Instant Pot Eggnog Cheesecake With Gingersnap Crust

Instant Pot Eggnog Cheesecake is a wonderful Holiday cheesecake. It has

In a large mixing bowl, beat cream cheese with sugar until creamy. Add in eggs, eggnog, nutmeg, and cornstarch, scraping down the sides to ensure everything is well blended. Pour the filling into the springform pan, on top of the crust layer. Wrap the top of the cheesecake in a foil tent.

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Stop the mixer and scrape down the sides. Add the eggnog and vanilla, and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs and beat on low speed until just blended. (Don't over-beat the eggs.) Pour the filling into the prepared cheesecake pan.

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How To Make Instant Pot Eggnog Cheesecake. Combine the crust ingredients in a food processor then press into a springform pan. Pre-bake the crust for 10 minutes. While the crust is baking, combine the filling ingredients and mix with a hand-held whisk. Pour the batter on top of the crust and cover the pan with foil.

Instant Pot Eggnog Cheesecake with Gingersnap Crust Buttery Sweet

Place the crusted pan in the freezer to set while you make the filling. Step 2. The filling is super easy and features cream cheese, eggs, cream, spices, rum all whisked together until smooth. Pour the mixture into the cake pan and smooth the top. Step 3. Cooking the cheesecake in the Instant Pot is pretty easy.

Instant Pot Eggnog Cheesecake Meatloaf and Melodrama

Instant Pot Caramel Eggnog Cheesecake. This Eggnog Cheesecake has just the most wonderful texture and sweet flavor. This recipe is so simple to make and is so good! This recipe can be for a treat during the day or made for an after Christmas dinner to share with loved ones. The Instant Pot will help make this a quicker process and help you make.

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Add the room temperature cream cheese and sugar to food processor and process until smooth and creamy. Add the eggnog, cornstarch, vanilla, rum flavoring, cinnamon, and nutmeg. Pulse several times until well combined and creamy. Add the room temperature eggs last. Pulse just a few short bursts until combined.

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Instructions. Preheat the oven to 350 F. Line the bottom of a 9" springform pan with parchment paper and lightly spray the sides of the pan with baking spray. In a medium sized bowl, combine the gingersnap crumbs and brown sugar. Add in the butter and mix until the mixture resembles wet sand.

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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.

Instant Pot Eggnog Cheesecake With Gingersnap Crust

Prepare the springform pan by greasing the bottom and sides with butter or cooking spray. Cut a 7 inch round of parchment paper and press it into the bottom of the spring-form pan. Remove ½ cup of the ginger cookie crumbs and set aside. Melt the butter and mix into the remaining 1 ¼ cup of ginger cookie crumbs.

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Switch up your traditional cheesecake recipe with this instant pot eggnog cheesecake. Rich and creamy, it's the perfect recipe to serve at any holiday party or get together. A decadent and spicy gingersnap crust pairs well with the cool and thick eggnog flavored filling.

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Pressure cook on "high" for 50 minutes and then allow the pressure to release naturally for 20 minutes. Quick release the remaining pressure and open the lid. Carefully remove the cheesecake from the Instant Pot and remove the foil. Gently blot any liquid off the top of the cheesecake with a paper towel.

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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.

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Brûléed Instant Pot Eggnog Cheesecake will have you wishing you could eat cheesecake for breakfast, lunch, and dinner. The eggnog filling with gingersnap crust and crunchy brûléed topping is a real show stopping recipe for the holiday season. Plus, it's made in the Instant Pot!

Instant Pot Eggnog Cheesecake With Gingersnap Crust

Turn the mixer to high speed and mix for 5-6 minutes scraping the sides every 2 minutes. Scrape down the sides and bottom of the bowl and add the granulated sugar and vanilla. Mix on medium speed until well combined. Scrape down the sides and bottom of the bowl and add the sour cream and eggnog.

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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.

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Once cooked, let pressure release naturally (about 10-20 minutes). Open lid carefully so none of the condensation falls on to the cheesecake. Remove cheesecake from from Instant Pot. Uncover the eggnog cheesecake and cool completely on a wire rack. Place in the fridge for at least 2-4 hours or overnight to set.