This is probably my most requested recipe – especially towards the holidays. Y’know, when egg nog is actually available in stores. So, at long last, here’s the Instant Pot version that I finally had a chance to make!
Sorry I didn’t think to take pictures of the steps along the way or anything. I wasn’t making it with a tutorial (or website posting) in mind at the time.
If you do not have whole nutmeg, please do yourself a favour and get some, and a micro-plane or fine zester to grate it. The ground nutmeg you get … that powdery stuff … it’s like it’s an entirely different spice, in my humble opinion.
If you want to make little cheesecake bites, using a silicone egg mold that’s common in IP accessory packs on Amazon, it does work. I pressed a spoonful or two of the crust mixture in the bottom of each mold, put it in the freezer just as the ‘big’ cake, and filled them to about 1/4″ below the top of the molds. Changed the cook time down to about 9 minutes (probably could have done 7) to compensate for the size.
I didn’t TRY it, because a) the idea came too late to do anything about it and b) I don’t have any to work with, but I’d like to try the little bites in the future with small chocolate rum balls in the middle. I think they’d be incredible. Then maybe dip the whole things in chocolate after they’ve cooled enough to work with. A future todo list item!
It’s much harder to keep yourself from sneaking a taste of the little bite size numbers before they’ve finished cooling, because they’re small. Do yourself a favour and wait. They’re “okay” when they’re still warm-ish … but MUCH better the next day!!
Instant Pot Egg Nog Cheesecake
- 6 or 8qt Instant Pot (or similar pressure cooker)
- Spring form pan that fits inside your Instant Pot
- Electric hand mixer
- 2 cups graham cracker crumbs
- 1/2 cup salted butter melted
- 2 tbsp brown sugar
- 1/2 tsp nutmeg freshly grated
- 16 oz cream cheese (2 packs)
- 2/3 cup sugar
- 2 tbsp all purpose flour
- 2/3 cup egg nog
- 1/2 tsp nutmeg freshly grated
- 3 large eggs
Whipped cream topping
- 1 cup heavy whipping cream
- 3 tbsp egg nog
- 8 tbsp powdered sugar
- 1/4 tsp nutmeg fresh grated
- Melt butter (microwave, stove top, up to you) and set aside.
- Combine graham cracker crumbs, sugar, and nutmeg in a small bowl.
- Add melted butter and stir together with a fork until all dry ingredients are a wet sand consistency.
- Pour mixture into spring form pan, and press to form crust. I normally bring it up the sides of the pan as well, but some prefer to just have the flat crust along the bottom. Make it how you like it, but it comes out of the pan more cleanly if you have the crust up the sides, in my experience.
- Place the pan and crust in the freezer while you put together the filling.
- Unwrap cream cheese and microwave for 60-90 seconds to soften. This is SO much easier than leaving it out for hours before you start. If you use a microwave-safe mixing bowl, you can do it right in the mixing bowl.
- Add sugar and flour and mix with electric hand mixer on low speeds until well combined. (Low speeds will help keep air out of the filling, helping to reduce cracking.)
- Scrape down the sides of the bowl.
- Add egg nog and nutmeg. Mix on low speed until combined.
- Add eggs one at a time, mixing on low speed just long enough to combine each one.
- Remove crust from freezer and pour in the cheesecake mixture. Spread evenly. (Which it should pretty much do all on its own.)
- Put 1 1/2 cups of cold water in your Instant Pot.
- Set Instant Pot to 32 minutes, manual setting, keep warm OFF.
- Place pan on trivet and gently lower into Instant Pot. IF you do not have a trivet with handles, I have used an aluminum foil 'sling' to do the job just fine. Just pull out a length of foil, enough to fold a few times at 1.5-2" wide, fold it for strength, slip it under the pan, and CAREFULLY (since it's balancing on that width of foil) lower it onto your non-handled trivet.
- Put the lid on your Instant Pot and wait for it to pressurize.
- When cooking is complete, leave it for a 10-15 minute natural release. Then pop the seal to release any remaining pressure and unlock the lid.
- Lift your souffle-esque looking cheesecake out of the IP and blot away any water on the surface using paper towels.
- Leave cheesecake on counter to cool for about an hour, then refrigerate at least 4 hours. The longer, the better. I try to make them the night before we're going to eat it.
- Add whipping cream, egg nog, and powdered sugar to a mixing bowl.
- Whip on high speed until soft peaks form.
- Grate on a little extra nutmeg.
- Continue to whip on high speed until stiff peaks form.