Pressure Cooker Holiday Gingersnap Cheesecake

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Rated 5.0 based on 7 customer reviews


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Mealthy Tip

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.

For more holiday recipes, you might enjoy:

Pressure Cooker Holiday Ham with Honey Maple Glaze

Holiday Sangria

Pressure Cooker Cranberry Sauce

Nutrition Facts

Per Serving: 296 calories; 15g fat; 37.0g carbohydrates; 5g protein; 78mg cholesterol; 252mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 296 Calories from Fat133
% Daily Value*
Total Fat 15g 23%
Saturated Fat8g 38%
Trans Fat0.2g
Polyunsaturated Fat1.1g
Monounsaturated Fat4.8g
Cholesterol 78mg 26%
Sodium 252mg 10%
Total Carbohydrate 37.0g 12%
Dietary Fiber1g 3%
Protein 5g
Vitamin A8% Vitamin C0%
Calcium4% Iron12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Katie Hason

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.

Image of Laura Griffin

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.

Image of Greg Jones

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.

Image of Stephanie D

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!

Image of Alexis Pearson

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!

Image of Janice Stephens

Janice Stephens says:


Image of Sherry Beattie

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.