Step 1

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.

Step 2

Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

Step 3

In a small saucepan over low heat, melt the butter with the sweeteners. Whisk until combined and the sweeteners have dissolved, then stir in the extract and heavy whipping cream.

Step 4

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.

Step 5

Spread mixture over the bottom of the crust.

Step 6

Beat the cream cheese until smooth, then beat in the sweetener. Beat in the whipping cream and vanilla extract, then beat in the egg until just combined.

Step 7

Pour this mixture over the pecan pie filling and spread to the edges.

Step 8

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform 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.

Step 9

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.

Step 10

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).

Step 11

Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

Step 12

In a small saucepan over medium low heat, melt the butter with the sweeteners. Bring to a simmer and cook 1 minute, then stir in the extract and heavy whipping cream. Let cool until slightly thickened.

Step 13

Drizzle over the chilled cheesecake and garnish with toasted pecans.