Cheesecake in an Instant Pot

Eggnog Cheesecake Slice With Whipped Cream and Fork

5 from 2 votes

Cheesecake in an Instant Pot

Cheesecake in an Instant Pot is rich, creamy and spiced with eggnog and nutmeg on a buttery Oreo crust, holiday flavor made faster.

Prep Time20

Cook Time1 15

Set Time6

Total Time7 35

Course: Desserts, Instant Pot

Cuisine: American

Keyword: Cheesecake, Christmas, Desserts, Eggnog, Instant Pot

Servings: slices

Calories: 532kcal

Author: Eva Filer

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