Buns in My Oven · by Karly Campbell★ 5.0 (1)
Instant Pot Eggnog Cheesecake
NUTRITION · PER SERVING425M COOK
CAL 26%·PRO 48%
CARBS 49G38% OF CAL
1G FIBER19G OTHER30G TOTAL SUGAR
FAT 31G54% OF CAL
17G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, creamy eggnog cheesecake made in an Instant Pot with gingersnap crust. A holiday-themed dessert that uses leftover eggnog.
dessertamericanbaked good🥘 pressure cooker⚙️ food processor🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 gingersnap cookies
- 4 tablespoons melted butter
- 16 ounces cream cheese (room temperature)
- ½ cup granulated sugar
- 3 tablespoons flour
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs (room temperature)
- 3/4 cup eggnog (room temperature (homemade or store-bought))
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 425M
CAL 26%·PRO 48%
CARBS 49G38% OF CAL
1G FIBER19G OTHER30G TOTAL SUGAR
FAT 31G54% OF CAL
17G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 545mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 119mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.