Instant Pot Eggnog Cheesecake | The best ever | Instant Pot Duo Gourmet

How to make an Instant Pot Eggnog Cheesecake with easy step by step instructions. This cheesecake is so smooth and good with the great tastes of the holiday season with cinnamon, nutmeg and eggnog. It is made in the Instant Pot Duo Gourmet but can be made in any kind of pressure cooker or model.
If you like this cheesecake check out my Keylime Cheesecake here • Instant Pot Key lime C...
Ingredients needed
Crust
1 cup crushed graham crackers crumbs or gingersnap cookies
2 T butter, melted
1 T brown sugar
1/8 t cinnamon
2 T flour
Batter
16 oz cream cheese, room temp.
2 large eggs, room temp.
1/2 cup eggnog
1/2 cup sugar
2 1/2 T corn starch
1/2 t rum extract or 1.5 Tblsp rum
1/2 t cinnamon
1/4 t nutmeg
pinch of salt
Directions
1. Combine crushed graham crackers or gingersnaps, brown sugar, flour and cinnamon. Add melted butter. Using a fork, mix until dry ingredients are moist and will hold together. Press mixture into 7-inch springform or cheesecake pan. Set aside until cheesecake mixture is ready.
2. Lightly beat cream cheese to break up. Add eggs, sugar, rum extract, nutmeg, cinnamon, salt and cornstarch. Beat only until combined - don't over mix.
3. Scrap side of bowl.
4. Add eggnog. Mix only enough to make batter smooth. Don't over mix.
5. Pour eggnog mixture onto crust.
6. Carefully tap pan with mixture in it onto counter or table to release any large air bubbles.
7. Place wire rack in bottom of Instant Pot. Add 1 1/2 cups cold water.
8. Secure lid and set pressure release to close.
9. Cook cheesecake for 29 minutes using manual high pressure. When timer beeps turn Instant Pot off. Let cheesecake natural release (depressurize and cool without manually releasing pressure. This takes 20 minutes.
10. Once pressure has released, open lid carefully without dripping condensation from lid on cheesecake.
11. Gently dab top of cheesecake with a paper towel to remove liquid that may be on the surface.
12. Remove and set on wire rack to cool. Once it has cooled to room temperature, refrigerate for 12-24 hours. This will help it become firm.
13. Pipe sweet whipped cream on top and sprinkle with cinnamon.
𝗖𝗛𝗔𝗣𝗧𝗘𝗥 𝗧𝗜𝗠𝗘𝗦𝗧𝗔𝗠𝗣𝗦
00:00 Instant Pot Eggnog Cheesecake
00:26 Getting started with crust
02:18 Getting started on the batter
07:55 Adding Eggnog
08:57 Adding batter to crust
09:28 Sammy getting taste
09:50 Getting pot ready & setting time
11:38 Opening pot after cooking
12:58 Decorating & serving next day
15:52 Outro and Thank you
★ LINKS FOR USED IN VIDEO
Instant Pot Duo
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Zulay 7 inch Springform Non stick pan
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Power Air Fryer XL 5.3 quart
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Air fryer Accessories
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Dash 8 inch Express Griddle
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Homemaxs Magnetic Knife Holder
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Talented Kitchen Magnetic Spice Tins
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UP: 1/5/22

[@WhatsUpwithDJNow]

If you like this cheesecake come and check out my Keylime Cheesecake here ua-cam.com/video/7aQaPeiRjLw/v-deo.html

[@christyburton6268]

Love cheesecake!!! Looks yummy!!!

[@smenna47]

Great video. I love that Sammy gets his taste.

[@WhatsUpwithDJNow]

Lol of course. He has to have his taste or else he'd be disappointed 😁

[@leeannguynn]

Delish!

[@WhatsUpwithDJNow]

Thank you. It is very good