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!

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.

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!

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.

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.

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.

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

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.

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.

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.

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.

Don’t have an Instant Pot? I have a post here for How to Convert an Instant Pot Cheesecake Recipe to an Oven-Baked Version!

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!

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.

More amazing cheesecakes:

• Little Debbie Christmas Tree Cheesecake
• Instant Pot Funfetti Cheesecake
• Instant Pot Cranberry Orange Cheesecake
• Instant Pot Peppermint Cheesecake with OREO Crust

Here’s the printable recipe for you: