Instant Pot Eggnog Cheesecake With Gingersnap Crust
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.
12-15piecescaramel candiesfor caramel sauce or ½ cup (120 g) caramel ice cream topping or Dulce de Leche
1-2teaspoonswater
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