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Eggnog Cheesecake

Instant Pot Egg Nog Cheesecake

Chelsea
A simple to make, yet elegant holiday dessert. This cheesecake has a delightful light eggnog flavor.
Prep Time 15 mins
Cook Time 25 mins
Total Time 50 mins

Ingredients
  

For the crust

  • 3/4 cup gluten-free graham crackers about 6 crackers
  • Pinch fine sea salt
  • Dash nutmeg

2 tablespoons salted butter, melted plus more for buttering your panFor the Filling

  • 3/4 cup golden Monkfruit or Sucanat
  • 1 pastured egg
  • 2 packages of organic cream cheese softened
  • 1 teaspoon vanilla the real deal, people!
  • 3/4 cup homemade egg nog or the best you can buy
  • 1/4 teaspoon fine sea salt
  • Dash of nutmeg

Instructions
 

  • For the crust: Grind up the graham crackers in the bowl of you food processor. (Or you could do this old school with a plastic bag and a rolling pin.)
  • Mix the graham cracker crumbs, melted butter, fine sea salt, and dash of nutmeg.
  • Press the crust mixture into the bottom of your buttered cheesecake pan. Make sure to go up the side a little bit.
  • Put the crust in the freezer until you are ready for it.
  • To make the filling, cream together the egg and the Sucanat, monkfruit, or unrefined sugar together until the granules are dissolved. I like to use a hand mixer for this but a stand mixer works as well.
  • Next, add the softened cream cheese and mix until smooth.
  • Then add the rum, vanilla, egg nog, nutmeg, and pinch salt and mix until well combined.
  • Pull the crust out of the freezer and fill with your cheesecake batter.
  • Put 1 cup of water in the bottom of the pressure cooker. Next, put the cheesecake pan in the rack that came with the Instant Pot and lower it down into the pot carefully.
  • Cook on high pressure for 25 minutes and then naturally release for 15 minutes.
  • Remove your egg nog cheesecake from the Instant Pot carefully. I usually use the rack's handles with pot holders.
  • If there is any condensation left on cheesecake, carefully blot it with a fresh sack cloth or paper towel.
  • Allow the cheesecake to cool completely before refrigerating.
Tried this recipe?Let us know how it was!