Instant Pot Eggnog Cheesecake With Gingersnap Crust (2024)

For a dessert with the holiday spirit, make this fabulous Instant Pot eggnog cheesecake with gingersnap crust and caramel drizzle. Spiked with a little rum, cinnamon and nutmeg, this pressure-cooked cheesecake is creamy and decadent, perfect with a little whipped cream or ice cream. Great for Thanksgiving and Christmas!

Did someone say eggnog cheesecake? Yes, please! This holiday-inspired dessert is great for a festive table and will be a total crowdpleaser. The best thing, you can make it using the Instant Pot so your oven can be free for main savory dishes.

What Is Eggnog?

If you've never tried eggnog, it is essentially holiday milk/cream and egg drink - kind of like a milk punch - flavored with sugar, alcoholic spirits like rum or bourbon and spices like nutmeg, cinnamon or vanilla. It's an old English drink is particularly popular around winter holidays.

This eggnog cheesecake recipe is a perfect adaptation of this drink and because it is cooked, you don't have to worry about the raw eggs or alcohol content, yet you will still get all those festive flavors.

Using the Instant Pot, we made this eggnog cheesecake with gingersnap crust and added caramel drizzle on top. You can, of course, make basic cheesecake crust and leave the caramel off or simply decorate with whipped cream and a dusting of cinnamon. We used some rum but bourbon, whiskey or brandy could also be used.

How to make eggnog cheesecake in Instant Pot

You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Here are some basic steps and photos to guide you along.

• Step 1. To make the gingersnap crust, you simply mix the crumbs with sugar and melted butter (this can be done in a food processor) and press them down into a springform cake tin. For a 6-quart Instant Pot, you can use a 7" cake pan and for an 8-quart, you can use 8-9". Check first that the cake pan will fit inside the pot on top of the trivet!Place the crusted pan in the freezer to set while you make the filling.
• Step 2. The filling is super easy and features cream cheese, eggs, cream, spices, rum all whisked together until smooth. Pour the mixture into the cake pan and smooth the top.

• Step 3. Cooking the cheesecake in the Instant Pot is pretty easy. Add a cup of water to the inner pot. Cover the cake pan with foil tightly and place on top of the trivet with the handles pointing up. Lower the trivet into the pot. You can also make a foil sling to lower the cake pan into the pot. Press Manual/Pressure Cook and adjust the time to 35 minutes at HIGH pressure. Once the timer is done, allow the pressure to release naturally. The whole cooking (pressurizing and depressurizing) should take about 50-60 minutes. Once it's in, you can move on with your day and other tasks.
• Step 4. Open the lid, remove the cake pan and the foil. Use some paper towel to blotch any water drops gathered on top of the cake. It may seem a little wobbly still but it should set once cooled. If, for some reason, the cheesecake seems undercooked, return it back to the pot and put it back on HIGH pressure for 5 more minutes. Allow the cheesecake to cool completely before decorating, ideally, it should set in the fridge for 3-4 hours.
• Step 5. You can use ready-made caramel sauce or dulche de leche sauce or melt some caramel candy with a splash of water in a microwave. Drizzle over the top and your eggnog cheesecake is ready to go. You can also drizzle it with chocolate sauce or leave it blank for some whipped cream goodness.

MORE INSTANT POT Cheesecake RECIPES

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• Instant Pot Lemon Cheesecake (Keto, Gluten-Free)
• Instant Pot Caramel Pecan Cheesecake

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