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!

Step-by-Step Photos: