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Eggnog Cheesecake on a brown plate

Instant Pot Eggnog Cheesecake

Instant Pot Eggnog Cheesecake is rich and lightly spiced with a not-too-sweet eggnog flavor. A delicious Holiday cheesecake!

Course Dessert
Cuisine American, Holiday
Keyword pressure cooker eggnog cheesecake recipe
Prep Time 30 minutes
Cook Time 37 minutes
Total Time 1 hour 32 minutes
Servings 8 servings
Calories 342 kcal
Author Sandy Clifton

Ingredients

Crust

  • 6 Shortbread Cookies* (1 ½" squares or equivalent)
  • 16 Gingersnap Cookies**
  • 1 Tablespoon Sugar
  • 3 Tablespoons Butter, melted

Cheesecake Filling

  • 2 8 oz Pkgs Cream Cheese, room temp
  • ½ cup Sugar
  • ¾ cup Eggnog, room temp
  • 1 ½ teaspoons Cornstarch
  • 1 teaspoon Vanilla Extract
  • ¼ to ½ teaspoon Rum Flavoring (imitation rum flavoring - found with the extracts)
  • ¾ teaspoon Cinnamon
  • ⅛ teaspoon Nutmeg
  • 3 Eggs, room temp

Instructions

Prepare the Cheesecake Pan

  1. Use a 7 inch cheesecake pan (I use a 7” Fat Daddio's Push Pan, but you can use a springform pan as well. Whatever will fit comfortably in your pressure cooker).***

  2. Spray the pan with baking spray. If you have parchment paper, cut a piece to fit the bottom of your pan and spray that too (or use Worthy Parchment Liners).

Prepare the Pressure Cooker

  1. Put 1 ½ cups of water in the inner liner of the pressure cooker.

  2. Put the trivet in the pot as well.

Prepare a Sling (if you don't have a trivet with long handles)

  1. Usually made with aluminum foil, used to get the cheesecake in and out of the pot easily.

  2. Fold a 28” length of foil along the long end 3 times. You will end up with a sling that is 28” x 3”

Prepare the Crust

  1. Place the cookies and sugar into a food processor.

  2. Pulse several times until the cookies turn into fine crumbs.
  3. Add the melted butter and pulse several times to combine and soften the crumbs. You may need to scrape the bowl of the food processor and pulse a few more times.

  4. Pour crust mixture into your prepared pan and use your fingers or the bottom of a small glass to press the mixture into place (I now use a Pastry Tamper). Cover the entire bottom of the pan and come up the sides a little. You do not have to come all the way up the sides. You want the crust to be about ¼” thick or so.

  5. Put the pan in the freezer to chill and firm up while you prepare the cheesecake filling.

Prepare the Cheesecake Filling

  1. Clean the crust residue out of the food processor.

  2. Add the room temperature cream cheese and sugar to food processor and process until smooth and creamy.

  3. Add the eggnog, cornstarch, vanilla, rum flavoring, cinnamon, and nutmeg.

  4. Pulse several times until well combined and creamy.

  5. Add the room temperature eggs last. Pulse just a few short bursts until combined. If you whip the eggs too much the cheesecake will puff up and won’t have the right consistency.

  6. Take the crust from the freezer and pour the filling into the pan.

  7. Cover the pan with a paper towel, then with a piece of foil. Crimp the edges around the pan so it stays taut and secure.

  8. Lay the sling out and set the pan on it, centered. Gather up the two ends and very carefully lift the pan and set it in the pressure cooker, leaving the sling with it. Just fold over the two ends of the sling on top of the pan.

Cook the Cheesecake

  1. Close the lid of the pressure cooker and set the steam release knob to the Sealing position.

  2. Press the Manual (or Pressure Cook) button and then the +/- button to choose 37 minutes. High Pressure.

  3. When cook cycle ends, let the cooker naturally release pressure for 15 minutes. Then manually release any remaining pressure.

  4. When the pin drops and it is safe to open the lid, do so carefully, facing away from you.
  5. Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack.

  6. Leave covered for 10 minutes, then carefully peel off the foil/paper towel.

  7. Cheesecake is done when it jiggles just a little when the pan is shook. You don't want waves. It will firm up in the fridge. If it looks to liquid, cover it back up and cook for another 5 minutes, and let naturally release for 15 minutes.

  8. Leave on cooling rack until cool enough to put in the fridge.

  9. Put the cheesecake, still in the pan, into the fridge to chill for at least 4 hours before serving. I prefer to make my cheesecake in the evening and let it cool overnight.

To Serve

  1. Remove from the push pan by setting the pan on top of a large can and pushing the pan straight down. The pan will slide down and the bottom with the cheesecake on it will stay atop the can. Slide cheesecake onto a serving dish.

  2. Serve as is, which is very delicious, or top with whipped cream and a dusting of cinnamon.

Recipe Notes

*You can just use 34 (1 ½ inch square or equivalent) shortbread cookies if you want.

**You can just use 20 Gingersnaps if you want.

***If you use a 6 inch pan, add 5 minutes to cook time.

Adapted from Rose Bakes