PUMPKIN

CHEESECAKE

LOW CARB RECIPE

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WHY YOU'LL LOVE IT

– Fast. Excluding the time to cool, this tasty crustless Pumpkin Cheesecake is ready in under 30 minutes. – Easy. Mix all of the ingredients in a blender, add them to a springform pan, pressure cook, and chill. – Flavorful. Packed with pumpkin spice goodness that will have you singing the praises of fall. – Low Carb. A keto dessert that won't knock you out of ketosis.

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INGREDIENTS

– Cream Cheese- This will make up a majority of the "body of the cheesecake" – Swerve- Keeps the pumpkin dessert low carb while perfectly sweet. – Pumpkin Spice – Pumpkin Puree- You can't have a pumpkin cheesecake without the pumpkin! – Vanilla Extract – Sour Cream- Makes the cheesecake extra creamy and prevents it from becoming overly dense. – Eggs- Helps thicken it while creating a fluffy and airy texture.

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STEP 1

Allow all ingredients to come to room temperature. Add all of the ingredients, except the eggs into a blender. Once a creamy blend is achieved, add the eggs and blend until well incorporated.

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STEP 2

Completely line a springform pan with parchment paper. Pour the contents of the blender into the springform pan and cover it with foil.

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STEP 3

Place a trivet inside the Instant Pot liner and place the springform pan on top of the trivet. Add water to the Instant Pot liner. Close the Instant Pot lid and cook under high pressure.

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STEP 4

Allow the pressure to naturally release for 10 minutes and then quickly release all remaining pressure. Remove the springform pan from the Instant Pot and place it directly in the refrigerator until chilled.

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STEP 5

Once the cheesecake is cooled completely, remove the springform pan and parchment paper and garnish as desired.

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