Instant Pot Eggnog Cheesecake with a gingersnap crust is an easy holiday dessert made in the electric pressure cooker. It's cool, creamy and delicious!
If you like eggnog, you're going to absolutely love this eggnog cheesecake recipe! This easy Instant Pot dessert is perfect for the holidays, and it's simple enough for even new instant Pot users to make!
Before you Begin
- This cheesecake recipe is made in a 6-quart pressure cooker, using my favorite 7-inch push pan (check the recipe card for the deets). You can use a spring form pan, too.
- This recipe for eggnog cheesecake doesn't contain rum or rum extract. Nothing against rum, but I've always had plain eggnog without rum. You can definitely add some or use it in place of the vanilla extract.
- I used gingersnap cookies for the crust because I had some left over from making the pumpkin cheesecake. You can use graham cracker crumbs in place of the cookies.
- It's best to have your eggs and cream cheese at room temperature before you begin making the cheesecake. So, set them out to warm up before you start.
- The cheesecake needs at least 4 hours to set in the refrigerator, so plan accordingly.
How to Make Eggnog Cheesecake in the Instant Pot
First, you'll need to crush up some gingersnap cookies. You can do this in a food processor or use a rolling pin to crush the cookies in a closed plastic bag -- great stress reliever!
Mix some sugar and melted butter into the cookies. Then, pat them evenly into a greased 7-inch spring form pan or push pan.
Place the crust into the freezer to firm up while you make the filling. Then, mix the cheesecake filling ingredients together, and pour it over the chilled crust.
You want to mix your filling just until everything is combined -- don't over mix it! Add the eggs last, and again, beat them into the filling just long enough for everything to blend.
Add water to your Instant Pot, place the trivet into the pot, then carefully lower your cheesecake into the pot. My pan has a handle, but you can make a foil sling if you need to.
Do You Cover the Cheesecake Before Baking?
No need to cover the cheesecake. Covering the pan may make the cheesecake take longer to cook, and we don't want that!
The eggnog cheesecake takes only 30 minutes to cook, with a 15 minute release. It's absolutely perfect!
There will probably be some liquid in the middle of the cheesecake after baking -- check out the picture. All you do is use the corner of a paper towel to absorb the excess liquid. Works like a charm!
Allow the cheesecake to cool for about 30 minutes before covering it and popping it into the fridge. You need to allow at least 4 hours for it to set, but overnight is even better!
How to Remove Cheesecake from a Push Pan
If you have help, have one person hold the edges of the pan and have the other gently push up the middle. Then, take the cheesecake, and set it on a cake plate.
You can also use a can or an inverted glass to push the cheesecake out. I usually leave the bottom of the pan on the cheesecake.
Make Eggnog Whipped Cream
You can top your cheesecake with whipped cream, whipped topping or leave it plain. We had eggnog to use up, so we made eggnog whipped cream!
It's super simple, and it adds extra eggnog flavor to the cheesecake. A little sprinkle of nutmeg, and that's it!
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Instant Pot Eggnog Cheesecake Recipe
Instant Pot Eggnog Cheesecake
- 20 gingersnap cookies about ¾ cup
- 2 tablespoons butter melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese 2 8-ounce packages at room temperature
- ½ cup granulated sugar
- ¾ cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs at room temperature
Eggnog Whipped Cream (optional)
- 1 cup whipping cream or heavy cream
- ¼ cup eggnog
- 3 tablespoons powdered sugar
- ¼ teaspoon ground nutmeg
- Finely crush the ginger snap cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
- Melt the butter and pour over the crushed cookies to it. Add 2 tablespoons sugar, and mix until combined and the consistency of wet sand.
- Press the crust into the bottom of a greased 7 in cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
- Place the crust in the freezer until the filling is ready.
- Beat the room temperature cream cheese and sugar until just creamy.
- Add the eggnog, vanilla, cinnamon and nutmeg and beat until just combined.
- Add the eggs, one at a time, mixing in between until just combined. Do not over mix.
- Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
- Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
- If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
- Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 30 minutes, then do a 15 minute natural release.
- Do a quick release to release the remaining pressure. When pin drops, remove lid, and using oven mitts, carefully remove the cheesecake from the pot by lifting handles .
- The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
- Take the corner of a paper towel and soak up any water on the top of the cheesecake.
- Allow the cheesecake to cool slightly before covering. Store covered in the fridge for 4 hours to overnight (recommended) before serving.
- Top with whipped cream, eggnog whipped cream and a dusting of ground nutmeg, if desired
Eggnog Whipped Cream
- In a cold mixing bowl, beat the heavy cream and eggnog with a hand mixer or stand mixer until soft peaks form
- Add the powdered sugar and nutmeg, and mix until stiff peaks start to form. Do not over mix
- Spread over cheesecake before serving or add on top of slices when serving