Bourbon Pumpkin Cheesecake Recipe

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Creamy, dreamy, decadent Keto Pumpkin Pie Cheesecake topped with a bourbon & sour cream glaze for the Instant Pot is the bomb!

The pressure cooker method is fool proof and any beginning chef can pull this recipe off.

This recipe is for a “dainty” 6 inch cheesecake. It’s the perfect amount and you won’t end up overdoing it either. I’m pretty excited to share this dessert…

This Keto Pumpkin Pie Cheesecake recipe is for the Instant pot or Ninja Foodi…or any modern pressure cooker.

If you are looking for a Pumpkin Cheesecake recipe for the oven look at this recipe instead.

🥘 Ingredients

Crust

  • 1 cup Almond Flour Or any nut flour you choose (cashew , pecan, etc.)

I really love almond flour and cashew flour in this recipe. (I made a few of these this week to make sure the timing and ingredients were perfect).

I actually prefer the cashew flour but I realize that it’s a bit higher in carbs and it might be hard to get.

I’ve tried out a few and this is the cashew flour that I fell in love with.

Allulose is now my preferred sweetener when I can use it.

There is no weird aftertaste or cooling effect that some of the others have.

  • 2 Tbsp Butter Melted

Filling

  • 8 oz Cream Cheese

Room temperature cream cheese is the easiest to work with. You can always heat it up a little bit in the microwave if you need to.

  • 2 Eggs room temperature
  • 3/4 cup Pumpkin Puree Sugar free, just pumpkin.

I cook pumpkins every Fall and store the puree in my freezer.

But, you can buy “just Pumpkin” in a can as well. Make sure to check the label and make sure it’s just pumpkin.

  • 1/4 cup Golden Monk fruit *or any low carb brown sugar replacement

I know that I said I use mostly Allulose.

But the golden monk fruit can’t be beat when you’re looking for a low carb brown sugar substitute.

  • 1/2 tsp Vanilla Extract
  • 2 Tbsp Bourbon *omit if you don’t want to use alcohol

Most people believe that the alcohol cooks off during baking.

I am one of those people but you don’t have to use this ingredient if you don’t want to.

It does impart an oaky, caramel taste to the dish and isn’t added just for the hell of it. It’s gooood.

I tend to be heavy handed with cinnamon because my family loves it.

It’s okay to add extra if you want to but cinnamon does contain carbohydrates. Not a ton, just about .7 net carbs per teaspoon.

Topping

For the Pressure Cooker

  • 1.5 cups water

👩🏿‍🍳 How to make the Bourbon Pumpkin Cheesecake:

Crust

  • Mix all crust ingredients and press into a parchment lined 6 or 8 inch cheesecake pan that fits into your instant pot or Ninja Foodi. Place pan with crust into freezer for 15 minutes while you are preparing the filling.

It’s important to do this step. If your crust isn’t cold it will immediately start soaking up the filling and get soggy before it has a chance to bake.

Filling

  • Mix all ingredients with a hand mixer until completely smooth. Pour filling into the pan, on top of the crust.

Sprinkle with cinnamon if desired.

Pressure Cook

  • Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
  • Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
  • Place cheesecake into pressure cooker using a pressure cooker sling.

The trivet/ wire rack that cam with my Ninja Foodi has a built in sling. But if you don’t have one you can get it here.

This set of accessories is super cool and even includes the cheesecake pan that I used to make the Keto Pumpkin Pie Cheesecake.

  • Lock on lid and close Pressure Valve. Cook at High Pressure for 30 minutes. Allow a 15 minute natural release.
  • After all pressure has been released, open pressure cooker and remove the pan. Remove the foil and paper towel and dab away any water that may have accumulated. (It shouldn’t).
  • The center may be slightly soft, but don’t worry. The cheesecake will continue to cook as it cools. If you over cook the top will crack.

It’s tempting to cook it a little bit longer when you see that the middle is still jiggly. Curb that thought and don’t do it.

I made several of these Keto Pumpkin Pie Cheesecakes to get the timing correct and if you overcook it, the top will crack.

It’ll still taste good. The pressure cooker method won’t allow the dessert to dry out. But it’s not as gorgeous gorgeous as a smooth cheesecake.

Topping

  • Mix together the sour cream, sugar and Bourbon and spread over the top of the hot cheesecake.
  • Let cool on a trivet or wire rack for at least one hour.
  • Cover finished cheesecake with vents to let moisture escape and chill in refrigerator overnight. Remove Cheesecake from pan and serve.

I understand if you cant wait but any cheesecake really really needs 24 hours to let the flavors meld.

It’ll be worth the wait and you’ll be glad you waited because this Pie / Cake is fantastic.

📋 Tips & FAQ’s:

Can the Keto Pumpkin Pie Cheesecake be frozen?

Yes! Cheesecakes actually freeze really well. This is why you see so many of them in the frozen aisle.

You can choose to freeze individual slices or the whole cheesecake.

If you choose to freeze it by the slice, place individual slices on a pan and freeze solid. Then wrap each slice in cling-wrap and store together in an airtight zipper bag for up to three months.

If you skip the airtight bag you might get some of that “freezer” taste going on.

Thaw on the counter or in the fridge before eating.

Can I add another choice besides bourbon?

Yes. You can sub in another spirit for the bourbon.

How long does the Keto Pumpkin Pie Cheesecake last in the fridge?

Your cheesecake will last in the fridge for 3-5 days.

Whats good with the Cheesecake?

That’s all for the Bourbon Keto Pumpkin Pie Cheesecake!

I hope you love it!

As always, please let me know if you have any questions in the comment section below.

Cheers and Keto On Friend!

Brandy

Instant pot keto pumpkin cheesecake

Instant Pot Bourbon Keto Pumpkin Pie Cheesecake

Brandy
This sweet and creamy Autumn treat will delight you with two treats wrapped into one. The tangy cheese, pumpkin and spice mixed with the oaky, carmel tones of bourbon make this cheesecake a delight. Pressure cooking ensures a nice moist cake that's perfectly baked and never dry. Family friendly and picky teen approved.
4.25 from 4 votes
Prep Time 25 minutes
Cook Time 45 minutes
Fridge Time 1 day
Total Time 1 day 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 256 kcal

Equipment

Ninja Foodi
6 in Cheesecake Pan
Hand Mixer

Ingredients
  

Crust

  • 1 cup Almond Flour Or any nut flour you choose (cashew , pecan, etc.)
  • 1/4 tsp Ground Ginger
  • 1/4 cup Allulose
  • 2 Tbsp Butter Melted

Filling

  • 8 oz Cream Cheese Room Temp
  • 2 Eggs room temperature
  • 3/4 cup Pumpkin Puree Sugar free, just pumpkin.
  • 1/4 cup Golden Monkfruit *or any low carb brown sugar replacement
  • 1/2 tsp Vanilla Extract
  • 2 Tbsp Bourbon *omit if you don't want to use alcohol
  • 1.5 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Salt

Topping

For the Pressure Cooker

  • 1.5 cups water

Instructions
 

Crust

  • Mix all crust ingredients and press into a parchment lined 6 or 8 inch cheesecake pan that fits into your instant pot or Ninja Foodi. Place pan with crust into freezer for 15 minutes while you are preparing the filling.
    Mix the crust and press into pan

Filling

  • Mix all ingredients with a hand mixer until completely smooth. Pour filling into the pan, on top of the crust.

Pressure Cook

  • Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
    Prepared pressure cooker
  • Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
    Covering cheesecake with a paper towel
  • Place cheesecake into pressure cooker using a pressure cooker sling.
    Place coved cheesecake into cooker
  • Lock on lid and close Pressure Valve. Cook at High Pressure for 30 minutes. Allow a 15 minute natural release.
    Prepared pressure cooker
  • After all pressure has been released, open pressure cooker and remove the pan. Remove the foil and paper towel and dab away any water that may have accumulated. (It shouldn't).
    The center may be slightly soft, but don't worry. The cheesecake will continue to cook as it cools. If you over cook the top will crack like the cheesecake here. Seep post for tips.

Topping

  • Mix together the sour cream, sugar and Bourbon and spread over the top of the hot cheesecake.
    Mix sour cream and bourbon
  • Let cool on a trivet or wire rack for at least one hour.
  • Cover finished cheesecake with vents to let moisture escape and chill in refrigerator overnight. Remove Cheesecake from pan and serve. See post for tips.
    Instant Pot Bourbon Keto Pumpkin Pie Cheesecake

Notes

The nutritional information is based on making 8 slices in this cheesecake. Serve with low carb whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 256kcalCarbohydrates: 6gProtein: 6gFat: 22gSodium: 287mgFiber: 2gNet Carbs: 4gFat Ratio per Serving: 77.34%Protein Ratio per Serving: 9.38%Carb Ratio per Serving: 6.25%
Keyword gluten free, Pressure Cooker
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Instant Pot Bourbon Keto Pumpkin Pie Cheesecake is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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