Creamy Eggnog Cheesecake Recipe

Don’t miss out on the flavors and taste of this Eggnog Cheesecake Recipe! It’s one of my favorite holiday desserts because it tastes so legit.

Using a 7-inch springform pan and some parchment paper can make all the difference in this cheesecake recipe. The last thing you need is to have your cheesecake stick to the bottom of the pan!

Ingredients Crust – • Ginger snaps (finely chopped) – • Granulated white sugar – • Butter (melted) Eggnog Cheesecake – • Cream cheese (3 – 8-oz packs) – •  Granulated white sugar

Instructions 1. Put a piece of parchment paper in the bottom of the pan. Spray sides with non stick spray. 2. Combine gingersnaps, sugar, and butter.

3. Put into the bottom and press into the pan and up the sides about an inch as well. Put in the freezer until done with filling.

Filling 1. Mix the cream cheese, sugar, heavy cream, and flour until fluffy. 2. Put the eggs, rum extract, cinnamon, and nutmeg in a bowl and mix on low. 3. Pour into crust.

Cook 1. Put one cup of water into the bottom of the Instant Pot.

2. Cover the cheesecake mixture with foil and seal the edges. Place the pan on trivet with the Instant Pot and put down in the pot. Seal and set timer for 35 minutes on high pressure.

3. Allow pressure to release naturally for 10 minutes, then finish by manually releasing. 4. Take off foil and let cheesecake cool.

Caramel Topping 1. Put the caramels in a microwave-safe dish, add in the water and microwave in 20-second intervals until melted.

3. Stir well. If hot, let cool slightly and then drizzle over cheesecake.

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