Instant Pot Eggnog Cheesecake

Eggnog Cheesecake is full of classic holiday flavors and this easy recipe turns out perfect each and every time.

Post includes Weight Watchers points.

I loooooooove eggnog. In fact, I happen to love the creamy texture and warm, spicy flavor so much, I could easily drink it every day. So it’s probably a good thing that it’s only available around the holidays.

The only thing I love more than enjoying a glass of this decadently delicious beverage is adding it to all sorts of recipes. And this recipe for easy Eggnog Cheesecake is one of my very favorites.

EASY CLASSIC EGGNOG CHEESECAKE

This creamy eggnog cheesecake is everything you love about classic cheesecake, with the added bonus of tasting just like Christmas.

It’s totally delicious on its own, but the crumble topping makes it truly amazing, and the gingersnap crust adds another layer of holiday taste to this festive cheesecake. #somuchyum

And friends, if you haven’t already made cheesecake in your Instant Pot, I recommend you try it. Instant Pot cheesecake turns out incredibly silky smooth, and it’s sooooo easy too. Seriously, the hardest part of making this recipe will be waiting for the eggnog cheesecake to cool before you can dive in.

WHY YOU’LL LOVE IT

• Eggnog flavor – a whole new way to enjoy this classic holiday beverage.
  Easy to make – requires a handful of basic ingredients and takes just a few minutes to assemble.

• Perfect for sharing – serves up to 16, so it’s perfect for a holiday gathering.

Ready to learn how to make Eggnog Cheesecake? Gather up those ingredients and I will show you…..

HOW TO MAKE EGGNOG CHEESECAKE

Get the complete ingredients list and instructions from the recipe card below.

HOW TO MAKE INSTANT POT EGGNOG CHEESECAKE

1. Combine the crust ingredients in a food processor then press into a springform pan.

2. Pre-bake the crust for 10 minutes.

3. While the crust is baking, combine the filling ingredients and mix with a hand-held whisk.

4. Pour the batter on top of the crust and cover the pan with foil.

5. Pour one cup of water into the bottom of your Instant Pot insert, add a trivet and then place the springform pan on top of the trivet.

6. Place the lid on, turn the valve to sealing position, and set for 50 minutes on high pressure/manual pressure. Allow for a 20 minute NPR (natural pressure release) before releasing any remaining steam and removing the lid.

7. Remove the foil, and blot any excess moisture from the top of the cheesecake with a paper towel.

8. Allow to cool for 1 hour, then refrigerate for 6 hours before topping as desired and serving.

RECIPE TIPS

• After pouring the batter into the crust, gently tap the pan on the counter to remove any air bubbles. This will help prevent the top from cracking.

• If making in the Instant Pot, be sure to check to make sure that your springform pan fits inside your Instant Pot insert.

• Smooth batter makes a better cheesecake. Be sure to bring your ingredients to room temperature before mixing and you will have a silky smooth finished cheesecake.

• RECIPE VARIATIONS

  This eggnog cheesecake recipe is guaranteed to make your holiday guest smile, but you can change it up to suit your taste. Try some of these variations;

  • Add a topping – whipped cream, cocoa powder, shaved chocolate, or crushed nuts.

  • Use different spices – swap the allspice for cinnamon, nutmeg, or pumpkin pie spice.

  • Swap out the crust – use graham crackers, chocolate sandwich cookies, or shortbread cookies instead of gingersnaps.

MEAL PREP AND PREP AHEAD

This Instant Pot cheesecake recipe is perfect for prepping ahead.

Prep Ahead – Make the crust and the topping in advance and bake the cheesecake when you have time. You can also cook the eggnog cheesecake and freeze it for later.

Store – Store cheesecake in a sealed container inside the fridge for up to 3 days.

Freeze – Follow the handy tips below for how to freeze this cheesecake.

• Prepare and cool the cheesecake as directed.

• Tightly wrap the cheesecake in foil and then with plastic wrap and freeze for up to 3 months.

• Thaw overnight in the fridge.

• Note: You can freeze the whole cheesecake or freeze individual slices.