Description
This Instant Pot Eggnog Cheesecake is a creamy and festive dessert that perfectly blends the warm spices of eggnog with a gingersnap cookie crust. Prepared using the Instant Pot for a moist, smooth texture, it’s an indulgent holiday treat that’s simple to make and sure to impress.
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
- Prepare the crust: Preheat your oven to 375°F (190°C) and spray a 7-inch springform pan with non-stick spray. In a food processor, pulse the gingersnap cookies until they become fine crumbs. Add the melted butter and process again until the mixture is well combined. Press the crumb mixture firmly into the bottom and about half an inch up the sides of the pan using the bottom of a flat measuring cup to ensure it’s compact.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly while you prepare the filling.
- Make the cheesecake filling: In a mixing bowl, combine the cream cheese, sugar, flour, nutmeg, and salt. Beat with an electric mixer until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing by hand gently with a wire whisk to avoid incorporating air, which helps prevent cracks.
- Add eggnog and vanilla: Stir in the eggnog and vanilla extract with a spatula until just combined, creating a smooth batter.
- Assemble the cheesecake: Pour the filling into the prepared crust. Gently tap the pan on the counter to release any trapped air bubbles. Cover the top of the pan with aluminum foil to prevent condensation during cooking.
- Set up the Instant Pot: Pour 1 cup of cold water into the Instant Pot liner. Place the trivet inside. Using a foil sling for easy removal if desired, lower the cheesecake onto the trivet.
- Pressure cook: Close the lid and set the valve to the sealing position. Choose the ‘High’ pressure cooking setting and cook for 50 minutes.
- Natural pressure release: Allow the Instant Pot to release pressure naturally for 20 minutes after the cooking cycle completes, then carefully perform a quick release to release any remaining pressure.
- Remove and cool: Open the Instant Pot and carefully remove the cheesecake using the foil sling if used. Remove the foil cover on top of the cheesecake and gently blot off any moisture with a paper towel.
- Chill the cheesecake: Let the cheesecake cool on the countertop for 1 hour. Afterward, cover it with plastic wrap and refrigerate for at least 6 hours or overnight to set fully before serving.
Notes
- Make sure all ingredients, especially eggs and eggnog, are at room temperature to ensure a smooth batter.
- Use a foil sling inside the Instant Pot to make it easier and safer to lift the hot cheesecake out once done.
- Avoid over-mixing the eggs to prevent cracks on the cheesecake surface.
- If you don’t have gingersnap cookies, gingerbread cookies work as a flavorful substitute.
- Allowing the cheesecake to chill overnight enhances the flavors and texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes (pressure cooking) + 10 minutes (crust baking) + 20 minutes (natural pressure release)
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot cheesecake, eggnog cheesecake, holiday dessert, gingersnap crust, pressure cooker cheesecake
