This Instant Pot Gingerbread Cheesecake is festive, spicy, creamy, and delicious! It's made in a Pressure Cooker in minutes without turning on your oven. Perfect holidays dessert for two (or four) | Imagelicious Recipe adapted from Martha Stewart
Mix crushed ginger snap cookies and crushed plain biscuits with one tablespoon of melted butter.
Divide the cookie crumb mixture between two oven-proof ramekins that are 250 ml each (or a bit bigger but not smaller). Press with the back of a spoon to create a dense crust. Set aside.
In a medium size bowl mix together the room temperature cream cheese, brown sugar, molasses, and the spices until everything is very smooth. You can either use a hand-held mixer, stand mixer, or, like I used in this case, a small food processor. Make sure to scrape the sides of the bowl a few times to get all the cream cheese incorporated.
Add the egg and mix just until it all comes together. Do not over mix as you don't want to whip the egg and create air pockets.
Evenly divide the gingerbread cheesecake mixture and pour into each prepared ramekin.
Loosely cover each ramekin with foil.
Add 1 cup water to the Instant Pot.
Place the wire rack that came with the Instant Pot into the pot and place the foil-covered ramekins onto the rack.
Close the lid, turn the pressure valve to Sealing, choose either Manual mode or Pressure cooker mode (depending on your model) and use the arrows to select cook time of 4 minutes.It takes about 9-10 minutes to come to pressure.
Once the 4 minutes of pressure cooking are up and your Instant Pot beeps that it's done, let it naturally release the pressure. This will take about 10 minutes.
Carefully remove the ramekins form the pot. They will be hot.
Chill the Instant Pot Gingerbread Cheesecake in the fridge overnight or for at least 4-6 hours.
Optionally, decorate with more crushed ginger snap cookies
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Notes
Even though the recipe makes two ramekins, this Instant Pot gingerbread cheesecake is so rich and filling that one ramekin can easily serve two people. I would say that it actually makes 4 servings as opposed to 2 servings, especially after a big dinner.If you don't have ginger snap cookies, feel free to use either all butter cookies or all graham cookies and add 1/4 teaspoon of ginger to the mixture.This recipe is lightly spiced, if you prefer stronger gingerbread flavour, increase the spices a little bit,