When you need a dessert to WOW a crowd, like the family get-togethers we have at Thanksgiving, my go-to has been this delicious Cheesecake.

It cooks so easily inside my Instant Pot. If you don’t have an Instant Pot, I highly recommend one. It makes cooking food so easy and very hands off. It’s like a crock pot, without the long cook time. The shorter, under pressure, cook times leave more flavor plus nutrients inside the foods you make. Oh and no more tough roasts, they cook up like a dream! Win-Win!

There will definitely be more recipes here using the Instant Pot, because it’s one of my most used kitchen appliances!

Ok back to the good stuff! Cheesecake, yum!

This cheesecake is a New York style cheesecake. Creamy, sweet and slightly tangy. The texture is so smooth and silky! I’ve replaced all the added sugar with a natural sweetener to keep it lower in carbs and waistline friendly.

And I promise it doesn’t sacrifice even a single ounce of that sweet cheesecake flavor!

For all you pumpkin lovers in the crowd, it’s so simple to make this into a pumpkin cheesecake! I’ve included the changes in the recipe below.It makes a beautiful presentation with a double decker cheesecake layer on bottom, pumpkin layer on top.

Fabulous Cheesecake

Ingredients

    Crust:
  • 1 ½ cups almond flour, or a mixture of pecan and almond meal. (make this by processing the nuts in a food processor)
  • 3 Tbsp Swerve granular sweetener or Erythritol
  • 3-4 Tbsp melted butter
  • Mix everything together until it looks like wet sand and will hold together when pressed.
  • Cut a piece of parchment paper in a circle the size of the bottom of your pan. Put parchment round on the buttered removable pan disc, and butter sides of pan. Press the crust mixture evenly onto the bottom of the pan and halfway up the sides with a small round flat bottomed drinking glass or measuring cup.
    Filling:
  • 2 blocks (8oz) softened cream cheese (full fat)
  • 1/4 tsp salt
  • 2 Tbsp sour cream (full fat)
  • 1/2-3/4 cup Swerve confectioners sweetener or erythritol (taste at ½ cup and stir in more if needed)
  • 2 eggs, 1 egg yolk
  • 1 tsp vanilla extract. (add seeds from a whole vanilla bean for more intense vanilla flavor)
    For Pumpkin, mix together:
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg

Instructions

  • 1. In a food processor process the cream cheese for about 30 seconds. Add sour cream and salt. Process a few seconds. Add sweetener. Process a few seconds.
  • 2. Add eggs, one at a time, processing very briefly after each.
  • 3. With last egg add 1 tsp vanilla. (You will need to scrape down the bowl as needed as you mix the filling in the food processor.) Process until completely smooth. (Do no over-process or you will incorporate too many air bubbles, and this will affect the final texture.)
  • 4. Pour into prepared cheesecake pan lined with crust. (if making pumpkin cheesecake, pour pumpkin mix over top of cheesecake mix.
  • 5. Cover pan with a folded paper towel first, and then secure the paper towel with foil over top. (The paper towel layers help keep water off the cake)
  • 6. Add two cups of water to Instant Pot.
  • 7. Using aluminum foil, make 2 long strips folded over multiple times, to make skinny sling strips. Put these in a cross under the cheesecake pan for lowering into and picking up out of the pot.
  • 8. Place the trivet in the pot. With the foil slings, lower the cheesecake pan centered onto the trivet. Make sure there is ample room around the sides of the pan for steam to rise.
  • 9. Set the Instant Pot to cook on manual, 40 minutes on high pressure, with a 10-minute natural pressure release. Lift the cake out by the sling handles and place on a rack to cool.
  • 10. After 10 minutes cooling, remove the foil and paper towel. If there is any water on the cheesecake, just use the corner of a piece of paper towel to absorb it. The cake will still jiggle in the middle at this point, that is normal, and it will firm up after cooling.
    Topping:
  • 11. (Don't use if making Pumpkin Cheesecake) Mix a cup of sour cream with 2-3 Tbsp swerve sweetener, 1/2 tsp vanilla extract, and a pinch of salt. Spread on top of the hot cake. (mix well to dissolve sweetener)
  • 12. Cover the cheesecake back up with the foil, leaving the foil tented on one side to allow for any residual heat to escape to prevent condensation. Chill in the fridge at least 3 hours. When the cheesecake is cold, you can secure the foil around it completely to continue cooling.
  • 13. When ready to serve, run a butter knife around the outside edge of the cheesecake to loosen the crust. Then place the center of removable cheese cake bottom on a glass. Remove the sides of the pan by slowly and gently pushing straight down towards the glass. It can be tricky at first and you may have to coax the pan slowly until the sides release.
  • 14. Use a butcher knife or serving spatula to separate the parchment round from the cake bottom and slide onto serving platter. (you can leave parchment on if you like)
  • 15. Run a hot knife under water to slice the cold cheese cake, rinsing and wiping the knife after each cut. This will help with smooth cuts. Serve with homemade sugar free whipped cream.

Oven Baking Instructions: Bake at 350 degrees for 40 minutes. Cool and refrigerate for 3 hours.

8 servings Calories: 435 Protein: 10 grams Fat: 42 grams Carbs: 5 grams

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