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Home » Cheesecakes

January 1, 2020 Cheesecakes

Instant Pot Eggnog Cheesecake with Gingersnap Crust

Instant Pot Eggnog Cheesecake is a creamy and delicious cheesecake full of eggnog and holiday spice with a Ginger Snap crust! You will have a hard time sharing this dessert!

Sliced Instant Pot Eggnog Cheesecake with text overlay

A few years ago I made a traditional Eggnog Cheesecake with Gingersnap Crust and it is still one of my most popular recipes on Rose Bakes.

Since Instant Pot cheesecakes are all the rage right now, it seemed a great time to translate this cheesecake into an Instant Pot Eggnog Cheesecake.

slice of Instant Pot Eggnog Cheesecake dusted with cinnamon and garnished with cinnamon stick on white plate

And I have to tell you - you're going to love this! It's so full of delicious Eggnog flavor and holiday spice... I can't get enough of it!

slice of Instant Pot Eggnog Cheesecake dusted with cinnamon and garnished with cinnamon stick on white plate

Instant Pot Eggnog Cheesecake

Sadly I don't have any pics of making the crust but here are the instructions:

  1. Prepare a 6” springform pan with nonstick spray and set aside.
  2. Add gingersnap cookies, cinnamon, and salt into a food processor and pulse until you get a fine crumb.
  3. Add in melted butter and pulse until well combined.
  4. Pour the cookie crumbs into the bottom of a 6-inch springform pan and using a clean hand or flat utensil press down the crumbs to form a crust.
  5. Place in the freezer while you prepare the filling.

That's easy enough, right? Now it's time for the filling.

unwrapped cream cheese going into mixer bowl for instant pot eggnog cheesecake

First, add the softened cream cheese into the bowl of a stand mixer with paddle attachment. Add the softened cream cheese into the bowl of a stand mixer with paddle attachment.

adding sugar to instant pot eggnog cheesecake batter

Scrape down the sides of the bowl and turn the mixer back on medium speed. Slowly add in the granulated sugar and flour. Mix until well combined.

adding cinnamon to eggnog cheesecake batter in mixer bowl

Then add in all the spices and salt and mix well.

pouring eggnog into instant pot eggnog cheesecake batter in mixer bowl

Slowly add in eggnog and mix at low speed until well combined. Scrape down the sides and bottom of the bowl to make sure all ingredients are incorporated.

With the mixer on low speed, add each egg one at a time mixing until just combined. Be careful not to overmix.

Once the eggs are combined, scrape down the bowl one more time to make sure all ingredients are combined.

pouring instant pot eggnog cheesecake batter into prepped springform pan

When it's ready, remove the crust from the freezer and add in the filling. Tap the springform on the counter 4-5 times to remove any air bubbles.

springform pan wrapped in foil

Cover the top of the springform in aluminum foil ensuring the top is sealed well. I like to use a large enough piece of foil to wrap it all the way around to the bottom myself.

springform pan in instant pot

Add 1 cup of water and a trivet into your Instant Pot and place the covered cheesecake on the trivet.

Place the lid on in the sealing position and set to high for 35 minutes with a manual release.

Once you can open the lid, remove the cheesecake and allow it to cool to room temperature and then place it in the refrigerator for at least 4 hours or best overnight.

Instant Pot Eggnog Cheesecake dusted with cinnamon and cream cheese frosting

The topping.

This is optional but please don't skip it! After the cheesecake chills overnight, make this topping to pipe on top!

  1. In the bowl of a stand mixer add cream cheese, powdered sugar, and vanilla extract and mix for 5-6 minutes or until light and fluffy. Remove mixture and set aside.
  2. In the same bowl add the heavy cream and mix on high speed until stiff peaks form (about 6 minutes). You should be able to remove the whisk attachment and have a “peak” stick up.
  3. Add whipped mixture to the cream cheese and fold together until smooth and well combined.
  4. Add into a piping bag with a medium round tip or a ziplock bag with the corner cut off and make a ring of whipped cream around the cheesecake and top with ground cinnamon.
  5. Serve and enjoy!
Slice of Instant Pot Eggnog Cheesecake dusted with cinnamon and cream cheese frosting being lifted off cake plate

I promise you this cheesecake is as amazing as it looks! Before you get too far, be sure to read these tips and this full post of cheesecake hacks.

Instant Pot Cheesecake Tips:

  1. Make sure all of your ingredients are at room temperature before beginning. This seems like something so minimal that it couldn’t make that big of a difference but it does, just trust me on this one. This includes your cream cheese, eggs, sour cream, butter, etc.
  2. DO NOT OVER MIX! When you first begin with this recipe you mix the cream cheese well, like for 5-10 minutes. You do not want any lumps or bumps in your cream cheese or that will cause a lumpy and bumpy cheesecake. You want to get the cheese as smooth as possible in the beginning so you do not have to over mix the batter at the end. But beyond that, do not overmix when you get to the end - especially with the eggs!!
  3. I’ll say it again for the people in the back. Do not over mix! When you add the eggs into the batter, only mix just enough to combine the egg, that is it, no more.
  4. Cover the springform pan completely with aluminum foil so that you don't get a soggy crust! This includes bottom, top and all around ?.
  5. For more tips, click here!

Shop my favorite ingredients & supplies:

Springform Pan

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Bosch Mixer

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Mixing Bowls

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Instant Pot Eggnog Cheesecake with Gingersnap Crust


  • Author: Rose
  • Total Time: 45 minutes
  • Yield: 6 1x
Print Recipe
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Description

Instant Pot Eggnog Cheesecake is a creamy and delicious cheesecake full of eggnog and holiday spice with a Ginger Snap crust! You will have a hard time sharing this dessert!


Ingredients

Scale

Crust:

25 gingersnap cookies

1/8 teaspoon cinnamon

1/8 teaspoon sea salt

3 tablespoons butter- melted

Cheesecake Filling:

2 8 oz. packages cream cheese- softened

½ cup granulated sugar

3 Tablespoons flour

½ teaspoon cinnamon

½ teaspoon nutmeg

1/8 teaspoon salt

½ cup eggnog- store bought or homemade

2 eggs

Topping: optional

4 oz. cream cheese-softened

3 Tablespoons powdered sugar

½ teaspoon vanilla extract

1 cup heavy cream-chilled


Instructions

Crust:

Prepare a 6” springform pan with nonstick spray and set aside.

      Add the gingersnap cookies, cinnamon, and salt into a food processor and pulse until you get a fine crumb.

   Add in the melted butter and pulse until well combined.

     Pour the cookie crumbs into the bottom of the springform and using a clean hand or flat utensil press down the crumbs to form a crust.

     Place in the freezer while you prepare the filling.Filling:       

Add the softened cream cheese into the bowl of a stand mixer with paddle attachment 

   Mix on a high speed for 5-6 minutes or until soft and fluffy and has no lumps.   

   Scrape down the sides of the bowl and turn the mixer back on medium speed.

Slowly add in the granulated sugar and flour. Mix until well combined.   

   Add in all the spices and salt and mix well.   

Slowly add in eggnog and mix on a low speed until well combined.

Scrape down the sides and bottom of bowl to make sure all ingredients are incorporated.     

 With the mixer on low speed, add each egg one at a time mixing until just combined. Be careful not to overmix.  Once the eggs are combined, scrape down the bowl one more time to make sure all ingredients are combined. 

  Remove the crust from the freezer and add in the filling.

Tap the springform on the counter 4-5 times to remove any air bubbles.   

 Cover the top of the springform in aluminum foil ensuring the top is sealed well.   

Add 1 cup of water and a trivet into your Instant Pot and place the covered cheesecake on the trivet.

   Place the lid on in the sealing position and set to high for 35 minutes with a manual release.

Once you can open the lid, remove the cheesecake and allow to cool to room temperature and then place in the refrigerator for at least 4 hours or best overnight.

 

Topping:

     In the bowl of a stand mixer add cream cheese, powdered sugar, and vanilla extract and mix for 5-6 minutes or until light and fluffy. Remove mixture and set aside.

      In the same bowl add the heavy cream and mix on high speed until hard peaks form. About 6 minutes. You should be able to remove the whisk attachment and have a “peak” stick up.

  Add whipped mixture to the cream cheese and fold together until smooth and well combined.

     Add into a piping bag with a medium round tip or a ziplock bag with the corner cut off and make a ring of whipped cream around the cheesecake and top with ground cinnamon.

       Serve and enjoy!

Equipment

Bosch Mixer

Buy Now →
Image of Mixing Bowls

Mixing Bowls

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Springform Pan

Buy Now →
  • Prep Time: 10
  • Cook Time: 35
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: eggnog, cheesecake, cinnamon, christmas cheesecake, Instant pot, cream cheese, gingersnaps, christmas,

Did you make this recipe?

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Here's the printable recipe for you:

Categories: Cheesecakes

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Reader Interactions

Comments

  1. Janice Mastin-Kamps says

    March 30, 2020 at 4:48 pm

    Hi Rose,
    I can't locate the printable recipe for the eggnog cheesecake with a gingersnap crust. I am a subscriber.
    Thank you,
    Janice

    Reply
    • Rose says

      April 05, 2020 at 2:55 am

      Fixed!!

      Reply
      • Janice Mastin-Kamps says

        April 05, 2020 at 3:25 am

        Thank you so much, Rose! I can't wait to make it!

        Reply
  2. Debra Payne says

    November 19, 2020 at 2:43 pm

    I am also a subscriber and I too am unable to find the recipe for the Eggnog Cheesecake. I would like to make it for Thanksgiving next week.

    Reply
    • Rose says

      November 19, 2020 at 3:57 pm

      I *think* I got it fixed!!

      Reply
  3. cynthia johnson says

    November 19, 2020 at 4:26 pm

    can this be converted to cooking in a regular oven in a water bath?

    Reply
    • Rose says

      November 19, 2020 at 4:36 pm

      It's a regular-sized cheesecake, but I have an oven version on my other blog here: https://rosebakes.com/eggnog-cheesecake-gingersnap-crust/.

      Reply
  4. Anne says

    December 24, 2020 at 5:24 pm

    I see sour cream mentioned in the tips section but nowhere else. Just want to make sure I get this right the first time.

    Reply

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