Instant Pot Eggnog Cheesecake
Instant Pot Eggnog Cheesecake is a creamy, festive dessert that combines traditional flavors of eggnog with a luscious cheesecake texture. This easy-to-make recipe results in a rich and velvety cheesecake with a buttery graham cracker crust, making it the perfect centerpiece for your holiday gatherings. With minimal effort and maximum flavor, this dessert will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: Holiday
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 tsp vanilla extract
- ½ tsp ground nutmeg
Instructions
- Prepare the crust by mixing crushed graham crackers and melted butter in a bowl; press evenly into the bottom of a springform pan.
- In another bowl, blend softened cream cheese until smooth; add sour cream and sugar until fluffy.
- Incorporate eggs one at a time, mixing gently to avoid overmixing.
- Mix in eggnog, vanilla extract, and nutmeg until just combined.
- Pour filling over the crust in the springform pan; place in the Instant Pot on a trivet with one cup of water.
- Seal the lid and cook on high pressure for 30 minutes; allow natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Cool completely before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: - For extra flavor, consider adding chocolate chips or fruit puree as toppings. - Use low-fat cream cheese for a lighter dessert option.