This Instant Pot gingerbread cheesecake has a hint of gingerbread spice that pairs perfectly with the sweet and spicy gingersnap crust. Perfect for the holidays, or any day!
There’s something special about having a dessert that’s perfect for a holiday table. For Thanksgiving, sweet potato pie and pumpkin cheesecake are sure to be on our table. But when Christmas rolls around we are ready for all the Christmas flavors. Homemade eggnog, and this gingerbread cheesecake are the stars of our Christmas menu. This creamy gingerbread cheesecake, with a crisp gingerbread crust, is a hit every year.
Why This Recipe Works
- The creamy cheesecake has just a hint of gingerbread spices. The flavor is subtle, and pairs perfectly with the sweet and spicy gingersnap crust.
- Cooking desserts in the Instant Pot leaves the oven and stove top free for additional holiday cooking!
- Oven baked cheesecakes need a water bath to achieve a smooth surface and a silky texture. However, because a pressure cooker uses steam to cook, they can produce perfectly smooth and silky cheesecakes without the additional, and sometimes tricky, step of a water bath!
And this is the AMAZING Result…
More Instant Pot cheesecake recipes:
- Instant Pot Pumpkin Cheesecake with Maple Glaze
- Peppermint Bark Cheesecake in the Instant Pot
- Instant Pot White Chocolate Strawberry Cheesecake
★ Did you make this Gingerbread Cheesecake? Please give it a star rating below! ★
Gingerbread Cheesecake in the Instant Pot
- 120 grams gingersnaps *see notes
- 1 tsp. brown sugar
- 3 Tbsp. salted butter melted
- 16 oz. cream cheese room temperature
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2/3 cup white sugar
- 2 Tbsp. corn starch
- 2 tsp. vanilla extract
- 1/8 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- Place gingersnaps and brown sugar in food processor or blender and blend until fine.
- Combine melted butter and gingersnap sugar mix in bowl until well combined.
- Pour crumb mixture into 7-inch push pan or springform pan and spread to make an even layer. Then, using the bottom of a glass or flat pyrex bowl, press crumbs down into an even layer. Use fingertips or spoon to press down around the edges of the pan if necessary.
- Place in freezer while preparing batter.
- (For best results, all ingredients should be room temperature before beginning.) Mix sugar with cornstarch in a small bowl.
- Combine sugar mixture and cream cheese in medium size bowl and beat until combined, scraping down sides with spatula.
- Add remaining ingredients to the cream cheese mixture and beat on low speed until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.
- Remove cheesecake pan from freezer and pour batter into pan.
- Optional step: Tap pan lightly on counter to help air bubbles rise to surface. Pop bubbles with a toothpick until clear of bubbles.
- Place 3-inch trivet into 6-qt. or larger pressure cooker and add 1 cup water.
- Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 26 minutes, then allow a natural pressure release (will take from 20-30 minutes).
- Remove pan from cooker and uncover. Allow cheesecake to cool for one hour or until room temperature. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.
- Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan. Then serve and enjoy.
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