Pecan Pie Cheesecake – Instant Pot Recipe

Ingredients
  • 3/4 cup almond flour
  • 2 tbsp powdered Swerve Sweetener
  • Pinch salt
  • 2 tbsp melted butter
  • 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
  • 12 ounces cream cheese softened
  • 5 tbsp powdered Swerve Sweetener
  • 1 large egg
  • 1/4 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 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:

    1. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
    2. 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:

  1. 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.
  2. 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. 
  3. Spread mixture over the bottom of the crust.

 

Cheesecake Filling:

  1. Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract. 
  2. Pour this mixture over the pecan pie filling and spread to the edges. 

 

To Bake:

  1. 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.
  2. Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom.
  3. 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).
  4. 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).
  5. Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

 

Topping:

  1. 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.
  2. Drizzle over the chilled cheesecake and garnish with toasted pecans.

 

 

Cooking Time: 2100
Preparation Time: 1500
Additional Time: 10800
Yield: 10
Notes:
This recipe serves 8 to 10 people. I went with 10 because it is VERY rich and calorific. So although your slice may seem small, it packs a delicious punch!
 

 

Calories: 340kcal
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