Our easy Instant Pot Eggnog Cheesecake is a holiday favorite: creamy, rich, and finished with a salted caramel Crown Royal sauce. This pressure-cooked cheesecake sets beautifully and delivers the classic eggnog flavor with a decadent caramel twist. It’s a show-stopping dessert for gatherings and holiday dinners.
Instant Pot Eggnog Cheesecake
This was my first Instant Pot cheesecake, and I was pleasantly surprised by the results. If you’ve been hesitant about pressure-cooked cheesecakes, this recipe will ease your doubts: the texture is luxuriously smooth and the flavor is distinctly festive.
I blind-baked the crust for a bit of crunch, which added a short extra step but made the final texture worth the effort. If you prefer a softer crust, you can skip the bake, but I recommend that light pre-bake for contrast.
If you’re planning a full meal, consider serving a savory main course before this dessert—braised short ribs, roast beef, or a warming chicken and dumpling soup all pair well with a rich, creamy cheesecake.
Why you’ll love it!
- Festive flavors: Eggnog and salted caramel combine for a seasonal taste everyone will enjoy.
- Instant Pot convenience: No water bath required; the pressure cooker delivers a reliably set cheesecake.
- Textured crust: A mix of Biscoff and graham crumbs gives warmth and crunch.
- Rich and creamy: Silky filling balanced by a caramel Crown Royal sauce.
- Great for entertaining: Elegant enough for a holiday table, yet simple to prepare.
Also enjoy a Traeger-style Eggnog Cheesecake for a smoky variation.
Recipe Shopping List
Below is a concise shopping list for this recipe. For exact amounts, follow the ingredient list in the recipe card that follows.
- Biscoff cookies
- Graham cracker crumbs
- All-purpose flour
- Dark brown sugar
- Salted butter
- Cream cheese (softened)
- Vanilla extract
- Cinnamon
- Salted Caramel Crown Royal (or caramel liqueur)
- Eggnog
- Large eggs
- Sour cream
- Caramel sauce (for drizzle)
Try a strawberry cheesecake variation for a lighter, fruity alternative.
How To Make This Recipe
This overview outlines the main steps so you know what to expect. Use the full recipe card below when you cook for precise measurements and timing.
- Prepare the crust: Mix crushed Biscoff, graham crumbs, flour, brown sugar, and melted butter. Press into a 7-inch springform pan and blind bake briefly for structure and crunch.
- Make the filling: Beat cream cheese and brown sugar until smooth, then add flour, vanilla, cinnamon, Crown Royal, and eggnog. Fold in eggs gently to avoid over-mixing.
- Cook in the Instant Pot: Add one cup of water to the pot, place the cheesecake on the trivet, and cook on high pressure for 40 minutes. Allow a 15-minute natural release.
- Chill: Remove carefully, dab away any moisture, and refrigerate overnight to set firmly.
- Finish with sauce: Whisk sour cream, caramel sauce, and a splash of Crown Royal; pour over the chilled cheesecake before serving.
Serve alongside braised short ribs or a warm winter stew for a comforting holiday menu.
Recipe FAQ
Keep the cheesecake covered and refrigerated for up to four days. Wrap tightly or use an airtight container to prevent drying and absorption of other fridge flavors.
Yes. Make the cheesecake up to two days ahead and refrigerate. Add the caramel-Crown Royal sauce just before serving to preserve freshness.
Cheesecake is best served chilled. If you prefer it slightly warm, heat individual slices in the microwave for 10–15 seconds; avoid reheating the whole cake.
Use any caramel-flavored liqueur or omit the alcohol for a non-alcoholic version—add a teaspoon of vanilla or extra caramel for depth.
Yes. Graham crackers or gingersnaps are excellent alternatives depending on your preferred flavor profile.
Serve this with…
- Freshly brewed coffee
- Vanilla ice cream
- Hot apple cider
For a no-bake option, try a cherry cheesecake fluff pie.
Tips For Success
- Do not over-mix the batter once the eggs are added; gentle folding prevents air pockets and cracking.
- Some condensation under the Instant Pot lid is normal. Pat any moisture off the cheesecake with a paper towel after removing it from the pot.
- The top may not be as glass-smooth as an oven-baked cheesecake, but the texture will be creamy and satisfying.
- Use a springform pan that fits your Instant Pot. A 7-inch springform fits most 6- to 8-quart models; confirm dimensions before baking.
Pin this recipe to your dessert board for holiday planning.
Instant Pot Eggnog Cheesecake
This Instant Pot Eggnog Cheesecake blends eggnog, warm spices, and a salted caramel Crown Royal sauce into a festive, creamy dessert. It’s an easy make-ahead option that freezes well for events.
10 minutes
40 minutes
50 minutes
Ingredients
Crust
- 10 Biscoff cookies, crushed into crumbs
- ¼ cup graham cracker crumbs
- 2 tablespoons all-purpose flour
- 2 tablespoons dark brown sugar
- 5 tablespoons salted butter, melted
Cheesecake
- 12 ounces cream cheese, softened
- ⅓ cup dark brown sugar
- 1½ tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon Salted Caramel Crown Royal (or caramel liqueur)
- ½ cup eggnog
- 2 large eggs
- 1 large egg yolk
Sauce
- ½ cup sour cream
- ¼ cup caramel sauce
- 1 tablespoon Salted Caramel Crown Royal (or caramel liqueur)
Instructions
Crust:
- Preheat oven to 350°F (175°C). Combine all crust ingredients, press firmly into a 7-inch springform pan, and bake 10–12 minutes. Remove and let cool.
Cheesecake:
- Beat cream cheese and brown sugar for 4–5 minutes until smooth. Add flour, vanilla, cinnamon, Crown Royal, and eggnog; mix gently until combined.
- Fold in the eggs one at a time, stopping when no streaks of egg white remain. Avoid over-mixing.
- Pour the batter into the prepared springform pan. Pour 1 cup of water into the Instant Pot base.
- Place the cheesecake on the trivet and carefully lower it into the pot. Seal the lid and cook on high pressure for 40 minutes. Allow a 15-minute natural pressure release, then vent and open when safe.
- Remove the pan carefully, pat any surface moisture dry, and run a knife around the edge to loosen. Refrigerate overnight to fully set.
Topping:
- Whisk sour cream, caramel sauce, and Crown Royal together. Pour over the chilled cheesecake just before serving and drizzle additional caramel if desired.
Nutrition Information:
Yield: 6
Calories: 776 per serving (estimate)
Nutrition data is an estimate. Consult a trusted source for medical or dietary tracking.
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