Ginger Cookies | Butter Cream Cheese | Eggs Sour Cream | Granulated Sugar Cornstarch | Cinnamon Nutmeg | Vanilla Extract Eggnog EGGNOG WHIPPED CREAM Heavy Cream | Vanilla Extract Cinnamon | Fresh Nutmeg Eggnog
Prepare the springform pan. Mix the butter and ginger cookie crumbs and press into the springform pan. Place the pan in the freezer while preparing the eggnog cheesecake batter. In a large bowl, combine the cheesecake batter ingredients. Add the eggnog to the mixer bowl and beat for two minutes.
Remove the springform pan from the freezer. Wrap the bottom of the pan in a piece of aluminum foil. Create an aluminum foil sling to fashion handles so you can carefully lift and remove the pressure-cooked cheesecake from the Instant Pot when it is done.
Pour the eggnog cheesecake filling into the prepared pan. Place cheesecake in the Instant Pot on the trivet. Pressure cook for 25 minutes. Allow a natural release of pressure for 15 minutes and then release remaining pressure. Remove cheesecake and cool on counter completely and then refrigerate for at least 4 hours.
Spread eggnog cream over the top of the cheesecake. Use a decorating bag to pipe stars around the edge of the cheesecake. Sprinkle ginger cookie crumbs over the top of the cheesecake. Dust with cinnamon. Refrigerate the eggnog cheesecake until ready to serve.