Easy Eggnog Cheesecake
Delight in the festive flavor of this classic dessert! Our eggnog cheesecake recipe is perfect for the holiday season, transforming into a memorable holiday dessert. Surprise everyone with this incredibly creamy and easy cheesecake recipe with a gingersnap base, ready in just 65 minutes. Ideal for those seeking a delicious and worry-free vegetarian dessert, as it is nut-free and soy-free!
Dietary Information
Servings:
- 1
Preheat the oven to 375F / 190C. Spray a 7-inch springform pan with cooking spray.
- 2
Place gingersnaps in a food processor and procfess until they are fine crumbs. Add the melted butter and pulse to combine.
- 3
Press the mixture into the bottom of the springform pan.
- 4
Pre-bake the crust in the oven for 10 minutes, then set aside.
- 5
Add the cream cheese, sugar, allspice, flour and salt to large bowl and use an electric mixer to combine.
- 6
Then one at a time, add the eggs, whisking until combined.
- 7
Add eggnog and vanilla extract and mix by hand with a spatula until combined.
- 8
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.
- 9
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.
- 10
Put the lid on the Instant Pot, turn the valve to the sealing position, and set to High Pressure / Manual Pressure for 50 minutes.
- 11
Once done, allow for a 20 minute NPR (natural pressure release), then perform a quick release to remove any remaining pressure.
- 12
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.
- 13
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.
- 14
Pre-heat oven to 375F / 190C and spray a small baking pan with cooking spray.
- 15
In a bowl, combine crushed gingersnaps, oats, flour and brown sugar with a fork. Add the melted butter and mix until combined.
- 16
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.
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 13 g |
| Fat | 10 g |
| Sodium | 692 mg |
| Fiber | 1 g |
| Sugar | 20 g |
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