Instant Pot Eggnog Cheesecake
Instant Pot Eggnog Cheesecake is the ultimate festive dessert, blending creamy cheesecake with the warm spices of eggnog. This easy-to-make treat features a buttery graham cracker crust and a velvety filling infused with nutmeg and cinnamon. With its stunning presentation and delightful flavors, this cheesecake is sure to impress your holiday guests while allowing you to enjoy more time celebrating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup eggnog (store-bought or homemade)
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
Instructions
- Mix graham cracker crumbs and melted butter until combined. Press into the bottom of a greased springform pan.
- Beat cream cheese and sugar in a bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in eggnog, nutmeg, and cinnamon until blended.
- Pour the filling over the crust in the springform pan.
- Add one cup of water to your Instant Pot and place the trivet inside. Lower the springform pan onto the trivet and secure the lid.
- Set to pressure cook on high for 35 minutes. Allow natural release for 10 minutes before quick-releasing any remaining steam. Chill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg