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Up close picture of a slice of eggnog cheesecake on a plate in front of holiday decor
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Instant Pot Eggnog Cheesecake

This year fall in love with the rich flavor of my Instant Pot Eggnog Cheesecake. The combination of classic cheesecake and rich eggnog flavors make this a perfect indulgence fit for any holiday feast!
Prep Time10 mins
Cook Time29 mins
Refrigerate4 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: Instant Pot Eggnog Cheesecake
Servings: 8
Calories: 453kcal
Author: Jill


  • Large bowl
  • 7 in springform pan
  • Non stick spray
  • Parchment paper
  • Small glass
  • Electric mixer w/ mixing bowl
  • Rubber spatula
  • Wire rack
  • Cup measure
  • Foil
  • Paper towels
  • Pipping bag w/ round star tip


Crust Ingredients:

  • 1 bag gingersnaps
  • 2 TBSP unsalted butter melted
  • 1 TBSP brown sugar
  • 1/8 tsp cinnamon
  • 2 TBSP flour

Cheesecake Ingredients:

  • 2 packages 16 oz cream cheese (room temp)
  • 2 large eggs room temp
  • 1/2 C eggnog
  • 1/2 C sugar
  • 2 1/2 TBSP corn starch
  • 1/2 tsp rum extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch salt

Whipped Cream Ingredients:

  • 1 C heavy cream chilled
  • 1/2 C powdered sugar
  • 1/2 tsp vanilla
  • 1 tsp cinnamon


Crush gingersnaps.

  • Measure 1 cup of gingersnaps.
  • Prep springform pan with nonstick spray
  • Line springform pan with parchment paper.
  • Make a tinfoil sling.

Crust Directions:

  • Add the crushed gingersnaps, brown sugar, flour, and cinnamon in a bowl. Mix to blend with a fork. Add in the melted butter until the dry ingredients are moist and will hold together. With your hands press this into the prepared springform pan. Using the bottom of a glass firmly repress the mixture into the pan.
  • Set aside.

Filling Directions:

  • Add the cream cheese to the mixing bowl. Using the electric mixer lightly beat the cream cheese. Slowly add in the eggs, sugar, rum extract, nutmeg, cinnamon, salt, and cornstarch. Lightly beat to only combine. (Don't over mix)
  • Scrap the sides of the bowl with the rubber spatula.
  • Slowly add in the eggnog. Mix only until the batter is smooth. (Don't over mix)
  • Slowly add the mixture onto the crust.
  • Release any larger air bubbles by gently tapping the pan on the counter.
  • Pour 1 cup of cold water in the Instant Pot. Put the wire rack in the bottom of the pot.
  • Position the tinfoil sling around the pan. Carefully lower the pan into the Instant Pot. Secure the lid. Set the pressure release to close.
  • Cook for 29 minutes on manual high pressure. As the timer beeps turn the Instant Pot off. Let the cheesecake to natural release. Cool without manually releasing pressure. (This will take about 10-20 minutes)
  • Open the lid carefully once the pressure has released. Be careful so that condensation will not drip on the cheesecake.
  • If needed carefully use a paper towel to dab any moisture/liquid that may be on the top of the cheesecake.
  • Remove the cheesecake from the Instant Pot.
  • Move the cheesecake to cool to room temp on a wire rack.
  • Transfer to the refrigerator for 2-4 hours. (This will help the cheesecake to firm up.)

Whipping Cream Directions:

  • Chill the mixing bowl and beaters.
  • Add chilled whipping cream to a mixing bowl with electric mixer.
  • Add sugar, vanilla, and cinnamon and continue to beat until medium peaks begin to form. (3-4 mins)
  • Put a round tip in a piping bag.
  • Scoop the whipped cream into the pipping bag.
  • Spread a layer of the whipped cream on the top of the cheesecake.
  • Pipe dollops around the edge of the cheese cake.
  • Garnish with cinnamon.


Calories: 453kcal | Carbohydrates: 30g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 161mg | Sodium: 219mg | Potassium: 142mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1376IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg