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
Scale
- 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