Description

Instant Pot Eggnog Cheesecake is the perfect holiday dessert that captures the essence of the season. With a smooth, creamy texture and festive flavors of eggnog, vanilla, nutmeg, and cinnamon, this cheesecake is sure to impress at any gathering. Easy to make in your Instant Pot, it offers a delightful treat that will leave your guests asking for seconds. Enjoy this rich dessert during cozy winter evenings or festive celebrations!

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
⅓ cup granulated sugar
16 oz cream cheese, softened
½ cup sour cream
3 large eggs, at room temperature
1 cup eggnog
1 tsp vanilla extract
½ tsp ground nutmeg
½ tsp ground cinnamon

Instructions

Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
In a separate bowl, beat softened cream cheese until smooth. Gradually mix in sour cream and eggs one at a time.
Add eggnog, vanilla extract, nutmeg, and cinnamon to the mixture and blend until creamy.
Pour the filling over the crust in the springform pan and tap gently to release air bubbles.
Add water to the Instant Pot’s inner pot and place a trivet inside. Lower the cheesecake onto the trivet using handles or a foil sling.
Seal the lid and cook on high pressure for 30 minutes. Allow natural pressure release.
Let cool on a wire rack before chilling in the fridge for at least four hours or overnight.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 22g
Sodium: 220mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: For added richness, consider incorporating a splash of bourbon into the filling. Use gluten-free graham crackers if necessary. Top with whipped cream or caramel sauce for an extra festive touch.