DESSERTS

Delicious Pot Eggnog Cheesecake for the Holidays

by basmer

27 de December de 2025

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Pot Eggnog Cheesecake is the ultimate holiday treat that brings the rich flavors of eggnog into a creamy, delectable dessert. This Instant Pot recipe captures the essence of the festive season, delivering a smooth and luscious cheesecake that’s perfect for gatherings or cozy nights at home. The warm spices of eggnog combined with a buttery graham cracker crust create a delightful dessert that everyone will love. Let’s dive into how to create this festive masterpiece!

Why You’ll Love This Pot Eggnog Cheesecake

This eggnog cheesecake is a delightful way to celebrate the holiday season. Here are some reasons why you’ll adore it:

It’s incredibly easy to make, thanks to the Instant Pot method.
The creamy texture and rich flavor make it a crowd favorite.
This recipe is perfect for Christmas parties and festive gatherings.
It can be prepared in advance, saving you time on busy holiday days.
The warm spices of nutmeg and vanilla add to its holiday charm.
It’s a unique twist on traditional cheesecakes, making it stand out.
Suitable for vegetarians, allowing everyone to enjoy a slice.
It pairs wonderfully with whipped cream and festive toppings.

This holiday eggnog cheesecake recipe is a must-try for anyone looking to impress their guests!

Ingredients for Pot Eggnog Cheesecake

Gather these items:

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup eggnog
2 tsp vanilla extract
1/2 tsp ground nutmeg

How to Make Pot Eggnog Cheesecake Step-by-Step

Step 1: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
Step 2: Press the mixture firmly into the bottom of a springform pan to form a solid base.
Step 3: In a large mixing bowl, beat softened cream cheese until smooth.
Step 4: Gradually add granulated sugar and mix until well blended.
Step 5: Add eggs one at a time, mixing thoroughly after each addition.
Step 6: Pour in eggnog, vanilla extract, and ground nutmeg; blend until smooth.
Step 7: Pour the cheesecake filling over the prepared crust in the springform pan.
Step 8: Tap gently on the counter to release any air bubbles.
Step 9: Place a trivet inside your Instant Pot with one cup of water; lower the springform pan onto the trivet.
Step 10: Seal the lid and set to manual high pressure for 35 minutes.
Step 11: Allow natural pressure release before carefully removing from the pot.
Step 12: Let cool completely before refrigerating for at least four hours.

Pro Tips for the Perfect Pot Eggnog Cheesecake

Keep these in mind:

Make sure your cream cheese is softened for a smooth texture.
For a stronger eggnog flavor, add more eggnog or nutmeg.
Let the cheesecake chill overnight for the best texture.
Use a water bath in the Instant Pot for even cooking.
Garnish with whipped cream and sprinkle nutmeg on top for a festive touch.

Best Ways to Serve Pot Eggnog Cheesecake

Here are some delicious serving ideas:

Top with whipped cream and a light dusting of nutmeg.
Serve alongside winter fruits like cranberries or pears for a pop of color.
Add a drizzle of caramel or chocolate sauce for an extra special touch.

How to Store and Reheat Pot Eggnog Cheesecake

To store, keep the cheesecake in an airtight container in the refrigerator. It can last up to a week. If you want to reheat, do so gently in the microwave. This easy pot eggnog cheesecake is perfect for meal prep, allowing you to enjoy it anytime!

Frequently Asked Questions About Pot Eggnog Cheesecake

What’s the secret to perfect Pot Eggnog Cheesecake?

The secret lies in using room temperature ingredients, especially the cream cheese, which ensures a smooth and creamy texture. Make sure not to overmix after adding the eggs, as this can cause cracks. A gentle touch is key!

Can I make Pot Eggnog Cheesecake ahead of time?

Absolutely! This cheesecake can be made up to three days in advance. Just keep it covered in the refrigerator. It’s actually better after sitting for a day, as the flavors have time to meld beautifully.

How do I avoid common mistakes with Pot Eggnog Cheesecake?

To avoid common mistakes, ensure your cheesecake is fully chilled before slicing. Additionally, avoid opening the Instant Pot lid too early to prevent collapsing. Follow the instructions closely for the best results!

Variations of Pot Eggnog Cheesecake You Can Try

Here are some fun variations:

For a vegan eggnog cheesecake, substitute cream cheese with coconut cream and use a dairy-free eggnog.
Add a layer of chocolate ganache on top for a rich flavor contrast.
Try a no-bake eggnog cheesecake version using a similar filling and chilling it in the fridge.
Incorporate gingerbread crumbs instead of graham crackers for a festive twist.

With these tips and variations, your creamy eggnog cheesecake will surely be the star of any holiday table!

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a festive breakfast!

Delicious Pot Eggnog Cheesecake for the Holidays - Pot Eggnog Cheesecake - additional detail

For more tips on making the perfect cheesecake, you can refer to this guide on Serious Eats for expert advice.

Delicious Pot Eggnog Cheesecake for the Holidays

Author: basmer
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a creamy Instant Pot Eggnog Cheesecake that perfectly captures the warmth of the holiday season with every delightful bite. Ideal for gatherings or cozy nights.

Ingredients

Scale

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup eggnog
2 tsp vanilla extract
1/2 tsp ground nutmeg

Instructions

In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture firmly into the bottom of a springform pan to form a solid base.
In a large mixing bowl, beat softened cream cheese until smooth.
Gradually add granulated sugar and mix until well blended.
Add eggs one at a time, mixing thoroughly after each addition.
Pour in eggnog, vanilla extract, and ground nutmeg; blend until smooth.
Pour the cheesecake filling over the prepared crust in the springform pan.
Tap gently on the counter to release any air bubbles.
Place a trivet inside your Instant Pot with one cup of water; lower the springform pan onto the trivet.
Seal the lid and set to manual high pressure for 35 minutes.
Allow natural pressure release before carefully removing from the pot.
Let cool completely before refrigerating for at least four hours.