Instant Pot Eggnog Cheesecake – made right in an Instant Pot. An easy-to-make rich, creamy eggnog cheesecake with a crisp gingersnap crust. A perfect cheesecake for the holidays!
Who knew you could make a perfect, delicious holiday eggnog cheesecake right in your Instant Pot or pressure cooker?!
This eggnog cheesecake recipe is a great dessert to have throughout the holidays.
This Instant Pot verse is so easy and delicious, you’ll have everyone asking for the recipe so make sure to bookmark this one.
If you like this recipe you may also like these recipes:
- Instant Pot Caramel Dip
- Pumpkin Cheesecake Bars
- No-Bake Snickers Cheesecake Bars
- Easy Creamy Lemon Cheesecake Bars
- Easy Instant Pot Chicken and Wild Rice Soup
- Instant Pot Spicy Turkey Meatballs
- Instant Pot Healthy Cinnamon Almond Steel Cut Oatmeal
Why do my ingredients need to be room temperature before mixing?
When making cheesecake, you want the batter to have a smooth texture. You don’t want lumps.
The best way to avoid those pesky lumps in your batter is to make sure your ingredients are at room temperature before starting.
Do to eggs being softer and more liquid than cream cheese, if the cheese is cold the egg and other ingredients will not blend with it, creating tiny lumps.
Make sure they come to room temperature on their own. If you decide you don’t have time to wait, place your cream cheese in warm water. Don’t microwave it. Microwaving cream cheese creates hot spots and can actually make your batter lumpier.
What will happen if I over mix the eggnog cheesecake batter?
This eggnog cheesecake is meant to be dense, rich and creamy. Over mixing the batter will unnecessarily incorporate air bubbles into the batter.
The batter is very thick before baking which makes it almost impossible for trapped air bubbles to escape. Air bubbles create a lighter cheesecake… not what we’re going for with this one.
If you happen to over mix the batter, you can tap it on the counter before or after pouring it into the pan. The more you tap the more air bubbles you’ll be able to release.
If you over mix the batter and don’t tap the bubbles out, it will still taste great, it will just be a little lighter.
How can I keep the gingersnap crust from going soft?
Adding a couple of tablespoons of flour to the crust mixture will help the crust stiffen. I prefer it this way. If you prefer a softer crust you can omit the flour in the crust.
Also, if you’re not a gingersnap or gingerbread fan you can make this eggnog cheesecake using a graham cracker crust.
Instead of using 120 grams of crushed gingersnap cookies you can replace those with graham crackers. The other ingredients will stay the same.
A note on the gingersnap cookie crust. I’ve used homemade ginger molasses cookies and I’ve used store-bought gingersnaps. Both work fine. This crust will turn out better if you use cookies that are crunchy. Avoid using super soft ginger cookies.
To speed up the process of making crushed cookies, I love using my BlendTec blender. I through all the cookies in and give it a couple of pulses. That’s it… cookie crumbs are ready!
If you don’t have a bender you can also use a food processor or a good old bag and rolling pin. The blender ready just speeds up the process.
I have a pressure cooker but not an “Instant Pot.” Can I still make this recipe?
YES! Any electric pressure cooker should give similar results and work just fine.
Make sure you follow the instructions and cook the cheesecake on HIGH pressure for 29 minutes with a natural release.
I’ve tried this recipe a half dozen times to perfect it. I’ve done a fast start using boiling water to lessen the cooking time and pressurize quicker, cooked it for a shorter amount of time, a longer amount of time, and released the pressure 10 minutes after the timer had beeped (the cheesecake cracks every time).
For me, high pressure for 29 minutes with a full natural release has proven to be the best method.
Is it normal to have moister or water on top of the eggnog cheesecake after I open the lid?
Yes, this is totally normal.
You will need to take a clean paper towel and gently dab the extra moisture and water off the top and around the rim of the pan.
When the timer beeps on my Instant Pot I immediately turn the pressure cooker off or unplug it (if left alone it will kick to “warm” and will depressurize much slower). I allow the cooker to depressurize naturally. It usually takes 10-15 minutes.
Once it’s naturally released I carefully remove the lid to avoid dropping any additional moisture on to the top of the cheesecake. Then, using a paper towel, dab any moisture off the cheesecake that may have collected after opening the lid.
This cheesecake is seriously a perfect holiday treat to have at any Christmas or holiday gathering!
If you’re an eggnog lover, you totally need to try it. If you’re an Instant Pot lover… you totally need to try it. It will be a crowd-pleaser for sure and looks beautiful!
What’s your favorite kind of cheesecake? What’s your favorite Instant Pot recipe?
I’d love to hear about your favorite recipes! Drop me a note in the comments!
Here’s the full printable recipe:
Instant Pot Eggnog Cheesecake
Ingredients
- 120 grams gingersnaps about 1 cup crushed
- 2 T butter melted
- 1 T brown sugar
- 1/8 t cinnamon
- 2 T flour
- 16 oz cream cheese room temp.
- 2 large eggs room temp.
- 1/2 cup eggnog
- 1/2 cup sugar
- 2 1/2 T corn starch
- 1/2 t rum extract
- 1/2 t cinnamon
- 1/4 t nutmeg
- pinch of salt
- 1/4 cup cream
- 1/2 T powdered sugar
Method
- Combine crushed gingersnaps, brown sugar, flour and cinnamon. Add melted butter. Using a fork, mix until dry ingredients are moist and will hold together. Press mixture into parchment-lined 7-inch springform or cheesecake pan. Set aside until cheesecake mixture is ready.
- Lightly beat cream cheese to break up. Add eggs, sugar, rum extract, nutmeg, cinnamon, salt and cornstarch. Beat only until combined – don’t over mix.
- Scrap side of bowl.
- Add eggnog. Mix only enough to make batter smooth. Don’t over mix.
- Pour eggnog mixture onto gingersnap crust.
- Carefully tap pan with mixture in it onto counter or table to release any large air bubbles.
- Place wire rack in bottom of Instant Pot. Add 1 cup cold water.
- Using a tinfoil sling, carefully lower cheesecake into Instant Pot. Secure lid and set pressure release to close.
- Cook cheesecake for 29 minutes using manual high pressure. When timer beeps turn Instant Pot off. Let cheesecake natural release (depressurize and cool without manually releasing pressure. This takes 10-20 minutes.
- Once pressure has released, open lid carefully without dripping condensation from lid on cheesecake.
- Gently dab top of cheesecake with a paper towel to remove liquid that may be on the surface.
- Remove and set on wire rack to cool. Once it has cooled to room temperature, refrigerate for 2-4 hours. This will help it become firm.
- Pipe sweet whipped cream on top and sprinkle with cinnamon.
Tried this recipe?
Let us know how it was!OP: 12.3.18 Updated: 10.19.19
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Hello Rachel, I am looking forward to trying this eggnog cheesecake this Christmas. I have two pan options, 6.75″ and 8.75″, both about 2.25″ deep. Would you have a recommendation as to which to use along with any other adjustments such as time? Also I have both a 6qt and an 8qt IP to use. Thank you!
(I have made other cheesecakes in the 6.75″ pan.)
Hi Deanna! I’m so happy to hear you will be making this cheesecake. It’s fantastic especially around the holidays. I would use your 6.75″ pan. Line it with parchment on the bottom and add high 3-3.5″ pieces of parchment on the sides. This will allow the cheesecake to rise without spilling. I don’t think I’d adjust the cook time as the pan size you will be using is so close to what the recipe calls for. I use my 6qt IP for this recipe. I’d love to hear what you think after you try this recipe. Happy holidays!
Can I use real rum instead of extract. I’m not a.fan of the fake taste. How much would you sub io make it work?
Hi Jennifer. That’s a tough one. I haven’t tried this recipe with real rum but I’m sure it would be delicious. I don’t know how much you could add without effecting the texture and bake time. You could try lessening the eggnog by a few tablespoons and replace it with the real rum that way you wouldn’t be adding additional liquid. Let me know if you try it and how it turns out.
Can you freeze the cheesecake?
Hi Glenna! Yes, this cheesecake can be froze. When thawing, bring up to room temperature before serving.
Do you use whole fat eggnog or low-fat eggnog?
I use whole fat eggnog… if you’re going to make a cheesecake, use the good stuff. 😉 Happy holidays!
My instant pot does not have a wire rack. Can I still make the cheesecake
Hi Patty! If you don’t have the wire rack, try balling up some tinfoil to make a makeshift rack. You don’t want the cheesecake sitting on the bottom of the pan or it will burn. Hope this helps. Good luck!
Hi! Looks delish and I want to bring it to Christmas dinner! How do you smooth the sides for a polished finish?
If you look close, I left mine as it was (a little bumpy) after I removed the parchment. If you still want that really smooth edge you can try trimming the edge but this might make it look more damaged. Alternatively, you can press the crust up the sides. Bumps in the crust will be far less noticable than in the actual cheesecake filling. I hope this helps. Good luck and happy holidays!
Do you think almond milk eggnog would work in this recipe?
Hi Beth! I haven’t tried it with an alternative like almond milk but I would think it would still work. Good luck.
I made this recipe as per directions and it did not set up like a cheesecake normally would. I then baked it in an oven for an additional 30 min, then let it set 15 min longer with oven off and it seems to be setting up now! Still not sure what went wrong, ?
Hi Staci. I’m sorry to hear this. If you followed the recipe as directed, my guess would be that it wasn’t the ingredients or technique but maybe your pressure cooker. I’ve made this and several other cheesecake recipes in my Instant Pot with no issues with cooking or setting. I’ve also had friends and family test my recipe with no issues. Maybe test your pressure cooker to make sure it is sealing and coming to pressure correctly. Also, if it happen to be on low pressure rather than high, that might cause a similar issue.
Can you substitute rum extract for something else?
I used real vanilla extract with it and it still tasted amazing!
Hi Latasha! So happy to hear. Vanilla extract is a fabulous alternative.
YES, if you’re not a rum flavor fan you can substitute vanilla 🙂
Can this cheesecake be baked in a regular oven? If so, what temp and time?
Yhanks
Oh wow! This looks so fantastic! I love eggnog and cheesecake! Looks like a win, win for me!
I don’t have an electric pressure pot can it work in a normal pressure pot
I haven’t tried this recipe in a normal pressure pot but I would suspect it would be similar. You’ll want to keep an eye on your pressure. Most electric pressure cookers will build up pressure to 15 psi (lbs) then cook around 12 lbs. If you try this recipe in your normal pressure pot, I’d love to hear how it goes. Good luck!
Hi
My name is Helga and I live in Australia.
Is an instant pot a slow cooker or a pressure cooker? I have both but not sure which to use. Thanks in advance. Your recipe looks divine.
Regards
Helga
Hi Helga! This recipe uses a pressure cooker. Enjoy!
Oh my! It was Thanksgiving laat weekend here in Canada. My fiance was at work for the last 9 days so our dinner is going to be tomorrow. I’ve already got a pumpkin cheesecake made, i am making this today for our dinner. Can’t wait!! My family is eggnog crazed! If all goes well, i may have to freeze some egg nog to enjoy this year round! Thank you!
Hi Marianne! If you love eggnog you are going to love this recipe. So dense, creamy and full of eggnog flavor. I was soooo excited a month ago when I spotted eggnog back in the stores. Enjoy!
Oh Boy..I can’t wait until fall when the Eggnog hits the stores !!!
This sounds so darn good, Thanks