Description
Indulge in a creamy Instant Pot Eggnog Cheesecake that perfectly captures the warmth of the holiday season with every delightful bite. Ideal for gatherings or cozy nights.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture firmly into the bottom of a springform pan to form a solid base.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add granulated sugar and mix until well blended.
- Add eggs one at a time, mixing thoroughly after each addition.
- Pour in eggnog, vanilla extract, and ground nutmeg; blend until smooth.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Tap gently on the counter to release any air bubbles.
- Place a trivet inside your Instant Pot with one cup of water; lower the springform pan onto the trivet.
- Seal the lid and set to manual high pressure for 35 minutes.
- Allow natural pressure release before carefully removing from the pot.
- Let cool completely before refrigerating for at least four hours.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Pot Eggnog Cheesecake