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    Recipes » Recipes

    Instant Pot Eggnog Cheesecake

    This post may contain affiliate links. Please see disclosure for more information. Published: Nov 13, 2019 · Modified: Feb 25, 2021 by Dee

    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!

    Jump to Recipe -
    slice of instant pot eggnog cheesecake with eggnog whipped cream on a plate

    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!

    Most of my Instant Pot recipes are for easy dinners and side dishes. But after my Instant Pot pumpkin cheesecake turned out so well, I couldn't wait to make more cheesecake recipes!

    We usually have our favorite no bake eggnog pie, eggnog dessert dip and eggnog fudge during the holidays. But there's always room for more eggnog desserts!

    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.

    mix gingersnap cookie crumbs and melted butter in bowl

    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.

    pour eggnog cheesecake batter over gingersnap crust

    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!

    cooked eggnog cheesecake in push pan in instant pot

    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.

    eggnog cheesecake with eggnog whipped cream on a white plate

    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!

    slice of eggnog cheesecake with whipped cream and nutmeg on a plate
    instant pot eggnog cheesecake with whipped cream and nutmeg on a plate

    Instant Pot Eggnog Cheesecake Recipe

    Recipe

    slice of instant pot eggnog cheesecake with eggnog whipped cream on a plate

    Instant Pot Eggnog Cheesecake

    Published by Dee
    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!
    5 from 9 votes
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    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Refrigeration time 4 hours hrs
    Total Time 5 hours hrs
    Course Dessert
    Cuisine American
    Servings 8
    Calories 391 kcal

    Equipment

    • Instant Pot Pressure Cooker
    • 7 inch Springform Pan

    Ingredients
      

    The Crust

    • 20 gingersnap cookies about ¾ cup
    • 2 tablespoons butter melted
    • 2 tablespoons granulated sugar

    The Filling

    • 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

    Instructions
     

    The Crust:

    • 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.

    The Filling:

    • 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

    Notes

    This recipe was made in a 6-quart Instant Pot electric pressure cooker.
    For best results, use room temperature cream cheese and eggs and mix ingredients until just combined. This helps avoid cracks in the top.
    You can crack eggs into a separate bowl to avoid shells getting into the mixture.
    I don’t like to cover the cheesecake with foil while cooking, since it can take longer to cook. Blot any water on top of the cheesecake with a paper towel.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 391kcalCarbohydrates: 33gProtein: 7gFat: 26gSaturated Fat: 14gCholesterol: 125mgSodium: 323mgPotassium: 193mgFiber: 1gSugar: 23gVitamin A: 957IUVitamin C: 1mgCalcium: 106mgIron: 2mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!
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    Reader Interactions

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      Recipe Rating




    1. Annis says

      December 28, 2020 at 12:44 pm

      Don’t know where I went wrong but the crust was waterlogged and the cheesecake was the consistency of paste and very heavy/dense. Followed the recipe and instructions. Disappointed. Made your pumpkin cheese cake and that was perfect. So no idea why I this didn’t turn out.

      Reply
      • Dee says

        December 28, 2020 at 2:21 pm

        I'm so sorry that happened! Did you use gingersnaps for the crust? It almost sounds like water got into the pan somehow. Maybe the brand of eggnog was extra thick? It was fine when I made it, although this year, we made peppermint cheesecake, instead.

    2. Karen says

      December 24, 2019 at 12:39 pm

      I brought this to my PTA meeting, instead of scones from Walmart, and everyone loved it. Definitely will make again!5 stars

      Reply
      • Dee says

        December 24, 2019 at 3:07 pm

        Awesome, Karen! So glad everyone liked it!

    3. Tina says

      November 24, 2019 at 6:18 pm

      This turned out quite nice and it was very easy to make. I used chocolate cookie crumbs as I didn't have gingersnaps. It still taste nice, but needs a tiny bit more, that I think would've come from the more flavourful cookies. Thank you for the recipe.

      Reply
      • Dee says

        November 26, 2019 at 8:21 am

        I'm so glad you enjoyed the cheesecake! You can always taste and adjust the spices before you add the eggs, and the gingersnaps do give it extra flavor. 🙂

    4. Franklin says

      November 19, 2019 at 9:52 pm

      This came out perfectly and was delicious!5 stars

      Reply
      • Dee says

        November 20, 2019 at 11:24 am

        I'm so happy to hear this! Thanks, Franklin!

    5. Beth says

      November 18, 2019 at 9:33 am

      I have yet to make a cheesecake in my instant pot but this makes me want to asap! Love the gingersnap crust and the eggnog flavor!5 stars

      Reply
      • Dee says

        November 19, 2019 at 7:42 am

        Thanks, Beth. These flavors really do complement each other!

    6. James says

      November 18, 2019 at 6:46 am

      Another huge success. Never made a cheesecake before was worried it would be soggy! It was great. Yummy but hard to wait overnight to eat as it smelled so delicious!5 stars

      Reply
      • Dee says

        November 20, 2019 at 11:25 am

        I have the hardest time waiting to eat the cheesecakes! Thanks, James!

    7. Erin | Dinners,Dishes and Dessert says

      November 17, 2019 at 7:30 pm

      This Instant Pot Eggnog Cheesecake looks absolutely delicious! Yummy!5 stars

      Reply
      • Dee says

        November 19, 2019 at 7:48 am

        Thanks, Erin! We absolutely loved it!

    8. Jessica | The Novice Chef says

      November 17, 2019 at 12:55 pm

      I've got to make this for my father-in-law. He's obsessed with Eggnog!

      Reply
    9. Katerina @ diethood .com says

      November 15, 2019 at 6:28 am

      OH wow, this is such an incredible dessert!! Perfect for the holidays!5 stars

      Reply
      • Dee says

        November 15, 2019 at 8:00 am

        Thank you so much, Katerina. Can't wait to make it again!

    10. Catalina says

      November 15, 2019 at 12:36 am

      I love Eggnog flavor so I will love this cheesecake for sure!5 stars

      Reply
      • Dee says

        November 15, 2019 at 7:59 am

        You can definitely taste the eggnog. Thanks, Catalina!

    11. Sara Welch says

      November 14, 2019 at 6:33 pm

      Another great recipe for my Instant Pot! Can't wait to make this over the weekend; looks too good to pass up!5 stars

      Reply
      • Dee says

        November 15, 2019 at 7:55 am

        It's so good! Thanks, Sara -- hope you like it!

    12. Demeter says

      November 14, 2019 at 1:58 pm

      Love this festive twist! I didn’t realize you could make a cheesecake in an instant pot. Genius!!5 stars

      Reply
      • Dee says

        November 15, 2019 at 7:56 am

        It's a game changer! Thanks, Demeter.

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