Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Gingerbread Cheesecake in the Instant Pot

This creamy gingerbread cheesecake has a hint of gingerbread spice that pairs perfectly with the sweet and spicy gingersnap crust.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cheesecake
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 12
Calories: 276kcal
Author: The Foodie Eats


Cheesecake Crust:

  • 120 grams gingersnaps *see notes
  • 1 tsp. brown sugar
  • 3 Tbsp. salted butter melted

Cheesecake Batter:

  • 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


Cheesecake Crust:

  • 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.

Cheesecake 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. 

Cooking Instructions:

  • 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.


120 grams gingersnaps or 18 Stauffer's Ginger Snaps.


Calories: 276kcal | Carbohydrates: 22g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 239mg | Potassium: 110mg | Sugar: 14g | Vitamin A: 695IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 0.9mg