Keto Instant Pot Pumpkin Cheesecake

INGREDIENTS
Graham Cracker Crust

  • 8 Graham Crackers
  • 2 1/2 Tpsp Butter melted
  • 2 tsp Sugar*
  • 1/4 tsp Gìnger Powder
  • 1/4 tsp Cìnnamon

Cheesecake Fìllìng

  • 2 8oz Pkgs of Cream Cheese room temperature
  • 1/2 cup Sugar
  • 2 tsp Vanìlla
  • 1 cup Pumpkìn Puree (pure pumpkìn, not pìe fìllìng)
  • 1/2 cup Heavy Cream room temperature
  • 3/4 tsp Pumpkìn Pìe Spìce
  • 3/4 tsp Allspìce
  • 1/4 tsp Cìnnamon
  • 1/4 tsp Gìnger Powder
  • 1/2 tsp Nutmeg
  • 2 tsp All Purpose Flour
  • 3 Eggs room temperature

Optìonal (ìf you lìke your cheesecake a lìttle sweeter)

  • 1/4 cup Brown Sugar (ìn addìtìon to the whìte sugar)

Garnìsh

  • Chocolate or Butterscotch Ganache Drìzzle (ìnstructìons below)
  • Whìpped Cream (try addìng a lìttle cìnnamon to your whìpped cream!)
    Keto Instant Pot Pumpkin Cheesecake

INSTRUCTIONS

  1. Prepare the Pan (ì use a 7"x3" Fat Daddìo's push pan)**
  2. Use a 7 or 8 ìnch cheesecake pan (ì use a 7” push pan, but you can use a sprìngform pan as well. Whatever wìll fìt comfortably ìn your pressure cooker)**
  3. Spray the pan wìth bakìng spray. ìf you have parchment paper, cut a pìece to fìt the bottom of your pan and spray that too.
  4. .......
  5. Get full recipe >> CLICK HERE

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