Instant Pot Gingerbread Cheesecake (with Video)

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A super simple recipe for an Instant Pot Cheesecake, this Instant Pot Gingerbread Cheesecake is a fun alternative to traditional gingerbread this Christmas – PLUS it keeps your oven free for other recipes!

   A super simple recipe for an Instant Pot Gingerbread Cheesecake - a fun Christmas dessert recipe with a delicious and rich cheesecake filling and ginger cookie crust

Instant Pot Gingerbread Cheeseboard Recipe

If you’ve been around Sugar, Spice and Glitter for awhile, you’ll know that I have a bit of a problem when it comes to the holidays.

While I’m a fan of the classics, I can’t seem to leave well enough alone and tend to spend the entire holiday season coming up with absolutely unnecessary twists on desserts that were perfectly fine before I had to go and get creative – like our Gingerbread fudge, Gingerbread Cinnamon Buns, Gingerbread Pancakes, Crockpot Gingerbread Lattes, Gingerbread Cupcakes… oh, and these Gingerbread Rice Krispie Squares.

This year I’ll be bringing you a classic gingerbread recipe and a gingerbread layer cake, but we’re going to start the season off with this decadent Gingerbread Cheesecake!

And of course, to make your life easier we’re making this cheesecake in the Instant Pot, allowing you to whip up the recipe and skip the hovering that accompanies typical baked cheesecakes. It’s a perfect replacement for the water bath that is essential to a tender, uncracked cheesecake.

I like to refrigerate my Instant Pot cheesecakes for at least two hours after making them – I find the texture silkier. (8 hours is even better!)

How to freeze an Instant Pot Cheesecake:

While this cheesecake will keep for 4 days in the fridge after making, if you want you can freeze it for up to 30 days.

Allow the cheesecake to cool completely and refrigerate for at least 2 hours.

Wrap the cheesecake with plastic wrap or tin foil and then place in a freezer ziptop bag.

While I think it should last up to 3 months, I have only personally experimented up to 30 days.

 

Looking for more Instant Pot Recipes? Check out our full collection here!

Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).

 

Be sure to watch our quick recipe video to see how to make your own Instant Pot Gingerbread Cheesecake – and don’t forget to scroll down to grab your free printable recipe!

How to make a gingerbread cheesecake in the Instant Pot

Instant Pot Gingerbread Cheesecake Recipe

For the crust:

Scroll down to the printable recipe card for full measurements.

Tip: swap out the ginger cookie crust for a vanilla crust, graham cracker crust, etc.

Kitchen Tools You May Find Helpful

  • Measuring cups and spoons
  • Baking pan that can fit in your Instant Pot (I use a 6″ springform pan)
  • Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
  • Large mixing bowls
  • Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)

How to Make a Gingerbread Cheesecake in the Instant Pot

Wrap the bottom of the springform pan with tin foil.

Grease your springform pan and set aside.

  

In a food processor or blender, add graham crackers and pulse until broken down into crumbs.

Place in a bowl and stir in the melted butter, stopping and checking the consistency – you don’t want it too wet but you want it to stick together.

Press the graham cracker mixture into the bottom of your springform pan in an even layer. Set aside.

Place the cream cheese in a large bowl and add in the sugar and greek yogurt. Beat until smooth, about 1 minute.

Add eggs and vanilla, beat to fully incorporate. Repeat with molasses and spices.

Pour the cream cheese filling over the graham cracker crust.

Fill your IP with water until the 2″ mark. 

Place the trivet that came with your IP in the pot and then place the springfoam pan overtop.

Secure the lid, select “manual” and set time to 35 minutes. Natural release for 10-12 minutes (although you can quick release if needed.)

Note: Sometimes when you initially remove the lid from the Instant Pot, the cheesecake will seem very puffy and appear to be escaping from the pan. Don’t panic – just let it rest for an hour (either in the Instant Pot or the fridge) and the puffiness will be gone.

Cover and chill the cheesecake for 2 hours or overnight for the best texture.

Remove cheesecake from springform pan onto serving platter or cake stand.

 

Pin this Instant Pot Gingerbread Cheesecake recipe:

A rich and silky cheesecake perfect for Christmas, this Instant Pot Gingerbread Cheesecake is the perfect low-key Christmas dessert - plus it keeps the oven free for other holiday recipes!

Grab your free printable for our super simple Instant Pot Gingerbread Cheesecake recipe:

Yield: 1 cheesecake, 8 servings

Instant Pot Gingerbread Cheesecake

Instant Pot Gingerbread Cheesecake

A super simple recipe for an Instant Pot Gingerbread Cheesecake - a fun Christmas dessert recipe with a delicious and rich cheesecake filling and ginger cookie crust

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 12 minutes
Total Time 57 minutes

Ingredients

  • 2-8oz packages cream cheese, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 Tablespoons molasses
  • 1 teaspoon ginger powder, optional
  • 1 teaspoon cinnamon, optional
  • Caramel sauce, optional drizzle

For the crust:

  • 20 ginger cookies
  • 1/2 cup melted butter, as needed

Instructions

  1. Wrap the bottom of the springform pan with tin foil.
  2. Grease your springform pan and set aside.
  3. In a food processor or blender, add graham crackers and pulse until broken down into crumbs.
  4. Place in a bowl and stir in the melted butter, stopping and checking the consistency - you don't want it too wet but you want it to stick together.
  5. Press the graham cracker mixture into the bottom of your springform pan in an even layer. Set aside.
  6. Place the cream cheese in a large bowl and add in the sugar and greek yogurt. Beat until smooth, about 1 minute.
  7. Add eggs and vanilla, beat to fully incorporate. Repeat with molasses and spices.
  8. Pour the cream cheese filling over the graham cracker crust.
  9. Fill your IP with water until the 2" mark. 
  10. Place the trivet that came with your IP in the pot and then place the springfoam pan overtop.
  11. Secure the lid, select "manual" and set time to 35 minutes. Natural release for 10-12 minutes (although you can quick release if needed.)
  12. Note: Sometimes when you initially remove the lid from the Instant Pot, the cheesecake will seem very puffy and appear to be escaping from the pan. Don’t panic – just let it rest for an hour (either in the Instant Pot or the fridge) and the puffiness will be gone.

  13. Cover and chill the cheesecake for 2 hours or overnight for the best texture.
  14. Remove cheesecake from springform pan onto serving platter or cake stand.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 727Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 135mgSodium: 713mgCarbohydrates: 83gFiber: 2gSugar: 36gProtein: 10g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

Do you have a fun occasion coming up that this Instant Pot Gingerbread Cheesecake would be perfect for?

For more delicious Instant Pot recipes, check out our Instant Pot Maple Brown Sugar Spiral Ham or our Instant Pot Stuffing recipe.

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One Comment

  1. Omg, I just wanna sink my teeth into this tender gingerbread cheesecake! Great job! Your recipe seems like a total life saver. All of the ingredients really work together. My husband and kiddos love to have cheesecake for dessert, but I rarely feel like making it. Now I’m so eager to give your recipe a try. Hope all of your useful recommendations will help me avoid mistakes. Dying to taste the result. I’ll probably make this next weekend and share with our neighbors. Gonna follow your recipe precisely. Wish me luck Jennifer!
    Thank you for suggesting this idea! I’m so happy to have come across your site. I love it so much!
    p.s. Jennifer, I’d be grateful if you’d share with me a few similar recipes for nice cheesecakes. Can I find anything like this on your blog?

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