Post by Loupy on Oct 16, 2017 1:44:23 GMT -7
PECAN PIE CHEESECAKE - INSTANT POT RECIPE
From: Carolyn @ alldayidreamaboutfood.com/low-carb-pecan-pie-cheesecake/
The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake.
Prep time: 25 min
Cook time: 30 min + 4 hrs to chill
Serves: 10
INGREDIENTS
CRUST
3/4 cup almond flour
2 tbsp powdered Swerve Sweetener
Pinch salt
2 tbsp melted butter
PECAN PIE FILLING
1/4 cup butter
1/3 cup powdered Swerve Sweetener
1 tsp Yacon syrup or molasses (optional, for color and flavor)
1 tsp caramel extract or vanilla extract
2 tbsp heavy whipping cream
1 large egg
1/4 tsp salt
1/2 cup chopped pecans
CHEESECAKE FILLING
12 ounces cream cheese, softened
5 tbsp powdered Swerve Sweetener
1 large egg
1/4 cup heavy whipping cream
1/2 tsp vanilla extract
TOPPING
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:
In a medium bowl, whisk together the almond flour, sweetener, and salt.
Stir in the melted butter until the mixture begins to clump together.
Press into the bottom and partway up the sides of a 7-inch spring form pan.
Place in the freezer while making the pecan pie filling.
Pecan Pie Filling:
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.
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.
Spread mixture over the bottom of the crust.
Cheesecake Filling:
Beat the cream cheese until smooth, then beat in the sweetener.
Beat in the egg, whipping cream, and vanilla a extract.
Pour this mixture over the pecan pie filling and spread to the edges.
To Bake:
Wrap the bottom of the spring form pan tightly in a large piece of foil.
Place a piece of paper towel over the top of the spring form 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.
Place the rack that came with your Instant Pot or pressure cooker into the bottom.
Pour a cup of water into the bottom.
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).
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).
Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
Topping:
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.
Drizzle over the chilled cheesecake and garnish with toasted pecans.
RECIPE 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!
Nutritional Information:
Calories: 340
Total Fat: 31.03g
Carbs: 4.97g
Fiber: 1.42g
Protein: 5.89g
From: Carolyn @ alldayidreamaboutfood.com/low-carb-pecan-pie-cheesecake/
The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake.
Prep time: 25 min
Cook time: 30 min + 4 hrs to chill
Serves: 10
INGREDIENTS
CRUST
3/4 cup almond flour
2 tbsp powdered Swerve Sweetener
Pinch salt
2 tbsp melted butter
PECAN PIE FILLING
1/4 cup butter
1/3 cup powdered Swerve Sweetener
1 tsp Yacon syrup or molasses (optional, for color and flavor)
1 tsp caramel extract or vanilla extract
2 tbsp heavy whipping cream
1 large egg
1/4 tsp salt
1/2 cup chopped pecans
CHEESECAKE FILLING
12 ounces cream cheese, softened
5 tbsp powdered Swerve Sweetener
1 large egg
1/4 cup heavy whipping cream
1/2 tsp vanilla extract
TOPPING
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:
In a medium bowl, whisk together the almond flour, sweetener, and salt.
Stir in the melted butter until the mixture begins to clump together.
Press into the bottom and partway up the sides of a 7-inch spring form pan.
Place in the freezer while making the pecan pie filling.
Pecan Pie Filling:
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.
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.
Spread mixture over the bottom of the crust.
Cheesecake Filling:
Beat the cream cheese until smooth, then beat in the sweetener.
Beat in the egg, whipping cream, and vanilla a extract.
Pour this mixture over the pecan pie filling and spread to the edges.
To Bake:
Wrap the bottom of the spring form pan tightly in a large piece of foil.
Place a piece of paper towel over the top of the spring form 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.
Place the rack that came with your Instant Pot or pressure cooker into the bottom.
Pour a cup of water into the bottom.
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).
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).
Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
Topping:
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.
Drizzle over the chilled cheesecake and garnish with toasted pecans.
RECIPE 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!
Nutritional Information:
Calories: 340
Total Fat: 31.03g
Carbs: 4.97g
Fiber: 1.42g
Protein: 5.89g
