Gingerbread Winter Wonderland Cheesecake – Instant Pot, Oven

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This Gingerbread Winter Wonderland Cheesecake is inspired by Winter Wonderland theme. Made with delicious gingersnaps crust, creamy, decadent filling with amazing gingerbread flavors, and adorned with mini gingerbread house, and cute little holiday candies. It’s fun, festive dessert recipe perfect for the holidays!!

If you are looking for some more festive, easy recipes for the holidays, do checkout my Pumpkin cheesecake, Chocolate fudge, Chocolate Peppermint Bark, Star Bread, Hot Chocolate Sticks. They are sure going to be a winner!!

 

Gingerbread Cheesecake

 

GINGERBREAD WINTER WONDERLAND CHEESECAKE

We had our first snow of the season, my kids had a blast playing in the snow, making snowman, and enjoyed hot chocolate on Sticks, I just made few days back. We are all so in the holiday mood, it’s such a fun time of the year.

Winter break starts officially today, kids are out of school and it’s perfect time to make our gingerbread house. My princess loves to make gingerbread house for the holidays. This year, I thought using her creations to decorate our gingerbread cheesecake. And hence we came up with this winter wonderland theme.

Gingerbread, one of my favorite flavors and so perfect for this time of the year! Love the warmth and flavor of the spices and the depth it adds to a simple cheesecake recipe. Gingerbread cheesecake is one of my family favorite’s, so inviting and decadent.

This gingerbread cheesecake is so easy to make and such a fun, and creative way to enjoy holidays with your loved ones. While I made this no fuss, easy gingerbread cheesecake recipe, my daughter worked on her gingerbread house. Once the cheesecake was completely cool, I let her decorate the cheesecake to her liking. She used all her favorite’s to decorate the cheesecake. Topped with whipped cream for snow, gingerbread house, some candy canes, sparkling sugar. For trees, she decorated ice-cream cones with green icing. We can’t wait to dig into this winter wonderland 🙂 Absolutely adorable!

We had so much fun, making this festive and delicious cheesecake. It was a huge hit with friends and family! It is a perfect treat for the holidays. I can’t wait to see your creations. Make sure to tag @livingsmartandhealthy or #livingsmartandhealthy on Instagram or Facebook. Happy Holidays!!

INGREDIENTS FOR GINGERBREAD WINTER WONDERLAND CHEESECAKE

FOR THE CRUST

20 Ginger Snaps cookies

2 tablespoon unsalted butter, melted

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

pinch of salt

FOR THE CHEESECAKE FILLING

1 pound cream cheese, room temperature

1/4 cup sour cream, room temperature

2/3 cup brown sugar, packed

2 tablespoon molasses

1 tablespoon all-purpose flour

2 large eggs plus 1 egg yolk, room temperature

1/2 teaspoon vanilla bean paste

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

 1/4 teaspoon ground cloves

pinch of salt

FOR WHIPPED CREAM TOPPING

1 cup heavy cream, chilled

1 tablespoon sugar, adjust to taste

1/2 teaspoon vanilla extract

FOR DECORATIONS

1 Mini Gingerbread House Kit

Food coloring

Choice of décor (I used candy cane, ice-cream cones, sparkling sugar, gingerbread cookies)

 

Gingerbread Cheesecake

 

HOW TO MAKE GINGERBREAD WINTER WONDERLAND CHEESECAKE

Make this flawless, heavenly pumpkin cheesecake in just 4 easy steps. Enjoy this decadent pumpkin cheesecake this fall with your loved ones. I have used Instant Pot for cooking the cheesecake, however recipe also includes instructions for oven baking.

I have used 7-inch stainless steel push pan to prepare this cheesecake. Here’s Amazon link to cake pan.

 

TO PREPARE THE CRUST:

In a food processor, add gingersnaps, and pulse until it forms into a coarse crumbs texture.

Add sugar, cinnamon, ginger, nutmeg, cloves and salt, pulse a few times, until just incorporated.

Pour in melted butter and pulse until just combined.

Transfer the mixture to the cake pan, using flat surface (back of a spatula or a glass), evenly press the mixture into the bottom of the pan.

Place the pan in the freezer while you prepare the filling.

FOR THE CHEESECAKE FILLING:

In a small bowl combine dry ingredients – flour, cinnamon, ginger, nutmeg, cloves, and salt.

Wipe the bowl and the blade of the food processor, to remove any crumbs.

Add cream cheese, sour cream and blend on medium speed, until light and fluffy.

Add sugar and blend until smooth. Scrap the bowl down occasionally.

Beat in eggs and yolk, one at a time, until just incorporated.

Sprinkle flour and spices mixture in thirds, pulse after each sprinkle. Add molasses, vanilla bean paste, blend until mixture is a smooth consistency.

Pour the filling into the prepared pan. Spread the filling evenly, using a spatula or a spoon.

Tap the pan few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.

 

Gingerbread Cheesecake

 

FOR INSTANT POT COOKING

Line the prepared cake pan with a paper towel, and then cover it with a foil. Wrap the entire pan tightly with the foil. This helps prevent any access moisture in the cheesecake.

Pour 1 1/2 cups of water into the inner pot. Place the cake pan on the trivet, and carefully lower it into the inner pot.

Close the lid, vent sealed. Turn ON PRESSURE COOK (high), for 40 minutes. Let pressure release naturally, around 20 minutes.

Carefully, lift the cake pan. Remove the foil, and paper towel. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.

Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.

Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Decorate the cake to your liking.

FOR OVEN COOKING

Preheat oven at 350 F.

Wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. Place the cake pan into a large roasting pan or a baking dish.

Transfer the roasting pan into a preheated oven. Carefully, pour hot water into the roasting pan, about an inch deep. Bake for about 45-60 minutes or until the cake is almost set. Turn OFF the oven. Let the cake sit in the oven for about 45 minutes to an hour.

Carefully, remove the cake pan and the foil. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.

Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.

Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Slice the cheesecake and serve it. Enjoy pumpkin cheesecake plain or with a dollop of whipped cream.

FOR TOPPING 

In a bowl, pour heavy whipping cream, sugar, and vanilla extract. Using hand mixer, whisk the mixture on a medium speed for 2-3 minutes, or until it starts to turn frothy.

After 2-3 minutes the mixture will start to thicken. Increase the speed to medium-high, and whisk for additional 30 seconds to a 1 minute to form stiff peaks. Check the consistency of the whipped cream, hold the mixer upside down. The cream will stick to the whisk, if it falls back, it needs some more whisking. Whisk the cream for additional 15-30 seconds or until stiff peaks form.

FOR DECORATIONS

To make gingerbread house, simply follow the instructions on the package.

Decorate the cheesecake as per liking. 

To give snow effect, I used whipped cream topping on the cheesecake. Decorated it with gingerbread house, some candy canes. For trees, I used ice-cream cones piped with some green icing, sprinkled some blue sparkling sugar to add some touch to the snow.

 

Gingerbread Cheesecake

 

TIPS FOR BEST GINGERBREAD WINTER WONDERLAND CHEESECAKE

It is important to start with room temperature cream cheese, eggs, and sour cream. Leave it out for couple of hours or until the cheese is soft. This helps achieve a smooth consistency batter.

Beat, cheese and sugar, until smooth.

Beat in eggs and yolk, one at time. Make sure the eggs are well incorporated, before adding next ingredients.

Do not over beat the mixture. Mix the batter until all the ingredients are incorporated well and batter is smooth, without any lumps. Scrap the bowl down occasionally.

The batter can be made using hand mixer or food processor, both work fine.

Spread the crust mixture evenly, and with the help of a spatula or a cup, firmly press it down into the cake pan.

Pour the filling into the cake pan, tap the pan few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.

For Instant Pot cooking, line the prepared cake pan with a paper towel, and then cover it with aluminum foil. Wrap the entire pan tightly with the foil. This helps prevent any access moisture in the cheesecake.

For Oven cooking, wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. And use water bath technique to bake the cake. Place the cake pan into a large roasting pan or a baking dish. Pour hot water in the roasting pan, about an inch deep.

Allow natural pressure release when removing the cheesecake from the Instant Pot. For oven cooking, turn off the oven, and let the cheesecake sit in the oven for about 30 minutes. This will allow the cheesecake to set, and also prevent from any cracks in the cheesecake.

Don’t worry if the center (around 1 inch) of the cheesecake is slightly jiggly even after cooking. It will continue to cook as it cools down.

Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight to set.

Run a clean knife around the edge of the cake. This helps release the cake easily from the cake pan.

 

Gingerbread Cheesecake

 

FREQUENTLY ASKED QUESTIONS

SUBSTITUTE FOR GINGERSNAPS

I have used gingersnaps to make the crust. However, the crust can be made with combination of crackers or biscuits, such as digestive biscuits, biscoff cookies, buttery cookies, graham crackers.

You can also mix in some nuts such as walnuts, or pecans in the mixture to give a nice crunch.

WHAT OTHER SPICES CAN I USE

All-spice, green cardamom powder, all add a nice flavor to the cheesecake. You can use these spices in one or more combination.

MY CHEESECAKE IS NOT SMOOTH

It is important to mix the cheesecake batter to a smooth consistency. Any large chunks of cream cheese, will cause uneven cheesecake. Make sure to beat the mixture until it is smooth, lump free for a nice smooth texture cheesecake. Beat the mixture on medium speed to avoid curdling of the cheese.

MY CHEESECAKE HAS CRACKS

Do not try to remove the cheesecake as soon as the cooking is done, Instant pot or oven. Let it cool for sometime and than remove it to cool at room temperature.

For Instant Pot cooking, allow natural pressure release to prevent the cheesecake from cracking.

For oven cooking, allow 45 minutes to an hour, before removing the cake from the oven. 

HOW TO STORE CHEESECAKE

Cheesecake stays good for up to five days in the refrigerator. Store it in an air tight container to prevent any moisture build up.

Gingerbread cheesecake freezes beautiful. You can freeze it for up to three months. Store it in a freezer safe container, thaw overnight, and enjoy.

 

Gingerbread Cheesecake 

RECOMMENDED PRODUCTS

CLICK ON THE IMAGE FOR DETAILS (AMAZON LINKS)

    

 

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SOME MORE RECIPES FROM BLOG!! 

STAR BREAD

PUMPKIN CHEESECAKE

HOMEMADE NAAN BREAD [GARLIC NAAN]

INSTANT POT BANANA BREAD

HOMEMADE APPLE CAKE

FRESH HOMEMADE CRANBERRY POMEGRANATE JUICE

HOMEMADE CRANBERRY SAUCE

BRIOCHE ROLLS [DINNER ROLLS]

HOMEMADE APPLE CIDER

STRAWBERRY JAM

HOMEMADE CHERRY PIE FILLING

 

 

Gingerbread Winter Wonderland Cheesecake

Made with delicious gingersnaps crust, creamy, decadent filling with amazing gingerbread flavors, and adorned with mini gingerbread house, and cute little holiday candies. It’s fun, festive dessert recipe perfect for the holidays!!
Course Dessert
Cuisine American
Keyword cheesecake, gingerbread cheesecake, holiday entertaining, instant pot cheesecake, winter wonderland cheesecake
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR GINGERBREAD WINTER WONDERLAND CHEESECAKE

    FOR THE CRUST

    FOR THE CHEESECAKE FILLING

    FOR WHIPPED CREAM TOPPING

    • 1 cup heavy cream, chilled
    • 1 tablespoon sugar, adjust to taste
    • 1/2 teaspoon vanilla extract

    FOR DECORATIONS

    Instructions

    TO PREPARE THE CRUST:

    • In a food processor, add gingersnaps, and pulse until it forms into a coarse crumbs texture.
    • Add cinnamon, ginger, nutmeg, cloves and salt, pulse a few times, until just incorporated.
    • Pour in melted butter and pulse until just combined.
    • Transfer the mixture to the cake pan, using flat surface (back of a spatula or a cup), evenly press the mixture into the bottom of the pan.
    • Place the pan in the freezer while you prepare the filling.

    FOR THE CHEESECAKE FILLING:

    • In a small bowl combine dry ingredients – flour, cinnamon, ginger, nutmeg, cloves, and salt.
    • Wipe the bowl and the blade of the food processor, to remove any crumbs.
    • Add cream cheese, sour cream and blend on medium speed, until light and fluffy.
    • Add sugar and blend until smooth. Scrap the bowl down occasionally.
    • Beat in eggs and yolk, one at a time, until just incorporated.
    • Sprinkle flour and spices mixture in thirds, pulse after each sprinkle. Add molasses, vanilla bean paste, blend until mixture is a smooth consistency.
    • Pour the filling into the prepared pan. Spread the filling evenly, using a spatula or a spoon.
    • Tap the pan few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.

    FOR INSTANT POT COOKING

    • Line the prepared cake pan with a paper towel, and then cover it with a foil. Wrap the entire pan tightly with the foil. This helps prevent any access moisture in the cheesecake.
    • Pour 1 1/2 cups of water into the inner pot. Place the cake pan on the trivet, and carefully lower it into the inner pot.
    • Close the lid, vent sealed. Turn ON PRESSURE COOK (high), for 40 minutes. Let pressure release naturally, around 20 minutes.
    • Carefully, lift the cake pan. Remove the foil, and paper towel. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.
    • Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
    • Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Decorate the cake to your liking.

    FOR OVEN COOKING

    • Preheat oven at 350 F.
    • Wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. Place the cake pan into a large roasting pan or a baking dish.
    • Transfer the roasting pan into a preheated oven. Carefully, pour hot water into the roasting pan, about an inch deep. Bake for about 45-60 minutes or until the cake is almost set. Turn OFF the oven. Let the cake sit in the oven for about 45 minutes to an hour.
    • Carefully, remove the cake pan and the foil. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.
    • Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
    • Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Slice the cheesecake and serve it. Enjoy pumpkin cheesecake plain or with a dollop of whipped cream.

    FOR TOPPING

    • In a bowl, pour heavy whipping cream, sugar, and vanilla extract. Using hand mixer, whisk the mixture on a medium speed for 2-3 minutes, or until it starts to turn frothy.
    • After 2-3 minutes the mixture will start to thicken. Increase the speed to medium-high, and whisk for additional 30 seconds to a 1 minute to form stiff peaks. Check the consistency of the whipped cream, hold the mixer upside down. The cream will stick to the whisk, if it falls back, it needs some more whisking. Whisk the cream for additional 15-30 seconds or until stiff peaks form.

    FOR DECORATIONS

    • To make gingerbread house, simply follow the instructions on the package.
    • Decorate the cheesecake as per liking.
    • To give snow effect, I used whipped cream topping on the cheesecake. Decorated it with gingerbread house, gingerbread cookies, sprinkled some blue sparkling sugar, and finally dusted with some confectioner's sugar to add some touch of snow.

     

     

    Gingerbread Cheesecake

     

    Jyoti Behrani

    Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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