Instant Pot Eggnog Cheesecake Recipe

Introduction

This Instant Pot Eggnog Cheesecake is a festive twist on a classic dessert, combining creamy cheesecake with the warm spices of eggnog and nutmeg. Perfect for holiday gatherings, it’s rich, smooth, and easy to prepare using your pressure cooker.

Ingredients

• 16 gingersnap cookies
• 4 tablespoons melted butter
• 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)
• ¾ cup eggnog (room temperature, homemade or store-bought)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and spray a 7-inch springform pan with non-stick spray.
2. Step 2: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Add the melted butter and process again until well combined.
3. Step 3: Press the crumb mixture firmly into the bottom and about ½ inch up the sides of the prepared pan using a flat-bottomed measuring cup. Bake the crust for 10 minutes, then set aside to cool.
4. Step 4: In a mixing bowl, beat the cream cheese, sugar, flour, nutmeg, and salt with an electric mixer until smooth and creamy.
5. Step 5: Add the eggs one at a time, mixing gently by hand with a wire whisk. Avoid over-whisking to prevent cracks in the cheesecake.
6. Step 6: Stir in the eggnog and vanilla extract with a spatula until fully combined.
7. Step 7: Pour the cheesecake batter into the cooled crust, then tap the pan gently on the counter to release any air bubbles. Cover the pan with aluminum foil.
8. Step 8: Pour 1 cup of cold water into the Instant Pot liner and place the trivet inside. Set the cheesecake on the trivet (using a foil sling can help with lifting it in and out).
9. Step 9: Close the Instant Pot lid and set the valve to the “seal” position. Pressure cook on high for 50 minutes, then allow the pressure to release naturally for 20 minutes.
10. Step 10: Perform a quick release to release any remaining pressure. Carefully remove the cheesecake from the Instant Pot and take off the foil cover.
11. Step 11: Gently blot any liquid on top of the cheesecake with a paper towel. Let it cool on the counter for 1 hour, then cover and refrigerate for at least 6 hours or overnight before serving.

Tips & Variations

• Use room temperature ingredients to ensure a smooth, creamy batter without lumps.
• For extra spice, add a pinch of cinnamon or allspice to the filling.
• If you don’t have eggnog, substitute with a mixture of milk and cream flavored with nutmeg and vanilla.
• Adding a splash of rum or bourbon to the batter can give it a boozy holiday kick.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 15-20 minutes for the best texture; reheating in the microwave is not recommended as it can cause the cheesecake to become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, graham crackers or vanilla wafers can be used as alternatives if you prefer a milder crust flavor.

What if my cheesecake cracks after cooking?

Cracks often result from overmixing or sudden temperature changes. Mixing the eggs gently by hand and allowing the cheesecake to cool gradually can help prevent cracks.

Instant Pot Eggnog Cheesecake Recipe

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4.8 from 50 reviews

This Instant Pot Eggnog Cheesecake is a festive and creamy dessert perfect for the holiday season, featuring a gingersnap crust and smooth eggnog-flavored filling. Made effortlessly using the Instant Pot, it combines warm spices and rich textures for a delightful treat.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 50 minutes (pressure cooking) plus 10 minutes baking crust
• Total Time: 8 hours 20 minutes (including cooling and chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• ¾ cup eggnog, room temperature (homemade or store-bought)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust: Preheat your oven to 375°F (190°C) and spray a 7-inch springform pan with non-stick spray to ensure easy removal of the cheesecake later.
2. Make Gingersnap Crumbs: Using a food processor, pulse the gingersnap cookies until they become fine crumbs. Pour in the melted butter and process again until the mixture is well combined and holds together when pressed.
3. Form and Bake the Crust: Transfer the crumb mixture into the prepared springform pan. Press it firmly into the bottom and about half an inch up the sides using the flat bottom of a measuring cup to create an even crust layer. Bake in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
4. Mix Cheesecake Filling: In a mixing bowl, beat the cream cheese, granulated sugar, flour, ground nutmeg, and salt using an electric mixer until the mixture is smooth and creamy without lumps.
5. Add Eggs Gently: Incorporate the eggs one at a time by mixing with a wire whisk by hand. Avoid over-whisking to prevent too much air incorporation which can cause cracks in the baked cheesecake.
6. Combine Remaining Ingredients: Stir in the eggnog and vanilla extract gently using a spatula, blending until just combined for a uniform filling.
7. Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled gingersnap crust. Tap the pan gently on the counter to release any trapped air bubbles. Cover the top of the pan with aluminum foil to protect from moisture during pressure cooking.
8. Prepare Instant Pot: Pour one cup of cold water into the Instant Pot liner and place the trivet inside. Place the covered springform pan onto the trivet using a foil sling for easy insertion and removal if desired.
9. Pressure Cook: Seal the Instant Pot lid and set the valve to the ‘seal’ position. Cook on high pressure for 50 minutes.
10. Release Pressure and Remove: Allow the pressure to release naturally for 20 minutes after cooking, then carefully perform a quick release to remove any remaining pressure. Open the lid and carefully take out the cheesecake.
11. Post-Cooking Steps: Remove the foil from the cheesecake and gently blot any moisture from the surface using a paper towel.
12. Cool and Refrigerate: Let the cheesecake cool at room temperature for about 1 hour. Then cover it with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set fully before serving.

Notes

• Be sure to use room temperature ingredients for the filling to ensure a smooth, creamy batter.
• Over-mixing the eggs can introduce air bubbles that may cause cracks in the cheesecake.
• Using a foil sling in the Instant Pot makes handling the hot cheesecake easier and safer.
• This cheesecake tastes best after chilling overnight for full flavor development and texture.
• Homemade eggnog can be substituted or store-bought works well for convenience.

Keywords: Instant Pot cheesecake, eggnog cheesecake, holiday dessert, gingersnap crust, pressure cooker cheesecake, creamy cheesecake, festive dessert