Instant Pot Eggnog Cheesecake. Festive holiday flavors in a pressure cooker cheesecake.
- ¾ cup ginger snap crumbs (about 12 cookies, crushed fine)
- 2 tablespoons melted butter
- 1 pound regular cream cheese, softened (2 (8-ounce) packages)
- ⅔ cup sugar
- 2 teaspoons corn starch
- ¼ teaspoon freshly grated nutmeg (plus more for dusting)
- ¾ cup eggnog
- ½ teaspoon vanilla extract
- 2 large eggs
- A couple fresh grates of nutmeg (for garnish)
- A sprinkle of cinnamon (for garnish)
- Whipped cream (for garnish)
- Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Mix the ginger snap crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
- Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. 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.
- Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack in the pressure cooker pot, then pour in 2 cups of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
- Cool the cheesecake: Lift the cheesecake out of the pressure cooker. Gently pat the cheesecake with the edge of a folded paper towel to lift off any water. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight.
- Serve: Remove the springform from the cheesecake. Top with a few fresh grates of nutmeg and a sprinkle of cinnamon. Cut the cheesecake into slices (I cut it in eighths), top each with some whipped cream, and enjoy.
- I don’t cover my cheesecake with foil while cooking. I used to, but I stopped when I realized how much it slows down cooking. (The center would never set.) I use a paper towel to dab at any water on top of the cheesecake after cooking.
- Don’t want to crush ginger snaps? Make a crust by mixing 3/4 cup graham cracker crumbs with 2 tablespoons butter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Eggnog Cheesecake, Pressure Cooker Eggnog Cheesecake