love preparing dishes in my Instant Pot!
Tightly wrap the bottom of the springform pan with aluminum foil.
Place a paper towel over the top of the springform pan (on top of, but not touching the cheesecake) and then wrap foil around the top of the springform pan, completely covering your pan.
The reason you are covering the pan with foil is to try to keep out as much moisture from the steam as possible. The paper towel will also help to absorb moisture.
Pour one cup of water into the bottom of the Instant Pot. Place the wrapped cheesecake on top of the rack and lower into the Instant Pot. You can make a sling out of aluminum foil, but I have found that simply placing the pan on the rack works best for me. My rack, as you can see below, has handles and this makes it perfect for lifting dishes out of the pressure cooker.
Close the lid, make sure the vent is closed and set your Instant Pot to manual mode for 30 minutes on high pressure. Once the cooking time is complete, allow the pressure cooker to release naturally. This will probably take up to 20 minutes.
Now that the pressure has released naturally, lift the springform pan out of the instant Pot, carefully uncover the cheesecake and let it cool to room temperature. Once cooled, refrigerate for a minimum of 4 hours before serving.
The below picture was taken as soon as I uncovered my cheesecake. You can see that condensation formed on the inside of the aluminum foil. The paper towel I placed on top of the cheesecake was also very wet. So, maybe next time I should do a better job of sealing my cheesecake with aluminum foil. When I try that, I’ll let you know how that worked.
So, there! I’ve shared pictures for the whole world to see of my very first ever Instant Pot Cheesecake. Well, actually, my very first cheesecake ever! Please don’t judge the appearance too harshly.
Keto Cheesecake for the Instant Pot
Ingredients
Crust
- 3/4 cup almond flour
- 2 tbsp powdered Swerve Sweetener
- Pinch salt
- 2 tbsp melted butter
- Pecan Pie Filling
- 1/4 cup butter
- 1/3 cup powdered Swerve Sweetener
- 1 tsp sugar free caramel syrup
- 1 tsp vanilla extract
- 2 tbsp heavy whipping cream
- 1 large egg
- 1/4 tsp salt
- 1/2 cup chopped pecans
Cheesecake Filling
- 12 ounces cream cheese softened
- 5 tbsp powdered Swerve Sweetener
- 1 large egg
- 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
Topping
- 2 tbsp butter
- 2 1/2 tbsp powdered Swerve Sweetener
- 1/2 tsp sugar free caramel syrup
- 1/2 tsp vanilla extract
- 1 tbsp heavy whipping cream
- pecans for garnish
Instructions
Crust
- In a medium bowl, whisk together the almond flour, sweetener and salt. Stir in the melted butter until the mixture begins to clump together.
- Line your springform pan with parchment paper. I placed my pan on top of the parchment paper and traced around the outside, then cut 1/2″ inside that circle to make the parchment paper fit into the bottom of the spring form pan. Press the crust mixture into the bottom and part way up the sides of a springform pan. Place crust in the freezer while you prepare the pecan filling.
Pecan Filling
- In a small saucepan over low heat, melt the butter. Add the sweetener and caramel syrup, then whisk until combined. Stir in the vanilla extract and heavy whipping cream.
- Add the egg and salt, whisking to incorporate and continue to cook over low heat until the mixture thickens. Remove from heat. Pour over the bottom of the crust.
- Spread pecans over the filling.
Cheesecake Filling
- Beat the cream cheese until smooth. Then beat in the powdered (confectioners) sweetener.
- Beat in the egg, whipping cream and vanilla extract.
- Now you’re ready to pour the cheesecake filling over the pecan filling. Using your spatula, spread cheesecake filling to the edges.
Cook the Cheesecake
- Tightly wrap the bottom of the springform pan with aluminum foil.
- Place a paper towel over the top of the springform pan (on top of, but not touching the cheesecake) and then wrap foil around the top of the springform pan, completely covering your pan.The reason you are covering the pan with foil is to try to keep out as much moisture from the steam as possible. The paper towel will also help to absorb moisture.
- Pour one cup of water into the bottom of the Instant Pot. Place the wrapped cheesecake on top of the rack and lower into the Instant Pot. You can make a sling out of aluminum foil, but I have found that simply placing the pan on the rack works best for me. My rack, as you can see below, has handles and this makes it perfect for lifting dishes out of the pressure cooker.
- Close the lid, make sure the vent is closed and set your Instant Pot to manual mode for 30 minutes on high pressure. Once the cooking time is complete, allow the pressure cooker to release naturally. This will probably take up to 20 minutes.
- Now that the pressure has released naturally, lift the springform pan out of the instant Pot, carefully uncover the cheesecake and let it cool to room temperature. Once cooled, refrigerate for a minimum of 4 hours before serving.
I have to admit it was a little intimidating and unnerving. I’m a pretty confident cook and baker, but this was totally out of my league and comfort zone. I just did as much reading and recipe comparing as I could and went for it! I didn’t have all the ingredients that were mentioned in the original recipe I found, so I did a little substitution, keeping my fingers crossed the whole time.
My hubby (and his opinion is the one that matters most to me) said the cheesecake was amazing! Taste and texture were perfect and he especially loved the pecan filling and strawberry sauce. Really, I think the cheesecake was just a means to eat the pecans and strawberries!
Helpful Tips
So, don’t let the recipe, strange pan or the electric pressure cooker intimidate you! Here are some helpful tips:
- Read through the recipe a couple of times so you understand and are familiar with the steps.
- Then gather up your recipe ingredients and supplies.
- I actually measured out all my ingredients and had them separated in different parts of my kitchen according to where I’d be using them. I placed the crust ingredients on my “island” and the pecan filling ingredients on the counter by the stove and the cheesecake filling ingredients on the other end of the counter.
- And, of course, make sure your Instant Pot is plugged in and ready to be used.
If you try this recipe, PLEASE let me know! I’d love to hear all about it!
Til next time…
