Instant Pot Eggnog Cheesecake

Instant Pot Eggnog Cheesecake recipe is a thick and creamy New York style eggnog cheesecake you can add to the top of the list of your favorite Instant Pot recipes. 

Instant Pot Cheesecake recipes

Did you know you can make a New York style cheesecake in the Instant Pot?

Oh yes, the magical Instant Pot is an amazing appliance.

I had no idea I was going to fall so head over heels in love with my Instant Pot.

I converted my Eggnog Cheesecake in a Jar recipe into this Instant Pot Eggnog Cheesecake recipe for the holidays.

Instant Pot Eggnog Cheesecake recipe is a perfect Christmas dessert recipe but this pressure cooked cheesecake can be enjoyed any time of the year.

As long as you can buy eggnog or make Homemade Eggnog you can make this Instant Pot Eggnog Cheesecake recipe.

Who says eggnog is only for the holidays?

Instant Pot Cheesecake Lumpy Top

My first attempt at an Instant Pot Cheesecake yielded a cheesecake with a lumpy top.

For me, that isn’t an issue.

You can hide a lumpy cheesecake top with a thick layer of Eggnog Whipped Cream spread over the top of the cheesecake.  

Then decorate the edge of the top of the cheesecake with piped on whipped cream stars and no one will be the wiser.

Once they take their first bite of this amazing eggnog cheesecake recipe they aren’t going to care one way or another if the top was lumpy.

I have read on the internet you can over the cheesecake pan with aluminum foil and it will stop the cheesecake top from getting lumpy.

I’ll let you know how that works when I make the next Instant Pot Cheesecake recipe.

I am thinking an Instant Pot Chocolate Cheesecake is in the near future. 

Making Instant Pot Cheesecake recipes

Making cheesecake in the Instant Pot isn’t very different from making a traditional cheesecake that is baked in the oven.

You make the crumb crust (I made a ginger cookie crumb crust for this eggnog cheesecake recipe) the same way and you mix the cheesecake batter the same way.

The difference is you will pressure cook the cheesecake in the Instant Pot.

You will need a small 7 inch round springform pan to pressure cook the cheesecake in.

You could also make the Instant Pot Cheesecake in half pint jars if you don’t have a springform pan.

Since I haven’t done this yet I am not sure how long you would pressure cook the smaller half-pint jars of cheesecake batter.

Holiday Cheesecake Recipe

Since I made the Instant Pot Eggnog Cheesecake for Christmas I used a small amount of the crushed ginger cookie crumbs to fill in the top center of the cheesecake. 

This garnish added a little color to the top of the cheesecake.

I sprinkled the cookie crumbs around the edges also.

To add a little pizzaz to the Instant Pot Eggnog Cheesecake you can also add a dusting of ground cinnamon to the top before you place this amazing cheesecake on your holiday dessert table.

Your guests are going to be blown away if you tell them you made this Eggnog Cheesecake in the Instant Pot.

How To Make Instant Pot Eggnog Cheesecake

Ingredients

• 6 to 8 ginger cookies crushed, divided (I used my Big Soft Ginger Cookies)
• 2 tablespoons butter, melted
• 16 oz cream cheese, softened
• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch or flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh grated nutmeg
• 1 teaspoon vanilla extract (I used my homemade vanilla extract)
• 1/4 cup eggnog

Directions

1. Prepare the springform pan by greasing the bottom and sides with butter or cooking spray.
2. Cut a 7 inch round of parchment paper and press it into the bottom of the spring-form pan.
3. Remove 1/2 cup of the ginger cookie crumbs and set aside.
4. Melt the butter and mix into the remaining 1 1/4 cup of ginger cookie crumbs.
5. Press the ginger cookie crust crumbs into the bottom and slightly up the sides of the spring-form pan.
6. Place the pan in the freezer while preparing the eggnog cheesecake batter.
7. In a large bowl beat the softened cream cheese, eggs, and sour cream until smooth, occasionally scraping the sides of the bowl.
8. Add the granulated sugar, cornstarch, vanilla extract, ground cinnamon, and grated nutmeg to the bowl. Beat on low to begin incorporating the dry ingredients into the cheesecake mixture. Increase the mixer speed to high and beat for three minutes.
9. Add the eggnog to the mixer bowl and beat for two minutes.
10. Remove the springform pan from the freezer. Wrap the bottom of the pan in a piece of aluminum foil bringing it up a couple of inches of the sides. Create an aluminum foil sling by folding a long enough piece of aluminum foil in fourths and placing it under the springform pan to fashion handles so you can carefully lift and remove the pressure cooked cheesecake from the Instant Pot when it is done.
11. Pour the eggnog cheesecake filling into the prepared pan.
12. Pour 1 1/2 cups of water into the bottom of the Instant Pot. Place the provided trivet into the bottom of the Instant Pot. Carefully lift the cheesecake filled springform pan and lower it into the Instant Pot centering it on top of the trivet.
13. Place the Instant Pot lid on and make sure it is locked into place. Check the valve and make sure it is in the sealing position. Press the manual button and set the timer to 25 minutes.
14. Once you hear the beep indicating the Instant Pot has finished pressure cooking allow the steam to naturally release for 15 minutes.
15. After 15 minutes carefully push the Instant Pot valve to release and allow the steam to release.
16. Carefully open the lid of the Instant Pot away from your face.
17. Using kitchen mitts lift the cheesecake from the Instant Pot by the two ends of the aluminum foil sling.
18. Place the cheesecake on a cooling rack to cool completely. Before serving chill the eggnog cheesecake in the refrigerator at least 4 hours before serving. Chilling for overnight is best.
19. If desired one hour before serving use an offset spatula to spread 3/4th of the Eggnog Whipped Cream recipe over the top of the eggnog cheesecake. 
20.  Fit a pastry bag with a large star piping tip and fill the pastry bag with the remaining whipped cream.  Decorate the edges of the Eggnog Cheesecake with piped stars. Sprinkle the reserved 1/2 cup of ginger cookie crumbs over the center of the cheesecake.  Dust the top of the eggnog cheesecake with ground cinnamon. Place the Eggnog Cheesecake in the refrigerator until ready to serve.
21. Makes one 7 inch round Instant Pot Eggnog Cheesecake that will serve 8 to 10.

How To Make Eggnog Whipped Cream

Ingredients

• 8 oz heavy whipping cream, very cold
• 1/2 teaspoon vanilla extract (I used my homemade vanilla extract)
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 freshly grated nutmeg
• 1/4 cup eggnog

Directions

1. Beat the heavy whipping cream in a medium-sized bowl until it forms soft peaks. 
2. Add the vanilla extract, ground cinnamon and grated nutmeg to the bowl. Beat for 2 to 3 minutes or until stiff peaks form.
3. Add the eggnog and beat for 1 to 2 minutes or until the eggnog is completely mixed into the whipped cream.

 

Helpful Products to make Instant Pot Eggnog Cheesecake recipe

(affiliate links)

• Food processor: A food processor is very helpful to crush cookies into fine crumbs when making a cookie crumb crust. 
• 7-inch Springform form pan: A 7-inch springform pan will fill perfectly inside an 8 quart Instant Pot.
• Hand mixer or stand mixer: I used a hand mixer for this recipe but you could, of course, use a stand mixer if you own one.
• Parchment paper: I couldn’t live without parchment paper.
• 8 Quart Instant Pot and trivet: This Instant Pot Cheesecake recipe is made in the 8 quart Instant Pot. The directions are for this size pan and Instant Pot.
• Pastry bag: Another product I can’t live without. 
• Large star piping tip: This is the perfect size piping tip for frosting cheesecakes, cakes, and cupcakes. 
• Small fine metal strainer: This is how you can dust cakes and pies so they look pretty.

Helpful tips to make Instant Pot Cheesecake recipes

• This Eggnog Cheesecake recipe is made using a 7-inch Springform pan inside the 8 quart Instant Pot. 
• Cover the cheesecake with aluminum foil to cut back on an uneven or lumpy cheesecake top.
• Chilling overnight is best for the best cheesecake texture but you could serve after 4 hours of chilling.

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