Gingerbread Cheesecake
By :Instant Brands Culinary Team
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Prep Time 20 Minutes
Cook Time 40 Minutes
Servings
8 Servings
Ingredients
  • 140 g Ginger snap
  • 3 tbsp butter melted
  • 130 g brown sugar
  • ¼ tsp salt
  • 455 g cream cheese
  • 1 tbsp cornstarch
  • 2 egg
  • 2 tsp vanilla extract
  • Cooking Spray as needed
  • 85 g molasses
  • 60 ml sour cream
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp Ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 360 ml Water
  • powdered sugar as needed
Prep Time 20 Minutes
Cook Time 40 Minutes
Servings
8 Servings
Ingredients
  • 140 g Ginger snap
  • 3 tbsp butter melted
  • 130 g brown sugar
  • ¼ tsp salt
  • 455 g cream cheese
  • 1 tbsp cornstarch
  • 2 egg
  • 2 tsp vanilla extract
  • Cooking Spray as needed
  • 85 g molasses
  • 60 ml sour cream
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp Ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 360 ml Water
  • powdered sugar as needed
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Bring the ingredients to room temperature before beginning the recipe
  2. In a food processor add the ginger snaps, melted butter, brown sugar and 1/8 tsp salt
  3. Process for 20-30 seconds until all the ingredients are combined and is a fine moist crumb
  4. Spray a 7” springform pan with cooking oil
  5. Add the crumb mixture to the bottom of the pan and press it down in an even layer
  6. Place in the freezer while you prepare the filling
  7. Using a hand mixer or stand mixer, place the cream cheese in a large bowl and beat until smooth
  8. Add 2/3 cups of brown sugar, ¼ tsp salt and cornstarch and beat until fully combined
  9. Add the vanilla and eggs one a time and mix until just combined
  10. Add the molasses, sour cream, cinnamon, ginger, nutmeg, and cloves and mix until just combined, 10 seconds
  11. Pour the batter into the springform pan, on top of the crumb base, and gently tap the pan on the countertop to release any air bubbles
  12. Cover with foil and wrap tightly
  13. Add 1 ½ cups of water to the inner pot
  14. Place the cheesecake on the trivet and gently lower into the pot
  15. Close and lock the lid and turn the steam release handle to Sealing
  16. Secure the lid and select Pressure Cook – High and set the time for 30 minutes
  17. When cooking time is completed, allow a 10-minute natural release
  18. Carefully quick releasing the remaining pressure
  19. Carefully lift the cheesecake out of the pot and let cool on the countertop for 1 hour
  20. Remove the pan and transfer to the refrigerator and allow to set for 4 hours or overnight
  21. Sprinkle with powdered sugar right before serving!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.