Ingredients
Scale
- 2 cups crunchy gingersnap cookies
- 2 tablespoons melted butter (affiliate)
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla (affiliate) extract
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 cup cranberries
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Spray a 7 inch springform pan with cooking spray.
- In a food processor, pulse gingersnaps and butter until crumbs are a fine dust.
- Press into prepared springform pan and place in freezer while preparing the cheesecake.
- With an electric mixer, beat cream cheese and sugar at medium high speed until light and fluffy.
- On medium speed, add eggs, one at a time, mixing until just combined.
- Add flour, vanilla, molasses, and ginger and mix on low speed until just combined. Be sure not to overmix.
- Pour batter onto prepared crust in springform pan.
- Add 1 cup of water to the bottom of pressure cooker then place trivet inside and gently lower cheesecake onto trivet. If you don’t have a sling, a piece of foil folded and situated underneath the springform pan will work just as well so you have a handle to remove the pan when the cheesecake is done cooking.
- Set to high pressure for 25 minutes then let pressure naturally release for 10 minutes followed by a quick release.
- While cheesecake is cooking, add cranberries, sugar, and water to a small saucepan. Bring to a gentle boil and simmer for 8-10 minutes until cranberries are soft. Let sit off the heat to thicken.
- Carefully remove cheesecake from pressure cooker, gently dab water from top and let cool for 4+ hours in the fridge.
- Spoon cranberry sauce over top of cheesecake and serve.
- Prep Time: 15 mins
- Cook Time: 25 mins