Pressure Cooker Holiday Gingersnap Cheesecake
- 1 cup crushed gingersnap cookies
- 2 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, room temperature
- ½ cup granulated sugar
- 2 tablespoons sour cream
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 tablespoon minced crystallized ginger
- 1 cup water
For best results, we recommend using:
- Prepare a foil sling for lifting the pan out of the pressure cooker by twice folding a 20-inch piece of aluminum foil in half lengthwise.
- Mix crushed cookies and melted butter together in a bowl; press firmly into the bottom and about 1/3 of the way up the sides of a 7-inch springform pan.
- Freeze crust while preparing filling.
- Beat cream cheese and sugar together in a bowl until smooth; add sour cream and vanilla extract.
- Beat one egg into the cheese mixture until just combined; repeat with second egg.
- Stir ginger into the filling.
- Pour filling into the crust.
- Pour water into pressure cooker pot and place the steam rack into the bottom. Carefully center the springform pan onto the prepared foil sling. Using sling, lower pan onto rack. Fold foil strips out of the way of the lid.
- Lock pressure cooker lid in place and set steam vent handle to Sealing.
- Select Cake and cook for 40 minutes on High pressure. Turn steam vent to Venting to Quick Release pressure.
- Remove cheesecake and refrigerate until set, at least 2 hours, but preferably overnight.
- Run a paring knife along the edges between the cheesecake and the pan. Remove cheesecake from the pan and transfer to a serving plate.
Crystallized ginger is made from fresh ginger as a form of preservation. It is slowly cooked in sugar water and rolled in coarse sugar It is also known as candied ginger or glace ginger and is commonly used in dessert recipes.
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What others are saying
Sherry Beattie says:
I had some difficulty finding crystallized ginger. First store was sold out. 2nd store had large flat pieces only. I used a large grater to obtain small pieces to mix into the cream cheese mixture. I cut thin strips of the ginger to decorate the top of the finished cheesecake. I used a stainless steel push up style pan (7 X 3) that had an attached handle, thus eliminating the need for an aluminum foil sling. Finished cheesecake was very delicious! (I was a little nervous because one of my dinner guests frequents the Cheesecake Factory and would be comparing mine to theirs). He raved about this ginger snap cheesecake. Soon our little group of 3 will devour the rest of it. I will definitely make it again.
Alexis Pearson says:
When I first purchased my pressure cooker I had no intentions of using it for desserts, but now that I've tried this recipe I'm totally hooked. I had no idea I could use my springform pans in the pressure cooker pot. The cake button is basically magic. So easy and delicious!
Stephanie D says:
Gingersnap cookies make the best cheesecake crust! Freezing it definitely did the trick to help keep it together. I've made cheesecake a few times before and could never figure out why it didn't turn out just right. I think the trick is to use room temperature cream cheese and eggs. Thank you!
Greg Jones says:
I love gingersnaps, so it's no surprise that this cheesecake is in my top three favorite desserts. I can only eat cheesecake a few times a year, but this is definitely one of the best flavors.
Laura Griffin says:
I loved this cheesecake! The gingersnap crust was perfect. I never knew it could be so easy to make cake, let alone cheesecake, in a pressure cooker.
Katie Hason says:
I tried this gingersnap cheesecake and it was to die for! It was so incredibly easy to make in the pressure cooker, wow! If you like gingersnaps and/or cheesecake, you will go crazy for this dessert. I've made two already and plan to make another one for a party.