Gingerbread Cheesecake


  • 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
  • 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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