Gulab Jamun Cheesecake
Prep time
Cook time
Total time
Serves: 8-10
  • 18 gingersnap cookies
  • 2 tablespoons melted butter
  • 16 ounces cream cheese- brought to room temperature
  • ¼ cup sugar
  • 2 teaspoons all purpose flour
  • 2 tablespoons rose water
  • 2 eggs at room temperature
  • 1 egg yolk at room temperature
  • ¼ cup heavy whipping cream- room temperature
  • 1 pinch salt
  • 10 gulab jamun balls cut in half
  • Fresh rose petals
  • Butter to grease cheesecake pan
  • 1.5 cups water
  • Aluminum foil
  • Paper towel
  • Large jar (used to remove cheesecake from pan)
  1. Grease your cheesecake panwith butter and set aside
  2. Place the gingersnaps in your food processor or grinder and pulse until they become crumbs. You do not want any large pieces.
  3. After you are done crumbling the gingersnaps, slowly add butter and the mixture will become “wet”
  4. Empty gingersnap mixture into the cheesecake pan and press down until it forms a firm crust using your fingers, a spoon or a small bowl
  5. Place the cheesecake pan in the freezer to allow the crust to set for at least 10-15 minutes.
  6. In your blender or Vitamix, add the cream cheese, sugar, rose water, salt, all purpose flour
  7. Blend the ingredients until you get smooth and silky texture
  8. You will need to scrape the sides of the blender in between blending to make sure all ingredients are mixed well
  9. Add in the heavy whipping cream and one egg
  10. Pulse for a few seconds
  11. Add in the 2nd egg
  12. Pulse for a few seconds
  13. Add in the egg yolk
  14. Pulse for a few seconds
  15. Remove cheesecake pan from freezer (the crust should be set)
  16. Pour HALF of your filling into the pan and gently tap pan to make sure it is evenly dispersed
  17. Layer the cut gulab jamuns over the filling, cut side down (we used about 10 halves)
  18. Pour the remaining filling over the gulab jamuns in the pan- gulab jamuns will be completely covered
  19. Place the stand which came with the InstantPot inside the pot
  20. Make a sling out of aluminum foil to make it easier to remove the pan out of the Instant Pot after cooking (see video)
  21. Cover the cheesecake pan with a paper towel ( to catch any water droplets from falling into the cheesecake)
  22. Cover the paper towel and pan lightly with foil to hold paper towel in place- does not need to be sealed tight
  23. Add 1.5 cups water into the InstantPot
  24. Place the foil sling under the cheesecake pan
  25. Lower cheesecake pan onto the trivet with the foil sling- sling will remain around pan throughout cooking
  26. Close and lock the lid of the InstantPot
  27. Close the valve on the lid so that no steam is released during cooking
  28. Press MANUAL mode on the InstantPot
  29. Make sure the InstantPot is on HIGH PRESSURE
  30. Set the timer to 35 minutes
  31. After the timer goes off, allow the pressure to RELEASE NATURALLY (18 minutes)
  32. Once the pressure has naturally released and the silver prong has dropped down, open the lid
  33. Press OFF/CANCEL on the InstantPot
  34. Carefully remove the pan from the InstantPot using the foil sling -PAN WILL BE VERY HOT!
  35. Place pan on a flat surface and gently tilt the pan to see if the cheesecake is jiggly (nothing should run from the center of the cheesecake)- if it does, cook again for 3 minutes on MANUAL HIGH PRESSURE and allow the pressure to release naturally.
  36. Place the cooked cheesecake in the refrigerator until completely cooled (12 hours is recommended)
  37. To remove your cheesecake from the pan, place a large jar on your countertop- make sure the jar will fit through the opening of your pan (we used an extra large peanut butter jar)
  38. Carefully place your pan centered on the jar and gently push the edges of the pan down over the jar
  39. This will release the bottom of the pan and your cheesecake will be left on top of the jar with the base intact
  40. It is advised to remove the cheesecake from the base plate of the pan using a spatula type utensil so that you do not scratch your pan while slicing
  41. Place your cheesecake on a serving dish
  42. Garnish your cheesecake with additional halved gulab jamuns and rose petals
  43. Slice, serve and savor every bite!
Store in an airtight container in the refrigerator.
You can also slice and freeze the cheesecake- defrost at least 30 minutes before serving.

You may use other types of add-ons for your cheesecake if you do not have or do not like gulab jamun.
You may garnish the cheesecake as you please or not garnish it at all.
Add a touch of saffron or cardamom powder to the filling for an even more “exotic” flavoring.
Recipe by Instapottin' With Poonam at