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This EGGNOG CHEESECAKE is made in the Instant Pot for an extra creamy, delicious cheesecake that turns out perfect every time.
Cheesecake is definitely a favorite in our house and I’m always happy to surprise my family with one.
Cheesecakes are one of those things that seem complicated, but really aren’t too tricky once you understand a few things.
I’ll be sure to share my tips and tricks below!
If you love eggnog, I think you’re going to love this Eggnog Cheesecake. So festive and fun!
We made it extra gorgeous with an array of nuts and a sprinkling of cinnamon and nutmeg.
Isn’t she pretty?
My kids ask to buy eggnog the minute it hits the grocery shelves, but they never quite finish a container. This is the perfect use for the extra eggnog!
How to Make:
Make the crust: This eggnog cheesecake with a gingersnap crust is easy to make and tastes like you bought it from a fancy bakery. Start by pre-heating your oven to 375 degrees and greasing a 7-inch springform pan with non-stick spray. You’ll then need to process the gingersnap cookies and melted butter before pouring into the greased 7-inch springform pan.
- Be sure to press the crust mixture firmly to the bottom of the pan and about 1/2 inch up the sides.
- Bake the crust for 10 minutes and then let cool.
- Don’t want to bake the crust? Freeze it for at least 10 minutes and it should hold together, though it won’t be as crisp as a traditional crust.
Make the cheesecake filling: While the crust is cooling you can get started on the filling with the eggnog, the perfect ingredient for a Christmas cheesecake! You will be adding cream cheese, flour, nutmeg, and salt along with eggs, eggnog, and vanilla extract.
- Be careful not to over-whisk and incorporate too much air into the batter to avoid cracks in your cheesecake!
Add the batter: Pour the batter mixture over the prepared crust. Tap the pan gently on a table or kitchen counter to remove any air bubbles. Cover with aluminum foil.
Cook in the Instant Pot: Prepare the Instant Pot by pouring 1 cup of water into the inner pot and put in the trivet. You will then place the cheesecake onto the trivet and follow the instructions for cooking on “high” for 50 minutes.
- Make a foil sling to carefully and safely lift the cheesecake in and out of the Instant Pot.
- Gently blot any liquid off the top of the cheesecake with a paper towel after you remove the foil.
- Cool the cheesecake on the counter for 1 hour and then cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Sprinkle with nutmeg and cinnamon before serving.
Helpful Tips!
- Be sure to start with room temperature ingredients or you’ll have a lumpy cheesecake.
- Adding a little flour makes for a creamier cheesecake.
- Don’t overmix the batter or you’ll end up with cracks in your cheesecake.
- Cooking cheesecake in the Instant Pot is essentially using a water bath, which is necessary for creamy, smooth cheesecake without cracks or browned edges.
- Use a springform pan. It’s necessary for the pretty, smooth sides that a cheesecake is known for.
- The batter will be quite runny when you add it to the pan. Be sure to pressure cook for the full 50 minutes for it to set. The center should be slightly jiggly when done cooking. It will firm up as it cools.
Try this eggnog cheesecake recipe with whipped cream, pecans, or a sprinkle of nutmeg or cinnamon before serving!
You can substitute the gingersnap cookies for graham crackers, or even vanilla wafers!
Leftover Hack!
We love to place a piece of cheesecake into a blender along with a couple scoops of vanilla ice cream and some milk to make a cheesecake milkshake! So simple and everyone loves them.
More cheesecake recipes!
- Cheesecake Bites
- Cheesecake Cookie Bars
- Keto Mini Cheesecake
- Cookies and Cream Cheesecake
- Sopapilla Cheesecake Bars
Instant Pot Eggnog Cheesecake
Ingredients
Cheesecake Crust
- 16 gingersnap cookies
- 4 tablespoons melted butter
Cheesecake Filling
- 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
Instructions
To make the crust:
- Preheat oven to 375 degrees. Spray a 7-inch springform pan with non-stick spray.
- In a food processor, process the gingersnap cookies to fine crumbs. Add the melted butter and process until combined.
- Pour the mixture into the 7-inch springform pan and press firmly into the bottom of the pan and about ½ inch up the sides. Use a flat bottomed measuring cup to firmly press the crust into the pan.
- Bake for 10 minutes. Set aside to cool.
To make the cheesecake filling:
- Add the cream cheese, sugar, flour, nutmeg, and salt to a mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the eggs, one at a time, and mix by hand with a wire whisk. Be careful not to over-whisk and incorporate too much air into the batter, to avoid cracks in your cheesecake.
- Add in the eggnog and vanilla extract and mix with a spatula until combined.
- Pour the batter into the prepared crust. Tap the pan gently on a table or kitchen counter to remove any air bubbles. Cover with aluminum foil.
- Pour 1 cup of cold water into the liner of the pressure cooker and put in the trivet. Place the cheesecake onto the trivet. Use a foil sling to make it easier to insert and remove the cheesecake, if desired.
- Close the pressure cooker and set the valve to the “seal” position.
- Pressure cook on “high” for 50 minutes and then allow the pressure to release naturally for 20 minutes.
- Quick release the remaining pressure and open the lid.
- Carefully remove the cheesecake from the Instant Pot and remove the foil.
- Gently blot any liquid off the top of the cheesecake with a paper towel.
- Cool the cheesecake on the counter for 1 hour and then cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Pamala Pruitt says
Can you provide oven directions for this recipe? No instant pot here! Thanks.
Karly says
I’ve just updated the recipe card with notes on baking this in the oven.
Mary Strang says
So, I don’t have an instant pot – how can this be made in the oven?
Karly says
I’ve just updated the recipe card with notes on baking this in the oven.
Mary Strang says
THANK YOU SO MUCH!!
Karly says
You’re welcome! 🙂