Pressure Cooker Turtle Cheesecake {Keto & Low-Carb}

This Pressure Cooker Turtle Cheesecake {Low-Carb} is seriously delicious. While it takes a few extra prep steps before pressure cooking, it’s totally worth it.

Can we just talk for a minute about how beautiful this cheesecake is? I mean really, doesn’t it make your mouth water?!?!

If you don’t already have an electric multi-cooker, I strongly recommend the GoWise USA 8 in 1 multi-cookers. I’ve tested many different brands in my kitchen and the GoWise 8 in 1 (both 6 & 8 quart models) had faster preheat/depressurize times and were significantly less expensive than other similar brands. This cheesecake can be made in both sizes of the GoWise USA 8 in 1 multi-cookers or in any other brand of 6 quart or larger pressure cooker.

Not only will you need a Pressure Cooker for this cheesecake, you’ll also need a 7 inch springform pan which fits inside nicely on top of a rack or steamer insert. See how it fits perfectly!?!

I always get a little confused by what is really considered “low-carb” and what is just, well, regular… while this cheesecake does have some carbs in the chocolate chips and a little coconut sugar, it’s still significantly lower in carbs overall.  And as a reminder, the 7 inch size is PERFECT for keeping your portion sizes in check.

While treats are fun and better for your health when made with real food & lower carb ingredients, they still need to only be eaten in strict moderation. This 7 inch cheesecake will provide 6-8  dessert servings.

Looking for more Pressure Cooker Cheesecake Recipes? Try my Lemon Ricotta Pressure Cooker Cheesecake! 

Pressure Cooker Brownie Bottom Turtle Cheesecake {Low-Carb}

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 43 minutes minutes

Servings: 6 servings

Ingredients

For the Caramel

• 6 tablespoons Swerve Sweetener
• 2 tablespoon coconut sugar
• 1/4 cup Butter (or ghee)
• 1/4 cup Heavy Cream
• 1/4 teaspoon grass fed gelatin
• 2 pinches Sea Salt

For the Brownie Bottom

• 1/4 cup mini chocolate chips (roughly 1 ounce)
• 1/4 cup Butter (or ghee)
• 1 egg Egg(s)
• 1/4 cup Blanched Almond Flour
• 1/4 cup Swerve Sweetener
• 2 tablespoons cocoa powder
• 1/8 teaspoon Vanilla
• 1 pinch Sea Salt

For the Cheesecake

• 16 ounces Cream Cheese
• 2 large Egg(s)
• 1 teaspoon Vanilla
• 1 pinch Sea Salt

Additional Garnishes

• 1/4 cup Chopped Pecans
• 2 tablespoons mini chocolate chips
• 2 pinches fluer de sel

Instructions

• Prepare a 7 inch spring form pan by lightly greasing.
• For the Caramel Sauce: In a small saucepan over medium heat, combine butter, sweetener, and coconut sugar. Bring to a simmer and cook 3 to 4 minutes (be careful not to burn it). Remove from heat and add cream, salt and gelatin. Mixture will bubble, whisk to combine. Chill in the refrigerator while preparing the rest of your cheesecake.
• For the Brownie Bottom: Over a double boiler, melt chocolate chips and butter. Remove from heat and allow to chill slightly. Add in remaining ingredients, adding beaten eggs in very slowly while whisking. Place 3/4 of the brownie batter into the bottom of your prepared pan. Place in fridge to chill while preparing the rest of your cheesecake.
• For the Cheesecake: combine all ingredients in your blender and blend until smooth. Carefully pour onto chilled brownie batter bottom.
• Place a few dollops of reserved brownie batter in top of the cheesecake and gently swirl then top with 1/2 of the caramel sauce, chopped pecans and chocolate chips.
• Add 1 cup of water to your pressure cooker and place your cheesecake on a rack. Cook under high pressure for 30 minutes. Allow to naturally depressurize.
• Chill cheesecake for 3+ hours in the refrigerator. Before serving, garnish with remaining caramel, pecans, chocolate chips and sprinkle with fluer de sel. The caramel sauce can be lightly heated to make it pourable, if needed.

Notes

Organic sugar can be used in place of swerve sweetener 1:1, if desired.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!