Easy Eggnog Cheesecake
User Reviews
5.0
15 reviews
Excellent
Easy Eggnog Cheesecake
Report
This holiday dessert is full of classic eggnog flavor!
Share:
Ingredients
for the crust:
- 16 gingersnap cookies
- 4 tablespoons melted butter
for the cheesecake:
- 16 ounces (453g) cream cheese at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon ground allspice
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 3/4 cup (177ml) eggnog at room temperature
- 1 teaspoon vanilla extract
for the crumble topping:
- 2 crushed up gingersnap cookies
- 1/4 cup (22g) oats
- 1/4 cup (50g) brown sugar
- 1/4 cup (34g) flour
- 3 tablespoons melted butter
Instructions
To make the crust:
- Preheat the oven to 375F / 190C. Spray a 7-inch springform pan with cooking spray.
- Place gingersnaps in a food processor and procfess until they are fine crumbs. Add the melted butter and pulse to combine.
- Press the mixture into the bottom of the springform pan.
- Pre-bake the crust in the oven for 10 minutes, then set aside.
To make the cheesecake:
- Add the cream cheese, sugar, allspice, flour and salt to large bowl and use an electric mixer to combine.
- Then one at a time, add the eggs, whisking until combined.
- Add eggnog and vanilla extract and mix by hand with a spatula until combined.
- Pour the batter on top of the crust inside the springform pan. Tap the pan gently on a table or kitchen counter to remove any air bubbles. Cover the pan with aluminum foil.
- Pour 1 cup of water into the bottom of your Instant Pot insert, then place a trivet inside. Set the springform pan on top of the trivet.
- Put the lid on the Instant Pot, turn the valve to the sealing position, and set to High Pressure / Manual Pressure for 50 minutes.
- Once done, allow for a 20 minute NPR (natural pressure release), then perform a quick release to remove any remaining pressure.
- Take the cheesecake out of the Instant Pot and remove the aluminum foil. If needed, gently blot any exesss moisture off the top of the cheesecake with a paper towel.
- Cool the cheesecake on a wire rack for 1 hour. Then cover with plastic wrap and refrigerate for at least 6 hours before adding the topping and serving.
To make the crumble topping:
- Pre-heat oven to 375F / 190C and spray a small baking pan with cooking spray.
- In a bowl, combine crushed gingersnaps, oats, flour and brown sugar with a fork. Add the melted butter and mix until combined.
- Add mixture to the prepared pan and bake for 10 minutes, then allow to cool to room temperature. Store in an airtight container until needed.
Notes
- After pouring the batter into the crust, gently tap the pan on the counter to remove any air bubbles. This will help prevent the top from cracking.
- If making in the Instant Pot, be sure to check to make sure that your springform pan fits inside your Instant Pot insert.
- Smooth batter makes a better cheesecake. Be sure to bring your ingredients to room temperature before mixing and you will have a silky smooth finished cheesecake.
- There are 10 Blue Plan SmartPoints in a serving of this.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
77mg
(26%)
Sodium
692mg
(29%)
Potassium
261mg
(7%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
313IU
(6%)
Vitamin C
1mg
(1%)
Calcium
249mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 692mg | 29% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 249mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
