I’ve made cheesecake in the instant pot before and with Thanksgiving coming up so soon, I thought it would be a great time to make a pumpkin cheesecake! This festive and lightened up cheesecake takes no time at all to put together and make in the pressure cooker. Plus, it’s every bit as good as any baked version while saving you time and the hassle of actually baking it.

It’s lightened up in the easiest of ways, using reduced fat cream cheese and substituting some of the sugar out for natural sweetener; which can be any sort that you like. Stevia, monk, splenda, etc. You can also top this cheesecake off with any toppings you desire. Caramel, chocolate, whipped cream, and the like.

This cheesecake is easily made into a dairy-free option too. Just swap out the cream cheese for a tofu cream cheese, the butter for dairy-free butter, and of course be mindful of the graham crackers you use. Other than that, you can have a dairy-free option with little effort at all!

I can’t wait to play around more with other flavors of cheesecake like this through the holidays.

Step-by-Step Photos:

Nutritional Claims: High Fiber • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher