Instant Pot Eggnog Cheesecake

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Eggnog Cheesecake is full of classic holiday flavors and this easy recipe turns out perfect each and every time.

You’ll also love Instant Pot Oreo Cheesecake, Instant Pot Cinnamon Rolls, Instant Pot Baked Apples.

Post includes Weight Watchers points.

one slice being removed from the finished eggnog cheesecake

I loooooooove eggnog. In fact, I happen to love the creamy texture and warm, spicy flavor so much, I could easily drink it every day. So it’s probably a good thing that it’s only available around the holidays.

The only thing I love more than enjoying a glass of this decadently delicious beverage is adding it to all sorts of recipes. And this recipe for easy Eggnog Cheesecake is one of my very favorites.

Easy Classic Eggnog Cheesecake

This creamy eggnog cheesecake is everything you love about classic cheesecake, with the added bonus of tasting just like Christmas.

It’s totally delicious on its own, but the crumble topping makes it truly amazing, and the gingersnap crust adds another layer of holiday taste to this festive cheesecake. #somuchyum

And friends, if you haven’t already made cheesecake in your Instant Pot, I recommend you try it. Instant Pot cheesecake turns out incredibly silky smooth, and it’s sooooo easy too. Seriously, the hardest part of making this recipe will be waiting for the eggnog cheesecake to cool before you can dive in.

top down view of the completed cheescake sitting in front of the Instant Pot

Why You’ll Love It

  • Eggnog flavor – a whole new way to enjoy this classic holiday beverage.
  • Easy to make – requires a handful of basic ingredients and takes just a few minutes to assemble.
  • Perfect for sharing – serves up to 16, so it’s perfect for a holiday gathering.

Tools Needed

one slice of cheescake on a white plate and set in front of the Instant Pot

Ready to learn how to make Eggnog Cheesecake? Gather up those ingredients and I will show you…..

How To Make Eggnog Cheesecake

Get the complete ingredients list and instructions from the recipe card below.

How To Make Instant Pot Eggnog Cheesecake

  1. Combine the crust ingredients in a food processor then press into a springform pan.
  2. Pre-bake the crust for 10 minutes.
  3. While the crust is baking, combine the filling ingredients and mix with a hand-held whisk.
  4. Pour the batter on top of the crust and cover the pan with foil.
  5. Pour one cup of water into the bottom of your Instant Pot insert, add a trivet and then place the springform pan on top of the trivet.
  6. Place the lid on, turn the valve to sealing position, and set for 50 minutes on high pressure/manual pressure. Allow for a 20 minute NPR (natural pressure release) before releasing any remaining steam and removing the lid.
  7. Remove the foil, and blot any excess moisture from the top of the cheesecake with a paper towel.
  8. Allow to cool for 1 hour, then refrigerate for 6 hours before topping as desired and serving.
image collage showing the steps for making instant pot eggnog cheesecake

Recipe Tips

  • After pouring the batter into the crust, gently tap the pan on the counter to remove any air bubbles. This will help prevent the top from cracking.
  • If making in the Instant Pot, be sure to check to make sure that your springform pan fits inside your Instant Pot insert.
  • Smooth batter makes a better cheesecake. Be sure to bring your ingredients to room temperature before mixing and you will have a silky smooth finished cheesecake.

Recipe Variations

This eggnog cheesecake recipe is guaranteed to make your holiday guest smile, but you can change it up to suit your taste. Try some of these variations;

  • Add a topping – whipped cream, cocoa powder, shaved chocolate, or crushed nuts.
  • Use different spices – swap the allspice for cinnamon, nutmeg, or pumpkin pie spice.
  • Swap out the crust – use graham crackers, chocolate sandwich cookies, or shortbread cookies instead of gingersnaps.
one piece of eggnog cheesecake served on a white plate with a silver fork

Meal Prep and Prep Ahead

This Instant Pot cheesecake recipe is perfect for prepping ahead.

Prep Ahead – Make the crust and the topping in advance and bake the cheesecake when you have time. You can also cook the eggnog cheesecake and freeze it for later.

Store – Store cheesecake in a sealed container inside the fridge for up to 3 days.

Freeze – Follow the handy tips below for how to freeze this cheesecake.

  • Prepare and cool the cheesecake as directed.
  • Tightly wrap the cheesecake in foil and then with plastic wrap and freeze for up to 3 months.
  • Thaw overnight in the fridge.
  • Note: You can freeze the whole cheesecake or freeze individual slices.
side view of a slice of the finished eggnog cheesecake

FAQs

There is Moisture On The Top of The Cheesecake. What Should I Do?

When you remove the cheesecake from the Instant Pot and remove the foil, there may be moisture on the top. This is normal due to the cooking process. Just blot the top with a paper towel to absorb before cooling the cheesecake.

The Cheesecake Batter is Very Thin. Did I Do Something Wrong?

The addition of eggnog makes this batter thinner than other cheesecake batters. Just be sure to bake for the full 50 minutes at high to ensure the cheesecake is cooked through and set properly.

top down view of one slice of cheescake on a white dessert plate

More Holiday Recipes 

More Instant Pot Recipes

Weight Watchers Points

There are 10 Blue Plan SmartPoints in one serving of this.

Thank you for reading my easy Eggnog Cheesecake recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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one slice being removed from the finished eggnog cheesecake
Print Recipe
5 from 5 votes

Easy Eggnog Cheesecake

This holiday dessert is full of classic eggnog flavor!
Prep Time15 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American, Western
Servings: 8
Calories: 265kcal
Author: Bintu Hardy

Ingredients

for the crust:

  • 16 gingersnap cookies
  • 4 tablespoons melted butter

for the cheesecake:

  • 16 ounces (453g) cream cheese at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon ground allspice
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 3/4 cup (177ml) eggnog at room temperature
  • 1 teaspoon vanilla extract

for the crumble topping:

  • 2 crushed up gingersnap cookies
  • 1/4 cup (22g) oats
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (34g) flour
  • 3 tablespoons melted butter

Instructions

To make the crust:

  • Preheat the oven to 375F / 190C. Spray a 7-inch springform pan with cooking spray.
  • Place gingersnaps in a food processor and procfess until they are fine crumbs. Add the melted butter and pulse to combine.
  • Press the mixture into the bottom of the springform pan.
  • Pre-bake the crust in the oven for 10 minutes, then set aside.

To make the cheesecake:

  • Add the cream cheese, sugar, allspice, flour and salt to large bowl and use an electric mixer to combine.
  • Then one at a time, add the eggs, whisking until combined.
  • Add eggnog and vanilla extract and mix by hand with a spatula until combined.
  • Pour the batter on top of the crust inside the springform pan. Tap the pan gently on a table or kitchen counter to remove any air bubbles. Cover the pan with aluminum foil.
  • Pour 1 cup of water into the bottom of your Instant Pot insert, then place a trivet inside. Set the springform pan on top of the trivet.
  • Put the lid on the Instant Pot, turn the valve to the sealing position, and set to High Pressure / Manual Pressure for 50 minutes.
  • Once done, allow for a 20 minute NPR (natural pressure release), then perform a quick release to remove any remaining pressure.
  • Take the cheesecake out of the Instant Pot and remove the aluminum foil. If needed, gently blot any exesss moisture off the top of the cheesecake with a paper towel.
  • Cool the cheesecake on a wire rack for 1 hour. Then cover with plastic wrap and refrigerate for at least 6 hours before adding the topping and serving.

To make the crumble topping:

  • Pre-heat oven to 375F / 190C and spray a small baking pan with cooking spray.
  • In a bowl, combine crushed gingersnaps, oats, flour and brown sugar with a fork. Add the melted butter and mix until combined.
  • Add mixture to the prepared pan and bake for 10 minutes, then allow to cool to room temperature. Store in an airtight container until needed.
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Notes

  • After pouring the batter into the crust, gently tap the pan on the counter to remove any air bubbles. This will help prevent the top from cracking.
  • If making in the Instant Pot, be sure to check to make sure that your springform pan fits inside your Instant Pot insert.
  • Smooth batter makes a better cheesecake. Be sure to bring your ingredients to room temperature before mixing and you will have a silky smooth finished cheesecake.
  • There are 10 Blue Plan SmartPoints in a serving of this.
 

Nutrition

Calories: 265kcal | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 692mg | Potassium: 261mg | Fiber: 1g | Sugar: 20g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 1mg

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Recipe Rating




5 Comments

  1. 5 stars
    This looks so delicious and yummy! We love eggnog here and this is soon to be our favorite dessert! I can’t wait!

  2. 5 stars
    Oh, WOW! I have never thought of making a cheesecake in our instant pot. What s a great idea! Your recipe sounds and yummy delicious, and I cannot wait to give it a try!