With Halloween this week, and Thanksgiving just around the corner, I thought it would be a good time to play around with a new cheesecake recipe. Desserts around the holidays are always a source of debate in our family. What to make, who’s making it, and when to eat it. I’ve got a handful of favorites to serve around Thanksgiving and Christmas, but I also like to come up with new ideas to throw out there. This Instant Pot Pecan Pie Cheesecake is definitely going in as a suggestion.

It’s pretty easy to make, especially for a cheesecake. The instant pot does the most of the work and quickly too. As it turns out, a pressure cooker is a really efficient way to make cheesecakes! This one though, kind of combines a cheesecake with a pecan pie, so it’s basically the best of both worlds.

I swapped out some of the graham cracker crumbs in the crust with some crushed ginger snaps to give a little bit of a kick to the crust. I also subbed in Neufchatel in place of regular full fat cream cheese, and some of the sugar for a natural sweetener; I like stevia myself but any granulated sugar substitute that you like will work here. I also threw out the sour cream and went with a greek yogurt too.

All in all, at the end of it, this cheesecake ends up being tasty, easy to make, and perfectly on point with all things Fall and festive!

Instant Pot Pecan Pie Cheesecake

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 45 MinInactive time: 13 H & 25 MTotal time: 14 H & 25 M

A lightened up cheesecake that's paired with a gingersnap infused crust and a pecan pie topping! Great to make ahead for Thanksgiving!

Ingredients

Ginger Crust

1/2 C. Graham Cracker Crumbs
1/2 C. Crushed Gingersnap Cookies
1/4 C. Melted Butter
1 Tbsp. Sugar

Cheesecake

16 Oz. Plain Neufchatel Cream Cheese, Room Temperature
1/4 C. Sugar
2 Tbsp. Natural Sweetener (Like Stevia.)
2 Whole Large Eggs
3 Tbsp. Plain Fat Free Greek Yogurt
2 1/2 Tbsp. Flour
1 Tsp. Vanilla Extract

Pecan Topping

3/4 C. Chopped Pecans
1/3 C. Brown Sugar Blend (Measures like sugar.)
1 Whole Large Egg
2 Tbsp. Light Corn Syrup
1 Tbsp. Butter, Melted

Instructions

Lightly coat the inside of a 7" spring form pan with non-stick spray and line the bottom with parchment paper; set aside.
Place 1 1/2 C. water into the base of the instant pot.
In a medium bowl, stir together the 1/2 C. Graham Cracker Crumbs, 1/2 C. Crushed Gingersnap Cookies, 1/4 C. Melted Butter, and 1 Tbsp. Sugar.
Press the mixture into the bottom of the prepared pan and place into the freezer for 15 minutes (or while you're whipping up the filling!)
Beat together the 16 Oz. Plain Neufchatel Cream Cheese, 1/4 C. Sugar, and 2 Tbsp. Natural Sweetener until smooth and creamy.
Add in the 2 Whole Large Eggs one at a time, and stirring in between each addition.
Stir in the 3 Tbsp. Plain Fat Free Greek Yogurt, 2 1/2 Tbsp. Flour, and 1 Tsp. Vanilla Extract until well combined.
Pour the mixture out into the prepared pan with the cold crust.
Cover tightly with foil and lower with the trivet into the instant pot.
Secure the lid and set the steam valve to sealed. Set to cook on manual high pressure for 30 minutes.
Once done do a quick release on the steam valve and allow to sit for 25 minutes.
While the cheesecake is setting, stir together the 3/4 C. Chopped Pecans, 1/3 C. Brown Sugar Blend, 1 Whole Large Egg, 2 Tbsp. Light Corn Syrup, and 1 Tbsp. Butter until well mixed.
When the cheesecake has set for the 25 minutes, remove the foil and pat dry any condensation on the top of the cheesecake before pouring the pecan topping on top.
Recover with the foil, add more water to the base if the instant pot if needed, and again lower into the instant pot with the trivet.
Set to cook on manual high pressure for another 20 minutes.
Once done, allow the pressure to drop naturally then remove from the instant pot to set on a wire rack, or the trivet for one hour before transferring to the fridge to chill for 12 hours.
Remove from the push pan and slice to serve!

Nutrition Facts

Calories

385

Fat (grams)

30

Sat. Fat (grams)

13

Carbs (grams)

32

Fiber (grams)

1

Net carbs

36.47

Sugar (grams)

15

Protein (grams)

10

Sodium (milligrams)

251

Cholesterol (grams)

136

Nutritional Claims: Low Carb • 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