Table of Contents
Table of Contents
Instant Pot Eggnog Cheesecake
There is nothing more decadent than a good cheesecake. Around the holidays, it is the perfect choice for making a great impression on guests. This is a rich and creamy cheesecake that is amazing by itself, but the addition of the eggnog flavors push this over the top. Trust me, you will love this recipe!
For a smaller treat during the holidays, make up a batch of my eggnog fudge recipe or my favorite soft eggnog cookies recipe. Of course, you’ll also want to have ingredients on hand to make White Russian Eggnog cocktails for your guests. So delicious!
What Instant Pot Cheesecake Pan Do I Need?
When you are making an Instant Pot Cheesecake, you want to use a springform pan that fits in the Instant Pot. Because the size of Instant Pots can vary from model to model and size to size, you want to use the largest pan that fits in your Instant Pot. If you have a smaller Instant Pot, you can cut the recipe in half in order to have it fit in the pan.
Can I Add Real Rum to this Instant Pot Cheesecake?
While traditional eggnog has rum in it, this version of Instant Pot cheesecake, you are using rum extract. If you want to add real rum instead of the rum extract, you can. However, the alcohol will not be baked out of the cheesecake, which makes this cheesecake unsuitable for children.
Ingredients
- Gingersnaps
- Unsalted butter
- Brown sugar
- Cinnamon
- Flour
- Cream cheese
- Eggs
- Eggnog
- Sugar
- Corn starch
- Rum extract
- Cinnamon
- Nutmeg
- Salt
- Heavy cream
- Powdered sugar
- Vanilla
Other Things You Will Need
- Large bowl
- 7 in springform pan
- non-stick spray
- Parchment paper
- Small glass
- Electric mixer w/ mixing bowl
- Rubber spatula
- Wire rack
- Cup measure
- Foil
- Paper towels
- Pipping bag w/ round star tip
How to Make Instant Pot Eggnog Cheesecake
To make this cheesecake, you will begin by preparing your springform pan with nonstick cooking spray and lining it with parchment paper. You will then make an aluminum foil “sling” to put underneath your pan in the Instant Pot to make it easier to remove after done cooking. Set these items aside.
Now, you will prepare your gingersnap crust by mixing together crushed gingersnaps, brown sugar, flour, and cinnamon in a bowl.
Filling Directions
For the cheesecake filling, you will beat your cream cheese until smooth, then add in the eggs, sugar, rum extract, nutmeg, cinnamon, salt, and cornstarch. Continue mixing this until it is just combined but well incorporated and no lumps remain.
Make the Whipped Cream
To make the whipped cream topping, chill your mixing bowl and beaters, then add chilled whipping cream to the bowl with sugar, vanilla, and cinnamon. Beat together until medium peaks begin to form, and then add to a piping bag and spread over the top of the chilled cheesecake adding dollops around the edges as shown.
Instant Pot Eggnog Cheesecake
Ingredients
Crust Ingredients:
- 1 bag gingersnaps
- 2 TBSP unsalted butter melted
- 1 TBSP brown sugar
- 1/8 tsp cinnamon
- 2 TBSP flour
Cheesecake Ingredients:
- 2 packages 16 oz cream cheese (room temp)
- 2 large eggs room temp
- 1/2 C eggnog
- 1/2 C sugar
- 2 1/2 TBSP corn starch
- 1/2 tsp rum extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch salt
Whipped Cream Ingredients:
- 1 C heavy cream chilled
- 1/2 C powdered sugar
- 1/2 tsp vanilla
- 1 tsp cinnamon
Instructions
Crush gingersnaps.
- Measure 1 cup of gingersnaps.
- Prep springform pan with nonstick spray
- Line springform pan with parchment paper.
- Make a tinfoil sling.
Crust Directions:
- Add the crushed gingersnaps, brown sugar, flour, and cinnamon in a bowl. Mix to blend with a fork. Add in the melted butter until the dry ingredients are moist and will hold together. With your hands press this into the prepared springform pan. Using the bottom of a glass firmly repress the mixture into the pan.
- Set aside.
Filling Directions:
- Add the cream cheese to the mixing bowl. Using the electric mixer lightly beat the cream cheese. Slowly add in the eggs, sugar, rum extract, nutmeg, cinnamon, salt, and cornstarch. Lightly beat to only combine. (Don't over mix)
- Scrap the sides of the bowl with the rubber spatula.
- Slowly add in the eggnog. Mix only until the batter is smooth. (Don't over mix)
- Slowly add the mixture onto the crust.
- Release any larger air bubbles by gently tapping the pan on the counter.
- Pour 1 cup of cold water in the Instant Pot. Put the wire rack in the bottom of the pot.
- Position the tinfoil sling around the pan. Carefully lower the pan into the Instant Pot. Secure the lid. Set the pressure release to close.
- Cook for 29 minutes on manual high pressure. As the timer beeps turn the Instant Pot off. Let the cheesecake to natural release. Cool without manually releasing pressure. (This will take about 10-20 minutes)
- Open the lid carefully once the pressure has released. Be careful so that condensation will not drip on the cheesecake.
- If needed carefully use a paper towel to dab any moisture/liquid that may be on the top of the cheesecake.
- Remove the cheesecake from the Instant Pot.
- Move the cheesecake to cool to room temp on a wire rack.
- Transfer to the refrigerator for 2-4 hours. (This will help the cheesecake to firm up.)
Whipping Cream Directions:
- Chill the mixing bowl and beaters.
- Add chilled whipping cream to a mixing bowl with electric mixer.
- Add sugar, vanilla, and cinnamon and continue to beat until medium peaks begin to form. (3-4 mins)
- Put a round tip in a piping bag.
- Scoop the whipped cream into the pipping bag.
- Spread a layer of the whipped cream on the top of the cheesecake.
- Pipe dollops around the edge of the cheese cake.
- Garnish with cinnamon.
Equipment
- Large bowl
- 7 in springform pan
- Non stick spray
- Small glass
- Electric mixer w/ mixing bowl
- Rubber spatula
- Wire rack
- Cup measure
- Foil
- Paper towels
- Pipping bag w/ round star tip
Nutrition
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