This Instant Pot Eggnog Cheesecake was an instant hit in our house. With a touch of Crown Royal and all the eggnog flavor, you're going to love this festive treat.
Preheat oven to 350. Combine all of the crust ingredients, mix, and press into your 7-inch springform pan. Bake in preheated oven for 10-12 minutes. Remove from oven and set aside to cool.
Cheesecake:
Using a mixer, beat together the cream cheese and brown sugar for 4-5 minutes until smooth and combined. Add the flour, vanilla, cinnamon, crown royal, and eggnog. Mix gently by hand until combined.
Stir in the eggs gently, one at a time, until just combined and you can't see any more streaks of egg white.
Carefully pour batter into the springform pan. Pour 1 cup of water into the bottom of your Instant Pot.
Using the trivet with the handles that came with your pot, CAREFULLY lower the cheesecake into the pot.
Close the lid and set on high pressure for 40 minutes. When the cook cycle is complete, let the pressure naturally release for 15 minutes. Vent the pressure the rest of the way with the vent valve, and open only when the pin has dropped and it is safe to do so.
Carefully remove the cheesecake from the pot using the trivet handles, and if there is water on the top of the cake, carefully dab it off with a paper towel.
Run a butter knife around the outside of the crust between the crust and the pan to separate.
Place the cake in the fridge overnight.
Topping:
Combine all of the sauce ingredients, and pour over cheesecake immediately before serving. Garnish with caramel drizzle.