Brûléed Instant Pot Eggnog Cheesecake

POSTED BY Meghan Y. ON December 18, 2018 // 43 Comments

Please note this post contains affiliate links.

Brûléed Instant Pot Eggnog Cheesecake will have you wishing you could eat cheesecake for breakfast, lunch, and dinner. The eggnog filling with gingersnap crust and crunchy brûléed topping is a real show stopping recipe for the holiday season. Plus, it’s made in the 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!

Are you preparing for Christmas like I am??

Right now it’s all I can think about. I am just counting down the hours between now and Saturday, ready to take a much-needed four day weekend to relax and be merry.

Who doesn’t need a slice of cheesecake to pair with all that revelry? Especially when it tastes like eggnog and there’s a perfectly crunchy brûléed topping!

this recipe’s must-haves

To make both the crust and the filling, you’ll need a food processor. It makes it SO much easier to pull the recipe together!

Obviously you’ll need an Instant Pot and the Instant Pot Ultra is my personal favorite model.

I bought a small springform pan to fit in my Instant Pot and this one is the perfect size, plus it’s really durable and not too expensive.

Did you know you can make cheesecake in the Instant Pot? Because I seriously had no idea.

It’s so funny because I heard of the Instant Pot YEARS ago and it wasn’t until the last year or so that I discovered just how much you can do with it. I got one of the early models way back when, and as soon as I got my hands on the Ultra model…

Well, let’s just say I fell in love with the Instant Pot all over again.

I put my Instant Pot Ultra 10-in-1 Multi-Use Programmable Pressure Cooker to WORK in our home.

I have yet to go without using it almost every single say, whether it’s for rice, pork shoulder, shredded chicken, or cheesecake.

This appliance is the one that I depend on the most in my kitchen, and the Ultra model steps it up a notch with just how much it speeds up cooking time while also being energy-efficient.

There are SO many functions to choose from, including the new “Ultra” setting that lets you customize your cooking on a whole other level.

There’s even an altitude setting that you can select – perfect for all you Coloradans!

I am personally a big fan of the LCD display where I can be nerdy and see exactly what stage the dish is at from preheating through cooking and keeping warm.

Honestly I could write a love song for the Instant Pot… But I’ll spare you for now. 😉

This recipe is honestly the tastiest cheesecake I’ve made in a LONG time. It tastes creamy and rich, with warming spices and a bite of gingersnap in the crust.

The real showstopper is that topping… It’s golden and crunchy, making it a fun textural pairing for the smooth and creamy cheesecake. I absolutely love how stunning it looks and it really is a surprising topping that delights everyone.

Not to mention you get to bust out the kitchen torch which is oh-so rare, at least in my house.

All of this goodness comes together in the Instant Pot in a snap. It cooks so much faster than baking it in the oven, which gets you that much closer to eating it.

THIS GIVEAWAY IS NOW CLOSED.

Here we are at Day Seven of the 12 Days of Jolly Giveaways! This is the big final week of giveaways!

I am absolutely THRILLED to announce that Instant Pot and I have partnered up to giveaway one Ultra 10-in-1 Multi-Use Programmable Pressure Cooker! That’s right, you can make your Instant Pot dreams come true, just in time for the New Year.

Be sure to keep up with all of the giveaways this year – check out this page for all the current posts!