The moment you sink your fork into a slice of Instant Pot Peppermint Cheesecake, you’re enveloped in a whirlwind of creamy delight. Imagine the smooth texture melting in your mouth, with bursts of peppermint dancing on your taste buds like it’s the holiday season. creamy Instant Pot chowder This cheesecake is not just dessert; it’s an experience that brings warmth to chilly evenings and joy to festive gatherings.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make It Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use regular cream cheese instead of low-fat?
- How long does the Instant Pot Peppermint Cheesecake take to cook?
- Can I freeze the cheesecake?
- 📖 Recipe Card
This dish has a special place in my heart, often coming to the rescue during family get-togethers. The aroma wafts through the air, instantly drawing everyone to the kitchen, eager for a slice. Whether it’s Christmas or just a Tuesday night craving, this cheesecake promises a delightful surprise with every bite. For more inspiration, check out this Christmas Snickerdoodles recipe recipe.
Why You'll Love This Recipe
- The Instant Pot Peppermint Cheesecake is incredibly easy to prepare, making it perfect for busy days
- The delightful flavor combination of chocolate and peppermint creates an indulgent treat
- Visually stunning with its creamy layers and festive toppings, it adds a touch of elegance to any occasion
- This cheesecake is versatile enough for holidays or simple weeknight desserts
I still remember the first time I made this cheesecake. My friends were speechless as they took their first bites, their eyes widening with delight.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Graham Cracker Crumbs: Use finely crushed crumbs for a perfect crust that holds together nicely.
Unsalted Butter: Melted butter brings richness and helps bind the crust ingredients.
Granulated Sugar: Just a bit sweetens both the crust and filling beautifully. nostalgic s’mores cookies.
Cream Cheese: Ensure it’s at room temperature for easy mixing and a smooth texture.
Sour Cream: Adds creaminess and tang that balances the sweetness perfectly.
Powdered Sugar: Smooths out the filling while adding just the right amount of sweetness.
Vanilla Extract: A splash enhances all the flavors in this decadent dessert.
Peppermint Extract: Make sure to use pure peppermint extract for an authentic holiday flavor.
Chocolate Chips: Semi-sweet chocolate chips add rich depth and complement the peppermint well.
Whipped Cream: For topping, use fresh whipped cream for added decadence and visual appeal.
Candy Canes: Crushed candy canes are perfect for garnish, adding color and crunch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Create the Crust: Start by greasing your 7-inch springform pan lightly. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until mixed well. Press this mixture firmly into the bottom of your prepared pan.
Prepare the Filling: In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Gradually add in powdered sugar while continuing to mix until completely incorporated.
Add Flavorings: Stir in sour cream, vanilla extract, and peppermint extract into your creamy mixture until everything blends seamlessly. You should smell that wonderful minty aroma wafting around!
Add Chocolate Chips : Gently fold in semi-sweet chocolate chips until evenly distributed throughout the filling. The chocolate will create pockets of melty goodness in every slice.
Pressure Cook It!: Pour your luscious filling over the prepared crust in the springform pan. Cover it tightly with aluminum foil to prevent moisture during cooking. Add one cup of water into the Instant Pot before placing your cheesecake on a trivet inside.
Set Your Instant Pot : Close the lid securely and set your Instant Pot to “Manual” mode for 50 minutes on high pressure. Once done cooking, allow it to naturally release pressure for about 10 minutes before doing a quick release.
After removing from the pot, let it cool to room temperature before chilling in the fridge for at least four hours or overnight if possible!
Enjoy making this delightful dessert that is sure to impress everyone!
You Must Know
- This Instant Pot Peppermint Cheesecake is a holiday showstopper, combining creamy texture with refreshing mint
- The delightful aroma fills your kitchen, making everyone wonder where the heavenly scent is coming from
- It’s an easy way to impress guests without spending hours in the kitchen
Perfecting the Cooking Process
Start by preparing the crust first; then blend the filling while it chills. This sequence saves time and ensures a perfectly set cheesecake every time.
Add Your Touch
Feel free to swap out peppermint extract for vanilla if you’re not a mint fan. You can also fold in chocolate chips for an extra treat.
Storing & Reheating
Store leftover cheesecake in an airtight container in the fridge for up to five days. There’s no need to reheat; enjoy it chilled!
Chef's Helpful Tips
- This cheesecake is rich but light; serve small slices alongside coffee or tea for balance
- Letting it chill overnight enhances its flavor and texture
- Use a springform pan for easy removal and a beautiful presentation
Creating this cheesecake was a delightful experience, especially when my friends raved about it at our holiday gathering. Their smiles were the best feedback I could ask for!
FAQ
Can I use regular cream cheese instead of low-fat?
Yes, regular cream cheese will give you a richer flavor and creamier texture.
How long does the Instant Pot Peppermint Cheesecake take to cook?
decadent chocolate cake. strawberry crunch cookies.
It usually takes about 30 minutes to cook under pressure, plus cooling time.
Can I freeze the cheesecake?
Absolutely! Just wrap it well and store it in the freezer for up to three months.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Instant Pot Peppermint Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: About 12 servings 1x
Description
Instant Pot Peppermint Cheesecake is a delightful holiday dessert that delivers creamy texture and refreshing mint flavor in every bite. Perfect for festive gatherings or cozy nights, this cheesecake combines rich chocolate with the cool essence of peppermint, making it a crowd-pleaser. With minimal effort required thanks to the Instant Pot, you can impress friends and family with this elegant treat that’s as easy to make as it is to enjoy.
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1/3 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure peppermint extract
- 1/2 cup semi-sweet chocolate chips
- Whipped cream for topping
- Crushed candy canes for garnish
Instructions
- Grease a 7-inch springform pan. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of the pan.
- Beat softened cream cheese in a large bowl until smooth. Gradually add powdered sugar and mix until fully incorporated.
- Stir in sour cream, vanilla extract, and peppermint extract until well blended.
- Fold in chocolate chips gently. Pour the filling over the crust and cover tightly with aluminum foil.
- Add 1 cup of water to the Instant Pot and place the cheesecake on a trivet inside. Set to 'Manual' mode at high pressure for 50 minutes.
- After cooking, let pressure release naturally for 10 minutes before quick releasing any remaining pressure. Cool at room temperature before chilling for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 22g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
