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gingerbread cheesecake on white plate
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5 from 1 vote

Instant Pot Gingerbread Cheesecake

Course: Dessert
Cuisine: American
Keyword: gingerbread cheesecake, instant pot cheesecake, instant pot chicken noodle soup
Calories: 2400kcal


  • 7 in springform pan
  • non-stick spray
  • Parchment paper
  • small bowl
  • small glass
  • Electric mixer w/ mixing bowl
  • Rubber spatula
  • Wire rack
  • measuring cup
  • Foil
  • piping bag w/ star tip


Crust Ingredients:

  • 1 bag gingersnaps
  • 1 tsp brown sugar
  • 3 TBSP unsalted butter melted
  • Cheesecake Ingredients:
  • 2 8oz packages of cream cheese (room temp)
  • 2 large eggs room temp
  • 1/2 C sour cream room temp
  • 2/3 C sugar
  • 2 TBSP corn starch
  • 2 tsp vanilla
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger

Topping Ingredients:

  • 1 C heavy cream chilled
  • 1/2 C powdered sugar
  • 1/2 tsp vanilla
  • Garnish: Small gingerbread men/ gingerbread sprinkles.


  • Prep pan with nonstick spray.
  • Line the sides of the pan with parchment paper.
  • Crust Directions:
  • Add gingersnaps and brown sugar in the food processor.
  • Blend until the mixture is fine.
  • Add the melted butter and gingersnap sugar mixture in a large bowl. Mix until completely combined.
  • Spoon the crumb mixture into the prepared pan.
  • Spread the mixture in the pan making an even layer.
  • Press the mixture, using the bottom of a glass, into an even layer.
  • With your fingertips press down around the edges of the pan.
  • Transfer the crush to the freezer until the batter has been made,
  • Batter Directions:
  • Add sugar and cornstarch to a small bowl. Mix to blend.
  • Add the sugar mixture and cream cheese in the mixing bowl. Beat until combined. Use a spatula to scrape the sides of the bowl.
  • Lower the speed on the mixer to low.
  • (All of the following ingredients should be at room temp)
  • Add the eggs, sour cream, vanilla, salt, cinnamon, and ground ginger to the sugar/cream cheese mixture.
  • Scrape the sides of the bowl while blending the ingredients.
  • Continue to incorporate all ingredients but don't over mix.
  • Take the crust from the freezer.
  • Add the batter into the pan.
  • Lightly tap the pan on the counter to release air bubbles allowing them to rise to the surface. Using a toothpick pop all of the bubbles
  • Instant Pot Directions:
  • Place the Instant Pot on the counter.
  • Put a trivet in the Instant pot.
  • Pour 1 cup of water into the pot.
  • Cover the pan with foil.
  • Carefully set the pan on the trivet.
  • Cook at high pressure for 26 mins.
  • Allow a natural pressure release.
  • (this will take about 20-30 minutes.)
  • Take the pan from the instant pot.
  • Uncover.
  • Set the cheesecake aside for about 1 hour to cool to room temp.
  • Once the cheesecake is at room temp using a paring knife carefully run the knife around the edge of the cheesecake to separate it from the pan.
  • Transfer the cheesecake to the refrigerator for at least 6 hours or overnight to set.
  • Carefully remove the cheesecake from the pan.
  • Topping Directions:
  • ( Reminder:chill the mixing bowl and beaters.)
  • Add chilled whipping cream to a mixing bowl with electric mixer.
  • Add sugar and vanilla continue to beat until medium peaks begin to form. (3-4 mins)
  • Put a star tip in a piping bag.
  • Scoop the whipped cream into the pipping bag.
  • Spread a layer of the whipped cream on the top of the cheesecake.
  • Pipe dollops around the edge of the cheese cake.
  • Sprinkle the mini gingerbread men on the dollops.
  • Garnish with small gingerbread men.


Calories: 2400kcal | Carbohydrates: 230g | Protein: 22g | Fat: 157g | Saturated Fat: 94g | Cholesterol: 900mg | Sodium: 686mg | Potassium: 497mg | Fiber: 1g | Sugar: 202g | Vitamin A: 5877IU | Vitamin C: 2mg | Calcium: 355mg | Iron: 3mg