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.


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
Gingerbread Cheesecake in the Instant Pot #cakerecipes


Cheesecake Crust:

  1. Place gingersnaps and brown sugar in food processor or blender and blend until fine.
  2. Combine melted butter and gingersnap sugar mix in bowl until well combined.
  3. 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.
  4. Full instructions visit @thefoodieeats

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