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Name: Pecan Pie Cheesecake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Creamy dreamy Instant Pot Pecan Pie Cheesecake; Pecan Pie Cheesecake - Instant Pot Recipe; The creamiest low carb pecan pie cheesecake EVER!; Course Dessert; Cuisine Dessert; Prep Time 25 minutes; Cook Time 35 minutes; Chill Time 3 hours; Total Time 25 minutes; Servings 10; Calories 340 kcal; 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 Yacon syrup or molasses optiona for colour and flavour; 1 tsp caramel extract or 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

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INGREDIENTS

Creamy dreamy Instant Pot Pecan Pie Cheesecake
Pecan Pie Cheesecake - Instant Pot Recipe
The creamiest low carb pecan pie cheesecake EVER!
Course Dessert
Cuisine Dessert
Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 25 minutes
Servings 10
Calories 340 kcal
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 Yacon syrup or molasses optiona ; for colour and flavour
1 tsp caramel extract or 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 Yacon syrup or molasses
1/2 tsp caramel extract or vanilla extract
1 tbsp heavy whipping cream
Whole toasted 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.

Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

Pecan Pie Filling:

In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.

Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt.

Spread mixture over the bottom of the crust.

Cheesecake Filling:

Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract.

Pour this mixture over the pecan pie filling and spread to the edges.

To Bake:

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.

Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom.

Carefully lower the wrapped cheesecake pan onto the rack (there are ways to do this with a sling made out of tin foil but I didn't bother with that).

Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).

Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

Topping:

In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.

Drizzle over the chilled cheesecake and garnish with toasted pecans.

NOTES

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Pecan Pie Cheesecake

Creamy dreamy Instant Pot Pecan Pie Cheesecake
 Pecan Pie Cheesecake - Instant Pot Recipe
 The creamiest low carb pecan pie cheesecake EVER!
 Course Dessert
 Cuisine Dessert
 Prep Time 25 minutes
 Cook Time 35 minutes
 Chill Time 3 hours
 Total Time 25 minutes
 Servings 10
 Calories 340 kcal
 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 Yacon syrup or molasses optiona for colour and flavour
1 tsp caramel extract or 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 Yacon syrup or molasses
1/2 tsp caramel extract or vanilla extract
1 tbsp heavy whipping cream
 Whole toasted pecans for garnish

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.

Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

Pecan Pie Filling:

In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt.

Spread mixture over the bottom of the crust.

Cheesecake Filling:

Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract.

Pour this mixture over the pecan pie filling and spread to the edges.

To Bake:

Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom.

Carefully lower the wrapped cheesecake pan onto the rack (there are ways to do this with a sling made out of tin foil but I didn't bother with that).

Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).

Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

Topping:
In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
Drizzle over the chilled cheesecake and garnish with toasted pecans.

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Nutrition

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Serving Size: 1 (1517g)
Recipe Makes: 1

Calories: 4880
Calories from Fat: 3977 (81%)

Amt Per Serving		% DV

	Total Fat 441.9g	589 %
	Saturated Fat 204g	1020 %
	Monounsaturated Fat 150.8g
	Polyunsanturated Fat 49.6g
Cholesterol 1296.4mg		399 %
Sodium 4018mg		139 %
Potassium 2442.4mg		64 %
Total Carbohydrate 182.7g		54 %
	Dietary Fiber 27.7g	111 %
	Sugars, other 155g
Protein 76.3g		109 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4880

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