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Recipe By: About Emily Sunwell-VidaurriEmily is a water kefir- and chocolate-loving, holistic-minded wife and mommy. She's a 4-time cookbook author - The Art of Great Cooking with Your Instant Pot, Amazing Mexican Favorites with Your Instant Pot, Low Carb Cooking with Your Instant Pot {releases 2019}, The Big Book of Instant Pot Recipes {releases 2019}, food photographer and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food, and an advocate of "green" living, essential oils and a mindful lifestyle. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and more at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest, Twitter and YouTube. Angela says Emily Sunwell-Vidaurri says
Shared By Redroze540

Instant Pot Grain-Free Pumpkin Cheesecake (Easy As Pie!)

Ingredients

  • For the crust:
  • 1 cup cassava flour
  • 3 tablespoons maple syrup
  • 3 tablespoons grass-fed butter or ghee, melted
  • For the cheesecake:
  • 16 ounces organic cream cheese softened
  • 1 cup pumpkin puree
  • 2 organic or pastured eggs room temperature
  • 1/2 cup maple sugar
  • 1 tablespoon cassava flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup pure water

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