We are planning a cozy, just-the-four-of-us Christmas this year. I’ve tried very hard not to dwell on negatives this year – which means that instead of focusing on all the holiday cooking I won’t be doing, I decided to tackle some smaller-batch treats that will be perfect for our family.

Instant Pot cheesecakes are perfect for smaller crowds because they themselves are smaller – and they’re super easy to pull off . Jazzed up with the gingerbread-inspired spices, this small-batch holiday treat is a slam dunk.

Jump to:

• Ingredients
• Directions
• More Sweets for Christmas
• Recipe

Ingredients

For the crust:

• 2 cups graham crackers (about 1/3 box)
• 2 Tablespoons butter, melted

For the cheesecake:

• 2 (8 oz.) packages cream cheese, softened
• 2/3 cup brown sugar
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• Pinch of nutmeg
• Pinch of allspice
• Pinch of salt
• 2 eggs, at room temperature

How do you like your gingerbread? If you love the molasses flavor, you can add a few tablespoons with the sugar. Chocolate-dipped? Add a drizzle to the top of the finished cheesecake!

Swapping the graham crackers for gingerbread cookies is also a great touch!

Directions

• Line a 7″ springform pan and set aside.
• In a food processor, pulse the graham crackers until they’re fine crumbs. With the food processor running, pour in the melted butter.
• Transfer the mixture to the prepared pan and press the crumbs evenly to the bottom and slightly up the sides.
• With a mixer, beat together the cream cheese and brown sugar until creamy.
• Beat in the lemon, vanilla, ginger, cinnamon, nutmeg, allspice, and salt.
• Beat in the eggs, one at a time.
• Pour the mixture into the pan and tap gently to release any air bubbles.
• Add 1 cup water to the bottom of the Instant Pot, then place a trivet into the pot. Put the cheesecake pan on top of the trivet.
• Set the cook time for 35 minutes under high pressure. Let the pressure release naturally.
• Remove the cheesecake to a wire rack and let cool completely, then refrigerate for at least 6 hours.

If you’re intimidated by cheesecake, this is a really great method to start with! Cooking it in the Instant Pot is pretty much fool-proof – but I recommend using a different sealing ring than what you use for savory foods as it can retain some of the flavors.

More Christmas Sweets

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Breakfast and Baked Goods Recipes
Easy Cranberry Orange Monkey Bread by Love & Confections
Eggnog French Toast by Sweet Beginnings

Candy and Fudge Recipes
Easy Peanut Butter Fudge by House of Nash Eats
Popcorn Three Ways by Christmas Tree Lane

Pastry and Dessert Recipes
Gingerbread Cupcakes by Magical Ingredients
Gingerbread Snack Cake by A Kitchen Hoor’s Adventures
Instant Pot Gingerbread Cheesecake by Kate’s Recipe Box
Salted Chocolate Chip Cookies by The Nifty Foodie
Toffee Chip Cookies by Kathryn’s Kitchen Blog

Recipe

Instant Pot Gingerbread Cheesecake

Yield: 6 Servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Cooling Time: 6 hours

Total Time: 6 hours 55 minutes

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Ingredients

For the crust:

• 2 cups graham crackers (about 1/3 box)
• 2 Tablespoons butter, melted

For the cheesecake:

• 2 (8 oz.) packages cream cheese, softened
• 2/3 cup brown sugar
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• Pinch of nutmeg
• Pinch of allspice
• Pinch of salt
• 2 eggs, at room temperature

Instructions

1. Line a 7″ springform pan and set aside.
2. In a food processor, pulse the graham crackers until they’re fine crumbs. With the food processor running, pour in the melted butter.
3. Transfer the mixture to the prepared pan and press the crumbs evenly to the bottom and slightly up the sides.
4. With a mixer, beat together the cream cheese and brown sugar until creamy.
5. Beat in the lemon, vanilla, ginger, cinnamon, nutmeg, allspice, and salt.
6. Beat in the eggs, one at a time.
7. Pour the mixture into the pan and tap gently to release any air bubbles.
8. Add 1 cup water to the bottom of the Instant Pot, then place a trivet into the pot. Put the cheesecake pan on top of the trivet.
9. Set the cook time for 35 minutes under high pressure. Let the pressure release naturally.
10. Remove the cheesecake to a wire rack and let cool completely, then refrigerate for at least 6 hours.