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overhead view of Instant Pot Christmas cheesecake.
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Instant Pot Eggnog Cheesecake

Rich, creamy, and oh so easy thanks to the Instant Pot! This eggnog cheesecake is the perfect use for any leftover eggnog and it's always a hit at the Christmas party.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours 5 minutes
Servings 6
Calories 537kcal
Author Karly Campbell

Equipment

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.

Notes

 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.
Top your cheesecake with whipped cream, pecans, or a sprinkle of nutmeg or cinnamon before serving.
TO BAKE IN THE OVEN: Please note that we have NOT tested this in the oven. We've only made this in the Instant Pot. However, if we were to try this in the oven, we would bake at 300 degrees until the center is just slightly jiggly, probably about an hour and a half. Crack the oven door and let cool for an hour before removing to the counter to finish cooling. Also note that this recipe is for a 7-inch springform pan so that it fits in an Instant Pot. The standard size is bigger, but I do not have adjustments for that.

Nutrition

Serving: 1slice | Calories: 537kcal | Carbohydrates: 40g | Protein: 10g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 184mg | Sodium: 638mg | Potassium: 244mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1404IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg