Warm spices—cinnamon, ginger, cloves and nutmeg— transform a simple cheesecake into a holiday-worthy dessert suitable for company…if you feel like sharing.
This cheesecake features all your favorite holiday spices along with a ginger-laced, toasted pecan crust. Think of it as all the spices of a pumpkin pie, without the pumpkin aspect (as much as I love pumpkin, I realize not everyone does).
I’ve used Swerve sweetener in this recipe, but feel free to use whatever sweetener you prefer (be sure to measure your sweetener carefully–using a sweetener that subs for sugar 1:1 certainly makes it easier). Alternatively, if you don’t care about the carbs, just use real sugar.
Ok, about the Instant Pot….I know—it’s a departure from our slow cooker-centric existence. However, I know that more and more people are using Instant Pots now (I have had one for a few months). If you’re not familiar with the Instant Pot, it’s basically an all-in-one slow cooker/pressure cooker/rice cooker appliance that also lets you sauté food in it (handy for some slow cooked meat dishes where you want to brown the meat first, for example). Do not be deterred by the length of this recipe—a lot of it is just the prep steps which, if you’re new to Instant Pot pressure cooking, is helpful.
I created this cheesecake for a 6-inch springform pan, however for company and more servings, you’d probably want to bump up to a 7-inch pan—it will still fit in the Instant Pot. Don’t worry, I’ve provided the scaled-up ingredients for a 7-inch pan in the note below the recipe.
I’m new to pressure cooking, in fact, this is my first try at developing a recipe for the Instant Pot. There are lots of Instant Pot cheesecake versions online if you’re looking for a different flavor, but the methods are all basically the same. I hope to become more familiar with my Instant Pot this winter. Let me know if you’d like to see more Instant Pot recipes on this site!