White Chocolate Peppermint Cheesecake Made in the Instant Pot

By Sandy Clifton

A perfect balance of white chocolate and mint — sweet but not too sweet, with the cheesecake flavor still shining through. A wonderful holiday dessert.

Ingredients

Chocolate Crust

• 20 Chocolate sandwich cookies (filling scraped out so you have 40 halves)
• 1 Tbsp sugar
• 3 Tbsp butter, melted

Cheesecake Filling

• 2 (8 oz) packages cream cheese, room temperature
• 1/2 cup sugar
• 2 tsp vanilla
• 1 cup white chocolate chips
• 1/2 cup heavy cream, room temperature
• 3/4 tsp peppermint extract
• 1/2 cup sour cream
• 2 tsp cornstarch
• 3 eggs, room temperature

Chocolate Ganache Drizzle (Optional)

• 1/2 cup semi-sweet chocolate chips
• 1/3 cup heavy cream

Instructions

Prepare the Pan

1. Use a 7- or 8-inch cheesecake pan (a push pan or springform that fits in your pressure cooker). If using a low 2″ pan or a 6″ pan, line the sides with parchment that extends at least 2½” above the rim to give the batter room when it rises.
2. Spray the pan with baking spray and place a parchment round on the bottom if available.

Prepare the Pressure Cooker

1. Pour 1½ cups of water into the inner liner and place the trivet in the pot.

Make a Sling

1. Fold a 28″ length of foil along the long side three times to create a sling about 28″ x 3″. This makes it easy to lift the cheesecake in and out of the cooker.

Prepare the Crust

1. Scrape the filling from the cookies and place cookie halves in a food processor. Discard the filling.
2. Add sugar and pulse until fine crumbs form. Add melted butter and pulse until combined.
3. Press the crumb mixture into the bottom (and slightly up the sides) of the prepared pan to about 1/4″ thickness. Freeze to chill while making the filling.

Prepare the Cheesecake Filling

1. Clean any crust residue from the food processor. Add cream cheese, sugar, and vanilla and process until smooth.
2. In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat 25 seconds, stir, heat another 25 seconds, then stir until smooth and creamy. Let cool to lukewarm.
3. Stir the sour cream into the white chocolate mixture, then add to the cream cheese. Add peppermint extract and cornstarch and process until smooth. Add the eggs last and pulse just until combined — avoid over-whipping.
4. Pour the filling into the chilled crust. Cover the pan with a paper towel and foil, crimping the edges to secure.
5. Place the pan on the foil sling, center it, and carefully lower it into the pressure cooker. Fold the sling ends over the pan.

Cook the Cheesecake

1. Close the pressure cooker lid and set the steam vent to Sealing. Select Manual/Pressure Cook for 45 minutes.
2. When the cycle finishes, allow a natural pressure release until the pin drops. Turn off the cooker, open the lid, and let the cheesecake rest in the pot for 10 minutes to cool slowly and reduce cracking.
3. Using the sling, carefully lift the pan onto a cooling rack. Leave it covered for 10 minutes, then remove the foil and paper towel and check for doneness. The center should jiggle slightly — not liquid.
4. If it seems too loose, cover and cook another 5 minutes and allow a 15-minute natural release. Let the cheesecake cool for an hour, then refrigerate for at least 4 hours (overnight is best).
5. Once chilled and set, remove from the pan and decorate as desired.

Chocolate Ganache Topping (Optional)

1. Combine semi-sweet chocolate chips and heavy cream in a microwave-safe bowl, heat 25 seconds, stir, heat another 25 seconds, and stir until glossy and smooth.
2. Drizzle over the chilled cheesecake and chill until set.

Notes

A 6-inch pan may need about 5 more minutes of cook time if you can fit all filling; an 8-inch pan will take about 5 minutes less. Altitude affects cook time.

Nutrition

Calories: 469 kcal (approximate)

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American, Holiday

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