Instant Pot Pumpkin Cheesecake With Almond Crust (Keto, Low Carb)

INGREDIENTS

3 oz

(~3/4 cup) blanched almond flour

1 1/2 oz

salted butter (melted)

1/3 oz

(~2 teaspoons) sugar equivalent sweetener (I use swerve)

12 oz

(1 1/2 bricks) cream cheese

6 oz

canned pumpkin puree

3 oz

(~1/2 cup) sugar equivalent sweetener (I use swerve)

1 1/2 oz

heavy whipping cream

large eggs

1 tbsp

lemon juice

1 tsp

vanilla extract

1 tsp

ground cinnamon

1/4 tsp

ground ginger

1/8 tsp

ground cloves