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Instant Pot Eggnog Cheesecake Recipe

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★★★★★

4.8 from 50 reviews

This Instant Pot Eggnog Cheesecake is a festive and creamy dessert perfect for the holiday season, featuring a gingersnap crust and smooth eggnog-flavored filling. Made effortlessly using the Instant Pot, it combines warm spices and rich textures for a delightful treat.

Ingredients

Scale

Crust

  • 16 gingersnap cookies
  • 4 tablespoons melted butter

Cheesecake Filling

  • 16 ounces cream cheese, room temperature
  • ½ cup granulated sugar
  • 3 tablespoons flour
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup eggnog, room temperature (homemade or store-bought)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Preheat your oven to 375°F (190°C) and spray a 7-inch springform pan with non-stick spray to ensure easy removal of the cheesecake later.
  2. Make Gingersnap Crumbs: Using a food processor, pulse the gingersnap cookies until they become fine crumbs. Pour in the melted butter and process again until the mixture is well combined and holds together when pressed.
  3. Form and Bake the Crust: Transfer the crumb mixture into the prepared springform pan. Press it firmly into the bottom and about half an inch up the sides using the flat bottom of a measuring cup to create an even crust layer. Bake in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
  4. Mix Cheesecake Filling: In a mixing bowl, beat the cream cheese, granulated sugar, flour, ground nutmeg, and salt using an electric mixer until the mixture is smooth and creamy without lumps.
  5. Add Eggs Gently: Incorporate the eggs one at a time by mixing with a wire whisk by hand. Avoid over-whisking to prevent too much air incorporation which can cause cracks in the baked cheesecake.
  6. Combine Remaining Ingredients: Stir in the eggnog and vanilla extract gently using a spatula, blending until just combined for a uniform filling.
  7. Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled gingersnap crust. Tap the pan gently on the counter to release any trapped air bubbles. Cover the top of the pan with aluminum foil to protect from moisture during pressure cooking.
  8. Prepare Instant Pot: Pour one cup of cold water into the Instant Pot liner and place the trivet inside. Place the covered springform pan onto the trivet using a foil sling for easy insertion and removal if desired.
  9. Pressure Cook: Seal the Instant Pot lid and set the valve to the ‘seal’ position. Cook on high pressure for 50 minutes.
  10. Release Pressure and Remove: Allow the pressure to release naturally for 20 minutes after cooking, then carefully perform a quick release to remove any remaining pressure. Open the lid and carefully take out the cheesecake.
  11. Post-Cooking Steps: Remove the foil from the cheesecake and gently blot any moisture from the surface using a paper towel.
  12. Cool and Refrigerate: Let the cheesecake cool at room temperature for about 1 hour. Then cover it with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set fully before serving.

Notes

  • Be sure to use room temperature ingredients for the filling to ensure a smooth, creamy batter.
  • Over-mixing the eggs can introduce air bubbles that may cause cracks in the cheesecake.
  • Using a foil sling in the Instant Pot makes handling the hot cheesecake easier and safer.
  • This cheesecake tastes best after chilling overnight for full flavor development and texture.
  • Homemade eggnog can be substituted or store-bought works well for convenience.

Keywords: Instant Pot cheesecake, eggnog cheesecake, holiday dessert, gingersnap crust, pressure cooker cheesecake, creamy cheesecake, festive dessert

Find it online: https://cookedbycleo.com/instant-pot-eggnog-cheesecake-recipe/