Gingerbread Cheesecake

By: Instant Pot Culinary Team

Gingerbread Cheesecake
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
40 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Food processor, Food processor bowl, Inner pot, Instant Pot, Springform pan - 7", stand mixer, Stand mixer bowl
cuisine icon Keywords
40 minutes, 8 servings, as needed, brown sugar, cake, cheese, cheesecake, cloves, cook 40 min, cooking spray as needed, cornstarch, cream cheese, dessert, egg, food processor, food processor bowl, ginger snap, gingerbread cheesecake, ground cinnamon, inner pot, instant pot, instant pot cheesecake, Instant Pot Culinary Team, instant pot dessert, instant pot duo crisp, instant pot duo crisp with ultimate lid, instant pot duo pro crisp, instant pot pressure cooker, instant pot pro plus, medium, melted, ml water, molasses, nutmeg, powdered sugar, prep 20 min, pressure cook, pressure cooker, salt, sour cream, springform pan - 7", stand mixer, stand mixer bowl, tsp ginger, vanilla extract, vegetarian

prep icon Prep Time
20 min
cook icon Cook Time
40 min

serving icon Servings
8 Servings
Ingredients
  • 140 g Ginger snap
  • 3 tbsp butter, melted
  • 130 g brown sugar
  • ¼ tsp salt
  • 455 g cream cheese
  • 1 tbsp cornstarch
  • 2 egg
  • 2 tsp vanilla extract
  • Cooking spray as needed
  • 85 g molasses
  • 60 ml sour cream
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 360 ml water
  • Powdered sugar, as needed
Instructions
  • Bring the ingredients to room temperature before beginning the recipe.
  • In a food processor add the ginger snaps, melted butter, brown sugar and 1/8 tsp salt.
  • Process for 20-30 Seconds until all the ingredients are combined and is a fine moist crumb.
  • Spray a 7” springform pan with cooking oil.
  • Add the crumb mixture to the bottom of the pan and press it down in an even layer.
  • Place in the freezer while you prepare the filling.
  • Using a hand mixer or stand mixer, place the cream cheese in a large bowl and beat until smooth.
  • Add 2/3 cups of brown sugar, ¼ tsp salt and cornstarch and beat until fully combined.
  • Add the vanilla and eggs one a time and mix until just combined.
  • Add the molasses, sour cream, cinnamon, ginger, nutmeg, and cloves and mix until just combined, 10 Seconds.
  • Pour the batter into the springform pan, on top of the crumb base, and gently tap the pan on the countertop to release any air bubbles.
  • Cover with foil and wrap tightly.
  • Add 1 ½ cups of water to the inner pot.
  • Place the cheesecake on the trivet and gently lower into the pot.
  • Close and lock the lid and turn the steam release handle to Sealing.
  • Secure the lid and select Pressure Cook – High and set the time for 30 Minutes.
  • When cooking time is completed, allow a 10 Minutes natural release.
  • Carefully quick releasing the remaining pressure.
  • Carefully lift the cheesecake out of the pot and let cool on the countertop for 1 Hour.
  • Remove the pan and transfer to the refrigerator and allow to set for 4 Hours or overnight.
  • Sprinkle with powdered sugar right before serving!
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