Instant Pot Eggnog Cheesecake

Instant Pot Eggnog Cheesecake makes a perfect holiday dessert–without turning on the oven. This cheesecake is made with real eggnog for a cheerful and decadent finish to your meal!

Sip on some homemade Hot Chocolate while enjoying your cheesecake. Don’t forget to try my classic Eggnog Recipe before the season is over too!

Slices of eggnog cheesecake made in the Instant Pot and served on white plates.

Why this Cheesecake is Best

Once I learned how easy it is to make some of my favorite desserts in the Instant Pot, I became a little obsessed.

I can’t get enough eggnog desserts this time of year so I adapted my favorite Eggnog Cheesecake recipe for the Instant Pot.

  • Save oven space. The oven is in high demand when you’re preparing for a holiday feast. Instant Pot Cheesecake leaves it free for all the other dishes on your menu.
  • Smooth and creamy. This Egg Nog Cheesecake made in the Instant Pot comes out rich, creamy and velvety smooth.
  • Make ahead dessert. You can pressure cook the cheesecake the night before, then let it chill overnight. It’s easier to relax and enjoy your holiday dinner when you know you have a perfect homemade cheesecake ready to go in the fridge!

It came out even better than I expected! If you love eggnog and cheesecake, this is a must-try dessert for the Christmas season. Save some eggnog for this soft and chewy eggnog cookies.

Ingredient Notes

Ingredients needed to make eggnog cheesecake in the Instant Pot.

Eggnog – You can use any store bought or homemade eggnog you like. Let it come to room temperature before using.

Cream Cheese – For creamiest taste and best results, use full fat unflavored cream cheese. Soften at room temperature first.

Eggs – These bind the cheesecake giving it structure. Like the other ingredients, the eggs need to be room temperature to work best.

Nutmeg – Adds that finishing touch that makes the cheesecake reminiscent of a cold glass of nog. You’ll need some for the filling and a bit more for sprinkling over the finished cake before serving.

Easy Instructions

Step by step photos showing how to make a cheesecake crust.

Making Instant Pot Eggnog Cheesecake starts with a cookie crust pressed into the bottom of a springform pan. (or use our graham cracker crust recipe)

I use a 7-inch springform pan that will go on a trivet in my 6qt Instant Pot.

Mix together the cheesecake filling ingredients, then pour over the crust. Use a trivet or sling to lower the cheesecake into an Instant Pot over water.

Step by step photos showing how to make eggnog cheesecake in the Instant Pot.

Let it pressure cook for 50 minutes, then let the pressure release naturally. Once the cheesecake is fully cooled, let it chill covered in the refrigerator for at least 6 hours.

Tips and Tricks

  • Serving suggestion: Garnish slices of cheesecake with fresh whipped cream and nutmeg. Delicious!
  • Substitute: swap out the golden Oreo cookies for graham crackers instead!
  • Make a foil tent: Wrap the pan in foil (without letting the foil touch the cheesecake itself) before putting it in the Instant Pot. This keeps extra water from condensing on the top of the cheesecake which can cause cracking.
  • Blot off condensation: Any condensation that collects on the cheesecake as it chills can be blotted off with a paper towel before serving.
Eggnog cheesecake with a bite taken out.

Recipe FAQs

How do you release the cheesecake from the pan?

After chilling the cheesecake, run a knife along the inside edges of the pan. Then unhinge the spring form pan and gently slide the cake onto a serving platter.

Why is my Instant Pot Cheesecake jiggly?

It’s completely normal for the center of this eggnog cheesecake to look soft and wiggly when it comes out of the Instant Pot. It will firm up as it cools and chills!

Do I have to prebake the crust for Instant Pot Cheesecake?

No need to prebake the crust here! It will bake right along with the cheesecake in the pressure cooker.

More Cheesecake Recipes

Yield: 8 servings

Instant Pot Eggnog Cheesecake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Total Time 7 hours 20 minutes

Instant Pot Eggnog Cheesecake makes a perfect holiday dessert--without turning on the oven. This cheesecake is made with real eggnog for a cheerful and decadent finish to your meal!


  • 1 ½ cups water, for bottom of Instant Pot

For the Crust:

  • 24 Golden Oreo cookies (or 1 ½ cups crumbs)
  • ¼ cup unsalted butter, melted
  • 2 Tablespoons light brown sugar, packed
  • ½ teaspoon ground nutmeg

For the Filling:

  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup eggnog, room temperature
  • ½ teaspoon ground nutmeg
  • 1 Tablespoon cornstarch

For Serving (optional):

  • whipped cream
  • ground nutmeg


    1. Line the bottom of a 7x3-inch springform pan with parchment paper. Set aside.
    2. In a food processor, pulse cookies with melted butter, brown sugar, and nutmeg. Pour crumbs into bottom of springform pan and press with palm of hand until packed. Refrigerate pan with crust while preparing the filling.
    3. In a large mixing bowl, beat cream cheese with sugar until creamy. Add in eggs, eggnog, nutmeg, and cornstarch, scraping down the sides to ensure everything is well blended.
    4. Pour the filling into the springform pan, on top of the crust layer. Wrap the top of the cheesecake in a foil tent. Then place the cheesecake on a second piece of foil, wrapping the sides up over the top.
    5. Add water to the bottom of the 6qt Instant Pot. Place wrapped springform pan on a trivet or sling and lower into the pressure cooker.
    6. Secure the lid, turn the valve on top to SEALING, and set to high pressure with a cook time of 50 minutes.
    7. When cook time ends, allow pressure to naturally release completely (this may take 20-30 minutes).
    8. Lift cheesecake out of Instant Pot by using the trivet handles. Allow cheesecake to cool at room temperature on a cooling rack. The center may look a little jiggly, but will continue to firm as it cool and then chills.
    9. After cheesecake has cooled completely, place in refrigerator for 6 hours, or overnight to chill.
    10. After chilling, remove foil, blot off any condensation with a paper towel. Use a knife to run along the sides of the pan to gently remove cheesecake from the springform pan. Unhinge and slide onto a serving platter.
    11. Serve with whipped cream and a sprinkle of nutmeg if desired.


If using graham crackers instead, you'll need about 13 full size crackers. Gingersnaps are also a delicious substitute.

See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 426Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 105mgSodium: 245mgCarbohydrates: 45gFiber: 1gSugar: 32gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Put your pressure cooker to good use this holiday with this Instant Pot Eggnog Cheesecake recipe! Eggnog flavor and creamy cheesecake come together in this cheery seasonal dessert.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 18, 2021

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