Instant Pot Peppermint Cheesecake
Instant Pot Peppermint Cheesecake made with a cookie crumb crust and topped with chocolate ganache. This cheesecake is garnished with broken peppermint candies and chocolate curls.
Servings: 8 Slices
Calories: 635kcal
Equipment
Ingredients
- 16 oz cream cheese room temperature
- 2 eggs room temperature
- ½ cup heavy cream room temperature
- ¾ cup granulated sugar
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- 2 teaspoon peppermint extract
- ¼ cup of crushed peppermint or candy canes
- 1 cup water
Cheesecake Crust
- 15 chocolate sandwich cookies crushed
- 4 tablespoon butter melted
- ⅛ teaspoon salt
Chocolate Ganache
- 4 oz semi-sweet chocolate chips
- ½ cup heavy cream
- ½ cup crushed peppermint or candy canes for garnish.
Instructions
- Preheat the oven to 325°F
- Using a food processor or bag with a rolling pin, crush the chocolate sandwich cookies until ground finely.
- Mix in the melted butter and the salt.
- Combine until all of the cookies are moist.
- Lightly spray a 7-inch springform or push pan and add the crust mixture to the pan.
- Using a spoon, spread out the cookies evenly along the bottom and press the cookie crumbs up on the sides of the pan.
- Place the pan in the preheated oven and bake for 12-15 minutes. (Keep an eye on it so it doesn't burn.)
- Remove pan from the oven once baked and set aside.
- Meanwhile, beat the room temperature cream cheese until it is creamy. (I use a food processor but you can use a hand mixer.)
- Add the heavy cream and blend well.
- Next, mix in the cornstarch, salt, sugar, crushed peppermint, and peppermint extract.
- Once everything is combined well add in the eggs one at a time.
- This step is important - do not overbeat the eggs. Add the eggs one at a time and stir (or pulse) until just combined.
- Spoon the cheesecake batter into the baked crust and lightly tap the pan on the counter to release any bubbles.
- Place aluminum foil on top of the cheesecake (optional)
- Add 1 cup of water to the inner liner of the Instant Pot.
- Carefully lower the cheesecake down into the inner liner using a silicone sling or a homemade one.
- Close the lid and the vent on the Instant Pot and set it to 40 minutes.
- Allow the cheesecake to naturally release pressure for 18 minutes before opening the lid.
- Remove the cheesecake from the Instant Pot and allow the cheesecake to cool for 10 minutes before placing it in the refrigerator to chill completely.
- Allow the cheesecake to chill for 24 hours before removing from the springform pan.
To Make the ganache,- Place 4 ounces of semi-sweet chocolate chips in a heat-proof bowl.
- Add ½ cup of heavy cream to a small saucepan.
- Heat the heavy cream on medium heat until it is bubbly.
- Carefully pour the heated heavy cream on top of the chocolate chips.
- Wait a minute or two before stirring together.
- Allow cooling before pouring over the chilled cheesecake.
To Remove Cheesecake From the Springform Pan.- Using a knife, carefully run the knife along the cheesecake to separate the cake from the pan.
- Remove the cheesecake from the pan and set it on a serving platter.
- Pour the cooled ganache over the cheesecake and allow the ganache to set before serving.
- If desired, add the crushed peppermint on top of the ganache.
- Store in the refrigerator in an airtight container.
Notes
This cheesecake is pressure-cooked under high pressure.
Nutrition
Serving: 1slice | Calories: 635kcal | Carbohydrates: 48g | Protein: 8g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 446mg | Potassium: 255mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1441IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 4mg
