Name: Instant Pot Eggnog Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 7 h
Cuisine: American
Ingredients: 16 gingersnap cookies; 4 tablespoons melted butter; 16 ounces cream cheese (room temperature); ½ cup granulated sugar; 3 tablespoons flour; 1 teaspoon ground nutmeg; ½ teaspoon salt; 2 large eggs (room temperature); ¾ cup eggnog (room temperature, homemade or store-bought); 1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 375°F (190°C). Spray a 7-inch springform pan with non-stick spray.

Step 2: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Add the melted butter and pulse again until combined.

Step 3: Press the crumb mixture firmly into the bottom and about ½ inch up the sides of the springform pan using a flat-bottomed measuring cup.

Step 4: Bake the crust for 10 minutes, then set aside to cool.

Step 5: In a mixing bowl, beat the cream cheese, sugar, flour, nutmeg, and salt with an electric mixer until smooth and creamy.

Step 6: Add the eggs one at a time, mixing gently with a wire whisk by hand to avoid incorporating too much air, which can cause cracks.

Step 7: Stir in the eggnog and vanilla extract with a spatula until just combined.

Step 8: Pour the cheesecake batter into the cooled crust. Tap the pan gently on the counter to release any air bubbles. Cover the pan with aluminum foil.

Step 9: Pour 1 cup of cold water into the Instant Pot liner and place the trivet inside. Set the cheesecake on the trivet, using a foil sling if desired for easier handling.

Step 10: Close the Instant Pot lid and set the valve to “seal.” Pressure cook on high for 50 minutes, then allow a natural pressure release for 20 minutes.

Step 11: Carefully quick-release any remaining pressure and open the lid. Remove the cheesecake from the pot and take off the foil.

Step 12: Gently blot any excess moisture from the top of the cheesecake with a paper towel.

Step 13: Let the cheesecake cool on the counter for 1 hour, then cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.

Tips & Variations

Use a foil sling to easily lift the cheesecake out of the Instant Pot without damaging the crust.

For extra spice, add a pinch of cinnamon or cloves to the batter along with the nutmeg.

If you prefer a traditional graham cracker crust, substitute the gingersnap cookies with graham crackers.

Room temperature ingredients help the batter blend smoothly and prevent lumps.

To avoid cracks, gently mix eggs by hand and avoid overbeating.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave if desired, but it’s best enjoyed chilled.

FAQs

Can I use store-bought eggnog?

Yes, store-bought eggnog works beautifully in this recipe and saves time. Just be sure to use it at room temperature for the best texture.

Do I have to bake the crust before adding the filling?

Baking the crust first helps it set and prevents it from becoming soggy in the Instant Pot. It also enhances the gingersnap flavor by toasting the crumbs slightly.