Cheesecake in an Instant Pot
This Cheesecake in an Instant Pot is rich, creamy and perfectly spiced with eggnog and nutmeg. With a buttery Oreo crust and creamy filling, this pressure-cooked cheesecake delivers classic flavor in less time.
If it's your first cheesecake, don't worry: this easy cheesecake recipe takes the guesswork out. No cracking, no overbaking, no oven required. Just a spring-form pan, a splash of water, and your trusty electric pressure cooker.
This recipe pairs well with a cup of our Caramel Mocha Coffee or our Espresso Irish Coffee.
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Why You Will Love This Recipe
- Creamy and Smooth Texture: The Instant Pot locks in moisture for the perfect cheesecake.
- Faster than Traditional Baking: Pressure cooking slashes cook time without sacrificing flavor.
- No Water Bath: Skip the stress of baking with hot water, the cup of water inside the pot acts like a steam bath.
- Great for Holiday Flavors: The addition of eggnog and nutmeg makes this perfect for the holiday season.
- Beginner-Friendly: Whether it's your first time or your fiftieth, this recipe is approachable and reliable.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"In love with the dessert. Going to make it for this holiday season!!"
-Abi
Ingredients
It is mostly staple pantry items needed for this recipe; you may have them all at home.
See the recipe card below for the exact quantities of each ingredient.
- Water: Needed for the Instant Pot to properly build pressure.
- Golden Oreos: Creates a buttery crust. Process into fine crumbs with a food processor.
- Cream Cheese (Room Temperature): The base of your cheesecake batter: rich, tangy, and smooth.
- Large Eggs (Room Temperature): Help set the structure of your cheesecake filling.
- Eggnog (Room Temperature): Adds holiday flavor and creamy texture.
- Cornstarch: Helps stabilize the cheesecake and reduce air bubbles for a smooth finish.
For most Instant Pot cheesecake recipes, 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.
Variations
- Gingersnaps: Ginger pairs well with eggnog and would be a great cookie option for this crust.
- Lemon Zest or Juice: Brighten the flavor with a bit of citrus.
- Heavy Cream: Swap in for eggnog if making a plain classic cheesecake or New York-style cheesecake.
- Gluten-Free Cookies: I have made this a few times using a gluten free golden Oreo, if you need a gluten free option.
How to Make a Cheesecake in an Instant Pot
This Instant Pot cheesecake recipe uses simple steps for a decadent result. Be sure to use room temperature ingredients for best results.
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 over top of the cool/lightly 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 once complete do a natural release for 25 minutes before unsealing the valve.
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 should have a slight jiggle that sets as it cools. If it stays loose, return the cheesecake to the Instant Pot for 10 minutes, followed by a 10-minute natural release.
Recipe Tips
- Avoid Over-Mixing: Beat just until smooth to prevent extra air bubbles that can lead to cracks.
- Use a Sling: A foil sling makes it easier to lower and lift the cheesecake without spilling.
- Test for Doneness: The center should be slightly jiggly but not liquid.
- Let it Rest: Chill for at least 6 hours to ensure clean slices and the best texture.
If you do not have an Instant Pot, you can make our Eggnog Cheesecake recipe made in the oven.
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Storage Instructions
- 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 3-6 months.
- Reheating: Allow the cheesecake to come to room temperature and enjoy.
Serving Suggestions
- Festive Drinks: Peppermint Mocha, Crockpot Hot Chocolate, Crockpot Apple Cider (spiked or not).
- Boozy Beverages: Old Fashioned Hot Toddy, Baileys Hot Chocolate, Spiked Eggnog with Rum.
Cheesecake in an Instant Pot Recipe FAQs
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. To get a smooth batter, you want room temperature ingredients, so you are less likely to over-beat.
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Cheesecake in an Instant Pot
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
- ½ stick butter unsalted and melted
- 25 grams light brown sugar about 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
- Baking Consistency: The center should have a slight jiggle that sets as it cools. If it stays loose, return the cheesecake to the Instant Pot for 10 minutes, followed by a 10-minute natural release.
- Avoid Over-Mixing: Beat just until smooth to prevent extra air bubbles that can lead to cracks.
- Use a Sling: A foil sling makes it easier to lower and lift the cheesecake without spilling.
- Test for Doneness: The center should be slightly jiggly but not liquid.
- Let it Rest: Chill for at least 6 hours to ensure clean slices and the best texture.
Nutrition
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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.
A delicious cheesecake. An easy recipe to follow. Great results. Thanks
So glad you enjoyed it Richard!
In love with the dessert. Going to make it for this holiday season!!
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!