Instant Pot Peppermint Cheesecake
If you are looking for that wonderful winter flavor of peppermint, then look no further. This Instant Pot peppermint cheesecake is easy to make and a great way to use up some of those candy canes.
You could also use crushed peppermints for this recipe as well.
Instant Pot Peppermint Cheesecake
One of the things I love most about this Instant Pot peppermint cheesecake is that it takes a lot less time to cook. Normally when you make a cheesecake in the oven it takes over an hour to bake.
By making it in the Instant Pot, you cut that cook time down to 35 minutes plus pressurizing time. So about 45 minutes total give or take.
One thing to note about this recipe is the use of red food coloring. That ingredient is totally optional. It is purely used just for the look and does not change the taste or texture if left out.
So if you are not a fan of red food coloring, simply leave it out and just have a normal colored cheesecake with a few red flecks from the candy cane.
Grab your Instant Pot and cheesecake pan and let’s get started.
How To Make This Recipe:
Start by combing all ingredients for the crust in a medium mixing bowl and mix well.
Then press that crust mixture into a 6-inch springform pan. Make sure it packed on the bottom as well as up the sides. Set aside.
Then in a large mixing bowl (or stand mixer), mix together the sugar, 3 eggs yolks, cream cheese, and peppermint extract until mixed well.
In another bowl, beat the egg whites until they are stiff and creamy. Then carefully fold the beaten egg whites into the cream cheese cheesecake mixture.
Now you can add in the pink food coloring (if added or skip if you are avoiding food coloring) and crushed candy canes for the cheesecake filling.
After you have it all mixed, you can pour the cheesecake mixture into the prepared crust. Cover the cheesecake pan with foil.
Put the trivet into the bottom of the Instant Pot. Pour 1 cup of water into the Instant Pot. Then carefully place the springform pan onto the trivet.
Note: To make it even easier to remove you can either make a foil sling under the cheesecake pan that you can lift it up from. Or they do also sell silicone sling on Amazon.
Now you can lock the Instant Pot lid and move the valve to seal. Push the manual button and add a cook time of 35 minutes.
When done, let the pressure naturally release.
Then you can remove the cheesecake and place on a wire rack and allow it to cool to room temperature. When cooled place in the fridge overnight still in the pan.
If in a rush, you can cut that chill time to about 4 hours.
To make the topping you need to beat the heavy cream, peppermint extract, and powder sugar together with a hand mixer or stand mixer until stiff peaks form.
Scoop about a half cup of the whipped topping into the piping bag. Spread the remaining whipped topping evenly over the cheesecake.
Using the piping bag, go around the edge of the cheesecake making large star shapes.
Then sprinkle the rest of the crushed candy canes on top of the cheesecake.
If you liked this Instant Pot recipe, here are a few others to try.
- Mint Chocolate Chip Cheesecake In The Instant Pot
- Strawberries And Cream Cheesecake In The Instant Pot
- Instant Pot Carrot Cake Cheesecake Recipe
- Lemon Lush Cheesecake Recipe
Instant Pot Peppermint Cheesecake
Ingredients
Crust:
- 4 Tbsp Butter melted
- 3 Tbsp Sugar
- 1 Cup Graham Cracker Crumbs
Cheesecake:
- 2 Drops Red Food Coloring optional
- 1 Cup Sugar
- 1 Cup Crushed Candy Canes or peppermints
- 2 Tsp Peppermint Extract
- 16 oz Cream Cheese room temp
- 2 Large Egg Whites
- 3 Large Egg Yolks
Whipped Topping:
- 1/4 Cup Crushed Candy Canes or peppermints
- 1 Cup Heavy Whipping Cream
- 1 Tsp Peppermint Extract
- 1/4 Cup Powder Sugar
Instructions
Crust:
- Combine all ingredients for the crust in a medium mixing bowl and mix well.
- Press that crust mixture into a 6-inch springform pan. Make sure it packed on the bottom as well as up the sides. Set aside.
Cheesecake:
- In a large mixing bowl (or stand mixer), mix together the sugar, 3 eggs yolks, cream cheese, and peppermint extract until mixed well.
- In another bowl, beat the egg whites until they are stiff and creamy. Then carefully fold the beaten egg whites into the cream cheese cheesecake mixture.
- Add food coloring and crushed candy canes for the cheesecake filling.
- Pour the cheesecake mixture into the prepared crust.
- Cover the cheesecake pan with foil.
- Put the trivet into the bottom of the Instant Pot with 1 cup of water.
- Carefully place the springform pan onto the trivet. (See note in post for idea to easily remove cheesecake)
- Place lid on and lock the Instant Pot lid and move the valve to seal.
- Push the manual button and add a cook time of 35 minutes.
- When done, let the pressure naturally release.
- Remove cheesecake and place on a wire rack and allow it to cool to room temperature. When cooled place in the fridge overnight still in the pan. If rushed you can just chill for 4 hours.
Whipped Topping:
- Beat the heavy cream, peppermint extract, and powder sugar together with a hand mixer or stand mixer until stiff peaks form.
- Scoop about a half cup of the whipped topping into the piping bag with a star tip. Spread the remaining whipped topping evenly over the cheesecake.
- Using the piping bag, go around the edge of the cheesecake making large star shapes.
- Sprinkle crushed candy canes on top of the cheesecake.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
