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Gingerbread Cheesecake in the Instant Pot | The Foodie Eats
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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12
Calories 276kcal
Author Gary White

Ingredients

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
  • ½ cup sour cream room temperature
  • ⅔ cup white sugar
  • 2 Tbsp. corn starch
  • 2 tsp. vanilla extract
  • ⅛ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. ground ginger

Instructions

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.

Notes

120 grams gingersnaps or 18 Stauffer's Ginger Snaps.

Nutrition

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