My Rad Kitchen

  • RECIPES
  • ABOUT
menu icon
go to homepage
  • RECIPES
  • ABOUT
search icon
Homepage link
  • RECIPES
  • ABOUT
×
  • Watermelon Sour Served in Coupe with Watermelon Cube and Mint Leaf Garnish
    Watermelon Sour Cocktail
  • Watermelon Mojito Served with Fresh Mint and Cubed Watermelon
    Watermelon Mojito
  • Watermelon Punch with Ladle in Punch Bowl with Sliced Lemons, Limes, and Watermelon Cubes
    Watermelon Punch
  • Watermelon Juice Served in Glass Over Ice with Lemon Slice and Paper Straws
    How to Make Watermelon Juice
  • Madras Cocktail with a straw and lime slice
    Madras Cocktail
  • Apple Coffee Cake served on plates with forks
    Apple Coffee Cake Recipe
  • Iced Apple Crisp Oat Milk Macchiato Served Over Ice with a Straw
    Iced Apple Crisp Oat Milk Macchiato
  • Apple Dumplings using Crescent Rolls Close up in a casserole dish
    Apple Dumplings using Crescent Rolls
  • Apple Pie Shots on a Tray with Pie in the back
    Apple Pie Shot
  • Red, White and Blue Cookies stacked together close up
    Easy 4th of July Recipes
  • Slow Cooker Apple Butter in Jar with Apples
    Slow Cooker Apple Butter
  • Cherry Cheesecake Pie with slice taken out and sauce dripping down the sides close up
    Cherry Cheesecake Pie
Home » Desserts

Eggnog Cheesecake Recipe (Instant Pot)

Published: Sep 28, 2024 · Modified: Dec 17, 2024 by Eva Filer · This post may contain affiliate links · 5 Comments

Jump to Recipe

I love baking around the holidays, combining flavors to create a unique dish that is a sure crowd pleaser. Today I want to share with you how to make my Eggnog Cheesecake Recipe, a creamy and delicious dessert, all made in the Instant Pot!

Eggnog Cheesecake Slice With Whipped Cream and Fork

This is the perfect dessert as it combines two holiday staples: eggnog and cheesecake. The rich, creamy, festive flavor is undeniable, and the Instant Pot Eggnog Cheesecake ensures a best treat every time.

What is Eggnog Cheesecake?

Eggnog is a smooth creamy dairy beverage primarily served around the holidays, often with alcohol added in as a festive Christmas cocktail. Using eggnog in replace of cream adds to the rich, creamy, smooth flavor of cheesecake.

Jump to:
  • What is Eggnog Cheesecake?
  • Why You Will Love This Eggnog Cheese Recipe
  • Ingredients
  • Substitutions and Variations
  • Recipe for Eggnog Cheesecake
  • More Recipes You Will Love
  • How to Store Eggnog Cheesecake
  • What to Serve with Eggnog Cheesecake
  • Top Tips
  • Frequently Asked Questions On How To Make An Eggnog Cheese Recipe
  • More Recipes You Will Love
  • Eggnog Cheesecake (Instant Pot) Recipe

This recipe pairs well with a cup of our Hot Chocolate Crock Pot Recipe or try it with our Caramel Mocha Coffee.

Why You Will Love This Eggnog Cheese Recipe

  • Easy: Using the Instant Pot simplifies this easy eggnog cheesecake.
  • Flavorful: The cinnamon and nutmeg flavor of eggnog pairs well with the vanilla cookie crust.
  • Tradition: Blending the tradition of the love of cheesecake with a festive drink!

Ingredients

It is mostly staple pantry items needed for this recipe. Check out the ingredients needed to get you started on making The Best Eggnog Cheesecake, it is so easy.

Eggnog Cheesecake Ingredients for an Instant Pot Recipe

See the recipe card below for the exact quantities of each ingredient.

  • Water: Needed for the Instant Pot to properly build pressure.
  • Golden Oreos: Adds a nice sweetness to balance the final product.
  • Unsalted Butter: This allows better control over salt content, but salted is fine too.
  • Light Brown Sugar: Typically used in the crust to help bind.
  • Ground Nutmeg: Adds a warm nutty flavor.
  • Cream Cheese: Makes the creamy cheesecake flavor.
  • Granulated Sugar: Helps with the texture and to balance the flavors.
  • Large Eggs: Adds richness to the cheesecake.
  • Eggnog: Provides the unique flavor for this recipe!
  • Cornstarch: This helps thicken the batter and ensures proper setting.

For this recipe, you'll want to have on hand an Instant Pot with a 7x3 springform pan and trivet (I love this accessory kit), tin foil, measuring cups and spoons, and a hand mixer.

Substitutions and Variations

While there may not be many substitutions we can offer to ensure the best cheesecake batter without changing the flavor too much, here is a short list of fun changes you could try!

  • Gingersnaps: While I have not tried this yet, ginger pairs well with eggnog, and would be a great cookie option for this crust.
  • Chocolate Oreos: Chocolate compliments eggnog well.
  • Gluten-Free Cookies: I have made this a few times using a gluten free golden Oreo, if you need a gluten free option.

Recipe for Eggnog Cheesecake

If you have a sweet tooth like me, you may find most of these ingredients are staples in your pantry. Be sure to check below for the quick and easy steps to make this Easy Eggnog Cheesecake recipe.

Eggnog Cheesecake for an Instant Pot Crust Being Made
Eggnog Cheesecake for an Instant Pot Batter Being Made

Mix Oreo crumbs, melted butter, brown sugar, and nutmeg, then add to the prepared springform and flatten. Place in the freezer for about 20 minutes. In a large bowl, beat cream cheese and sugar.

Then add remaining ingredients and beat until smooth. Pour overtop of the cool/light frozen crust and cover with tinfoil. Add water to the Instant Pot and carefully place in the springform pan. Set the "manual" timer for 50 minutes, and do a natural release for 25 minutes. Allow it to cool at least 1 hour then run a sharp knife along the edge to loosen, then set overnight in the pan.

Hint: The center may look a little jiggly, but it should change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid.

Eggnog Cheesecake On Pie Plate

More Recipes You Will Love

  • Mini Cheese Balls close up on a plate with pretzels beside
    Mini Cheese Balls
  • Keto Stuffed Peppers with Cream Cheese in a Baking Dish
    Keto Stuffed Bell Peppers
  • Mixed Berry Crisp with Frozen Berries close up in a bowl with ice cream
    Mixed Berry Crisp with Frozen Berries
  • Brass Monkey Cocktails garnished with half an orange and dark rum in the back
    Brass Monkey Drink

How to Store Eggnog Cheesecake

Since store-bought eggnog is not on the shelves long here is a way you can enjoy this cheesecake for longer.

  • Refrigerator: Once cooled, place in an airtight container for 3-4 days.
  • Freezer: I like to cut individual slices, wrap tightly in plastic wrap, and foil to prevent freezer burn and they can last up to 3 months.
  • Reheating: Allow the cheesecake to come to room temperature and enjoy.

What to Serve with Eggnog Cheesecake

  • Whipped Cream: A staple cheesecake topper the light and airy texture of whipped cream goes so well with any cheesecake.
  • Coffee: A freshly brewed coffee (even decaf) pairs well with the eggnog flavor. We highly recommend mixing this with our Caramel Mocha Coffee, you will not be disappointed.
  • Hot Chocolate: If you are not a coffee lover, you are in luck; hot chocolate compliments this cheesecake as well, try our Hot Chocolate Crock Pot Recipe.
  • Alcohol: Brandy, Rum and Bourbon are typical alcohols that work great with the flavors of this cheesecake.
Eggnog Cheesecake Slice With Whipped Cream

Top Tips

  • Making a sling out of tinfoil to help to lower and raise the cheesecake in and out of the Instant Pot more easily.
  • Air bubbles in your batter is normal, pick your springform pan up about an inch off the counter and drop it gently to push the air up and out of your batter.

Frequently Asked Questions On How To Make An Eggnog Cheese Recipe

Here are some of the most commonly asked questions about Eggnog Cheesecake made in an Instant Pot.

What if my ingredients are not room temperature? 

It is important to not use cold ingredients for your cheesecake batter or it may be lumpy which may result in over-beating. For best results in getting a nice smooth cheesecake take your ingredients out 2 hours prior to starting. 

Can I use homemade eggnog in a cheesecake recipe?

Absolutely! I created this recipe with my homemade eggnog recipe and it worked perfectly. This also allows you to enjoy it any time of the year.

How do I prevent my cheesecake from cracking?

This most commonly happens from ingredients being too cold when you are mixing them. In order to get a smooth batter, you want room temperature ingredients so you are less likely to over-beat.

Eggnog Cheesecake slice With Fork Marks

More Recipes You Will Love

Check out some more of our recipes you will want to try!

  • Pulled Pork and Coleslaw Served on a Sandwich Bun and Stacked
    Father’s Day Recipes
  • Red White and Blue Candy Bark with M&Ms Oreos and sprinkles cut up
    Red White and Blue Candy
  • Red White and Blue MMs Cookies
    Red White and Blue Cookies
  • Layered Cheesecake with Blue White and Red layers Closer up
    Layered Cheesecake

Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.

Eggnog Cheesecake Slice With Whipped Cream and Fork

Eggnog Cheesecake (Instant Pot) Recipe

Eva Filer
I love baking around the holidays, combining flavors to create a unique dish that is a sure crowd pleaser. Today I want to share with you how to make my Eggnog Cheesecake Recipe, a creamy and delicious dessert, all made in the Instant Pot!
5 from 2 votes
Print Recipe Pin Recipe
Add to Shopping List Go to Shopping List
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 397 kcal

Equipment

  • Instant Pot
  • 7x3 Springform Pan
  • Non-stick Spray
  • Food Processor
  • Hand Mixer
  • Tinfoil

Ingredients
  

  • 1 ½ cups water for the Instant Pot

CRUST:

  • 1 ½ cups Golden Oreos or graham cracker crumbs
  • ¼ cup butter, unsalted melted
  • 25 grams light brown sugar approx. 2 tablespoons
  • 1 teaspoon ground nutmeg

FILLING:

  • 8 ounce cream cheese room temperature
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • ¾ cup eggnog room temperature
  • ½ teaspoon ground nutmeg
  • 1 tablespoon cornstarch
Get Recipe Ingredients

Instructions
 

  • Spray a 7x3 springform pan with non-stick spray and set aside.
  • Add Oreo crumbs, melted butter, brown sugar, and nutmeg to a medium bowl and mix.
  • Transfer the crumb mixture to the springform pan and start to level out your crust (I like to use a measuring cup to make it flat).
  • Place the springform pan in the freezer for about 20 minutes while you are making your batter.
  • Beat softened cream cheese and sugar on medium until combined with a hand mixer.
  • Then add remaining ingredients and beat again until smooth, scraping down the sides to ensure everything is well combined.
  • Take pan out of the freezer and make a tinfoil “lid” that is loose at the top in case the cheesecake rises during the baking process, but along the sides to now allow excess moisture in. Remove this lid and set it aside.
  • Pour the batter on top of the crust and leave ¼ inch of space at the top, then put “lid” on the pan.
  • Place the trivet in the Instant Pot along with water, then carefully lower your springform pan in and secure the lid with the value closed.
  • Set your Instant Pot to high if you have it, or just in manual mode, and put 50 minutes on the timer, then start.
  • Once complete, allow a 25-minute natural release of pressure before opening.
  • Put the cheesecake on a wire rack and remove the tin foil. Rest it for an hour, then loosen the edges with a sharp knife. Set in the fridge for 6-8 hours still in the pan.
  • Once the cheesecake is fully set, remove and slice. Serve as is or top with whipped cream or ground nutmeg.

Notes

  • It is very important that your ingredients get to room temperature before using to prevent over-beating, and cracking on your final cheesecake.
  • Creating a tinfoil lid prior to adding your batter to the springform pan allows you to place it on without touching the top of the cheesecake and leaving marks in it prior to it baking.
  • Always make sure that your Instant Pot valve is properly sealed before using.

Nutrition

Calories: 397kcalCarbohydrates: 42gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 99mgSodium: 236mgPotassium: 127mgFiber: 1gSugar: 30gVitamin A: 667IUVitamin C: 0.4mgCalcium: 78mgIron: 1mg
Keyword Cheesecake, Desserts, Eggnog, Instant Pot
Tried this recipe?Tag us @myradkitchen or tag #MRKrecipes!

We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.

Eggnog Cheesecake Instant Pot Plated with Whipped Cream

More Desserts

  • Red White and Blue Poke Cake slice on a plate with a fork
    Red White and Blue Poke Cake
  • Red White and Blue Poke Cupcakes on a Plate Cup Open
    Red, White and Blue Cupcakes
  • Skillet Blackberry Cobbler in a Plate with Blackberries
    Skillet Blackberry Cobbler
  • Strawberry Cheesecake Brownies Stacked from Above Close Up
    Strawberry Cheesecake Brownies

Comments

  1. Eva Filer says

    February 05, 2025 at 10:31 pm

    5 stars
    This recipe is perfect if you are an eggnog lover or just want to try something eggnog-like! It is creamy and smooth with a subtle hint of eggnog. The instant pot makes it so much easier to make, it is becoming one of my favorite ways to make cheesecake.

    Reply
  2. Richard says

    November 12, 2024 at 8:23 pm

    A delicious cheesecake. An easy recipe to follow. Great results. Thanks

    Reply
    • Eva Filer says

      November 12, 2024 at 9:31 pm

      So glad you enjoyed it Richard!

      Reply
  3. Abi says

    October 11, 2024 at 11:34 am

    5 stars
    In love with the dessert. Going to make it for this holiday season!!

    Reply
    • Eva Filer says

      October 11, 2024 at 4:55 pm

      Thanks Abi! I hope you love it as much as I do. Truthfully, I am not a big eggnog person myself, but I love it in desserts and this one is a hit!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Eva Filer and son Radcliffe of My Rad Kitchen

Hey, I'm Eva! Mama to Radcliffe and married to my high school sweetheart.

More about me


Popular

  • Hennessy Strawberry Lemonade in a Glass with Lime and Strawberry
    Hennessy Strawberry Lemonade
  • Lemon Blueberry Dump Cake with a Scoop out and Bowls in the back
    Lemon Blueberry Dump Cake
  • Strawberry Crisp Recipe Being Scooped Out of Dish
    Strawberry Crisp Recipe
  • Strawberry Brownies on a Counter with a bite taken
    Strawberry Brownies

Rhubarb Recipes

  • Strawberry Rhubarb Crisp with Spoonful Missing from Dish
    Rhubarb Strawberry Crisp
  • Strawberry Rhubarb Bread with Glaze and Cut
    Strawberry Rhubarb Bread
  • Strawberry Rhubarb Muffins with Bite Taken
    Strawberry Rhubarb Muffins
  • Strawberry Rhubarb Dump Cake Scoop in Casserole Dish
    Strawberry Rhubarb Dump Cake

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Get recipes delivered straight to your inbox!

Contact

  • About

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 My Rad Kitchen

11