Spiked Cinnamon Coffee
Gingerbread Cheesecake
| By : |
| 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
Ingredients
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Instructions
- Bring the ingredients to room temperature before beginning the recipe
- In a food processor add the ginger snaps, melted butter, brown sugar and
1/8 tsp salt - Process for 20-30 seconds until all the ingredients are combined and is a fine moist crumb
- Spray a
7” springform pan with cooking oil - Add the crumb mixture to the bottom of the pan and press it down in an even layer
- Place in the freezer while you prepare the filling
- Using a hand mixer or stand mixer, place the cream cheese in a large bowl and beat until smooth
- Add
2/3 cups of brown sugar,¼ tsp salt and cornstarch and beat until fully combined - Add the vanilla and eggs one a time and mix until just combined
- Add the molasses, sour cream, cinnamon, ginger, nutmeg, and cloves and mix until just combined, 10 seconds
- 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
- Cover with foil and wrap tightly
- Add
1 ½ cups of water to the inner pot - Place the cheesecake on the trivet and gently lower into the pot
- Close and lock the lid and turn the steam release handle to Sealing
- Secure the lid and select Pressure Cook – High and set the time for 30 minutes
- When cooking time is completed, allow a 10-minute natural release
- Carefully quick releasing the remaining pressure
- Carefully lift the cheesecake out of the pot and let cool on the countertop for 1 hour
- Remove the pan and transfer to the refrigerator and allow to set for 4 hours or overnight
- Sprinkle with powdered sugar right before serving!
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