Creamy Eggnog Cheesecake with a Pecan Gingersnap crust is so easy in the Instant Pot! Winter flavors of eggnog, cinnamon, nutmeg and ginger are a delicious dessert combination.
If you are an eggnog lover, this Instant Pot Eggnog Cheesecake will be a favorite!
Creamy eggnog flavor tastes like winter and the holiday season.
Eggnog Cheesecake with Gingersnap Crust
These flavors make a perfect combination! Creamy eggnog cheesecake filling with a hint of cinnamon and nutmeg spice.
Toasted pecan and gingernaps cookie crust!
The ginger, cinnamon and nutmeg make a warm winter spice combination.
The creamy eggnog filling sings with holiday flavor!
Why Make Instant Pot Cheesecake?
Making cheesecake in the Instant Pot is easy and creates a wonderful texture.
It’s faster and easier than cooking cheesecake in the oven (in my opinion).
There isn’t the same concerns about the filling cracking since it is enclosed in a moist environment all through cooking.
It’s essentially in an enclosed water bath.
The fussy steps of cracking the oven door after cooking doesn’t come into play either.
Pressure cooking cheesecake makes a super creamy cheesecake too.
Here are some of our other favorites:
Recipe Ingredients + Notes
Pecans. Pecans are dry roasted on the stove top then ground into the cheesecake crust along with the ginger snap cookies!
Gingersnaps Cookies. Ground into crumbs for the crust. Regular or gluten-free cookies can be used.
Salt. A pinch of salt! We use kosher salt for better taste.
Cinnamon. Used in both the crust and the cheesecake filling.
Butter. Use unsalted butter. It’s melted to hold the crust ingredients together.
Cream Cheese. The star of the filling. 2 8-ounce packages are used. We use whole fat cream cheese. Start with softened or room temperature cream cheese for best results.
Granulated Sugar. Sweetens the filling.
Vanilla Extract. Gives homey flavor.
Eggnog. Homemade eggnog or store bought can be used. It gives the filling a holiday flavor!
Sour Cream. Adds a creamy texture and some tanginess to the filling.
Nutmeg. The classic spice to use with eggnog.
Eggs. Holds the filling together.
OPTIONAL: if not using the Butter Rum Toffee sauce, you can add some rum extract to the filling to taste like eggnog without the actual rum!
We added my grandmother’s Butter Rum Toffee sauce to the top of the cheesecake. It gives a buttery rum flavor perfect with eggnog.
It’s completely optional. Salted caramel would also be great on top!
Whipped cream and a dash of nutmeg finish it off.
How to Make it – Step-by-Step
STEP 1. Make the Crust.
In a medium dry skillet toast the pecans over medium-high heat (stirring often) until fragrant; 3-4 minutes. Remove from heat and set aside.
In a food processor or mini chopper combine the gingersnaps cookies and pecans (photo 1). Grind into fine crumbs.
Add the cinnamon, salt and melted butter (photos 2-3); process until fully combined.
Spray a 7-inch springform pan with non-stick cooking spray. Spoon the crumbs into the prepared cheesecake pan.
Press the crumbs into the bottom of the pan extending 1/3 up the sides of the pan to form a crust (photo 4).
Place in the freezer while making the filling.
STEP 2. Make the Eggnog Filling.
Place the softened cream cheese in the bowl of a standing mixer. Beat with the paddle attachment for 5-6 minutes, scraping periodically (photo 5).
Scrape the bottom and sides of the mixing bowl. Add the sugar and vanilla. Beat on medium speed to combine.
Scrape the bowl again and add the sour cream and eggnog (photo 6). Beat on LOW speed to combine.
Add the cinnamon and nutmeg. Beat to incorporate (photo 7).
Add the eggs, one at a time. Beat on low speed to mix in.
Scrape the bowl after both eggs are added and mix another minute to fully combine. NOTE: DO NOT OVERMIX.
STEP 3. Assemble the Cheesecake.
Remove the crust from the freezer. Spoon the filling into the crust (photo 8) and tap the pan on the countertop a few times to release any trapped air (photo 9).
Cover the top of the pan with aluminum foil and seal well (photo 10).
STEP 4. Cook the cheesecake.
Add the trivet and 1 cup of water to the Instant Pot (photo 11). Place the cheesecake in the Instant Pot (see recommended step below).
Secure the lid and put the vent in the sealing position. Cook on HIGH PRESSURE for 40 minutes. Follow with a NATURAL RELEASE.
HIGHLY RECOMMENDED: make a sling of foil by taking a 20-inch length of foil and folding it in thirds lengthwise.
Place the cheesecake in the center of the sling and lower into the Instant Pot. The sides of the sling will extend higher than the edges of the springform pan (refer to photo 12).
The sling stays in the Instant Pot during cooking and is used to gently lift the pan out of the Instant Pot.
It makes it much easier than trying to grab the pan and lift it out.
STEP 4. Chill the cheesecake.
After cooking, remove the cheesecake and place on a cooling rack until it reaches room temperature.
Move to the refrigerator to chill at least 4 hours or overnight. It will continue to thicken and develop a creamy texture.
STEP 5. Serve the cheesecake.
Remove the sides of the pan to slice and serve the cheesecake.
Add any of the suggested toppings or serve as is!
What should the Instant Pot Cheesecake look like after cooking?
The cheesecake looks uncooked. Yes, as soon as you take it out it will look uncooked.
The cheesecake should jiggle in the center but should be firm on the outside.
It will set completely in the refrigerator.
Recipe FAQs + Pro Tips
Use room temperature cream cheese. Ensure the cream cheese is at room temperature before starting the recipe.
Also take the extra time at the beginning to mix the cream cheese well to avoid getting a lumpy cheesecake.
Use a Springform pan. This allows the sides to be removed when the cheesecake is chilled for easy slicing.
You can use a 6” OR 7” springform pan for this recipe. The cheesecake will be a little thicker if using the 6” pan.
This is my favorite springform pan for making Instant Pot cheesecake.
Scrape the mixing bowl between ingredient additions. Make sure to scrape the bowl in between every addition of ingredients.
This will help make sure everything is evenly distributed and avoid lumps in the cheesecake.
Do not overmix the eggs. This is an important step to get the desired texture of the Instant Pot cheesecake.
Just mix enough to incorporate the eggs and stop.
What if there is condensation on top of the cheesecake after cooking?
That is OKAY! Just take a clean paper towel and dab the access water off.
Why do you freeze the crust?
This keeps the crust from getting a soggy. Freezing it helps keep the crust firm through the pressure-cooking process.
Store in an airtight container in the refrigerator for up to 5 days.
More Recipes You’ll Love!
Instant Pot Eggnog Cheesecake with Butter Rum Sauce
- ¼ cup pecans
- 20 gingersnap cookies regular or gluten-free
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 3 Tablespoons melted butter
- 2 8-ounce packages cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup eggnog
- ½ cup sour cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 eggs
- 1 cup whipped cream topping
- 1 1/2 teaspoons Nutmeg
- 1/2 cup Rum Butter Toffee Sauce (half of the recipe)
- In a medium size dry skillet, add the pecans and roast over medium heat stirring constantly, for 3-4 minutes or until fragrant. Remove from heat and set aside.
- In a food processor, add the gingersnap cookies and pecans. Pulse until fine crumbs form.
- Add in the salt, cinnamon, and melted butter and pulse until well combined.
- Prepare a 7” springform pan (I used the Instant Pot version) with nonstick spray. Pour the crumbs into the pan and using a clean hand or spoon press the crumbs to form the crust taking it about 1/3 of the way up the sides of the pan.
- Place in the freezer while you prepare the filling.
- Add the softened cream cheese into the bowl of a stand mixer equipped with a paddle attachment. Turn the mixer to high speed and mix for 5-6 minutes scraping the sides every 2 minutes.
- Scrape down the sides and bottom of the bowl and add the granulated sugar and vanilla. Mix on medium speed until well combined.
- Scrape down the sides and bottom of the bowl and add the sour cream and eggnog. Mix on low speed until well combined.
- Add in cinnamon and nutmeg and mix until incorporated.
- With the mixer on a low speed, add the eggs one at a time, mixing well between each addition. Make sure to scrape the bowl after both eggs are incorporated and mix on low for about 1 minute. NOTE: Be very careful not to overmix here. You want to mix just enough to make sure the eggs are incorporated well.
- Remove the crust from the freezer and pour in the cheesecake filling. Gently tap the cheesecake on the counter 5-6 times to remove any air bubbles.
- Cover the top of the springform pan in aluminum foil being sure to seal the top of the pan well.
Pressure Cooking the Cheesecake
- Add 1 cup of water and a trivet into a 6-quart Instant pot.
- Place the cheesecake on the trivet and place the lid on sealing.
- Set Instant Pot to HIGH PRESSURE for 40 minutes. After cooking completes, allow a NATURAL RELEASE.
- Once you can open the lid, carefully remove the cheesecake and place on a wire rack and allow to cool to room temperature.
- Once the cheesecake has cooled, place in the refrigerator for at least four hours but best overnight.
- Remove the cheesecake from the springform pan, slice and place on a serving dish. If using the optional toppings: spoon approximately ½ cup rum sauce over top of the cheesecake and smooth. Top with whipped topping and using a small sifter, sprinkle ground nutmeg on the top.
- Create a foil sling using a 20-inch piece of foil folded in thirds vertically.
- Center the pan on the middle of the sling and lower it into the Instant Pot onto the trivet.
- Fold the ends of the sling over as needed to allow locking the Instant Pot lid, keeping them pressed outward to the walls of the Instant Pot insert; do not fold them onto the top of the pan.