Imagine a dessert so decadent, so perfectly festive, that it transforms your holiday gathering into a culinary celebration. This Instant Pot Eggnog Cheesecake with Gingersnap Crust isn't just a dessert—it's a creamy, nutmeg-infused masterpiece that combines the rich, velvety texture of classic cheesecake with the warm, nostalgic flavors of traditional eggnog. In just one hour, you'll create a show-stopping treat that will have your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
Instructions
- Prepare the springform pan by lightly greasing a 7-inch springform pan with cooking spray. Cut a parchment paper circle to fit the bottom of the pan.
- Create the gingersnap crust by crushing gingersnap cookies into fine crumbs using a food processor or rolling pin. Mix the cookie crumbs with melted butter until thoroughly combined.
- Press the gingersnap-butter mixture firmly into the bottom of the prepared springform pan, creating an even layer. Refrigerate the crust for 10 minutes to set.
- In a large mixing bowl, beat cream cheese with granulated sugar using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure complete integration.
- Pour in eggnog, nutmeg, and vanilla extract. Mix until ingredients are fully incorporated and the batter is silky.
- Pour the cheesecake batter over the chilled gingersnap crust, smoothing the top with a spatula.
- Cover the springform pan with aluminum foil, creating a tight seal to prevent moisture.
- Add 1 cup of water to the Instant Pot inner pot. Place a trivet inside and carefully lower the covered springform pan onto the trivet.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes afterward.
- Carefully remove the cheesecake and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen. Remove springform ring and transfer to a serving plate.
- Optional: Garnish with whipped cream, a sprinkle of nutmeg, or crushed gingersnap cookies before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Don't overmix the cheesecake batter—this can introduce air bubbles and cause cracking.
- Use high-quality cream cheese for the best flavor and texture.
- Make sure to create a tight foil cover to prevent moisture from dripping into the cheesecake.
- Allow the cheesecake to cool slowly and completely to prevent surface cracks.
- For clean slices, use a hot knife wiped between each cut.
- This cheesecake can be made 1-2 days in advance, making it perfect for holiday entertaining.
- Store leftovers in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 42g
Protein: 9g
Fat: 37g
Saturated Fat: 21g
Cholesterol: 160mg
