Cooked - Instant Pot Gingerbread Cheesecake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Gingerbread Cheesecake

24.0

8 graham cracker sheets

3 Tbsp. light butter, melted

¼ tsp. ground ginger

16 oz. cream cheese, low fat

¼ cup white sugar

1 Tbsp. corn starch

2 eggs

½ cup nonfat plain Greek yogurt

1 tsp. vanilla extract

¼ tsp. cinnamon

½ tsp. ground ginger

Place graham crackers in a food processor and blend until fine.
Combine crumbs with melted butter and ginger.
Line 7-inch spring-form pan or cake pan with parchment paper. Pour crumb mixture into pan and press into an even layer. Place in freezer.
Combine sugar and corn starch in a large bowl.
Add cream cheese and beat with an electric mixture until combined.
Add remaining ingredients and beat until well combined and smooth.
Remove crust from the freezer. Pour batter into pan over the crust. Cover with aluminum foil.
Place trivet inside Instant Pot and fill with 1 cup of water. Carefully place cheesecake pan on top of trivet.
Top Instant Pot with lid and set to SEAL. Cook on high pressure for 22 minutes and then allow to naturally release pressure.
Remove pan from Instant Pot and uncover. Allow to cool for 1 hour, then refrigerate for at least 6 hours or overnight. Once ready, remove from pan, slice and serve.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Cheesecake

Cuisine🇺🇸American

Occasions🎉Holidays🎊Special Occasions

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 2 weeks ago

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