Cheesecake made in pressure cooker is a brilliant idea. I've baked the cheesecake in the oven before (Please see oven baked cheesecake recipe below as well), but after seeing Instant Pot community raves about how easy, fast and delicious it is to make cheesecake in Instant Pot, I had to give it a try.
My task was to create a low-carb cheesecake with the low carb crust, and I felt that my Pecan crust was perfect for it.
Chilling the cheesecake overnight in the fridge was so worth the wait.
It came out 100% delicious, sweet, silky and smooth, but without all the added sugar and extra carbs. My kids absolutely loved it and no one complained once that it tasted low-carb-y. One of my guests made a comment that the crust was not sweet enough. So yes, I didn't put any sugar in the crust on purpose, because if the cheesecake is already sweet, I like my crust piquant for more pleasant and crunchy flavor explosion in my mouth.
So I made the Instant pot cheesecake several times and combined the copycat Cheesecake Factory Lowcarb cheesecake recipe along with the Instant Pot Cheesecake recipe, but limited the sugar.
My cheesecake tastes very smooth, creamy and sweet with no sugar substitute feel or any aftertaste. It practically tastes like real thing and melts in your mouth.
Below I outline the low-carb cheesecake recipe with pecan crust.
PS: Please pin this Pinterest friendly pin photo below. If you're not making this cheesecake right now, you will easy find it in your saves later.
For the Instant Pot method - equipment you need: Instant Pot (pressure cooker), Stainless steel trivet, 7 Inch spring-form pan, foil paper.
Based on 10 servings and 1 slice serves as a serving, here's the nutritional information: (Calculated using Spark Recipes Calculator)
Calories 290, Total fat 20 g, Sodium 151 mg, Potassium 133 mg, Total Carbohydrate 9,4 g, Sugars 7,4 g, Protein 6 g
Vs. regular cheesecake has over 25 g of carbs and 20 g sugar.
This cheesecake freezes well and kept good in the freezer (up to 4 weeks), so you can portion control it and de-freeze as you need.
Nevertheless, I'm in love with this piece of sweet low-carb goodness (made in Instant Pot) with the delicious flavor and creamy silky-like texture that melts in your mouth and can't feel any difference, so maybe you want to give it try and let me know what you think. It is way easy to make than you think if you follow the precise directions below. I was nervous myself at first, but now I feel like a pro, making all preps in less than 10 minutes.
Ingredients:
Low carb Crust: 1 cup crushed Pecans ( can substitute for 1 cup walnuts, almonds or Almond flour)
3 tablespoon - (Tablespoons) melted butter
Filling:
16 oz cream cheese at room temperature
½ cup sugar - (For low carb and keto version substitute for granulated sweetener of your choice) like Swerve or Monkfruit natural sweeteners)
¼ cup sour cream at room temperature
1 tablespoon flour (Optional)
2 eggs (room temp)
1 tablespoon lemon juice
1 tablespoon vanilla extract
Instructions:
- Prepare a 7 inch spring-form by coating it with non-stick spray or oil it up. Line with foil or parchment paper - optional.
- Add pecans to food processor and pulse until they are crushed but not yet ground (you still want to feel that crunchiness).
- In a small bowl combine and mix your crushed nuts with melted butter.
- Spread nut mixture evenly with your fingers in the bottom of the spring form pan and 1 inch up the sides of the pan.
- Bake in the oven at 350 F (180 C) for 8 minutes. Do not bake longer, because nut crust can get burned quicker. Let cool and place in the freezer for 20 minutes.
- In a mixing bowl combine very soft room temperature cream cheese and sugar at beat with mixer at medium speed until blended. Add in sour cream and flour. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Do not over-mix.
- Pour batter into the spring-form pan over the crust.
- Pour ¾ cup of water into the stainless steel inner pot, and place the trivet in the bottom. Cover the spring-form with aluminum foil (<- this is important) and carefully lower the pan into the inner pot on top of the trivet.
- Lock in the lid. Select Pressure cook, High and set for 35 minutes of cooking time. When timer beeps turn off Instant Pot and use Natural pressure release (it should take approximately 10-15 minutes). Open the lid, remove cheesecake, use the corner of paper towel to soak up any water (if occurred) on top of cheesecake.
- When cheesecake is cooled, place in the refrigerator (covered with plastic wrap) for at least 5 hours or best overnight.
- The next day, gently separate cheesecake from springform with the knife and open the latch.
- The next day prepare your toppings. I used fresh strawberries and raspberries. Decorate your cheesecake however you like and start enjoying the creamy silky goodness.
Low carb cheesecake recipe notes:
- You can skip the crust. If you're skipping the crust, then your macros will go down to 7 carbs per slice, 200 cal and 17 g of fat, 6.9 g sugar
- Be sure that your ingredients are at room temperature - this is important for smooth texture. If you're in a hurry or forgot to leave them at room temperature, place 16 oz cream cheese with their wraps in hot water for 5-10 minutes. If you're worried that the water will get inside the cream cheese, place the packets inside the zip lock bags.
Disclosure: this is not a sponsored or paid post in any way. The Low Carb Instant Pot Cheesecake is my own recipe and I only share what I love and what I cook in my kitchen. This post contains affiliate links.
If you have a friend or family member who has a sweet tooth and who needs the low carb low sugar recipes, share this post with them.
Here's the handy Low Carb Instant Post Cheesecake recipe printable:
Instant Pot Cheesecake, Low Carb, Low Sugar
Prep time
Cook time
Total time
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Dessert
Cuisine: Any
Serves: 10
Ingredients
- Low carb Crust: 1 cup crushed Pecans ( can substitute for 1 cup walnuts, almonds or Almond flour)
- 3 tablespoon - (Tablespoons) melted butter
- Filling:
- 16 oz cream cheese - room temp.
- ½ cup sugar - (for low carb and keto version substitute for granulated sweetener of your choice) like Swerve or Monkfruit natural sweeteners)
- ¼ cup sour cream
- 1 tablespoon flour (Optional)
- 2 eggs (room temp)
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
Instructions
- Prepare a 7 inch spring-form by coating it with non-stick spray or oil it up. Line with foil or parchment paper if desired.
- In a small bowl combine your crushed nuts and melted butter. Spread evenly with your fingers in the bottom and 1 inch up the side of the pan. Bake in the oven at 350 F (180 C) for 8 minutes. Do not bake longer, because nut crust can get burned. Let cool and place in the freezer for 20 minutes.
- In a mixing bowl mix very soft room temperature cream cheese and sugar at medium speed until smooth. Blend in sour cream and flour. Mix in the eggs one at a time just until blended. Do not over-mix. Pour batter into the spring-form pan on top of the crust.
- Pour 1 cup of water into the stainless steel inner pot, and place the trivet in the bottom. Cover the spring-form with aluminum foil (<- this is important) and carefully lower the filled pan into the inner pot on top of the trivet.
- Lock in the lid. Select Pressure cook, High and set for 35 minutes of cooking time. When beep sounds turn off Instant Pot and use Natural release (it should take approximately 10-15 minutes). Open the lid, remove cheesecake, use the corner of paper towel to soak up any water on top of cheesecake.
- When cheesecake is cooled, place in the refrigerator (covered with plastic wrap) for at least 5 hours or best overnight.
- The next day prepare your toppings. I used fresh strawberries. Decorate your cheesecake however you like and start enjoying the creamy silky goodness.
Notes
Oven baked Low carb cheesecake with pecan crust method:
Note: This recipe is still for 7 Inch Spring-form pan. If you have a bigger pan, like 9 Inch, then you can double the recipe. Other equipment you may need: Roasting pan, elevated baking rack.
Follow the same instructions how to prepare the springform pan, crust and filling.
Pour your batter into the spring-form pan on top of the crust.
Set the oven rack to the second to the lowest position in the oven.
Preheat the oven to 325 degrees F (160 degrees Celsius)
Place the roasting pan onto the second to the lowest rack.
Place the elevated baking rack on top.
Place the filled spring-form on top of the baking rack.
Pour boiling water into the roasting pan until it comes up to 1 Inch, but still make sure the water does not touch the springform pan.
Bake for 40 to 60 minutes or until the center is almost set
Remove from oven and let sit until completely cool - do not touch, do not shake, do not take out of spring form pan yet.
Cover with plastic wrap and place in the refrigerator for at least 4-5 hours or best overnight.
The next day, gently separate cheesecake from springform with the knife and open the latch.
Follow by preparing your toppings and decorations and enjoy!
Note: This recipe is still for 7 Inch Spring-form pan. If you have a bigger pan, like 9 Inch, then you can double the recipe. Other equipment you may need: Roasting pan, elevated baking rack.
Follow the same instructions how to prepare the springform pan, crust and filling.
Pour your batter into the spring-form pan on top of the crust.
Set the oven rack to the second to the lowest position in the oven.
Preheat the oven to 325 degrees F (160 degrees Celsius)
Place the roasting pan onto the second to the lowest rack.
Place the elevated baking rack on top.
Place the filled spring-form on top of the baking rack.
Pour boiling water into the roasting pan until it comes up to 1 Inch, but still make sure the water does not touch the springform pan.
Bake for 40 to 60 minutes or until the center is almost set
Remove from oven and let sit until completely cool - do not touch, do not shake, do not take out of spring form pan yet.
Cover with plastic wrap and place in the refrigerator for at least 4-5 hours or best overnight.
The next day, gently separate cheesecake from springform with the knife and open the latch.
Follow by preparing your toppings and decorations and enjoy!
Kathi
The recipe calls for lemon juice and vanilla, but you don't tell when to add it in?
Irina
Kathi,
You add lemon juice and vanilla at a time when you mix the eggs in.
Thanks for catching
Marcela W
I didn’t ad the lemon and vanilla, is it going to be ok?
Irina
How did it turn out and how you liked it?
Nancy
What if we do t have an insta pot? Do you have an alternative cooking method?
Sara
Do you know how many points this would be on weight watcher per serving. Thank you.
Irina
HI Sara, I used the smart points calculator and based on what I plugged in, it came out to 12 points. This is with the crust and based on one serving piece. Did you get the same number?
Sara
Can I cook this in my oven and how would I do that.
Irina
Hi Sara, I added step by step instructions on how to cook this cheesecake in the oven
Anna
Hi, I was wondering if I could sub sweetened condensed milk for the sugar. I also have brown sugar, would that work?
Irina
Hello yes, you can sub for condensed milk or brown sugar.
The reason I used white sugar is to not affect the color of the cheesecake...
Since you're using only quarter cup, I don't think it will affect the color...so totally fine ?? let me know how it goes
Happy holiday weekend
Heather
Mine actually wasn’t quite set enough in 35 minutes. I’ll increase the time by a couple minutes next time, till I find the perfect time for my InstaPot. Also, I will probably add a little more sugar substitute next time also!! It looked gorgeous!! And love how doing it in the Instant pot means it didn’t have an ugly crack on top!! Yay!!
Irina
Haha... You said it right - NO ugly crack in the middle.. lol
Ody
Probably THE DUMBEST question ever! Do you cover the romp of the pan with foil or just wrap the outside to prevent water leakage through the bottom of the pan?
Irina
Very good question actually...
Yes I cover the bottom of the pan with foil. This really helps to prevent it from leaking... although they not supposed to leak, but sometimes they do...
cover the top too....with foil... you'll end up with less water inside your cheesecake, but some condensation is acceptable, gently soak up with paper towel
Crissie Martin
I'm making this for thanksgiving. Hope it turns out good
Irina
Good luck! I can't wait to hear from you how it turned out and your thoughts... happy Thanksgiving!