Recipe: Instant Pot Eggnog Cheesecake

Ingredients

Prepare a 7-inch cheesecake pan by spraying it with baking spray and optionally lining it with parchment paper.
Add 1 ½ cups of water to the inner liner of the pressure cooker and place the trivet inside.
Create a sling from aluminum foil if you don't have a trivet with long handles.
In a food processor, combine the shortbread and gingersnap cookies with sugar and pulse until fine crumbs form.
Add melted butter to the crumbs and pulse to combine, then press the mixture into the bottom of the prepared pan and freeze to firm up.
Clean the food processor and add cream cheese and sugar, processing until smooth.
Add eggnog, cornstarch, vanilla, rum flavoring, cinnamon, and nutmeg to the cream cheese mixture and pulse until combined.
Add the eggs last and pulse briefly to combine without overmixing.
Pour the cheesecake filling into the chilled crust and cover the pan with a paper towel and foil.
Using the sling, carefully place the pan into the pressure cooker.
Close the lid, set the steam release knob to sealing, and cook on high pressure for 37 minutes.
After cooking, let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
Carefully remove the cheesecake from the cooker and let it cool for 10 minutes before removing the foil.
Chill the cheesecake in the fridge for at least 4 hours before serving.
To serve, remove the cheesecake from the pan and optionally top with whipped cream and cinnamon.

Servings

8 servings

Calories

342

Total fat

24g

Total carbohydrates

26g

Total protein

Sodium

300mg

Cholesterol

80mg