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Instant Pot Christmas Cheesecake

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Add a festive touch to your holiday celebrations with this Instant Pot Christmas Cheesecake recipe. Using the magic of the Instant Pot, you can create a decadent and creamy cheesecake that’s perfect for spreading holiday cheer.

Whether you’re hosting a Christmas dinner or simply craving a festive dessert, this amazing christmas cheesecake is sure to impress your family and friends. Join us as we explore making this delightful treat that is bound to secure a top spot on your holiday dessert menu.

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Why You’ll Love This Recipe

  • Decadent and Delicious: This Christmas Cheesecake recipe delivers a creamy cheesecake with a delightful crumbly topping.
  • Easy Execution: The Instant Pot streamlines the cheesecake-making process, saving time and effort.
  • Crowd Pleaser: This Christmas dessert is sure to be a hit at any get-together on your holiday table!
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Recipe Ingredients

Cheesecake Crust Ingredients

  • Gingersnap Cookies: Create a flavorful and crunchy foundation for the cheesecake.
  • Butter, melted: Binds the cookie crumbs together to form a solid crust.

Crumble Topping Ingredients

  • Oats: Add a wholesome, hearty texture to the crumble topping.
  • Flour: Helps bind the ingredients together, creating a structured crumble.
  • Brown Sugar: Sweetens the crumble topping and aids in caramelization.
  • Butter, melted: Provides moisture and helps the crumble topping brown nicely.
  • Glazed Cherries: Add a festive touch with their sweet-tart flavor and vibrant color.

Cheesecake Filling Ingredients

  • Softened Cream Cheese packets: The main ingredient that provides the rich, creamy base in all the Christmas cheesecake recipes.
  • Granulated Sugar: Sweetens the filling and balances the tanginess of the cream cheese.
  • Ground Cinnamon & Allspice: Provide warming spices typical of holiday desserts.
  • Salt: Enhances the other flavors in the cheesecake filling.
  • Flour: Stabilizes the filling, providing structure and preventing it from cracking.
  • Eggs: Act as a binding agent, helping the cheesecake set properly.
  • Yogurt: Adds a slight tanginess to balance out the sweetness and enhances the creamy texture.
  • Vanilla Extract: Provides a classic, aromatic sweetness that rounds out the flavors.
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How To Make Instant Pot Christmas Cheesecake?

Step One: Prepare Pans and Ingredients

Preheat the oven to 370°F and spray a 7-inch springform pan and a small baking pan (4-inch round or square pan) with cooking spray.

Step Two: Make Crust

Process the gingersnap cookies in a food processor to fine crumbs. Add the melted butter and process until combined. Put the crust mix into the prepared 7-inch springform pan and press with your fingers into the bottom of the pan and about ½ inch up the sides.

Step Three: Bake Crust

Bake at 370°F for 10 minutes. Remove from oven and set aside.

Step Four: Prepare Streusel Topping

In a medium mixing bowl, mix together the oats, flour, brown sugar, and mix with a fork. Add the melted butter and mix till combined. Put into the small baking pan and bake at 370°F for 10 minutes. Leave to cool and then mix in the chopped glazed cherries. Store in an air-tight container until ready to serve the cheesecake.

Step Five: Make Cheesecake Batter

In a large bowl, using an electric hand whisk, whisk cream cheese (you can also beat cream cheese) and sugar till smooth. Add the spices, salt, and flour and whisk till combined. Add the eggs, one at a time, and whisk just until combined. Do not over-whisk. Using a spatula, mix in the yogurt and vanilla extract, just until combined.

Step Six: Bake Cheesecake in Instant Pot

Pour the cheesecake batter into the pre-baked crust. Tap the pan gently on a tabletop a couple of times to get rid of any air bubbles. Cover with aluminum foil. Pour in 1 cup of water into the Instant Pot and place the trivet inside. Put the cheesecake pan onto the trivet. Close the Instant Pot and set the valve to sealing position. Pressure cook on “high” for 40 minutes. Natural release for 20 minutes, then quick release.

Step Seven: Cool and Refrigerate Cheesecake

Open the Instant Pot, remove the foil and mop up any moisture on the surface of the cheesecake with a paper towel. Cool the cheesecake on a wire rack for 45 minutes. Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.

Step Eight: Serve

Once completely chilled, remove your Christmas cheesecake from the refrigerator. Carefully release and remove the sides of the springform pan. Slice the cheesecake into portions. Top each slice with a generous amount of the streusel topping before serving. Enjoy your delicious creation!

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Expert Tips

  • Cheese Temperature Tip: Soften your cream cheese to room temperature before mixing. It helps avoid lumps for a smoother cheesecake.
  • Pan Preparation Perfection: Lining the bottom of the springform pan with parchment paper ensures your cheesecake slides off without sticking.

Optional

  • Cream Cheese Frosting As A Topping: Adds a rich and creamy layer that could enhance the dessert’s sweetness and texture. It could be spread on top of the cooled cheesecake before serving or used as a decorative addition alongside the crumble topping.
  • Whipped Cream: Adds a light, airy texture and a sweet, creamy flavor that complements the rich and spicy notes of the cheesecake.
  • White Chocolate: Can be drizzled over the finished cheesecake for a decorative touch and extra sweetness.
  • Sugared Cranberries: Add a festive, sparkling appearance and a sweet yet tart flavor contrast that enhances the overall taste experience, perfect for decorating the top before serving.

Substitutions

  • Graham Cracker Crumbs: Can be used as a substitute for the gingersnap cookies that will create graham cracker crust instead of gingersnap, offering a milder flavor and a classic cheesecake base.
  • Sour Cream: Can be used as a substitute for yogurt in the cheesecake filling, offering a tangy flavor and contributing to a creamy and smooth texture.

Storage Instructions

  • In Fridge: If you’re lucky enough to have leftover Christmas cheesecake slices, you’re going to want to store them in the fridge until you’re ready to eat them. I recommend investing in a storage container that is made for cheesecake. This way, you can ensure it is airtight and stays fresh for up to 7 days.

What To Serve With This Recipe?

instant pot christmas cheesecake

Instant Pot Christmas Cheesecake

This Instant Pot Christmas Cheesecake is a creamy, dreamy dessert filled with crunchy crust, perfect for holiday celebrations.

Ingredients

  • (For Cheesecake Crust):
  • · 18 gingersnap cookies
  • · ¼ cup butter, melted
  • (For Crumble Topping):
  • · ½ cup oats
  • · ¼ cup flour
  • · ¼ cup brown sugar
  • · ¼ cup butter, melted
  • · ½ cup green and red glazed cherries, chopped
  • (For Cheesecake Filling):
  • · 2 8-oz cream cheese packets, room temperature
  • · 1 cup granulated sugar
  • · 1 tsp ground cinnamon
  • · 1 tsp allspice
  • · ½ tsp salt
  • · 3 tbsp. flour
  • · 2 eggs, room temperature
  • · ½ cup yoghurt, room temperature
  • · 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 370°F and spray a 7-inch springform pan and a small baking pan (4-inch round or square pan) with cooking spray.
  2. Process the gingersnap cookies in a food processor to fine crumbs. Add the melted butter and process until combined. Put the crust mix into the prepared 7-inch springform pan and press with your fingers into the bottom of the pan and about ½ inch up the sides.
  3. Bake at 370°F for 10 minutes. Remove from oven and set aside.
  4. In a medium mixing bowl, mix together the oats, flour, brown sugar, and mix with a fork. Add the melted butter and mix till combined. Put into the small baking pan and bake at 370°F for 10 minutes. Leave to cool and then mix in the chopped glazed cherries. Store in an air-tight container until ready to serve the cheesecake.
  5. In a large bowl, using an electric hand whisk, whisk cream cheese (you can also beat cream cheese) and sugar till smooth. Add the spices, salt, and flour and whisk till combined. Add the eggs, one at a time, and whisk just until combined. Do not over-whisk. Using a spatula, mix in the yogurt and vanilla extract, just until combined.
  6. Pour the cheesecake batter into the pre-baked crust. Tap the pan gently on a tabletop a couple of times to get rid of any air bubbles. Cover with aluminum foil. Pour in 1 cup of water into the Instant Pot and place the trivet inside. Put the cheesecake pan onto the trivet. Close the Instant Pot and set the valve to sealing position. Pressure cook on “high” for 40 minutes. Natural release for 20 minutes, then quick release.
  7. Open the Instant Pot, remove the foil and mop up any moisture on the surface of the cheesecake with a paper towel. Cool the cheesecake on a wire rack for 45 minutes. Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
  8. Once completely chilled, remove your Christmas cheesecake from the refrigerator. Carefully release and remove the sides of the springform pan. Slice the cheesecake into portions. Top each slice with a generous amount of the streusel topping before serving. Enjoy your delicious creation!

Notes

  • Cheese Temperature Tip: Soften your cream cheese to room temperature before mixing. It helps avoid lumps for a smoother cheesecake.
  • Pan Preparation Perfection: Lining the bottom of the springform pan with parchment paper ensures your cheesecake slides off without sticking.

Did you make this recipe?

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2 Comments

  1. The recipe is simple and it doesn’t require too much time or ingredients. You’ll be able to finish it within 30 minutes and enjoy an amazing meal with your family!

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