Easy Eggnog Cheesecake
Dig into this delicious eggnog cheesecake today.
Super easy and yummy eggnog cheesecake to make this Holiday.
Simple instant pot cheesecake idea that will please any crowd.
Make this no rum and no eggnog cheesecake for the best desserts.
You can’t go wrong with this homemade eggnog cheesecake.
Tasty and creamy cheesecake that everyone will love.
Mix up this yummy cheesecake today.
Make from scratch eggnog cheesecake with caramel topping.
Great desserts anytime of the year but perfect for Thanksgiving desserts or Christmas desserts.
Make and take to parties – it will be gone before you know it.
Get those instant pots ready to bake up the best cheesecake.
Tasty & delish eggnog cheesecake to please any crowd.
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How To Make Eggnog Cheesecake
Cut a piece of parchment paper the size of the bottom of your pan.
Place in bottom of pan and spray paper and sides with a non-stick spray.
In a medium bowl combine finely chopped gingersnaps, sugar and butter.
Press into the bottom and up sides about 1-inch of a 9-inch springform pan.
Place in the freezer while preparing filling.
Filling
In a mixer, combine cream cheese, sugar, heavy cream and flour.
Mix on medium speed until combined and fluffy.
Add eggs, rum extract, cinnamon and nutmeg.
Mix on low until thoroughly combined.
Pour filling into crust.
Cook
Add 1 cup water to bottom of Instant Pot.
Cover cheesecake with foil, sealing edges.
Place pan on trivet that comes with the Instant Pot and lower into pot.
Seal lid and set timer for 35 minutes on high pressure.
Allow pressure to release naturally for 10 minutes, then finish by manually releasing.
Remove foil and allow cheesecake to cool completely.
Caramel Topping
Place caramels in microwave-safe dish, add the water and microwave in 20 second intervals until melted.
Stir well. If too hot, allow to cool a bit and then drizzle over top of the cooled cheesecake.
Slice
Serve and Enjoy
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Eggnog Cheesecake
Ingredients
Crust
- 1 c Ginger snaps finely chopped
- 2 tbsp Granulated white sugar
- 2 tbsp Butter melted
Eggnog Cheesecake
- 24 oz Cream cheese 3 – 8-oz packs
- 1 c Granulated white sugar
- 3 tbsp All-purpose flour
- ¾ c Heavy cream
- 2 lg Eggs
- 1 tsp Rum extract
- 2 tsp Ground nutmeg
- 1/2 tsp Cinnamon
- 15 pcs caramel candies
- 1 tsp water
Instructions
- Cut a piece of parchment paper the size of the bottom of your pan. Place in bottom of pan and spray paper and sides with a non-stick spray.
- In a medium bowl combine finely chopped gingersnaps, sugar and butter. Press into the bottom and up sides about 1-inch of a 9-inch springform pan. Place in the freezer while preparing filling..
Filling
- In a mixer, combine cream cheese, sugar, heavy cream and flour. Mix on medium speed until combined and fluffy.
- Add eggs, rum extract, cinnamon and nutmeg. Mix on low until thoroughly combined.
- Pour filling into crust.
Cook
- Add 1 cup water to bottom of Instant Pot.
- Cover cheesecake with foil, sealing edges. Place pan on trivet that comes with the Instant Pot and lower into pot. Seal lid and set timer for 35 minutes on high pressure. Allow pressure to release naturally for 10 minutes, then finish by manually releasing.
- Remove foil and allow cheesecake to cool completely.
Caramel Topping
- Place caramels in microwave-safe dish, add the water and microwave in 20 second intervals until melted. Stir well. If too hot, allow to cool a bit and then drizzle over top of the cooled cheesecake.
Nutrition
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