Creamy Eggnog Cheesecake Instant Pot recipe Boulder Locavore

Instant Pot Eggnog Cheesecake With Gingersnap Crust

Once cooked, let pressure release naturally (about 10-20 minutes). Open lid carefully so none of the condensation falls on to the cheesecake. Remove cheesecake from from Instant Pot. Uncover the eggnog cheesecake and cool completely on a wire rack. Place in the fridge for at least 2-4 hours or overnight to set.

Amazing Instant Pot Eggnog Cheesecake Flour On My Face

Using a mixer, beat together the cream cheese and brown sugar for 4-5 minutes until smooth and combined. Add the flour, vanilla, cinnamon, crown royal, and eggnog. Mix gently by hand until combined. Stir in the eggs gently, one at a time, until just combined and you can't see any more streaks of egg white.

Instant Pot Eggnog Cheesecake Simply Happy Foodie

Pressure cook on "high" for 50 minutes and then allow the pressure to release naturally for 20 minutes. Quick release the remaining pressure and open the lid. Carefully remove the cheesecake from the Instant Pot and remove the foil. Gently blot any liquid off the top of the cheesecake with a paper towel.

Instant Pot Eggnog Cheesecake With Gingersnap Crust

In a large mixing bowl, beat cream cheese with sugar until creamy. Add in eggs, eggnog, nutmeg, and cornstarch, scraping down the sides to ensure everything is well blended. Pour the filling into the springform pan, on top of the crust layer. Wrap the top of the cheesecake in a foil tent.

Instant Pot Eggnog Cheesecake with Gingersnap Crust Buttery Sweet

Stop the mixer and scrape down the sides. Add the eggnog and vanilla, and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs and beat on low speed until just blended. (Don't over-beat the eggs.) Pour the filling into the prepared cheesecake pan.

Creamy Eggnog Cheesecake Instant Pot Cheesecake recipe Boulder

Switch up your traditional cheesecake recipe with this instant pot eggnog cheesecake. Rich and creamy, it's the perfect recipe to serve at any holiday party or get together. A decadent and spicy gingersnap crust pairs well with the cool and thick eggnog flavored filling.

Instant Pot Eggnog Cheesecake Meatloaf and Melodrama

How to Make Instant Pot Eggnog Cheesecake. To make this cheesecake, you will begin by preparing your springform pan with nonstick cooking spray and lining it with parchment paper. You will then make an aluminum foil "sling" to put underneath your pan in the Instant Pot to make it easier to remove after done cooking. Set these items aside.

Creamy Eggnog Cheesecake Instant Pot recipe Boulder Locavore

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Tis the Season for Eggnog Cheesecake! r/Baking

Add the eggnog, vanilla, cinnamon and nutmeg and beat until just combined. Add the eggs, one at a time, mixing in between until just combined. Do not over mix. Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary. Pour 1 cup of water into the inner pot of the Instant Pot (6 qt).

Creamy Eggnog Cheesecake Instant Pot Cheesecake recipe Boulder

Turn the mixer to high speed and mix for 5-6 minutes scraping the sides every 2 minutes. Scrape down the sides and bottom of the bowl and add the granulated sugar and vanilla. Mix on medium speed until well combined. Scrape down the sides and bottom of the bowl and add the sour cream and eggnog.

Creamy Eggnog Cheesecake is full of your favorite holiday flavors! With

Instant Pot Caramel Eggnog Cheesecake. This Eggnog Cheesecake has just the most wonderful texture and sweet flavor. This recipe is so simple to make and is so good! This recipe can be for a treat during the day or made for an after Christmas dinner to share with loved ones. The Instant Pot will help make this a quicker process and help you make.

Instant Pot Eggnog Cheesecake With Gingersnap Crust

Pour 1 cup of cold water in the Instant Pot. Put the wire rack in the bottom of the pot. Position the tinfoil sling around the pan. Carefully lower the pan into the Instant Pot. Secure the lid. Set the pressure release to close. Cook for 29 minutes on manual high pressure. As the timer beeps turn the Instant Pot off. Let the cheesecake to.

Instant Pot Eggnog Cheesecake DadCooksDinner

Pour eggnog mixture onto gingersnap crust. Carefully tap pan with mixture in it onto counter or table to release any large air bubbles. Place wire rack in bottom of Instant Pot. Add 1 cup cold water. Using a tinfoil sling, carefully lower cheesecake into Instant Pot. Secure lid and set pressure release to close.

Instant Pot Eggnog Cheesecake with Gingersnap Crust Buttery Sweet

Add the softened cream cheese into the bowl of a stand mixer with paddle attachment. Mix on a high speed for 5-6 minutes or until soft and fluffy and has no lumps. Scrape down the sides of the bowl and turn the mixer back on medium speed. Slowly add in the granulated sugar and flour. Mix until well combined.

Creamy Eggnog Cheesecake Instant Pot recipe Boulder Locavore

Gently tap the pan on the counter to release any larger air bubbles. Place a trivet into an 8-qt instant pot and add 1 1/2 cups water. Double wrap the pan in heavy-duty tin foil and cover the top in foil. Place the trivet/rack in the pressure cooker. Carefully place the pan in the center of the trivet/rack.

Instant Pot Eggnog Cheesecake Simply Happy Foodie

Prepare the springform pan by greasing the bottom and sides with butter or cooking spray. Cut a 7 inch round of parchment paper and press it into the bottom of the spring-form pan. Remove ½ cup of the ginger cookie crumbs and set aside. Melt the butter and mix into the remaining 1 ¼ cup of ginger cookie crumbs.