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Instant Pot Eggnog Cheesecake
Instant Pot Eggnog Cheesecake
is creamy, velvety, and loaded with warm spices and eggnog.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Chill Time
8
hours
hrs
Total Time
8
hours
hrs
50
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Instant Pot Eggnog Cheesecake
Servings:
8
pieces
Calories:
512
kcal
Author:
Miranda Couse
Ingredients
Crust
1
cup
gingersnap crumbs
2
tablespoons
butter
melted
1
tablespoon
light brown sugar
packed
1/8
teaspoon
ground cinnamon
2
tablespoons
all-purpose flour
Cheesecake
16
ounces
cream cheese
room temperature
1/2
cup
granulated sugar
2 1/2
tablespoons
cornstarch
1/2
teaspoon
ground cinnamon
1/4
teaspoon
ground nutmeg
pinch
salt
1/2
teaspoon
rum extract
2
large eggs
1/2
cup
eggnog
Whipped Cream
1
cup
heavy whipping cream
1/2
cup
powdered sugar
1/2
teaspoon
vanilla extract
1
teaspoon
ground cinnamon
Instructions
Crust
Spray a 7-inch springform pan with nonstick baking spray and line with parchment paper.
Add the crushed gingersnaps, brown sugar, flour, and cinnamon in a bowl. Stir with a fork to combine.
Add in the melted butter and stir until the dry ingredients are coated with butter.
Pour the crust into the prepared pan and firmly press into the bottom of the pan and up the sides. Set aside.
Cheesecake
Add the cream cheese to the mixing bowl. Using the hand mixer, beat the cream cheese on medium until smooth.
Add in the sugar, cornstarch, cinnamon, nutmeg, and salt. Beat until combined. Scrap the sides of the bowl with the rubber spatula.
Add in the rum extract and then the eggs one at a time. Beat in each egg until incorporated before adding the next.
Gradually add in the eggnog. Mix only until the batter is smooth. Don't overmix.
Pour the mixture on top of the crust.
Gently tap the pan on the counter to release any larger air bubbles.
Place a trivet into an 8-qt instant pot and add 1 1/2 cups water.
Double wrap the pan in heavy-duty tin foil and cover the top in foil.
Place the trivet/rack in the pressure cooker.
Carefully place the pan in the center of the trivet/rack.
Lock the lid in place and turn the pressure release valve to the sealed position.
Press the manual setting and adjust it to high pressure for 30 minutes.
When the beeper goes off, let the cheesecake to natural release for 30 minutes.
Open the lid carefully once the pressure has released.
Remove the cheesecake from the Instant Pot.
Let the cheesecake cool to room temp on a wire rack and then place in the refrigerator to chill overnight.
Before serving, add the whipped cream to the top of the cheesecake.
Whipped Cream
Add heavy cream to a mixing bowl and beat with a hand mixer on medium until soft peaks form.
Add sugar, vanilla, and cinnamon and continue to beat until stiff peaks begin to form. (3-4 mins)
Spread a layer of the whipped cream on the top of the cheesecake.
Add the whipped cream to a piping bag fitted with a round tip.
Pipe dollops around the edge of the cheesecake.
Garnish with a sprinkle of cinnamon.
Nutrition
Calories:
512
kcal
|
Carbohydrates:
41
g
|
Protein:
7
g
|
Fat:
36
g
|
Saturated Fat:
21
g
|
Cholesterol:
161
mg
|
Sodium:
314
mg
|
Potassium:
191
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
1378
IU
|
Vitamin C:
1
mg
|
Calcium:
115
mg
|
Iron:
1
mg