Eggnog Cheesecake in an Instant Pot® – Instantly Delicious

Eggnog ​is ​such a controversial subject.  People either love it or hate it – I find there is no middle ground with this sweet, creamy, holiday beverage. We are an eggnog family.  Every Christmas my mom brings out the vintage cut-glass punch bowl, the spiced rum, and the nutmeg grater, and sets it all up at the bar. Everyone has a glass or two, and then we are finished until next year.
As a special treat, I picked up a quart of eggnog at the store this week.  I knew I wanted to use it in a holiday dessert, but I wasn’t sure how.  Before my kids were allowed to dive in, I decided to use some as the flavor base of a creamy cheesecake.  This rich, indulgent treat is accented with cinnamon and nutmeg.  I used a splash of spiced rum to bring out the flavors even more.  If you do not have spiced rum, add in a teaspoon of vanilla instead. The end result will still be delicious. This cheesecake is the perfect dessert for your holiday table.  Perhaps, I will make a cranberry version for those with an aversion to eggnog.
Eggnog Cheesecake in an Instant Pot®
Serves 6


For the crust:

2 T. butter

¾ cups crushed cinnamon graham crackers (about 6 sheets)

​For the cheesecake:

2- 8 ounce packages of cream cheese
1/2 cup sugar
​2 eggs
1/2 cup eggnog
1  tablespoon spiced rum
1/4 teaspoon salt

 1 1/2 tablespoons flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup water (for the bottom of the Instant Pot®)

Sour Cream Topping:

3/4 cup sour cream
1/4 cup egg nog
2 tablespoons powdered sugar
​pinch of cinnamon and nutmeg


1. Bring cream cheese, eggs, and eggnog to room temperature.

2. Spray a 7-inch spring form pan with non-stick cooking spray. Optional: Place a paper towel onto a sheet of foil. Place prepared pan onto the paper towel and wrap the bottom of your pan.  This is to prevent any possible leaks.

3. Add 6 graham crackers to a sandwich bag and crush with a rolling pin or heavy-bottomed pot. Combine crushed cookies with melted butter. Press the mixture into the bottom and slightly up the sides of your spring form pan.  Place in the freezer for 15 minutes.

4. In a food processor or in the bowl of an electric mixer, combine cream cheese
, salt and sugar. Mix until well blended and smooth. Add eggs, one at a time. Add eggnog, flour, spices, and rum. Mix until just combined.

5. Pour cheesecake batter into the prepared spring form pan. This is optional, but I like to cover my spring form pan with a another sheet of foil to prevent water from forming on the cheesecake. If you do not follow this step, be prepared for a lot of water to accumulate on your cheesecake. When it is cool, you can simply pour off any accumulated water and chill in the refrigerator.

6.  Place pan on foil sling* and use it to lower the pan onto the trivet. Add 1 cup of water to the bottom of the Instant Pot®.  Set the pot to manual – high pressure for 35 minutes, making sure that the valve is in the sealing position.  As soon as it is finished, turn off or unplug the pot and allow the pressure to come down naturally.

7. When safe to open, use the foil sling to lift the finished cheesecake out of the pot.  Pour off any water (see above) and place on a wire rack to cool for one hour.

8. Prepare the sour cream topping. Pour over the cheesecake. Cover loosly with plastic wrap and allow to chill for at least 6 hours in the refrigerator – 12 is best.  Carefully remove the spring form ring before serving.

How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times.  This is going to be used to lift the cheesecake in and out of the ​​​Instant Pot®. 


Karen D
12/21/2017 07:40:31 am

Thanks for the recipe! I only have an 8″ pan. Do I adjust the cook time on this? Or the ingredients? I’m a COMPLETE newbie at this.


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