Easy Eggnog Cheesecake
User Reviews
5
Easy Eggnog Cheesecake
Description
The crust combines crushed gingersnap cookies with melted butter, pressed into a pan and prebaked to set a firm base. The cheesecake filling blends cream cheese, sugar, ground allspice, flour, salt, eggs, eggnog, and vanilla extract, mixed smoothly then poured over the crust. The batter is gently tapped to release air bubbles before cooking.
Cooked in an Instant Pot using a water bath and trivet keeps the texture creamy and prevents cracking. The dessert is topped with a crumble made from crushed gingersnaps, oats, brown sugar, flour, and melted butter, adding a chewy, sweet layer contrasting the smooth cheesecake.
This cheesecake presents a festive flavor profile combining traditional cream cheese richness and holiday spices, intensified by eggnog. It's suitable for seasonal celebrations and pairs well with coffee or mulled beverages.
Use room temperature ingredients for a smooth batter. Verify that your springform pan fits your Instant Pot before starting. Tapping out air bubbles helps prevent cracks. The recipe yields servings with moderate smart points for those monitoring intake.
Ingredients
for the crust:
- 16 gingersnap cookies
- 4 tablespoons butter melted
for the cheesecake:
- 16 ounces cream cheese at room temperature, 453g
- 1/2 cup granulated sugar 100g
- 1/2 teaspoon ground allspice
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 egg at room temperature, large
- 3/4 cup eggnog at room temperature, 177ml
- 1 teaspoon vanilla extract
for the crumble topping:
- 2 gingersnap cookies crushed
- 1/4 cup oats 22g
- 1/4 cup brown sugar 50g
- 1/4 cup flour 34g
- 3 tablespoons butter melted
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
- Bring all ingredients to room temperature before mixing for a smooth batter.
- Tapping the filled pan gently removes air bubbles and reduces cracking on top.
- Ensure the springform pan fits inside your Instant Pot before cooking.
- The cheesecake incorporates a spiced crumble topping that adds texture and sweetness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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