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slice of instant pot eggnog cheesecake with eggnog whipped cream on a plate
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5 from 9 votes

Instant Pot Eggnog Cheesecake

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!
Course Dessert
Cuisine American
Keyword instant pot desserts, instant pot eggnog cheesecake, pressure cooker
Prep Time 30 minutes
Cook Time 30 minutes
Refrigeration time 4 hours
Total Time 5 hours
Servings 8
Calories 391kcal
Author Dee
Cost $10


The Crust

  • 20 gingersnap cookies about 3/4 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


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


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.


Calories: 391kcal | Carbohydrates: 33g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 323mg | Potassium: 193mg | Fiber: 1g | Sugar: 23g | Vitamin A: 957IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg