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!
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.
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.
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.
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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.
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.
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.
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.
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.
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Eggnog Cheesecake (Instant Pot) Recipe
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 unsalted butter 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
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
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Eva Filer says
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.
Richard says
A delicious cheesecake. An easy recipe to follow. Great results. Thanks
Eva Filer says
So glad you enjoyed it Richard!
Abi says
In love with the dessert. Going to make it for this holiday season!!
Eva Filer says
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!