Wednesday, November 8, 2017

Eggnog Cheesecake with Gingersnap Crust

A dear friend of mine was nice enough to share this delectable Cheesecake with me and it’s most worthy of my blog.  

This recipe is for a 6” cake that is cooked in an Instant Pot 6QT Pressure Cooker. I use a 6”x3” Fat Daddio Adonized Round Cheesecake Pan with Removable bottom. 
By Temperance B.


Serves 6



1 cup Gingersnap Cookies, crushed to fine crumb
3 tsp. granulated sugar
1/8 tsp. cinnamon (or more per your taste)
3 tbsp. butter, melted


2 (8 oz.) bricks cream cheese, softened to room temp.
2 large eggs, at room temp
3/4 cups eggnog
1/2 cup plus 2 tbsp. granulated sugar
1 1/2 tbsp. all-purpose flour
1/2 tsp. dark rum
1/2– 1 tsp. cinnamon (to taste)
1/2 tsp. grated nutmeg, preferable fresh (to taste)


1 cup heavy whipping cream
1/2 cup eggnog
Freshly grated nutmeg



1.  Grease your 6” pan and then place a parchment round (the size of the entire bottom of the pan) into the pan.  Grease the parchment round. (If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.)

2.   Add cookies, sugar and cinnamon to the bowl of food processor or blender and pulse until small crumbs form.

3.  Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.

4.  Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides. (I use a small Pyrex glass bowl with a straight side edge to help press crust into the corners of the pan.)

5.  Place pan with crust into freezer for while preparing the filling.


1.  In a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.

2.  Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes… mix again until smooth and creamy.

3.  Now pour the mixture into your crust and you’re ready to cook it.

Cook (oven baking directions at the bottom of the recipe)

1.  Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.

2.  Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.

3.  Place cheesecake into pressure cooker using a foil sling. (You can make your own sling by cutting off a two foot piece of aluminum foil and folding it twice, the long way, so that it will be sturdy.) Fold down the sling sides so it doesn’t interfere with the pressure cooker lid.

4.  Lock on lid and close Pressure Valve.

5.  Cook at High Pressure for 37-43 minutes. Allow a 15-minute natural release. (I use the higher cooking time for a denser center.)

6.  After all the pressure has been released, open pressure cooker and gently remove the pan using your sling. Remove the foil and paper towel and dab off any liquid that may have accumulated.

7.  The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

8.  Allow cheesecake to cool on wire rack on counter for 1-2 hours.

9.  Place cheesecake on top of a jar or something small enough to help remove the pan’s ring by gently pulling down on the pan. Keep the cake on the pan’s base and chill in refrigerator for a minimum of 6 hours, preferably overnight.


1.  Remove cheesecake from fridge about 30 minutes prior to serving.

2.  At this point, you should be able to remove the pan’s base from the cheesecake by gently pulling the parchment round from the base and onto your serving platter. You may need to use a tin knife to help with this.

3.  Make the topping: Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog.

4.  Spread about half of the mixture evenly over top of chilled cheesecake, and garnish with freshly grated nutmeg, if desired. (The remaining topping can be served on the side or to top other deserts. Whipped cream topping should hold in refrigerator for about 2 days.)

5.  To slice your cheesecake: Get a pitcher of hot water and a thin knife (carving or filet knife). Place blade of knife into the hot water and let warm up for about 30 seconds. Remove knife, dry with clean paper towel, slice, repeat this knife process. A clean, hot knife will produce clean cuts in your cake.

Oven Baking Method

1.  Adjust oven rack to lower-middle position and heat oven to 325 degrees. 

2.  Bring about 4 quarts water to simmer in stockpot.

3.  Bake above prepared crust until fragrant and browned about the edges, about 9 minutes or so. (I would cake this on a cookie sheet to prevent leaking). Cool on wire rack while making filling.

4. Set pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped pan in roasting pan. Pour filling into pan with the crust; set roasting pan in oven and pour enough boiling water to come about halfway up side of cake pan.

5.  Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 hour. (Start checking the cakes’ internal temp around 45 minutes and monitor from there.)

6.  Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove cake pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. 


Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc.

Use extra flour if you want a denser filling and/or add 5 minutes to your cook time.

Only a 6" or 7" pan will fit in a 6 qt. Pressure Cooker. If you want a cheesecake that is not as tall as the recipe for the 6" pan, use the 7" pan and reduce the cooking time to 32 minutes

If you want a taller cheesecake in the 7" pan, increase the original recipe by half and increase the cooking time to 40 minutes, with a 15 minute Natural Pressure Release.

If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with a 15 minute Natural Pressure Release.

For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

This recipe was adapted from the following recipes and adjusted to my tastes:,,