Ingredients
Scale
Crust
- 12–15 gingerbread cookies
- 1/3 cup melted butter
Cheesecake Filling
- 2– 8oz cream cheese
- 1/2 sugar
- 1/4 cup sour cream
- 3 tsp cornstarch
Instructions
- In a food processor, add gingerbread cookies and pulse for a couple seconds until you have a sand like texture. Mix in the melted butter and press into your baking pan. Place this in the freezer for 10 mins, so the crust can be formed
- In a large bowl or food processor place the cream cheese and sugar and mix until smooth. Next add in the remaining ingredients and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.
- Next, pour the filling into the baking pan. Place a paper towel on top of the baking pan (not touching the cheesecake) and then cover with foil.
- Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheesecake into the instant pot.
- Close the lid on the IP, make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 28 mins. Turn OFF “keep warm”Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
- Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for a minimum 4 hrs or best overnight. Enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
Keywords: Cheesecake, instant pot, gingerbread, holiday dessert