Instant Pot Gingerbread Cheesecake
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
Directions:
Wrap the bottom of the spring form pan with tin foil. Grease your spring form 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 spring form 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 spring foam pan over top. Secure the lid, select “manual” and set time to 35 minutes. Natural release for 10-12 minutes (although you can quick release if needed.)
Cover and chill the cheesecake for 2 hours or overnight for the best texture.
Remove cheesecake from spring form pan onto serving platter or cake stand.
