Decadent Brûléed Instant Pot Eggnog Cheesecake: Your Ultimate Holiday Dessert

Imagine a dessert so irresistible, so utterly perfect, that you wish you could enjoy it for breakfast, lunch, and dinner. This Brûléed Instant Pot Eggnog Cheesecake is precisely that kind of culinary dream. It’s an exquisite creation featuring a rich, creamy eggnog filling nestled atop a warmly spiced gingersnap crust, crowned with a spectacular crunchy brûléed topping. This show-stopping recipe is tailor-made for the festive season, bringing a touch of elegance and delightful indulgence to any holiday gathering. And the best part? It’s made effortlessly in your Instant Pot!

Disclosure: This post is sponsored by Instant Pot! As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!

Embracing the Holiday Spirit with a Decadent Dessert

As the holiday season draws near, my thoughts are consumed by festive preparations. There’s a tangible excitement in the air, a countdown to joyful celebrations, warm gatherings, and much-anticipated days of relaxation. For many, myself included, the holidays evoke a sense of tradition, comfort, and, of course, delicious food. What better way to usher in the merriment than with a dessert that embodies all the beloved flavors of the season?

A generous slice of cheesecake perfectly complements the festive revelry. But not just any cheesecake – this is a dessert that truly shines, infused with the rich, creamy essence of eggnog and featuring an utterly delightful, perfectly crunchy brûléed topping. It’s a dessert that not only tastes incredible but also adds a touch of sophistication to your holiday table, making it an unforgettable centerpiece. The combination of classic holiday flavors with an unexpected textural twist ensures this cheesecake will be the talk of the party.

Your Kitchen Arsenal: Must-Have Tools for the Perfect Cheesecake

Creating this spectacular eggnog cheesecake is surprisingly straightforward, especially when you have the right tools at hand. To ensure a smooth process for both the gingersnap crust and the velvety filling, a food processor is absolutely essential. It effortlessly grinds the cookies into fine crumbs and blends the creamy filling ingredients to perfection, saving you significant time and effort in the kitchen.

And, of course, the star of the show: your Instant Pot. For consistent and flawless results every time, I highly recommend the Instant Pot Ultra. Its precision cooking capabilities make it my personal favorite model for everything from savory meals to delicate desserts like this cheesecake.

You’ll also need a specific pan that fits comfortably inside your Instant Pot. I invested in a small, 7-inch springform pan, and it’s proven to be the ideal size. Not only is it incredibly durable, but it’s also a surprisingly affordable kitchen essential for any pressure cooker dessert enthusiast.

Unlocking the Potential: Cheesecake in Your Instant Pot

It’s amusing to think that I’d heard about the Instant Pot years ago, yet it wasn’t until recently that I truly grasped the sheer breadth of its capabilities. When I first got one of the earlier models, it was a revelation for quick dinners. However, it was my upgrade to the Instant Pot Pro Plus Smart Wifi Multi-Pressure Cooker (which I fondly refer to as the Ultra model) that truly transformed my perception. Suddenly, the world of pressure cooking expanded far beyond stews and rice; it encompassed delicate desserts like cheesecake, proving that this appliance is capable of much more than quick weeknight meals.

Let’s just say, the moment I began using the Ultra model, I fell in love with the Instant Pot all over again. Its enhanced features and intuitive design made cooking not just easier, but genuinely more enjoyable. I truly put my Instant Pot Pro Plus Smart Wifi Multi-Pressure Cooker to work in our home, tackling a wide array of recipes with unparalleled efficiency.

Beyond Cheesecake: The Instant Pot’s Everyday Versatility

It’s no exaggeration to say that I use my Instant Pot almost every single day. Whether it’s for perfectly fluffy rice, tender pork shoulder, succulent shredded chicken, or a decadent cheesecake, this appliance has become an indispensable part of my kitchen routine. Its ability to handle such a diverse range of cooking tasks, often faster and with less fuss than traditional methods, makes it truly stand out. During the busy holiday season, its capacity to streamline meal preparation is particularly invaluable, freeing up precious oven space and allowing more time for enjoying the festivities.

This appliance is, without a doubt, the one I depend on most in my kitchen. The Instant Pot Ultra model elevates this dependency further, significantly speeding up cooking times while also boasting impressive energy efficiency. With a plethora of functions to choose from, including the innovative “Ultra” setting, you can customize your cooking process to an entirely new level of precision and control. This level of customization is particularly beneficial for baking delicate items like cheesecake, where temperature and pressure control are paramount.

For those living in higher elevations, there’s even a convenient altitude setting that you can select – a feature perfect for all you Coloradans and anyone else dealing with high-altitude cooking challenges. This thoughtful addition ensures that your recipes, including this cheesecake, turn out perfectly regardless of where you live.

I am personally a huge fan of the clear LCD display, which caters to my inner culinary nerd. It allows me to see exactly what stage my dish is at, from preheating and cooking to the “keep warm” cycle. This real-time feedback is incredibly helpful, especially when preparing a recipe like cheesecake, where timing and observation contribute significantly to a successful outcome. It adds an extra layer of confidence and ease to the cooking process.

Why This Brûléed Eggnog Cheesecake Will Be Your New Holiday Favorite

A Symphony of Flavors and Textures

While I could dedicate an entire love song to the Instant Pot, I’ll spare you for now and direct our attention back to this absolutely incredible cheesecake. Honestly, this recipe produces the tastiest cheesecake I’ve made in a long time. Each bite delivers a creamy, rich texture, bursting with warming holiday spices that perfectly complement the subtle bite of gingersnap in the crust. The balance of sweet, spicy, and creamy creates a truly harmonious flavor profile that is utterly addictive.

But the real showstopper here is undoubtedly the topping. That golden, crunchy layer of caramelized sugar provides a fantastic textural contrast to the smooth, luscious cheesecake beneath. It’s a surprising element that consistently delights everyone who tries it. The process of achieving that perfect brûlée – slowly moving the kitchen torch back and forth until the sugar bubbles and browns – is not only satisfying but also adds a visually stunning finish to the dessert. This stunning presentation makes it an ideal choice for holiday entertaining, impressing guests with its gourmet flair.

Want to elevate the flavor even further? Consider serving this magnificent cheesecake with some additional cheesecake toppings. A dollop of whipped cream, a sprinkle of extra nutmeg, or a drizzle of caramel sauce can take this already incredible dessert to new heights.

Not to mention, you get to bust out the kitchen torch, which is a rare and exciting occasion for most home cooks, myself included!

All of this goodness comes together in the Instant Pot in a snap, significantly reducing the cooking time compared to traditional oven baking. This efficiency means you get to enjoy your delectable dessert much faster, making it a perfect choice for busy holiday schedules or last-minute cravings. The Instant Pot ensures a consistently moist and perfectly cooked cheesecake without the need for a cumbersome water bath, truly simplifying the entire process.

A Glimpse into the Past: The 12 Days of Jolly Giveaways

THIS GIVEAWAY IS NOW CLOSED.

This post was originally part of our exciting “12 Days of Jolly Giveaways”! Back then, we were in the thrilling final week of giveaways, bringing cheer to our readers just in time for the holidays.

We were absolutely thrilled to have partnered with Instant Pot to give away one of their amazing Ultra 10-in-1 Multi-Use Programmable Pressure Cooker! It was a fantastic opportunity for one lucky reader to make their Instant Pot dreams come true, just in time to kick off the New Year with delicious and easy cooking. While this specific giveaway has concluded, we encourage you to stay tuned for future events and delicious recipes.

To see all the past festive fun from that year’s giveaways, you can still check out this page for all the original posts and get inspired for your own holiday celebrations!

Brûléed Instant Pot Eggnog Cheesecake

Creamy eggnog filling with a spiced gingersnap crust and crunchy brûléed topping! It’s the easiest cheesecake EVER for the holiday season.

4.7 from 3 votes

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Equipment

• Instant Pot Ultra
• Springform Pan MCIRCO 7″ Non-stick Cake Pan
• GiBot Blow Torch Lighter Kitchen Butane Culinary Torch

Ingredients

CRUST

• 20 gingersnap cookies
• 1 Tbsp light brown sugar
• 3 Tbsp unsalted butter melted
• Pinch of salt

FILLING

• 16 oz cream cheese room temperature
• 1/2 cup granulated sugar
• 3/4 cup eggnog room temp
• 1 1/2 tsp cornstarch
• 1 tsp vanilla bean paste or vanilla extract
• 1 tsp brandy
• 3/4 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg
• 3 large eggs room temperature

TOPPING

• 3 Tbsp superfine sugar

Instructions

1. Lightly grease a 7-inch springform pan with baking spray. Cut a piece of parchment paper to fit the bottom of the pan, greasing the parchment paper lightly as well. This prevents sticking and makes for easy removal.
2. Pour 1 1/2 cups of water into the stainless steel insert of the Instant Pot. This creates the steam bath necessary for pressure cooking the cheesecake.
3. Add gingersnap cookies and light brown sugar to the bowl of a food processor. Pulse the mixture until it forms fine, even crumbs. Then, add the melted unsalted butter and a pinch of salt, pulsing again until all the crumbs are uniformly moistened and well combined.
4. Transfer the crust mixture into the prepared springform pan. Using the bottom of a glass or your fingers, firmly press the mixture into an even layer across the bottom of the pan and slightly up the sides, creating a sturdy base for the cheesecake.
5. Place the pan with the crust in the freezer to chill and set while you prepare the filling. This helps prevent the crust from becoming soggy.
6. In a clean bowl of a food processor or a high-speed blender, combine the room temperature cream cheese and granulated sugar. Process until the mixture is completely smooth and creamy, with no lumps. Pour in the eggnog (also at room temperature), cornstarch, vanilla bean paste (or vanilla extract), brandy, ground cinnamon, and freshly grated nutmeg. Pulse until all ingredients are just combined, being careful not to overmix.
7. Add the room temperature large eggs to the filling mixture. Pulse again, just until the eggs are incorporated. Avoid overmixing once the eggs are added, as this can introduce too much air, leading to cracks in the cheesecake.
8. Pour the prepared filling over the chilled crust in the springform pan. Cover the top of the pan with a paper towel to absorb any condensation, then cover it tightly with aluminum foil. Ensure the edges are sealed well around the pan to prevent water from entering during pressure cooking.
9. Carefully place the covered springform pan onto the Instant Pot trivet. Using the trivet handles, gently lower the cheesecake pan into the Instant Pot insert. Double-check that the pan is sitting evenly and not tilted.
10. Secure the Instant Pot lid and make sure the steam release knob is set to the “Sealing” position.
11. Select the “Manual” (or “Pressure Cook”) setting on High pressure and set the cooking time for 42 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
12. Once the cooking cycle is complete, allow the pressure to naturally release for 15 minutes. This slow release helps prevent the cheesecake from cracking. After 15 minutes, manually release any remaining pressure by carefully turning the steam release knob to the “Venting” position (use a kitchen towel to protect your hand from the steam).
13. Carefully remove the lid. Using the trivet handles, lift the cheesecake pan out of the Instant Pot insert. Place the pan on a wire cooling rack.
14. After 10 minutes on the cooling rack, carefully remove the aluminum foil and paper towel from the top of the pan. The center of the cheesecake should appear mostly set, with a slight jiggle, but not wet or liquid. It will continue to firm up as it cools.
15. Allow the cheesecake to cool completely at room temperature for about 1-2 hours. Once cooled, chill it in the refrigerator for at least 4 hours before serving, or ideally, overnight. This crucial chilling period allows the cheesecake to fully set and develop its rich flavor.
16. When you are ready to serve, carefully remove the sides of the springform pan and transfer the cheesecake to a beautiful serving dish.
17. Evenly sprinkle the superfine sugar over the entire top surface of the chilled cheesecake. Using a kitchen torch, caramelize the sugar. Slowly move the torch back and forth in a sweeping motion to achieve an even golden-brown color. This process takes some patience, so take your time to ensure a perfect, crunchy crust.
18. The sugar is fully caramelized when it bubbles, turns a deep amber, and begins to smoke slightly. Allow the brûléed topping to set for a minute or two, letting the sugar harden into a crisp, glassy layer before slicing and serving. Enjoy your spectacular holiday dessert!

Notes

Don’t have superfine sugar? No problem! You can easily make your own. Add 3 tablespoons of granulated sugar to a high-speed blender and blend until it becomes a fine, powdery consistency. This homemade superfine sugar will work perfectly for your brûléed topping.

Cuisine: Holiday

Category: Cakes, Pies, & Tarts