Instant Pot Chocolate Peppermint Cheesecake

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Instant Pot Chocolate Peppermint Cheesecake. Pressure cooker cheesecake with pieces of chocolate and peppermint make a festive Christmas dessert.

Peppermint bark cheesecake looks like Christmas on a plate. I had to make one, just so I could take pictures. Well, OK, and so I could try it. And, let me tell you, chocolate and peppermint and cheesecake are an amazing taste combination.

As I’ve said before, Pressure Cooker Cheesecake is my go-to dessert, especially around the holidays. The pressure cooker acts as a steam oven, gently cooking the cheesecake. I’m not much of a baker, but even I can whip up a batter and cook a cheesecake in my Instant Pot.

The only trick to this recipe is the equipment. You need a 7-inch springform pan or cheesecake pan, sized to fit in the pressure cooker. You also need a rack or baking sling to hold the cheesecake above the water, and make it easy to lift out of the cooker. These are easy to find on The Internet - Amazon to the rescue - but nowadays, with the popularity of the Instant Pot, you can usually find them in stores that carry official Instant Pot accessories.

Want an impressive dessert for your Christmas table, one that will make your guests say “You made that in a pressure cooker”? This cheesecake is the one for you.

Recipe: Instant Pot Chocolate Peppermint Cheesecake

Inspired by: Peppermint Bark Cheesecake [Delish.com]

Instant Pot Chocolate Peppermint Cheesecake

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• Author: Mike Vrobel
• Total Time: 55 minutes
• Yield: 8 slices 1x

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Description

Instant Pot Chocolate Peppermint Cheesecake. Pressure cooker cheesecake with pieces of chocolate and peppermint make a festive Christmas dessert.

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Ingredients

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Crust

• ¾ cup Oreo crumbs (about 12 Oreo cookies, crushed)

Cheesecake

• 1 pound regular cream cheese, softened (2 (8-ounce) packages)
• ⅔ cup sugar
• 2 teaspoons corn starch
• ¼ teaspoon peppermint extract (or substitute vanilla extract)
• 2 large eggs
• ¼ cup mini chocolate chips (plus more for topping)
• ¼ cup chopped candy canes (plus more chopped candy canes for topping)
• Whipped topping

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Instructions

1. Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Spread the Oreo crumbs evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the peppermint extract and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Stir the chocolate chips and chopped candy canes into the batter by hand. Pour the filling into the prepared cheesecake pan.
3. Pressure cook the cheesecake for 20 minutes with a Natural Release: Put the cooking rack or baking sling in the pressure cooker pot, then pour in 1 cup of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an Instant Pot or other electric PC (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
4. Cool the cheesecake: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight.
5. Serve: Remove the springform from the cheesecake. Cut the cheesecake into slices (I cut the cheesecake into eight pieces). Top each slice with a dollop of whipped topping and a sprinkling of chocolate chips and crushed candy canes. Serve and enjoy.

Equipment

7-Inch Springform Pan

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Pressure Cooker Bakeware Sling

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6-Quart Pressure Cooker

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Notes

I don’t cover my cheesecake with foil while cooking. I used to, but I stopped when I realized how much it slows down cooking. (The center would never set.) I use a paper towel to dab at any water on top of the cheesecake after cooking.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

7-inch cheesecake pan (I like this springform pan from Nordic Ware)

Rack (this silicone bakeware sling with handles is my favorite)

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Pressure Cooker
• Cuisine: American

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Related Posts

Instant Pot Eggnog Cheesecake
Instant Pot Maple Cheesecake with Candied Walnuts
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My other Instant Pot Pressure Cooker Recipes

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