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one slice being removed from the finished eggnog cheesecake
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Easy Eggnog Cheesecake

This holiday dessert is full of classic eggnog flavor!
Course Dessert
Cuisine American, Western
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8
Calories 265kcal

Ingredients

for the crust:

  • 16 gingersnap cookies
  • 4 tablespoons melted butter

for the cheesecake:

  • 16 ounces (453g) cream cheese at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon ground allspice
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 3/4 cup (177ml) eggnog at room temperature
  • 1 teaspoon vanilla extract

for the crumble topping:

  • 2 crushed up gingersnap cookies
  • 1/4 cup (22g) oats
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (34g) flour
  • 3 tablespoons melted butter

Instructions

To make the crust:

  • Preheat the oven to 375F / 190C. Spray a 7-inch springform pan with cooking spray.
  • Place gingersnaps in a food processor and procfess until they are fine crumbs. Add the melted butter and pulse to combine.
  • Press the mixture into the bottom of the springform pan.
  • Pre-bake the crust in the oven for 10 minutes, then set aside.

To make the cheesecake:

  • Add the cream cheese, sugar, allspice, flour and salt to large bowl and use an electric mixer to combine.
  • Then one at a time, add the eggs, whisking until combined.
  • Add eggnog and vanilla extract and mix by hand with a spatula until combined.
  • Pour the batter on top of the crust inside the springform pan. Tap the pan gently on a table or kitchen counter to remove any air bubbles. Cover the pan with aluminum foil.
  • Pour 1 cup of water into the bottom of your Instant Pot insert, then place a trivet inside. Set the springform pan on top of the trivet.
  • Put the lid on the Instant Pot, turn the valve to the sealing position, and set to High Pressure / Manual Pressure for 50 minutes.
  • Once done, allow for a 20 minute NPR (natural pressure release), then perform a quick release to remove any remaining pressure.
  • Take the cheesecake out of the Instant Pot and remove the aluminum foil. If needed, gently blot any exesss moisture off the top of the cheesecake with a paper towel.
  • Cool the cheesecake on a wire rack for 1 hour. Then cover with plastic wrap and refrigerate for at least 6 hours before adding the topping and serving.

To make the crumble topping:

  • Pre-heat oven to 375F / 190C and spray a small baking pan with cooking spray.
  • In a bowl, combine crushed gingersnaps, oats, flour and brown sugar with a fork. Add the melted butter and mix until combined.
  • Add mixture to the prepared pan and bake for 10 minutes, then allow to cool to room temperature. Store in an airtight container until needed.

Notes

  • After pouring the batter into the crust, gently tap the pan on the counter to remove any air bubbles. This will help prevent the top from cracking.
  • If making in the Instant Pot, be sure to check to make sure that your springform pan fits inside your Instant Pot insert.
  • Smooth batter makes a better cheesecake. Be sure to bring your ingredients to room temperature before mixing and you will have a silky smooth finished cheesecake.
  • There are 10 Blue Plan SmartPoints in a serving of this.
 

Nutrition

Calories: 265kcal | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 692mg | Potassium: 261mg | Fiber: 1g | Sugar: 20g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 1mg