Instant Pot Eggnog Cheesecake Recipe

Introduction

This Instant Pot Eggnog Cheesecake is a festive and creamy dessert perfect for the holiday season. With a spiced gingersnap crust and rich eggnog-infused filling, it offers a delightful twist on traditional cheesecake. Plus, cooking it in the Instant Pot means you’ll have a smooth, crack-free treat every time.

Ingredients

• 16 gingersnap cookies
• 4 tablespoons melted butter
• 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. Step 1: Preheat your oven to 375°F (190°C) and spray a 7-inch springform pan with non-stick spray.
2. Step 2: In a food processor, pulse the gingersnap cookies into fine crumbs. Add the melted butter and process until fully combined.
3. Step 3: Pour the crust mixture into the springform pan, pressing it firmly into the bottom and about ½ inch up the sides. Use a flat-bottomed measuring cup for even pressing.
4. Step 4: Bake the crust for 10 minutes, then set it aside to cool.
5. Step 5: In a mixing bowl, beat the cream cheese, sugar, flour, nutmeg, and salt with an electric mixer until smooth and creamy.
6. Step 6: Add the eggs one at a time, mixing gently by hand with a wire whisk to avoid incorporating too much air and prevent cracks.
7. Step 7: Stir in the eggnog and vanilla extract with a spatula until just combined.
8. Step 8: Pour the filling into the cooled crust. Tap the pan gently on the counter to release air bubbles and cover it with aluminum foil.
9. Step 9: Pour 1 cup of cold water into the Instant Pot liner and place the trivet inside. Set the cheesecake on the trivet. Use a foil sling if needed to lower and lift the pan safely.
10. Step 10: Seal the Instant Pot lid and set the valve to “seal.” Pressure cook on high for 50 minutes, then allow a natural pressure release for 20 minutes.
11. Step 11: Perform a quick release of any remaining pressure, then open the lid carefully. Remove the cheesecake and take off the foil.
12. Step 12: Blot any excess moisture from the top of the cheesecake with a paper towel. Let it cool on the counter for 1 hour.
13. Step 13: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight before serving.

Tips & Variations

• For a richer flavor, use homemade eggnog or a high-quality store-bought version.
• Be gentle when whisking the eggs into the cream cheese mixture to avoid cracks.
• To add a festive touch, sprinkle additional nutmeg or cinnamon on top before serving.
• If you don’t have a 7-inch springform pan, an 8-inch may be used but baking times may vary slightly.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving. Reheat is not recommended, as cheesecake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute gingersnap cookies with graham crackers, vanilla wafers, or even speculoos cookies for a different flavor profile.

Why do I need to use room temperature ingredients?

Room temperature ingredients blend more smoothly, helping to create a creamy batter and preventing lumps, which leads to a better texture in the finished cheesecake.

Instant Pot Eggnog Cheesecake Recipe

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This Instant Pot Eggnog Cheesecake combines the rich, creamy texture of traditional cheesecake with the festive flavors of eggnog and nutmeg, all made convenient using a pressure cooker. The gingersnap cookie crust adds a delightful spiced crunch, making it perfect for holiday gatherings or any special occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 50 minutes (plus 20 minutes natural release)
• Total Time: 7 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

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 prevent sticking. In a food processor, pulse the gingersnap cookies until they turn into fine crumbs. Add the melted butter and process again until the mixture is combined and resembles wet sand.
2. Form and Bake the Crust: Transfer the gingersnap mixture into the prepared springform pan. Using the flat bottom of a measuring cup, press the crumbs firmly into the bottom and about half an inch up the sides to form an even crust. Bake in the preheated oven for 10 minutes, then set aside to cool while preparing the filling.
3. Make the Cheesecake Filling: In a mixing bowl, combine the room temperature cream cheese, granulated sugar, flour, ground nutmeg, and salt. Beat with an electric mixer until the mixture is smooth and creamy without any lumps.
4. Incorporate the Eggs: Add the eggs one at a time to the cream cheese mixture, mixing gently by hand with a wire whisk after each addition. This careful mixing prevents too much air from entering the batter, which helps avoid cracks during cooking.
5. Add Eggnog and Vanilla: Pour in the eggnog and vanilla extract, then fold them into the mixture using a spatula until everything is well incorporated and smooth.
6. Assemble the Cheesecake: Pour the cheesecake batter into the cooled crust in the springform pan. 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 from dripping onto the cheesecake.
7. Prepare Instant Pot for Cooking: Pour 1 cup of cold water into the liner of your pressure cooker and place the trivet inside. Set the springform pan with the cheesecake batter onto the trivet. To make handling easier, you can use a foil sling around the pan.
8. Cook the Cheesecake: Secure the lid of the Instant Pot and set the valve to the ‘seal’ position. Pressure cook on high for 50 minutes. After cooking, allow the pressure to naturally release for 20 minutes before performing a quick release for any remaining pressure.
9. Remove and Cool: Carefully remove the cheesecake from the Instant Pot using the foil sling or oven mitts, and peel off the aluminum foil. Blot any moisture from the top of the cheesecake with a paper towel gently to avoid affecting the texture.
10. Chill the Cheesecake: Let the cheesecake cool on the counter for about 1 hour. Afterwards, cover it with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to set properly and develop full flavor.

Notes

• Ensure all ingredients, especially eggs, cream cheese, and eggnog, are at room temperature for smooth blending and to avoid lumps in the batter.
• Do not over-whisk the batter after adding eggs; gentle mixing helps prevent cracks in the finished cheesecake.
• Using a foil sling makes lifting the hot cheesecake out of the Instant Pot safer and easier.
• Cool the cheesecake completely before refrigerating to maintain texture and prevent condensation.
• This cheesecake can be stored covered in the refrigerator for up to 3 days.
• For an extra festive touch, garnish with a dusting of nutmeg or cinnamon before serving.

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