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.

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