Instant Pot Eggnog Cheesecake Recipe is a thick and creamy New York style eggnog cheesecake perfect served on a holiday dessert table. You will be amazed with this cheesecake made in the Instant Pot.
Grease a springform pan, line the bottom with parchment paper, and set aside ½ cup of ginger cookie crumbs. Mix the remaining crumbs with melted butter, press them into the pan's bottom and sides, and freeze.
Beat cream cheese, eggs, and sour cream until smooth. Add sugar, cornstarch, vanilla, cinnamon, and nutmeg, mixing thoroughly. Finally, beat in the eggnog. Wrap the pan in foil, and make an aluminum foil sling.
Place the pan on the trivet inside the Instant Pot with 1 ½ cups of water. Seal and pressure cook for 25 minutes, allowing a 15-minute natural release before opening. Cool the cheesecake completely on a rack.
Chill in the refrigerator for at least 4 hours (preferably overnight). Spread whipped cream on top, pipe decorative stars, sprinkle reserved crumbs, and dust with cinnamon before serving.