Instant Pot Candy Cane Cheesecake
Equipment
- medium mixing bowl
- 6inch springform pan
- medium piping bag
Ingredients
Crust Ingredients
- 1 Cup graham cracker crumbs
- 3 tbsp sugar
- 4 tbsp unsalted butter, melted
Candy Cane Cheesecake
- 2-8 oz. cream cheese, softened
- 1 Cup sugar
- 2 tsp pure peppermint extract
- 3 pcs. large egg yolks
- 2 pcs. large egg whites
- 1 Cup crushed candy canes
- 2 drops pink food coloring
Whipped Cream
- 1 C heavy whipping cream
- 1/4 Cup powder sugar
- 1 tbsp pure peppermint extract
- 1 medium piping bag with star tip
- 1/4 Cup crushed candy canes
Instructions
Crust Directions
- Using a medium mixing bowl, combine all ingredients and mix well
- Press into a 6inch springform pan and set aside
Candy Cane Cheesecake
- Using a large mixing bowl, mix together the cream cheese, sugar, the 3 eggs yolks, and peppermint extract until combined
- Using another bowl, beat together the egg whites until stiff and creamy
- Gently fold the egg whites into the cream cheese mixture
- Mix in the pink food coloring and candy canes
- Pour mixture into the crust
- Cover the springform with foil
Direction to bake
- Place the trivet into the instant pot and pour 1 C of water into the bottom
- Place the springform pan onto the triviet
- Lock and seal the lid
- Cook on manual for 35 minutes
- Let pressure release naturally
- Remove cheesecake and place onto a wire rack and allow to cool completely
- Place into the fridge overnight
Whipped cream Directions
- Combine the heavy cream, powder sugar and peppermint extract and beat with a hand mixer until stiff with peaks
- Scoop 1/2 C into the piping bag
- Spread evenly the remaining whipped cream
- Pipe whipped cream along the edge of the cheesecake
- Sprinkle crushed candy canes on top