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Eggnog cheesecake in Instant Pot recipe

Instant Pot Eggnog Cheesecake With Gingersnap Crust

  • Author: Instant Pot Eats
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

Learn how to make a festive eggnog cheesecake with gingersnap crust and caramel drizzle using your Instant Pot pressure cooker. Perfect for Christmas, Thanksgiving and other holidays or special occasions.


Scale

Ingredients

Crust

1 cup ginger snaps (finely chopped)

2 tbsp white or brown sugar

2 tbsp butter (melted)

Eggnog Cheesecake

16 oz cream cheese (2 x 8-oz packs, 225 g each)

2/3 cup granulated white or brown sugar

2 tbsp all-purpose flour

1/2 cup heavy cream

2 large eggs 

12 teaspoons rum extract (like this)

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon 

For the topping

1215 pcs caramel candies (for caramel sauce) or 1/2 cup (120 g) caramel ice cream topping or Dulce de Leche
12 teaspoons water


Instructions

  • Bring all ingredients to room temperature (eggs, cream cheese, cream) – leave them out of the fridge for 15 minutes ideally. 
  • Cut a piece of parchment paper the size of the bottom of your pan. Place in bottom of the cake pan and spray paper and sides with a non-stick spray.
  • In a medium bowl combine finely chopped gingersnaps, sugar and butter. You can use a food processor to grind the crumbs and combine the mixture. Press into the bottom and up sides about 1-inch of a 7-inch springform pan. Cover with a plastic wrap or a plate and place in the freezer while preparing the filling.

Filling

  • In a large bowl or standing mixer, combine cream cheese and sugar. Whisk on medium speed until combined and fluffy. 
  • Add cream, flour, eggs, rum extract, cinnamon and nutmeg. Mix on low until thoroughly combined. Pour filling into prepared crust. Tap the cake pan on the surface of the table a couple of times to release any air bubbles. 

To Cook

  • Add 1 cup water to the bottom of Instant Pot.
  • Cover the cheesecake with foil, sealing edges. Place pan on a trivet that comes with the Instant Pot and lower it into the pot. Seal the lid. Press Manual/Pressure Cook and set the timer for 35 minutes on HIGH pressure. Allow pressure to release naturally. 
  • Remove foil and allow cheesecake to cool completely. Ideally, you want to refrigerate it for a couple of hours to set properly.

Caramel Topping

  • Place caramels in a microwave-safe dish, add the water and microwave in 20 seconds intervals until melted. Stir well. If too hot, allow to cool a bit and then drizzle over top of the cooled cheesecake. Alternatively, you can use caramel icing sauce. 

Notes

For an 8-quart 8-9″ cheesecake (larger cake pan)

Crust

1 cup gingersnaps (finely chopped)

2 tbsp granulated white sugar

2 tbsp butter (melted)

Eggnog Cheesecake

24 oz cream cheese (3 x 8-oz packs)

1 cup granulated white sugar

3 tbsp all-purpose flour

¾ cup heavy cream

2 large eggs 

1 tsp rum extract

2 tsp ground nutmeg

1/2 tsp cinnamon

· 15 pcs caramel candies

· 1-2 tsp water

Keywords: Cheesecake, Pressure Cooker, Cream Cheese, Gingersnaps, Caramel, Cake

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