Instant Pot Eggnog Cheesecake is rich and lightly spiced with a not-too-sweet eggnog flavor. A delicious Holiday cheesecake!
Use a 7 inch cheesecake pan (I use a 7” Fat Daddio's Push Pan, but you can use a springform pan as well. Whatever will fit comfortably in your pressure cooker).***
Spray the pan with baking spray. If you have parchment paper, cut a piece to fit the bottom of your pan and spray that too (or use Worthy Parchment Liners.
Place the cookies and sugar into a food processor.
Pour crust mixture into your prepared pan and use your fingers or the bottom of a small glass to press the mixture into place (I now use a Pastry Tamper). Cover the entire bottom of the pan and come up the sides a little. You do not have to come all the way up the sides. You want the crust to be about 1/4” thick or so.
Add the room temperature cream cheese and sugar to food processor and process until smooth and creamy.
Add the eggnog, corn starch, vanilla, rum flavoring, cinnamon, and nutmeg.
Press the Manual (or Pressure Cook) button and then the +/- button to choose 37 minutes. High Pressure.
When cook cycle ends, let the cooker naturally release pressure for 15 minutes. Then manually release any remaining pressure.
Leave covered for 10 minutes, then carefully peel off the foil/paper towel.
Leave on cooling rack until cool enough to put in the fridge.
Remove from the push pan by setting the pan on top of a large can and pushing the pan straight down. The pan will slide down and the bottom with the cheesecake on it will stay atop the can. Slide cheesecake onto a serving dish.
Serve as is, which is very delicious, or top with whipped cream and a dusting of cinnamon.
*You can just use 34 (1 1/2 inch square or equivalent) shortbread cookies if you want.
**You can just use 20 Gingersnaps if you want.
***If you use a 6 inch pan, add 5 minutes to cook time.
Adapted from Rose Bakes