Servings: 8

Crust: subheading: Crust:
1 1/4 cups almond flour 1 ¼ cups almond flour
1 tsp Trim Healthy Mama Sweet Blend -OR- 1 Tablespoon Swerve sweetener. Use a bit more if you like a sweeter crust. 1 tsp Trim Healthy Mama Sweet Blend -OR- 1 Tablespoon Swerve sweetener. Use a bit more if you like a sweeter crust.
3 Tablespoons melted butter 3 Tablespoons melted butter
1/4 tsp salt ¼ tsp salt
 
Cheesecake Filling: subheading: Cheesecake Filling:
2 8oz Pkgs of Cream Cheese room temperature, -OR- 12 Oz cream cheese plus 1/2 cup full fat Greek yogurt 2 8oz Pkgs of Cream Cheese room temperature, -OR- 12 Oz cream cheese plus ½ cup full fat Greek yogurt
1/3 cup Swerve powdered sugar substitute ⅓ cup Swerve powdered sugar substitute
1 tablespoon Trim Healthy Mama Sweet Blend, powdered 1 tablespoon Trim Healthy Mama Sweet Blend, powdered
10 drops vanilla stevia drops 10 drops vanilla stevia drops
2 tablespoons Coconut Sugar, adds 1g carbs per serving, can leave out or use 1/2 tsp blackstrap molasses 2 tablespoons Coconut Sugar, adds 1g carbs per serving, can leave out or use ½ tsp blackstrap molasses
2 tsp Vanilla 2 tsp Vanilla
1 cup Pumpkin Puree (pure pumpkin, not pie filling) 1 cup Pumpkin Puree (pure pumpkin, not pie filling)
1/2 cup Heavy Cream room temperature ½ cup Heavy Cream room temperature
1 tsp Pumpkin Pie Spice 1 tsp Pumpkin Pie Spice
1 1/2 tsp Cinnamon 1 ½ tsp Cinnamon
1/4 tsp Ginger Powder ¼ tsp Ginger Powder
1/2 tsp Nutmeg ½ tsp Nutmeg
3 Eggs room temperature 3 Eggs room temperature
 
Topping: subheading: Topping:
One recipe Carolyn’s Caramel Sauce (alldayidreamaboutfood.com) One recipe Carolyn’s Caramel Sauce (alldayidreamaboutfood.com)
Toasted chopped pecans Toasted chopped pecans
Lily’s chocolate chips Lily’s chocolate chips

Prepare the Pan (I use a 7"x3" Fat Daddio's push pan)**Use a 7 or 8 inch cheesecake pan (I use a 7” push pan, but you can use a springform pan as well. Whatever will fit comfortably in your pressure cooker)**
Spray the pan with baking spray. If you have parchment paper, cut a piece to fit the bottom of your pan and spray that too.
Prepare the Pressure Cooker.  Put 1 ½ cups of water in the inner liner of the pressure cooker.Put the trivet in the pot as well.
Prepare a Sling or use a giant X silicone band.  Usually made with aluminum foil, used to get the cheesecake in and out of the pot easily.Fold a 28” length of foil along the long end 3 times. You will end up with a sling that is 28” x 3”
Prepare the Crust
In a medium bowl, with a fork, stir together the almond flour, butter, sweetener and salt. It will be slightly crumbly. Press into the bottom of the cheesecake pan and slightly up the sides.  Using the bottom of a glass helps to press it flat.  Put the pan in the freezer to chill while you prepare the cheesecake filling.
Prepare the Cheesecake Filling
Using a food processor or mixer, add the cream cheese, sweeteners and coconut sugar and process until smooth and creamy.
Add the vanilla, pumpkin puree, heavy cream, spices. Process until well blended and smooth and creamy.
Add the eggs last and pulse just a few times, or if using a mixer, mix just 20 to 30 seconds. Then take the bowl off of the food processor and gently mix by hand to incorporate the eggs. It is important that you do not whip or over mix the eggs as that will ruin the texture and density of your cheesecake!
Take the crust from the freezer and pour the filling into the pan.
Cover the pan with a paper towel, then with a piece of foil. Crimp the edges around the pan so it stays taut and secure.
Arrange the silicone band in an x shape -OR- Lay the sling out and set the pan on it, centered. Gather up the two ends and very carefully lift the pan and set it in the pressure cooker, leaving the sling with it. Just fold over the two ends of the sling on top of the pan.
Cook the Cheesecake
Close the lid of the pressure cooker and set the steam vent to the Sealing position.
Press the Manual (or Pressure Cook) button and then the + or - button to choose 50 minutes.*** Make sure it is set to High Pressure.
When cook cycle ends, let the cooker naturally release pressure for 15 minutes. Then manually release any remaining pressure.
When the pin drops and it is safe to open the lid, do so carefully, facing away from you.
Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack.
Leave covered for about 10 minutes, it will continue to cook, then carefully peel off the foil/paper towel.
The cheesecake is done if the center couple of inches jiggles just a little bit when shook. You don't want it too jiggly, but you do want some. It will firm up as it cools. If it is too jiggly, cover it back up and put back in to cook for 10 more minutes, with a 15 minute natural release (times will vary with many factors such as altitude and the size of pan, and the model of pressure cooker). ***Mine was done at 50 minutes.
Let cool for about an hour, then put the pan in the fridge to chill for at least 4 hours before serving. I prefer to make my cheesecake in the evening and let it cool overnight.
Remove from pan and serve as is, or with whipped cream. I garnished with salted caramel sauce, sugar free chocolate chips and toasted pecans, then topped with whipped cream sweetened with vanilla stevia drops.

alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/  alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/