Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Keto Pumpkin Cheesecake
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Refrigerate:
2
hours
hours
Servings:
6
Calories:
183
kcal
Author:
AshleyThompson
Calories:
183
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
16
g
|
Fiber:
0.3
g
|
Sugar:
3
g
Ingredients
2
tsp
Vanilla extract
1/4
cup
sour cream
1/2
cup
Swerve
8
ounces
Cream Cheese
2
Eggs
1/4
cup
canned pumpkin puree
1
tsp
pumpkin spice
Instructions
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.
Completely line a springform pan with parchment paper. Pour the contents of the blender into the springform pan and cover it with foil.
Place a trivet inside the Instant Pot liner and place the springform pan on top of the trivet.
Add one cup of water to the Instant Pot liner. Close the Instant Pot lid and cook under high pressure for 20 minutes.
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.
Once the cheesecake is cooled completely, remove the springform pan and parchment paper and garnish as desired.