Eggnog Cheesecake Recipe
This Eggnog Cheesecake Recipe is one of the best holiday desserts.
Servings 8 -10 servings
Calories 828kcal
Ingredients
Crust
- • 1 cup of Ginger snaps finely chopped
- • 2 tablespoon of Granulated white sugar
- • 2 tablespoons of Butter melted
Eggnog Cheesecake
- • 24 oz Cream cheese 3 – 8-oz packs
- • 1 cup of Granulated white sugar
- • 3 tablespoons of All-purpose flour
- • ¾ c Heavy cream
- • 2 large Eggs
- • 1 teaspoon of Rum extract
- • 2 teaspoons of Ground nutmeg
- • 1/2 teaspoon of Cinnamon
- • 15 pieces caramel candies
- • 1 teaspoon water
Instructions
- Put a piece of parchment paper in the bottom of the pan. Spray sides with non stick spray.
- Combine gingersnaps, sugar, and butter.
- 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
- Mix the cream cheese, sugar, heavy cream, and flour until fluffy.
- Put the eggs, rum extract, cinnamon, and nutmeg in a bowl and mix on low.
- Pour into crust.
- Cook
- Put one cup of water into the bottom of the Instant Pot.
- 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.
- Allow pressure to release naturally for 10 minutes, then finish by
manually releasing. - Take off foil and let cheesecake cool.
- Caramel Topping
- Put the caramels in a microwave-safe dish, add in the water and microwave in 20-second intervals until melted.
- Stir well. If hot, let cool slightly and then drizzle over cheesecake.
Nutrition
Serving: 1g | Calories: 828kcal | Carbohydrates: 103g | Protein: 10g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Cholesterol: 165mg | Sodium: 719mg | Fiber: 1g | Sugar: 82g
