If you are a cheesecake lover, if for nothing else you need to get an Instant Pot just for the cheesecake. It is easy, and the texture just cannot be replicated in an oven, even if you DO go the water-bath route!

Instant Pot Eggnog Cheesecake with Salted Caramel Sour Cream Sauce

I loved ALLLLLL of the things about this cheesecake. It was my first Instant Pot cheesecake, and as a cheesecake fan, I was a little bit skeptical about pressure cooked cheesecake.

Spoiler alert – as usual, I was unnecessarily worried. It was awesome.

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I’ve heard so many people rave about Instant Pot cheesecake that I knew it had to go on the menu in the weeks leading up to Christmas. I was desperately trying to get this post written and posted prior to Christmas too, but as you can see by the publish date on this; it didn’t quite happen as I planned.

That’s kind of how it goes when you have a million kids running around and are busy planning and buying presents and running around like a crazy person, things get a little intense. I didn’t even make any Christmas cookies again this year, which is my SECOND year in a row.

OH strike that. I made one big batch of Chocolate Chip cookies and called it good. Yay me.

I will admit to being a little bit of a Christmas grinch sometimes, which is totally my own deal. Every year I swear the next year I’m going to take it easy and slow down, buy less, DO less, stress less, and I never do. I am always worried that someone will be disappointed, or feel slighted, or that I’ll forget someone and that it won’t be enough.

Spoiler alert.

It is always enough. Way way more than enough.

Some lessons take a lifetime to learn, I think.

For this crust, I blind baked it because I prefer my crust to maintain a little crunch, and I’m really glad I did. It added another step to the process and a little extra time, but it was totally worth it for the end result.

Do you need something to serve before this awesome dessert? Try the Instant Pot Roast Beef recipe I posted! If beef isn’t your thing right now, my Instant Pot Chicken Soup is sure to be a winter treat for your family.

I’m not even typically a person who enjoys eggnog during the holidays, but it added a really great festive flair to this classic dessert, and the texture the Instant Pot gives the cheesecake just cannot be topped. Pressure cooker cheesecake for life.

AND THIS SAUCE. DO NOT SKIP THE SAUCE.

I’m begging you. I dream about this sauce. I need to make ice cream out of this sauce.

So whether you are still feeling the Christmas spirit this year for 2017 and have some leftover eggnog laying around you need to make use of, or if you are just discovering this recipe next year and have your holiday act together in a more concise way than I did this year – this recipe is for you.

Or maybe you just got an Instant Pot for Christmas and want to give this dessert a go? If that’s you, don’t let that thing scare you. I was nervous at first too, never having pressure cooked before. It really is simple if you have a couple of ground rules set in your mind before you get started.

Tips for making Instant Pot Cheesecake

• Don’t overmix the batter. Especially once the eggs are added.
• There will be some drippage from the lid. Just pat it off with a paper towel after you take it out of the pot. It dries off and even the crust doesn’t get soggy, in my experience.
• The top won’t be so perfectly smooth as it usually is using an oven method. Your mileage may vary. Don’t let that scare you the texture is worth it. (If you have tricks for perfectly smooth IP cheesecake, hit me up in the comments below!)
• Get the right springform pan. I use an 8 quart Instant Pot these days and this pan fits perfectly. I’ll be on the hunt for one slightly bigger to see if that’ll fit. I would suspect an 8-inch pan would fit in an 8 quart, and Google tells me it is so, but I haven’t tested myself yet so I can’t vouch for it! You can buy the 7 inch below by clicking the link.

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Yield: 6 people

Instant Pot Eggnog Cheesecake

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This Instant Pot Eggnog Cheesecake was an instant hit in our house. With a touch of Crown Royal and all the eggnog flavor, you're going to love this festive treat.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

Crust

• 10 cookies Biscoff , {crushed into crumbs}
• 1/4 cup graham cracker crumbs
• 2 tablespoons all-purpose flour
• 2 tablespoons dark brown sugar
• 5 tablespoons salted butter

Cheesecake

• 12 ounces cream cheese , {softened}
• 1/3 cup dark brown sugar
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon salted caramel Crown Royal
• 1/2 cup eggnog
• 2 large eggs
• 1 large egg yolk

Sauce

• 1/2 cup sour cream
• 1/4 cup caramel sauce
• 1 tablespoon salted caramel Crown Royal

Instructions

Crust:

1. Preheat oven to 350. Combine all of the crust ingredients, mix, and press into your 7-inch springform pan. Bake in preheated oven for 10-12 minutes. Remove from oven and set aside to cool.

Cheesecake:

1. Using a mixer, beat together the cream cheese and brown sugar for 4-5 minutes until smooth and combined. Add the flour, vanilla, cinnamon, crown royal, and eggnog. Mix gently by hand until combined.
2. Stir in the eggs gently, one at a time, until just combined and you can't see any more streaks of egg white.
3. Carefully pour batter into the springform pan. Pour 1 cup of water into the bottom of your Instant Pot.
4. Using the trivet with the handles that came with your pot, CAREFULLY lower the cheesecake into the pot.
5. Close the lid and set on high pressure for 40 minutes. When the cook cycle is complete, let the pressure naturally release for 15 minutes. Vent the pressure the rest of the way with the vent valve, and open only when the pin has dropped and it is safe to do so.
6. Carefully remove the cheesecake from the pot using the trivet handles, and if there is water on the top of the cake, carefully dab it off with a paper towel.
7. Run a butter knife around the outside of the crust between the crust and the pan to separate.
8. Place the cake in the fridge overnight.

Topping:

1. Combine all of the sauce ingredients, and pour over cheesecake immediately before serving. Garnish with caramel drizzle.

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Nutrition Information:

Amount Per Serving: Calories: 495Saturated Fat: 20gCholesterol: 164mgSodium: 373mgCarbohydrates: 33gSugar: 21gProtein: 7g

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Nicole Johnson

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Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.