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.
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
1–2 teaspoons rum extract (like this)
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
For the topping
12–15 pcs caramel candies (for caramel sauce) or 1/2 cup (120 g) caramel ice cream topping or Dulce de Leche
1–2 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